Ten to One Uncle Nearest Bourbon Barrel

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

Cerignola olives marinated in garlic rosemary olive oil

Olives

The Best Bite on the Bayou, Baby! Alligator Tail meat marinated overnight in our special sauce and grilled to succulent perfection. Served with Spicy mustard for dipping. (GF)

In a bowl, mix olive oil, lemon juice, garlic powder, cayenne pepper, paprika, salt, and black pepper to create the marinade. Add the alligator tail meat and ensure it is well coated. Cover and refrigerate overnight.

Marinate the Alligator

Preheat the Grill

Remove the alligator meat from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, or until the meat is cooked through and has nice grill marks.

Grill the Alligator

Remove from the grill and let it rest for a couple of minutes. Slice into bite-sized pieces and serve with spicy mustard for dipping.

Serve

Alligator tail meat

Olive oil

Lemon juice

Garlic powder

Cayenne pepper

Paprika

Salt

Black pepper

Spicy mustard

Decatur Gator

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 Decatur Gator Recipe in just 1h 30m. The Best Bite on the Bayou, Baby! Alligator Tail meat marinated overnight in our special sauce and grilled to succulent perfection. Served with Spicy mustard for dipping. (GF)

Decatur Gator Recipe

Ingredients

Main Ingredients

Method

Preparation Instructions

Marinate the Alligator

Preheat the Grill

Grill the Alligator

Serve

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