Frank's Louisiana Kitchen Menu

We showcase an ever-changing selection of wild-caught and sustainably harvested oysters from the Gulf of Mexico and from America’s Eastern Shore.

peel & eat with cocktail sauce & lemon.

vegetarian option with garlic toast points

the most famous oyster dish in the world, said in 1899to be “rich enough for John D. Rockefeller himself!”

brandy-garlic butter, crumbled bacon, breadcrumbs& Parmigiano topped with Béarnaise sauce

3 of each

drizzled with jalapeño white remoulade, garnished with tomato batonnets & crispy capers on mixed greens.

our house-made boudin “balls” crispy fried and served with caramelized honey-Creole Mustard-Great Raft Commotion beer sauce

3 oz. gulf jumbo lump crabmeat in lemon aioli with toasted crostini, sliced tomato and mixed greens tossed in champagne vinaigrette.

house-made boudin, tasso, andouille with cheeses, pickles and other goodies…

Your server is happy to tell you what the chefs have prepared today!

FRANK’S fried oysters, creole remoulade, spring mixed greens tossed with creamy herbed buttermilk dressing, crumbled, house-cured bacon, shaved red onion & Parmigiano.

crisp Romaine lettuce tossed with FRANK’S Caesar dressing, black pepper-garlic croutons & Parmigiano.

boiled shrimp, jumbo lump crab crabmeat “Betsy,” marinated crab claws, crisp Romaine lettuce, tomato, boiled egg & creamy Creole dressing.

5 oz. seared flat-iron steak, sliced thin on spring mixed greens tossed with sherry vinaigrette, tomato batonnets, shaved red onion and lightly drizzled with Worcestershire-Louisiana cane syrup glaze and crumbled Point Reyes Blue Cheese.

our catfish is fried in the same oil as the shrimp unless otherwise requested.

red wine braised pulled pork shoulder, caramelized onions, pepperoncini & roasted sweet peppers with melted provolone cheese.

two blackened jumbo lump crab cakes topped with poached eggs & Choron sauce.

with Cajun Mornay sauce, French green beans & loaded potato mash

with house-made andouille sausage, Basmati rice, green onions & French bread

with sautéed onions, sweet peppers & Great Raft Commotion-Creole mustard, and your choice of one side.

with hazelnut French green beans on creamy Asiago stone ground grits.

with Basmati rice, green onions & French bread.

gulf shrimp & house-made andouille sausage in white wine-garlic broth over creamy Asiago stone ground grits

diced chicken breast in Creole-sautéed mushroom cream sauce with house cured bacon & green onions, with a small mixed greens salad.

with your choice of Meuniére, Caper Meuniére, Meuniére Amandine or Béarnaise sauce and two sides.

cooked to your desired temperature with "black pepper" or "herb crust"with your choice of Marchand de Vins, garlic-brandy butter or Béarnaise sauce and two sides

cooked to your desired temperature with "black pepper" or "herb crust"with your choice of Marchand de Vins, garlic-brandy butter or Béarnaise sauce.

with braised black mission fig BBQ sauce, bacon-wrapped asparagus & savory bread pudding.

crispy, succulent bone-in duck leg with creamed spinach, mushroom risotto and drizzled with Sazerac-citrus glaze.

diced chicken breast in Creole-sautéed mushroom cream sauce with house cured bacon & green onions, with a small mixed greens salad.

with sautéed onions, sweet peppers & Great Raft Commotion-Creole mustard, and your choice of one side.

on creamy Asiago stone ground grits with hazelnut French green beans.

over spinach puree & sweet potato hash risotto with crispy seared brussels sprouts; garnished with local microgreens & bacon jam.

with Basmati rice, green onions & French bread.

gulf shrimp & house-made andouille sausage in white wine-garlic broth over creamy Asiago stone ground grits.

jumbo, head & shell on gulf shrimp in buttery, garlicky sauce with Worcestershire, rosemary & lemons, finished with Great Raft Reasonably Corrupt Black Lager with toasted garlic bread

with French fries

fried or grilled with French fries

with French fries

with Alfredo sauce, plain or butter

with orange-mint gremolata and lightly whipped sweetened cream.

sprinkled with brown butter crumbles.

Chef Van’s “lighter than air” bread pudding with Bourbon sauce and lightly whipped sweetened cream.

flavors change daily… ask your server for today’s flavors.Our nut flavored gelati are made with real nuts. Please advise your server of any food allergies