Private Property Menu

Louisiana Alligator Tenderloin, Blackened in a 700 degree Cast Iron Skillet, served with Cajun Coleslaw and our homemade Bayou Dipping Sauce

Our Handmade Egg Rolls are filled with Andouille Sausage, Tasso Ham, and Shrimp, and served with a Sweet Chili Dipping Sauce

Homemade Pimento Cheese, breaded with Pecans, then fried. Served with Slices of grilled French Bread

Lump Crab Cakes served with our Bayou Dipping Sauce

Three Corn Tortillas filled with Grilled Shrimp, Andouille Sausage, and Taco Sauce, all topped with Cajun Coleslaw

Lightly Fried Shrimp, tossed in a Sweet and Spicy Sauce

Fresh Mixed Greens with Tomatoes, Cucumbers, and Havarti Cheese. (Choice of Dressing served on the side)

Fresh Romaine Hearts topped with Parmesan Cheese and choice of grilled Chicken or Shrimp

Fresh Mixed Greens with Tomatoes, Cucumbers, and Havarti Cheese topped with Grilled Chicken or Shrimp. Choice of Dressing served on the side

Creamy Havarti Cheese smothered with Caramelized Onions. Served with a Side

Homemade Pimento Cheese and Jalapenos. Served with a Side

Ghost Pepper Jack Cheese, Chipotle Mayo, Jalapenos and Bacon. Served with a Side

Served with Mashed Potatoes & Fried Cream Corn Add a Chop for $7 Made famous by New Orleans Chef Paul Prudhomme, blackening is a cooking technique by which meat is cooked in a cast iron skillet that’s been heated to almost 700 degrees Fahrenheit. It is then finished in the oven until cooked to temperature.

Served with Sautéed Green Beans & Mashed Potatoes Made famous by New Orleans Chef Paul Prudhomme, blackening is a cooking technique by which meat is cooked in a cast iron skillet that’s been heated to almost 700 degrees Fahrenheit. It is then finished in the oven until cooked to temperature.

Served with Sautéed Green Beans & Mashed Potatoes Made famous by New Orleans Chef Paul Prudhomme, blackening is a cooking technique by which meat is cooked in a cast iron skillet that’s been heated to almost 700 degrees Fahrenheit. It is then finished in the oven until cooked to temperature.

Creamy Adluh Stone-Ground White Grits topped with Grilled Shrimp in a Tasso Cream Sauce

Louisiana Crawfish simmered in a dark Roux with the Holy Trinity, Garlic, and Seasonings. Served over Rice

Smoked Alligator Sausage, Crawfish and Shrimp smothered in a Tasso Cream Sauce over Penne Pasta

Fresh Tomatoes, the Holy Trinity, Pepper Sauce and Shrimp slow-cooked and served over Rice

Creole Country Tasso Ham and Crawfish Tails in a Cajun Cream Sauce over Penne Pasta

A Louisiana Classic slow cooked with Andouille Sausage and Jumbo Shrimp

Topped with Raspberry Sauce & Whipped Cream