Drago's Seafood Restaurant at L'Auberge Lake Charles Menu

Blackened alligator tail meat with arugula, pico de gallo, and Cajun aioli in soft taco shells.

Creamy cheesecake topped with a drizzle of strawberry sauce, served on a bed of crumbled chocolate and cookie bits.

2 pieces.

A very tender, slow-cooked short rib served with potatoes and gravy.

Louisiana-style red sauce sautéed with the "Holy trinity". Served with rice.

Rich custard topped with caramelized sugar, garnished with whipped cream and fresh blueberries.

Louisiana crawfish tails tossed in an alfredo sauce served over pasta, topped with cheese & green onions.

Shrimp and crabmeat in a delicate cream sauce served over angel hair pasta, topped with cheese.

Louisiana crawfish tails and pasta blended with a creamy Cheddar cheese sauce. Lightly topped with garlic herbed bread crumbs.

Fried shrimp sautéed with peanuts and a spicy red pepper aioli.

Blackened alligator tail meat with arugula, pico de gallo, and Cajun aioli in soft taco shells.

One of Drago's favorites! A blend of cheeses and sautéed spinach, served with tortilla chips.

Crawfish & crabmeat stuffing topped with a spicy marinara and cream sauce.

Louisiana crawfish tails and pasta blended with a creamy Cheddar cheese sauce. Lightly topped with garlic herbed bread crumbs.

Gulf shrimp peeled in a New Orleans style BBQ sauce, served with flatbread.

Fried Cajun bite made with spicy pork and rice sausage.

Crabmeat served au-gratin style with tortilla chips.

Fried eggplant topped with freshly grated cheeses and served with our seduction marinara sauce.

Alligator tail meat seasoned and fried, served with a remoulade sauce.

Louisiana crawfish tails mixed with a delicious cream sauce and cheese served on French bread.

Rich seafood gumbo available in cup or bowl.

Fresh mixed greens with cherry tomatoes and shredded carrots.

Crisp romaine lettuce, creamy Caesar dressing, grated Parmesan cheese, and seasoned croutons.

Tender crabmeat atop crisp romaine lettuce, dressed with a light Mediterranean-style vinaigrette, garnished with a lemon wedge.

Slices of fried eggplant with sautéed shrimp stacked between each layer, then topped with a tomato cream sauce.

Jumbo gulf shrimp baked with a spicy Cajun pork and sausage topped with mushroom sauce, served with corn maque choux.

Gulf shrimp in a spicy tomato cream sauce, served with grits.

Louisiana-style red sauce sautéed with the "Holy trinity". Served with rice.

A petite filet atop mashed potatoes and mushroom sauce, served with a half Maine lobster tail and broccoli.

Louisiana crawfish tails tossed in an alfredo sauce served over pasta, topped with cheese & green onions.

Jumbo gulf shrimp grilled, with choice of creole sauce or alfredo sauce tossed with angel hair pasta.

Louisiana crawfish in a slightly spicy and delicious Cajun stew made with vegetables and a dark roux. Served with rice.

Battered and fried catfish stacked on a pile of French fries.

Fried shrimp and catfish stacked on a pile of French fries.

Fresh jumbo shrimp, stacked on a pile of French fries with onion rings.

Sliced tuna (very rare), drizzled with Cajun aioli, served over avocado, tomato, diced red onions and mixed greens tossed in a soy vinaigrette. There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked.

Fresh mixed greens garnished with avocado, grape tomatoes and cucumber. Served with dressing.

Wedge of romaine lettuce topped with ranch dressing, chopped bacon, bleu cheese crumbles, red and green onions.

Stuff any lobster with crabmeat dressing. Topped with au gratin sauce.

Add a 4 oz petite filet to any lobster.

Seasoned and baked, served with sautéed spinach and potatoes. Topped with steen's glaze.

Baked with Cajun seasoning, served with sautéed spinach and potatoes.

A very tender, slow-cooked short rib served with potatoes and gravy.

Red beans seasoned with tasso. Served with rice with andouille sausage.

Slices of fried eggplant topped with our seduction marinara sauce and mozzarella cheese served over angel hair pasta.

Lettuce, tomato, onion and pickles served with French fries.

16 oz ribeye seasoned with drago's sizzling steak rub and topped with compound butter. Served with potatoes.

Deep-fried boneless chicken breast, served with french fries, cornbread and collard greens.

Pan-seared boneless chicken breast, served over pasta in a seasoned alfredo sauce.

Creamy mashed potatoes with a hint of black pepper.

Crispy, golden French fries seasoned with a blend of Cajun spices for a flavorful kick.

Creamy red beans paired with fluffy white rice, garnished with fresh parsley.

Tender steamed broccoli florets, lightly seasoned.

Tender spinach leaves sautéed with garlic and spices, offering a savory and nutritious side option.

Tender, slow-cooked leafy greens seasoned with traditional Cajun spices.

Add to any entrée.

Sweet corn kernels mixed with diced tomatoes, bell peppers, and onions in a rich, seasoned sauce.

2 pieces.

Vanilla ice cream.

Recommended.

Creamy cheesecake topped with a drizzle of strawberry sauce, served on a bed of crumbled chocolate and cookie bits.

Warm spiced apples topped with a buttery, crumbly crust, served with a scoop of vanilla ice cream and drizzled with caramel sauce.

Smooth, creamy classic vanilla ice cream - a delightful frozen treat.

Rich custard topped with caramelized sugar, garnished with whipped cream and fresh blueberries.

Vanilla.