Louisiana Lagniappe Menu

Jumbo lump crabmeat served with our tangy remoulade sauce

Peeled, spicy new orleans style bbq shrimp

Fried shrimp tossed in our spicy remoulade sauce

Baked with our lagniappe stuffing and jumbo lump crabmeat

Mushroom caps filled with jumbo lump crabmeat and shrimp stuffing

Blackened sea scallops served with our pineapple- rum butter sauce

Medallions of eggplant, deep fried and topped with jumbo lump crabmeat and hollandaise sauce

A rich, cream soup with jumbo lump crabmeat and fresh yellow corn. This is a lagniappe favorite

Se jumbo lump crabmeat salad 23 iceberg, romaine, spring mix and baby spinach, tossed with a creamy house dressing and topped with fresh jumbo lump crabmeat

Fried shrimp on a bed of iceberg, romaine, spring mix and baby spinach, finished with our dijon vinaigrette dressing

Bacardi light rum, fresh spearmint, lime juice, simple syrup and club soda for a caribbean delight

A virgin island twist of a pina colada. Made with pusser's dark rum, cream of coconut, orange and pineapple juice

A new orleans favorite. Premium rye whiskey, sweet vermouth, cognac, benedictine and bitters

Cuervo 1800, chambord and sour mix. A top shelf drink for a top shelf view

A southern favorite with "a little something extra". Knob creek 9 year old 100 proof bourbon, a dash of peychaud's bitters, sugar cube and luxardo cherry

A creamy blend of coconut and rum

Our tasty margarita mix blended with strawberries

An all-time favorite, a chilled blend of our amazing margarita mix

A refreshing blend of peaches infused with rum

A delightful frozen concoction of mangos and rum

Moist chocolate sponge cake filled with chocolate ganache.

A layer of chocolate and creamy reese's peanut butter filling with chopped peanuts and caramel chips.

Tia maria, godiva chocolate liqueur and créme de cacao.

Baily's irish cream, liquor 43 and kahlua. (layered)

Absolut vanilla, liquor 43, lime and cream.

Medallions of eggplant, deep fried then topped with jumbo lump crabmeat and hollandaise sauce.

Peeled, spicy new orleans style barbecue shrimp.

Chicken, andouille sausage and shrimp cooked together with rice in a rich tomato sauce.

Fresh gulf grouper, pan sautéed and topped with toasted almonds and lemon butter.

Fresh jumbo shrimp topped with our shrimp and crabmeat stuffing.

Fresh gulf grouper, pan sautéed and finished with meuniere sauce.

Fresh gulf grouper, pan sautéed and topped with toasted pecans and meuniere sauce.

Baked with lagniappe stuffing and jumbo lump crabmeat.

New! Gulf grouper, stuffed with jumbo lump crabmeat, rice and cream cheese. Baked and topped with our garlic beurre blanc sauce.

Lightly fried then topped with hollandaise and honey roasted nuts.

Jumbo lump crabmeat served with a tangy remoulade.

Perfectly fried louisiana shrimp, lightly battered in our signature breading.

Louisiana oysters fried to a delicate crispness.

(9 oz.)

(14 oz.)