DINNER MENU

APPETIZERS

SOUTHERN STYLE BARBECUE PRAWNS 6.5

PAN-FRIED OYSTERS WITH CREOLAISE DIP 8.5

CRAWFISH PLATTER Served in the shell (in season only) 8.75

PRAWNS REMOULADE Large prawns with a sauce of blended Creole mustard, cayenne, Tarragon vinegar and spices. 6.

PAN-FRIED CATFISH STRIPS WITH CREOLAISE DIP 7.

CAJUN CHICKEN WINGS With spicy Southern barbecue sauce. 6.

FRESH OYSTER SHOOTERS Each 1.75

MUSHROOMS A LA DICKIE 7.

ANDOUILLE Cajun seasoned sausage on cornbread triangles. 7.5

CREOLE & CAJUN / ACADIAN
DINNER ENTRÉES

Dinner include corn fritters, a New Orleans dinner salad and your choice of red beans and rice or vegetables.

OYSTERS

PAN-FRIED OYSTERS 14.

OYSTERS BAYOU Fresh oysters with mushrooms, vegetables and a tasty red wine baste. Served with a mound of rice and a dash of filé. 12.

SCALLOPED OYSTERS Piping hot. 11.75

CAJUN OYSTERS Spicy! 11.75

SHRIMP

SHRIMP AU VIN Large shrimp in a white wine sauce. 11.

SHRIMP CREOLE Fresh shrimp covered with Creole Sauce. Served over rice. May be ordered mild or spicy-hot. 11.

CAJUN PEPPERED PRAWNS 11.

BROILED PRAWNS WITH VEGGIES 11.

SPICY SHRIMP AU GRATIN WITH PECANS In a hot mustard cheese sauce. 11.5

CHICKEN

BARBECUED CHICKEN BREAST Boneless chicken breast with our own special barbecue sauce. 9.5

CHICKEN AU VIN Served with a rich white wine sauce. 10.25

CAJUN PEPPERED CHICKEN BREAST 10.

MOM'S PAN-FRIED BONELESS CHICKEN BREAST 9.5

CHICKEN ROCHAMBEAU A toasted English muffin topped with a ham slice. Add a boneless butter-fried chicken breast and blanket of Poulette Sauce. 12.25

CHICKEN CORDON BLEU Boneless chicken breast stuffed with Gruyere cheese and ham.

BEEF

NEW YORK STEAK Broiled or peppered. 12.25

STEAK CREOLE New York steak strips sauteed andsimmered in Creole Sauce. Served over rice. May be ordered mild or sspicy-hot. 12.5

SOUTHERN BARBECUED NEW YORK STEAK MEDALLIONS 12.75

PORK

BARBECUED RIBS 11.

AMDOUILLE A pork, potato and onion sausage. Rich and flavorful. 11.5

PORK GRILLADES Served in a light brown sauce with tomatoes and peppers. Delicious. 11.

ROAST PORK WITH CRAB STUFFING 13.25

ROAST PORK WITH CORNBREAD STUFFING 12.

JAMBALAYA

CAJUN Spicy Andouille sausages cooked with broken rice and spices. 10.5

SOUTHERN LOUISIANA SHRIMP AND OYSTER Shrimp and oysters cooked with broken rice and spices. 12.

CHICKEN AND TASSO Boneless chicken pieces and Tasso (smoked ham) cooked with broken rice and spices. 10

VEGETARIAN A different and lively combination. 7.75

HOUSE SPECIALTIES

All served with a New Orleans salad, corn fritters and your choice of red beans and rice or vegetables.

CRABMEAT JOHN BAPTISTE Large mushrooms tuffed with crabmeat and seasonings. Served with rice and a rich Creole sauce. 13.25

PLANTATION STUFFED FLOUNDER A flounder filet filled with shrimp, crab and special seasonings. blanketed with a rich wine and mushroom sauce. 13.

EGGPLANT LAFITTE Eggplant stuffed with crawfish, shrimp, crab and special seasonings. Served with a tasty Creole sauce. May be ordered mild or spicy-hot. 13.

CAJUN FISH COURT BOUILLON prepared with fresh red snapper or other red fish. The ultimate fish stew. 9.

SEAFOOD ETOUFÉE Fresh crawfish meat, shrimp and crab simmered and blanketed with piquante sauce. Served over rice. 13.

BAKED SNAPPER WITH BROWN OYSTER SAUCE Served with cornbread dressing. Very tasty.12.

DINNER OF RED BEANS AND RICE Red beans, simmered with seasonings and small red peppers into a rich, thick gravy. Served with fluffy white rice. 6.25

FRIED CATFISH WITH HUSH PUPPIES 13.5

FRENCH QUARTER BURGER 8.

VEGETARIAN DINNERS Served with a New Orleans Salad and corn fritters.

VEGETARIAN GUMBO 6.75

VEGETABLE SAUTÉ Served with rice and beans. 7.

RED BEANS AND RICE 6.25

BAKED EGGPLANT WITH CREOLE SAUCE 8.25

SANDWICH SUPREME Served open-faced. Fresh sautéed vegetables topped with Bechamel and cheese sauce. 7.

VEGETARIAN JAMBALAYA 8.

SOUPS

BAYOU STEW Chicken, oysters, and shrimp in a tomato stock. Order mild or spicy-hot. Cup 3.50

GUMBO DU JOUR Ask your server for today's ingredients. Cup 3.

SALADS

THE NEW ORLEANS SALAD Tasso and Tarragon chicken pieces and greens tossed with our own dressing, with cheese. 7.25

VEGETABLE SALAD A blend of Southern and other fresh vegetables. 6.

CHICKEN AND PINEAPPLE Chunks of chicken breast and pineapple, tossed with a creamy dressing. Served on salad greens. 8.

SEAFOOD SALAD Crab and shrimp tossed with salad greens and condimnen condiments. 11.75

GUMBOS

A hearty tomato-based stew. Served with a mound of rice and filé (ground Sassafras leaf), a New Orleans Salad and corn fritters. Order mild or spicy-hot.

SEAFOOD 9.5  SHRIMP 9.5  CHICKEN 7.5  CAJUN 9.  VEGETARIAN 6.75  COMBO 11.

SIDE ORDERS

RED BEANS AND RICE 2.5

VEGETABLES 2.

NEW ORLEANS DINNER SALAD 1.75 Add a corn fritter for 50 cents.

BEVERAGES

MILK Large 1.75

COFFEE 1.25

TRUE CAFÉ AU LAIT Prepared the true French way. 2.25

CREOLE COFFEE Strong and distinctive. A powerful brew. 1.75

ASSORTED JUICES Large 1.75

SOFT DRINKS

ASSORTED DESSERTS DAILY