Joyce's Menu

bacon-wrapped jumbo shrimp with remoulade dipping sauce.

cold boiled shrimp peeled and deveined with cocktail sauce.

fried in seasoned bread crumbs with cocktail and tartar sauce.

cornmeal crusted catfish fingers with remoulade sauce.

crostini with mozzarella cheese topped with fresh tomatoes, basil, garlic, and olive oil

fresh jalapeños stuffed with monterey jack, cheddar, and crab cake

fresh lump crabmeat, parmesan cheese, green and red bell pepper au-gratin style with bread point toast.

dark roux with grill chicken, andouille sausage, and steamed rice on the side.

roasted poblano cream with corn kernels and crab meat.

rich and creamy tomato basil soup topped with homemade croutons

romaine lettuce, tomatoes, green and red bell pepper, feta cheese, and kalamata olives with vinaigrette dressing

spring mix with roasted pecans, blue cheese crumbles, fresh blueberries, and creamy balsamic dressing.

roll in corn tortilla w/ monterey jack cheese and six-pack sauce.

roll in corn tortilla w/ monterey, cheddar cheese, and bell peppers.

roll in corn tortilla w/ monterey jack cheese and six-pack sauce.

penne pasta with fresh gulf shrimp, crawfish, and calamari with a chipotle cream sauce.

penne pasta with fresh vegetables and grilled chicken with white wine cream reduction and parmesan cheese

Texas gulf shrimp sautéed with garlic, mushrooms, spinach, and broccoli.

rubbed with fresh rosemary and garlic with creamy horseradish on the side.

garlic mash potatoes

fresh green beans sauteed with garlic and olive oil.

zucchini, squash, red bell pepper, carrots, and onions grilled with fresh rosemary and thyme.

with bourbon sauce and roasted pecans.

four jumbo asparagus with blue crab bianco sauce.

six cornmeal fried oysters on tortilla chips with chipotle aioli and pico de gallo.

with house remoulade and poblano sauce.

with homemade corn tortilla chips and a side of chipotle hot salsa.

stuffed with monterey jack, cheddar, and crab cake.

served with cocktail sauce.

golden fried served with remoulade sauce.

with basil marinara sauce.

dusted with seasoned bread crumbs and flash-fried.

dark roux with shrimp and crabmeat with steamed rice on the side.

spicy light cream with onions, celery, and oysters.

with monterey jack and crispy tortilla strips. “Bonnie Allen’s Fave”.

tossed with ginger vinaigrette topped with basil pecan goat cheese tort.

with homemade croutons and aged parmesan cheese.

with your choice of dressing: Bleu cheese, honey mustard, ranch, ginger vinaigrette, greek vinaigrette.

six boiled shrimp over a bed of lettuce with roma tomatoes, kalamata olives and remoulade sauce.

romaine lettuce, tomatoes, and cucumbers with feta cheese and kalamata olives “classico” “beware of pits”.

with roquefort cheese, blueberries, and pecans tossed with balsamic dressing.

roma tomatoes with danish bleu cheese dressing and a touch of vinaigrette.

romaine, arugula, tomatoes, and bacon tossed with remoulade dressing topped with shoe string sweet potatoes.

rolled in corn tortillas with bell peppers and cheddar cheese topped with six-pack sauce.

eight shrimp sautéed with citrus garlic butter over angel hair pasta with fresh spinach.

six bacon-wrapped shrimp with remoulade dipping sauce.

eight shrimp spiced with fresh seasonings and brushed with citrus butter.

combination fried crawfish tails and crawfish etouffee with steamed rice.

rubbed with fresh rosemary and thyme, topped with bianco sauce.

pepper crusted, pan-seared with ginger port soy glaze and creole mustard.

topped with sautéed fresh roma tomatoes, basil, touch of garlic, and olive oil.

chicken breast lightly floured, pan-seared topped with caper bianco sauce “George Allen’s Fave”.

(8oz) rubbed with fresh rosemary.

(10oz) aged Premium Reserve Angus steak with creamy horseradish sauce.

(12oz) center-cut Choice.

rubbed with fresh garlic and battered in seasoned flour - hopping right into the fryer.

two fillets flaky, fresh, and golden fried in seasoned cornmeal.

nine plump and fried to perfection in seasoned flour.

your choice of two favorites from above.

romaine lettuce and diced tomatoes tossed with bleu cheese dressing.

with homemade croutons and aged parmesan cheese.

tossed with ginger dressing, topped with crispy wontons and peanut sauce.

two tacos served with flour tortillas with mushrooms and pico de gallo.

your choice of fried or blackened chicken breast with chipotle aioli.

with romain lettuce, chipotle aioli, monterey jack and cheddar cheese in tomato tortilla.

with romain lettuce and parmesan cheese in tomato tortilla.

served over a bed of red beans with a side of pecan rice topped with pico de gallo.

fettuccini pasta with crawfish, bay shrimp, and calamari with white wine cream sauce and parmesan cheese.

six jumbo shrimp sautéed with white wine, mushrooms, roma tomatoes, garlic, and fresh basil.

“Best in Houston” by Houston Chronicle.

recommended with ice cream.

made with Frangelico.

with ice cream and Grand Marnier berries.

with chocolate mousse and Oreo crust.

vanilla ice cream & blueberries