Rotisserie Chicken

Blackened redfish covered in crawfish cream sauce

Redfish Louisiana

Cornmeal Shrimp

Market Wings

Fried raviolis with a crawfish cream sauce

Crawfish Ravioli

6 oz Filet

12 oz Ribeye

Lettuce, tomato, onion, multigrain bun with fries

Meatless Beyond Burger

Lettuce, tomato, onion, pickle & cheddar cheese on a brioche bun with fries

Market Burger

Brownie A La Mode

Bourbon Pecan Pie

Chocolate Cake

Fried cornmeal shrimp served with remoulade sauce

Fried Shrimp

Red onion, cucumbers, tomatoes, carrots, mix greens

Market Salad

Fries topped with cheese, bacon & green onion

Loaded Fries

Sweet corn battered & fried, served with Ranch

Crispy Corn Fritters

Fried Pickle Spears

Cajun Cream Sauce, blackened chicken, tomatoes, spinach

Cajun Chicken Pasta

Seafood Gumbo

Grilled chicken, bacon, lettuce, tomato, swiss, cheddar cheese

Market Grill Club

Crawfish queso served with corn tortilla chips

Louisiana Queso

Two catfish filets served with fries & remoulade sauce

Southern Fried Catfish

Spinach & Artichoke Dip

Smoked mayo, bacon, lettuce, tomato, swiss, cheddar cheese

Smoked Turkey Club

Preheat Oven

Remove the chicken from its packaging and pat it dry with paper towels.

Prepare Chicken

In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over the chicken, ensuring it gets under the skin and inside the cavity.

Season Chicken

Place the fresh rosemary sprigs and halved lemon inside the cavity of the chicken for flavor.

Add Aromatics

Place the chicken breast side up on a roasting rack in a baking dish. If using, arrange the vegetables around the chicken and pour chicken broth into the bottom of the dish.

Roast Chicken

Bake in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).

Bake

Once cooked, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute.

Rest Chicken

Carve the chicken and serve it with the roasted vegetables and drizzled broth.

Serve

Whole Chicken

Olive Oil

Garlic Powder

Onion Powder

Paprika

Salt

Black Pepper

Fresh Rosemary

Lemon

Vegetables (e.g., carrots, potatoes)

Chicken Broth

Pat the redfish fillets dry with paper towels. This helps achieve a good sear.

Prepare the Redfish

Generously coat the fillets with cajun seasoning, pressing it into the flesh to ensure it adheres well.

Season the Fish

In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.

Heat the Skillet

Add the seasoned redfish fillets to the skillet, cooking for about 4-5 minutes on each side, or until blackened and cooked through. Remove the fillets from the skillet and set aside.

Cook the Fish

In the same skillet used for the fish, add 2 tablespoons of butter and melt over medium heat.

Make the Sauce

Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Aromatics

Stir in the crawfish tails and cook for 2-3 minutes. Then, add the heavy cream, lemon juice, salt, and black pepper. Stir well to combine.

Add Crawfish and Cream

Bring the sauce to a gentle simmer and let it cook for about 5 minutes until it thickens slightly. Stir in the chopped green onion.

Simmer the Sauce

Place the blackened redfish fillets on plates and generously spoon the crawfish cream sauce over the top before serving.

redfish fillets

cajun seasoning

olive oil

butter

crawfish tails

heavy cream

garlic, minced

green onion, chopped

lemon juice

salt

black pepper

In a large bowl, combine the buttermilk, salt, black pepper, and cayenne pepper. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.

Prepare the Shrimp

In a shallow dish, mix together the cornmeal, flour, and a pinch of salt. In another shallow dish, beat the eggs. Set up a breading station with the shrimp, egg mixture, and cornmeal mixture.

Prepare the Breading

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

Heat the Oil

Remove the shrimp from the marinade, allowing excess buttermilk to drip off. Dip each shrimp into the egg mixture, then coat in the cornmeal mixture, pressing gently to adhere.

Bread the Shrimp

Working in batches, carefully add the breaded shrimp to the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Shrimp

In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and chopped parsley. Whisk until smooth and well combined. Refrigerate until ready to serve.

Mix the Sauce

Serve the fried shrimp hot with a generous side of remoulade sauce for dipping.

large shrimp, peeled and deveined

cornmeal

all-purpose flour

eggs

buttermilk

cayenne pepper

vegetable oil

mayonnaise

Dijon mustard

Worcestershire sauce

garlic powder

paprika

fresh parsley, chopped

In a large bowl, combine the chicken wings with salt, black pepper, and olive oil. Toss until the wings are evenly coated.

Season the Wings

Preheat the Oven

In a medium saucepan, mix together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Combine Ingredients

Place the saucepan over medium heat and bring the mixture to a simmer. Allow the sauce to cook for about 10-15 minutes, stirring occasionally, until thickened. Remove from heat and set aside.

Place the seasoned wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wings are crispy and cooked through.

Bake the Wings

In the last 5 minutes of baking, brush the wings with the BBQ sauce, ensuring they are well coated. Return to the oven to finish baking.

Glaze with BBQ Sauce

Remove the wings from the oven and let them rest for a few minutes. Serve hot with extra BBQ sauce on the side for dipping.

Serve the Wings

Chicken wings

Black pepper

Olive oil

Ketchup

Brown sugar

Apple cider vinegar

Smoked paprika

Garlic powder

Onion powder

Cayenne pepper

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

In a mixing bowl, combine the crawfish tails, ricotta cheese, chopped green onions, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well until combined.

Prepare the Filling

After resting, roll out the dough on a floured surface to about 1/8 inch thick.

Roll Out the Dough

Cut the dough into squares (about 3x3 inches). Place a teaspoon of crawfish filling in the center of each square. Fold the dough over to create a triangle and press the edges to seal. Ensure there are no air pockets.

Cut and Fill Ravioli

In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.

Stir in the crawfish tails and Cajun seasoning. Season with salt and black pepper to taste. Let the sauce simmer for about 5-7 minutes until slightly thickened.

Add Crawfish and Seasoning

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

Carefully place the ravioli into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Ravioli

Serve the fried ravioli hot with the crawfish cream sauce drizzled on top or on the side for dipping.

All-purpose flour

Eggs

Crawfish tails

Ricotta cheese

Green onions, chopped

Parmesan cheese, grated

Garlic, minced

Butter

Heavy cream

Cajun seasoning

Vegetable oil

Breadcrumbs

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Filet

Pat the steak dry with paper towels and season both sides generously with salt and black pepper.

Season the Steak

In a skillet, heat olive oil over medium-high heat. Once hot, add the filet mignon and sear for 4-5 minutes on each side for medium-rare. Add butter in the last minute for flavor.

Sear the Steak

Remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Rest the Steak

Peel and chop the potatoes into even-sized pieces. Rinse them under cold water.

Prepare the Potatoes

Place the chopped potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until fork-tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Trim the tough ends of the asparagus and rinse them under cold water.

Prepare the Asparagus

In a skillet, heat olive oil over medium heat. Add the asparagus and season with salt and black pepper. Sauté for about 5-7 minutes until tender-crisp.

Cook the Asparagus

Filet mignon

Potatoes (Russet or Yukon Gold)

Milk

Asparagus

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the steak with olive oil, then season generously with salt and black pepper on both sides.

Heat a cast-iron skillet over high heat until very hot. Add the steak to the skillet and sear for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. During the last minute of cooking, add crushed garlic and a sprig of rosemary to the skillet.

Cook the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Peel and chop the potatoes into large chunks.

Place the chopped potatoes into a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

In a skillet, heat olive oil over medium heat. Add asparagus and season with salt and black pepper. Sauté for about 5-7 minutes until tender-crisp.