Drunken Oyster Menu

1/2 lb certified angus beef burger. lettuce, tomato

Catfish, shrimp, crawfish, calamari, clams.

Shrimp boiled in a Cajun seasoning blend, typically includes corn, potatoes, and sausage.

Lobster tail with choice of garlic butter or Cajun seasoning. Select spice level: mild, spicy, or hot ass.

Crab clusters, typically served with corn and potatoes, prepared in a Cajun-style boil.

Jambalaya rice, pesto sauteed zucchini, lemon beurre blanc

Andouille sausage, shrimp, parmesan, cream cajun herbs, spices.

Pan seared chicken, garlic, san marzano tomatoes, bell peppers, white wine broth, cjaun rice

Traditional etouffee, zucchini, san marzano tomatoes, rice.

Cab filet steak, available in temperatures from rare to well done.

Crispy battered fish fillets served with seasoned curly fries.

Fried catfish, fried shrimp, french fries, tartar.

A hearty mix of shrimp, chicken, andouille sausage, combined with rice, often cooked with a blend of tomatoes, onions, and bell peppers.

Smoked gouda, lobster meat, cajun spices.

Seared mahi, sauteed vegetables, linguine, sweet chili peanut sauce, topped with fried wontons strips

Certified Angus Beef New York Strip Steak. Choice of meat temperature from rare to well done.

Creamy asparagus, mushroom risotto, seared scallops, lemon beurre blanc

Beer-braised shrimp, smoked gouda grits, fried leeks, cajun spices.

Shrimp Creole typically consists of sautéed shrimp in a spicy, tomato-based creole sauce, often accompanied by the "holy trinity" of celery, bell peppers, and onions, served over rice.

Loaded catfish typically includes a catfish base, generously topped or filled with a mix of ingredients such as cheeses, meats, or vegetables, drawing inspiration from the concept of being "loaded" with toppings.

Prime ribeye, choice of meat temperature: rare to well done.

Gumbo typically includes a rich blend of seafood, okra, and vegetables, simmered in a flavorful broth and served without a bowl.

Mixed greens with a variety of dressings including balsamic, blue cheese, and honey mustard. Choice of house vinaigrette, oil and vinegar, ranch, or thousand island.

Andouille sausage, shredded chicken, dark roux, holy trinity, cajun spices, calamari, shrimp, crawfish tail.

Romaine lettuce, typically dressed with Caesar dressing, garnished with croutons and parmesan cheese, featuring a Southern twist.

Crisp romaine lettuce, tangy dressing, Parmesan cheese, and crunchy croutons.

A gumbo cup typically includes a savory blend of seafood, vegetables, and often chicken or sausage, thickened with a roux and served with rice.

Alligator tenderloin breaded in cajun seasonings and fries served with green chile remoulade.

Freshly prepared squid, typically lightly battered and fried, served with a tangy and slightly spicy dipping sauce.

Lightly crisped in cajun cornmeal with spicy remoulade.

Oysters are charbroiled and typically include a topping of garlic butter, parmesan cheese, and a blend of herbs.

Smoked gouda, white cheddar, white wine, monterey jack, shrimp, andouille sausage, crostinis.

Six oysters, breaded and fried, typically served with a side of cocktail and tartar sauce.

Six breaded shrimp are deep-fried until they achieve a golden and crispy exterior.

A dozen oysters, breaded and fried, typically accompanied by sauces for dipping.

Assorted vegetables, typically including squash, zucchini, and bell peppers, grilled and lightly seasoned with herbs and olive oil.

Louisiana chicken tenders are deep-fried and coated in a spicy Cajun seasoning, typically served with a side of tangy remoulade sauce.

Fresh red snapper, holy trinity, cajun herbs and spices, grilled lemon, dijonnaise.

Steak bites, typically including tender pieces of steak, may be accompanied by a sauce or garnish that enhances the seafood theme.