Cafe Sbisa Menu

Flash fried Louisiana oysters served over Herbsaint creamed spinach, topped with Tabasco hollandaise, chopped bacon, and Parmesan cheese.

Boiled gulf shrimp with remoulade and Cocktail sauce, over fried green tomatoes with chopped egg and shredded lettuce.

New Orleans style BBQ shrimp served with crispy fried cheddar grits.

A harvest from the Louisiana gulf.

Crispy iceberg wedge, blue cheese dressing, chopped bacon, cherry tomatoes, and balsamic red onions.

Romaine lettuce tossed in our classic Caesar dressing, complimented with herbed croutons and Reggiano parmesan.

Vine ripe tomatoes, burrata cheese, reduced balsamic vinegar, and a toasted baguette.

Slices of French bread dipped in our French toast batter, served with fresh cut bananas, toasted pecans, traditional foster sauce, and apple smoked bacon.

Louisiana blue crabcakes, poached eggs, and hollandaise sauce.

Poached eggs, grilled Andouille sausage, wilted spinach, and smoked tomato basil hollandaise.

12 oz. USDA Prime ribeye, pomme frites, fried eggs, and Creole Meuniere sauce.

Heirloom tomatoes, sauteed baby spinach, and balsamic red onions.

Three egg omelette with spinach, goat cheese, tomatoes, and artichoke hearts, topped with hollandaise sauce.

Three egg omelette with cheddar cheese, Louisiana shrimp, crawfish tails, and crabmeat in a champagne cream sauce.

Semi boneless ½ chicken marinated in citrus and fresh herbs, with garlic mashed potatoes, sautéed spinach, and roasted garlic Worcestershire demi.

Gulf shrimp, chicken, Louisiana crawfish tails, and Andouille sausage simmered in a spicy creole sauce with penne pasta.

Housemade sweet potato waffle, southern fried chicken breast, and bourbon maple syrup.

Flash fried Louisiana oysters, shaved baby spinach, crumbled bacon, herbsaint aioli, and grated parmesan.

Flash fried Louisiana oysters served over herbsaint creamed spinach, topped with Tabasco hollandaise, chopped bacon, and Parmesan cheese.

Truffle oil, parmesan cheese, fresh rosemary.

Boiled gulf shrimp with remoulade and Cocktail sauce, over fried green tomatoes with chopped egg and shredded lettuce.

New Orleans style BBQ shrimp served with crispy fried cheddar grits.

A harvest from the Louisiana gulf.

Crispy iceberg wedge, blue cheese dressing, chopped bacon, cherry tomatoes, and balsamic red onions.

Romaine lettuce tossed in our classic Caesar dressing, complimented with herbed croutons and Reggiano Parmesan.

Vine ripe tomatoes, burrata cheese, reduced balsamic vinegar, and a toasted baguette.

Semi boneless ½ chicken marinated in citrus and fresh herbs, with roasted garlic mashed potatoes, sautéed spinach, and roasted garlic Worcestershire demi.

Flash fried filet of catfish, over jumbo asparagus, topped with Creole pecans and creole meuniere sauce.

Fresh filet of redfish, blackened to perfection served over grilled asparagus, Louisiana jumbo lump crabmeat finished with citrus butter sauce.

Authentic Creole Bouillabaisse with fresh fish, gulf shrimp, crawfish tails, and mussels simmered in a spicy creole sauce.

Fresh filet of trout topped with Louisiana shrimp, crawfish tails, and crab in a champagne cream sauce.

Herb marinated and served over roasted corn pudding with English peas, cherry tomatoes, and rosemary lamb jus.

Double cut pork chop, mashed sweet potatoes, sauteed baby spinach, Bourbon honey glaze, and crispy onion strings.

with parsley lemon pepper crust over angel hair pasta topped with jumbo lump crabmeat and lemon caper butter.

12 oz. USDA prime ribeye served with pommes frites, crumbled blue cheese and Creole meuniere sauce.