PINOT GRIGIO

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Savor the rich, succulent flavors of our expertly fried catfish, perfectly seasoned and served with a side of zesty remoulade. Each bite offers a delightful crunch that gives way to tender, flaky fish, making it a true Southern classic. Accompanied by a generous portion of golden fries and fresh coleslaw, this dish is a comfort food favorite that will transport your taste buds straight to the bayou.

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

Prepare the Catfish

In a bowl, whisk together the buttermilk and egg until well combined.

Make the Batter

In another bowl, combine the cornmeal, flour, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Mix Dry Ingredients

Dip each fillet into the buttermilk mixture, allowing excess to drip off, then dredge in the cornmeal mixture to coat evenly.

Coat the Catfish

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated catfish fillets to the hot oil (do not overcrowd) and fry for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Catfish

Remove the fried catfish from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot.

Drain and Serve

Catfish fillets

Cornmeal

All-purpose flour

Buttermilk

Cayenne pepper

Garlic powder

Onion powder

Salt

Black pepper

Vegetable oil

Catfish

Petite order of beignet fries topped with powdered sugar

Beignet Fries with Powdered Sugar

Our twist on two local favorites. Beignet dough cut into fries with sliced bananas and topped with our rich Foster sauce of dark brown sugar, banana liqueur, and butter.

Bananas Foster Beignet Fries

Paneed chicken is a dish made of chicken breasts that are pounded thin, breaded, and then fried or sautéed. This dish typically features a crunchy, herbed breadcrumb coating, providing a delightful contrast to the tender chicken inside, embodying both Italian and American culinary traditions. Here's how to make it at home.

Paneed Chicken

This versatile staple of New Orleans cuisine goes wonderfully with seafood, poultry and vegetables. Ripe tomatoes, the “Holy Trinity” of onion, bell peper and celery, Creole seasoning, spices and bay leaf are simmered for hours. Meat or poultry is added last and the finished dish is served with steamed rice.Shrimp (GF) $17Chicken (GF) $16 Vegetarian (V, GF) $13

Creole

Sometimes referred to as “Red Jambalaya,” this unique dish originated in the French Quarter.Spanish and French culinary influences bring life to this flavorful mix of rice, tomato, trinity, seasonings, chicken, shrimp and spicy Cajun sausage (GF)

Creole Combination Jambalaya

A Southern Classic with Fried Butterfly Shrimp. White Remoulade sauce. Without Shrimp 8

Fried Green Tomatoes and Shrimp

Make Catfish Recipe in just 30m. Savor the rich, succulent flavors of our expertly fried catfish, perfectly seasoned and served with a side of zesty remoulade. Each bite offers a delightful crunch that gives way to tender, flaky fish, making it a true Southern classic. Accompanied by a generous portion of golden fries and fresh coleslaw, this dish is a comfort food favorite that will transport your taste buds straight to the bayou.

Catfish Recipe

Ingredients

Catfish Ingredients

Method

Cooking Directions