Louisiana Lagniappe Restaurant Menu

Fresh blue crab claws marinated in a mixture of fresh herbs and olive oil.

Large mushrooms filled with crabmeat and shrimp stuffing, then baked in white wine and butter.

Fresh blue crab claws, rolled in seasoned flour and fried. served with remoulade.

Made with fresh louisiana jumbo lump and claw crabmeat, served with remoulade.

Jumbo gulf shrimp, blackened and served in a pineapple rum butter sauce.

Fresh gulf oysters baked in the shell with our special lagniappe stuffing and jumbo lump crabmeat.

Housemade boudin fried and served with remoulade.

Jumbo Gulf Shrimp, chargrilled and served with our chipotle beurre blanc.

Jumbo lump crabmeat and sweet yellow corn in a rich creamy base.

Roasted portobello mushroom set on a bed of mixed greens finished with goat cheese, toasted sunflower seeds and pesto.

Choice of jumbo lump crabmeat or tender baby shrimp, tossed with romaine and iceberg lettuces and our signature seafood dressing.

Medallions of char-grilled beef tenderloin, set in garlic beurre blanc, topped with sautéed shrimp, jumbo lump crabmeat and bérnaise sauce.

Traditional New Orleans style beef tenderloin grillades served over yellow stone ground grit cakes.

Pan sautéed fish with toasted pecans and meuniere sauce.

Pan sautéed fish topped with toasted almonds and lemon butter sauce.

Jumbo gulf shrimp, battered and deep fried until golden.

Fresh louisiana oysters breaded and deep fried golden and crispy.

Farm raised catfish, cut into thin strips, seasoned, rolled in corn flour and fried to perfection.

Jumbo gulf shrimp, sautéed in a spicy New Orleans style butter sauce.

Filet of fresh fish sautéed, and topped with a fried soft shell crab, hollandaise and honey roasted pecans and almonds.

Sautéed filet of fresh fish topped with jumbo lump crabmeat sautéed in lemon butter.

Pan sautéed fish topped with grilled jumbo shrimp and hollandaise sauce.

Sautéed fish topped with char-grilled chipotle shrimp and chipotle beurre blanc.

A char-grilled breast of chicken with shrimp and tasso butter sauce.

Fresh filet of fish, sautéed and topped with the original lagniappe shrimp and mushroom sauce over rice.

Sautéed shrimp and andouille sausage tossed with fettuccine in a creamy alfredo sauce finished with parmesan and romano cheese.

Fresh louisiana oysters baked in their shell with our special lagniappe stuffing and jumbo lump crabmeat.

Bacon wrapped yellowfin tuna set in a light garlic beurre blanc topped with jumbo lump crabmeat and hollandaise.

Jumbo lump crabmeat and shrimp stuffed bell peppers baked and finished with garlic beurre blanc.

6 Ounces of fresh ground chuck char-grilled and topped with American cheese.

Tender all white chicken fried and served with BBQ and honey mustard sauces for dipping.

Lightly breaded and fried popcorn shrimp.

Farm raised catfish, cut into thin strips, seasoned, rolled in corn flour, and fried to perfection.

Fresh blue crab claws rolled in seasoned flour and fried.