1/2 Authentic Po'Boys (variety), Choice of Cobbler or Bread Pudding.

PACKAGE 3

Jambalaya, Choice of pasta (Angel Hair, Crispy chicken Fettuccini, Shrimp Bisque), Choice of Caesar Salad, House Salad or Choice of Cobbler or Bread Pudding.

PACKAGE 2

Jambalaya, Angel hair pasta, Choice of Caesar Salad, House Salad or BBQ Ribs, Red Beans & Rice, Corn Bread.

PACKAGE 1

Choice of Blackened Shrimp, Fried Shrimp, BBQ Shrimp, Oyster & Shrimp, Oyster, Calamari, Fried Catfish or Blackened Catfish. Choice of Caesar Salad, House Salad or Strawberry Vinaigrette. Choice of Bread Pudding or Fruit Cobbler.

PO'BOY PREMIUM BUNDLE

WINGS SPREAD

PO'BOY BUNDLE +

Choice of Jambalaya, Gumbo, Creole, Étouffée or Bisque.

PO'BOY BUNDLE

Spicy Paloma

roscato, triple sec, oj, fresh fruit, brandy

Sangria

gin, strawberries, strawberry puree, honey, lemon juice, ginger beer

Strawberry Gin Smash

don q coconut rum, pineapple juice, oj, cherries

Piña Colada

Old Fashioned

tequila, triple sec, lime juice, agave syrup * ask for it flavored

Margarita

Moscow Mule

vodka, triple sec, house lemonade * ask for it flavored

Lemon Drop

whiskey x blackberry puree x house lemonade

Blackberry Whiskey Lemonade

gold rum, white rum, passion fruit puree, oj, grenadine, fresh fruit

Hurricane

Elouan-

rum, lime juice, mint, blueberry puree, soda water

Blueberry Mojito

Rose

Pinot Gris

King Estate Willamette Valley

Los Vascos

Blonde

In a bowl, combine flour, cornmeal, cayenne pepper, salt, and black pepper. Mix well.

Prepare the Shrimp

Dip each shrimp in buttermilk, then dredge in the flour mixture until fully coated.

Coat the Shrimp

In a large skillet, heat vegetable oil over medium-high heat until shimmering.

Heat the Oil

Carefully add the shrimp to the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Slice the French bread rolls lengthwise, spread mayonnaise on one side, and layer with fried shrimp, shredded lettuce, and sliced tomatoes.

Assemble the Po'Boy

Preheat the Oven

In a bowl, toss the sliced peaches with sugar. Let stand for 10 minutes.

Prepare the Peach Filling

In another bowl, combine flour, baking powder, milk, melted butter, eggs, and vanilla extract. Mix until smooth.

Mix the Batter

Pour the batter into a greased baking dish, then layer the peaches on top. Bake for 30-35 minutes until golden and bubbly.

Combine and Bake

French bread rolls

shrimp, peeled and deveined

all-purpose flour

cornmeal

cayenne pepper

salt

black pepper

buttermilk

vegetable oil (for frying)

shredded lettuce

sliced tomatoes

mayonnaise

fresh peaches, sliced

sugar

baking powder

milk

butter, melted

eggs

vanilla extract

Chop the onion, bell pepper, and celery into small pieces. Mince the garlic cloves. Cut the chicken breast into bite-sized pieces and slice the andouille sausage.

Prepare the Ingredients

In a large pot, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned. Then, add the chicken pieces and cook until no longer pink.

Cook the Meat

Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.

Sauté the Vegetables

Stir in the diced tomatoes, cajun seasoning, bay leaves, salt, and black pepper. Cook for another 3-4 minutes to combine the flavors.

Add Tomatoes and Spices

Add the long grain rice and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low.

Add Rice and Broth

Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Simmer

Stir in the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Add Shrimp

Remove the bay leaves and stir in the chopped parsley. Serve warm.

Serve

olive oil

andouille sausage

chicken breast

shrimp

onion

bell pepper

celery stalks

garlic cloves

diced tomatoes

long grain rice

chicken broth

cajun seasoning

bay leaves

parsley

In a large pot, heat the oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.

Sauté the vegetables

Stir in the minced garlic and Andouille sausage. Cook for another 3-4 minutes until the sausage is browned.

Add garlic and sausage

Add the cubed chicken breast and cook until browned, about 5 minutes. Add the shrimp and cook until they turn pink.

Add chicken and shrimp

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

Add tomatoes and broth

Reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is cooked and has absorbed the liquid. Remove bay leaves before serving.

In a large pot of boiling salted water, add the angel hair pasta and cook according to package instructions until al dente, about 4 minutes.

Cook pasta

Drain the pasta and return it to the pot. Drizzle with olive oil and toss to coat. Add grated Parmesan cheese and mix well.

Drain and season

In a large bowl, combine chopped romaine lettuce, Caesar dressing, croutons, and Parmesan cheese. Toss to combine and serve immediately.

Prepare salad

In a medium saucepan, sauté the chopped onion and green bell pepper in a little oil over medium heat until softened, about 5 minutes.

Sauté vegetables

Stir in minced garlic, Cajun seasoning, and canned red beans (drained). Cook for another 5 minutes until heated through.

Add garlic and beans

Stir in cooked rice, adding salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.

Combine with rice

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Mix dry ingredients

In another bowl, whisk together milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Combine wet ingredients

Pour the batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown and a toothpick comes out clean.

Bake

Onion, chopped

Bell pepper, chopped

Celery, chopped

Garlic, minced

Andouille sausage, sliced

Chicken breast, cubed

Shrimp, peeled and deveined

Canned diced tomatoes

Chicken broth

Jasmine rice

Cajun seasoning

Bay leaves

Salt

Black pepper

Angel hair pasta

Olive oil

Parmesan cheese, grated

Romaine lettuce, chopped

Caesar dressing

Croutons

Red beans, canned

Green bell pepper, chopped

Cooked rice

Cornmeal

All-purpose flour

Sugar

Baking powder

Milk

Butter, melted

Season shrimp with blackening spices and cook in a hot skillet until charred and cooked through, about 3-4 minutes per side.

Blackened Shrimp

Dredge shrimp in seasoned flour, dip in egg wash, and coat with breadcrumbs. Deep fry in hot oil until golden brown, about 3-5 minutes.

Fried Shrimp

Marinate shrimp in BBQ sauce, then grill until cooked through, about 3-4 minutes per side.

BBQ Shrimp

Shuck oysters and serve on the half shell with cocktail sauce, or bread and fry for a crispy texture.

Oysters

Slice calamari into rings, toss in seasoned flour, and deep fry until golden, about 2-3 minutes.

Calamari

Coat catfish fillets in seasoned cornmeal and deep fry until golden brown, about 4-5 minutes per side.

Fried Catfish

Rub catfish fillets with blackening spices and cook in a hot skillet until charred and cooked through, about 4-5 minutes per side.

Blackened Catfish

Toss romaine lettuce with Caesar dressing, croutons, and parmesan cheese.

Caesar Salad

Mix assorted greens with cucumber, tomato, and your choice of dressing.

House Salad

Whisk together fresh strawberries, olive oil, vinegar, and seasonings to create a refreshing dressing.

Strawberry Vinaigrette

Combine stale bread, milk, eggs, sugar, and spices. Bake until set and golden on top, about 30-40 minutes.

Bread Pudding

Mix fresh or frozen fruit with sugar and a buttery biscuit topping. Bake until bubbly and golden, about 30-35 minutes.

Fruit Cobbler

Rinse the chicken wings under cold water and pat them dry with paper towels. This helps the seasoning adhere better.

Prepare the Chicken Wings

In a large bowl, combine blackening seasoning, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Add the chicken wings and drizzle with olive oil. Toss until the wings are well-coated with the seasoning mix.

Season the Wings

Preheat your grill to medium-high heat (about 375°F to 400°F). Oil the grill grates to prevent sticking.

Preheat the Grill

Place the seasoned wings on the grill and cook for about 10-12 minutes on each side, or until they are cooked through and have a nice char. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Grill the Wings

In a small saucepan over medium heat, melt the butter. Once melted, stir in the hot sauce and mix well. Remove from heat.

Prepare the Butter Sauce

Once the wings are grilled, place them in a large bowl. Pour the butter sauce over the wings and toss to coat evenly.

Coat the Wings

Serve the blackened wings hot with creamy ranch dressing on the side for dipping.

Package 3

Package 2

Package 1

Po'boy Premium Bundle

Wings Spread

Po'boy Bundle +

Po'boy Bundle