Cajun Fries

Light tempura battered fried crisp, seasoned, and served with fresh lemon and Cajun mayo.

Soft Shell Crab

Beer-battered lobster tail on a toasted New England roll with coleslaw and drizzled with Cajun mayo.

Fried Lobster Roll

Homemade Creole stew with shrimp, sausage, crawfish, and rice with side of crackers.

Gumbo

Wanna Share? Choose three of your favorites! Cajun Fried Pickles, Battered Shrimp, Hush Puppies, Calamari, Onion Rings, or Jumbo Wings.

Fried Sampler

Lightly breaded and cajun dusted. Served with fresh lemon and cocktail sauce.

Fried Oysters

Southern style lightly breaded with fresh lemon and Cajun mayo.

Catfish

Creamy southern style grits with grilled shrimp covered in trifecta sauce.

Shrimp and Grits

Crispy and golden sweet potato fries, lightly seasoned for a deliciously sweet and savory snack.

Sweet Potato Fries

Southern fried chicken breast smothered in Trifecta sauce, with coleslaw and pickles on toasted Hawaiian bun.

Spicy Fried Chicken Sandwich

Traditional spicy Creole base with chicken, sausage, rice topped with jumbo grilled shrimp and side of soppin bread.

Jambalaya

Crispy jalapeno cornbread and served with ranch.

Hush Puppies

Tofu Bowl

Beer battered cod served with fresh lemon and tartar sauce.

Fish and Chips

Onion Rings

Tender red beans with onion, celery, bell pepper, garlic and Cajun spices. Add choice of grilled shrimp, grilled chicken, or sausage.

Red Beans and Rice

Boston style clam chowder with side of crackers.

Clam Chowder

Enjoy our freshly baked, crusty bread perfect for sopping up your favorite sauces and stews.

Bread for Soppin’

Crispy panko butterflied shrimp, served with fresh lemon and cocktail sauce.

Fried Shrimp

Oysters with garlic butter, Parmesan cheese, crushed red pepper, and a side of soppin bread.

Charred Oysters

Fried crispy, and dusted with cajun seasoning. Served with ranch.

Cajun Fried Pickles

Salmon fillet grilled with garlic butter. Served with vegetables over rice or noodles and your choice of sauce.

Grilled Salmon

Succulent and sweet lobster meat with celery, green onions and Cajun mayo.

Lobster Crostini

Fried light and crisp, with cocktail sauce and fresh Lemons.

Calamari

Wash and peel the russet potatoes. Cut them into thin strips to create fries.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

Soak the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the soaked fries to the hot oil in batches. Fry until golden brown and crispy, about 4-5 minutes per batch.

Fry the Potatoes

Remove the fries from the oil and drain on paper towels. While still hot, sprinkle with Cajun seasoning and salt to taste.

Season the Fries

Serve the Cajun fries hot, with your choice of dipping sauces.

Serve

Russet potatoes

Vegetable oil

Cajun seasoning

Salt

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water while whisking until the batter is smooth and slightly thick.

Prepare the Tempura Batter

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Rinse the soft shell crabs under cold water and pat them dry with paper towels. Trim the eyes and any excess shell if necessary.

Prep the Soft Shell Crabs

Dip each soft shell crab into the tempura batter, ensuring they are fully coated.

Batter the Crabs

Carefully place the battered crabs into the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes per side until golden brown and crispy.

Fry the Crabs

Remove the fried crabs from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges and Cajun mayo.

Drain and Serve

Soft shell crabs

All-purpose flour

Cornstarch

Cold water

Baking powder

Black pepper

Lemon wedges

Cajun mayo

Boil the lobster tails in salted water for about 5-7 minutes until cooked through. Remove from heat, let cool, and then remove the meat from the shells. Cut the lobster meat into bite-sized pieces.

Prepare the Lobster

In a bowl, mix together flour, cornstarch, salt, and black pepper. Gradually whisk in the beer until you achieve a smooth batter.

Make the Batter

Heat oil in a deep frying pan over medium-high heat. Dip the lobster pieces into the batter and gently place them in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Lobster

In a small bowl, combine mayonnaise, Cajun seasoning, and lemon juice. Mix well and set aside.

Prepare the Cajun Mayo

Toast the New England rolls lightly. Place a generous amount of coleslaw on the bottom half of the roll, top with the fried lobster, and drizzle with the Cajun mayo. Close the roll and serve immediately.

Assemble the Roll

lobster tails

all-purpose flour

cornstarch

beer

salt

black pepper

oil for frying

New England rolls

coleslaw mix

mayonnaise

lemon juice

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes. Be careful not to burn it.

Make the Roux

Once the roux is ready, add the diced onion, green bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables are softened.

Add Vegetables

Stir in the chicken broth, diced tomatoes, bay leaves, Cajun seasoning, salt, and black pepper. Bring to a boil.

Combine Ingredients

Reduce heat to low and add the Andouille sausage, shrimp, and crawfish tails. Simmer for about 30 minutes, stirring occasionally.

Add Meats

Remove bay leaves before serving. Serve the gumbo over cooked white rice, and offer crackers on the side.

Andouille sausage

Shrimp, peeled and deveined

Crawfish tails

Onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Chicken broth

Diced tomatoes, canned

Bay leaves

Cooked white rice

Crackers, for serving

Drain the sliced dill pickles and pat them dry with paper towels.

Prepare the Pickles

In a bowl, combine flour and cajun seasoning. Dip pickles into buttermilk, then dredge in the flour mixture.

Batter the Pickles

Heat oil in a deep pan over medium heat. Fry pickles until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the Pickles

Prepare the Shrimp

In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add cold water until smooth.

Dip shrimp into the batter and fry in hot oil for about 3-4 minutes until golden. Drain on paper towels.

Fry the Shrimp

In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.

Mix Dry Ingredients

In another bowl, whisk together milk and egg. Add to dry ingredients and mix until just combined.

Add Wet Ingredients

Drop spoonfuls of the batter into hot oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the Hush Puppies

sliced dill pickles

buttermilk

cajun seasoning

vegetable oil

large shrimp, peeled and deveined

baking powder

cold water

cornmeal

sugar

milk

Rinse the oysters under cold water and pat them dry with paper towels.

Prepare the Oysters

In one bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, whisk together eggs and milk.

Set Up Breading Station

Dip each oyster first in the egg mixture, then dredge in the flour mixture until fully coated.

Bread the Oysters

In a large deep skillet or fryer, heat vegetable oil to 350°F (175°C).

Carefully add the breaded oysters to the hot oil, a few at a time. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Oysters

Serve the fried oysters hot with fresh lemon wedges and cocktail sauce on the side.

Fresh oysters

Cornmeal

Eggs

Milk

Fresh lemon wedges

Cocktail sauce

In a small bowl, mix the mayonnaise, Cajun seasoning, and lemon juice until well combined. Set aside.

In a shallow dish, combine the flour, cornmeal, salt, and black pepper. Mix well.

Prepare the Breading

Dredge each catfish fillet in the breading mixture, ensuring they are well coated. Shake off any excess.

Bread the Catfish

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded catfish fillets. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Catfish

Remove the catfish from the skillet and drain on paper towels. Serve hot with Cajun mayo and lemon wedges on the side.

Catfish fillets

Lemon juice

Mayonnaise

In a medium saucepan, bring the water to a boil. Add the grits and stir well. Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally, until thickened.

Prepare the Grits

Once the grits are cooked, stir in the butter, heavy cream, and cheddar cheese. Season with salt and black pepper to taste. Keep warm.

Finish the Grits

In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Cook the Shrimp

Add the shrimp to the skillet and sprinkle with cajun seasoning. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

Season and Grill

To serve, place a generous scoop of grits on a plate, top with grilled shrimp, and garnish with chopped green onions.

shrimp, peeled and deveined

grits

water

butter

heavy cream

cheddar cheese, shredded

olive oil

garlic, minced

green onions, chopped

Preparation

Wash and peel the sweet potatoes. Cut them into thin strips (about 1/4 inch thick).

Cutting the Sweet Potatoes

In a large bowl, toss the sweet potato strips with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.

Coating

Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they are crispy and golden.

Baking

If desired, sprinkle with fresh herbs before serving. Serve hot.