Restaurant NOLA Menu

Golden, flaky pastry filled with seasoned ground meat and spices, accompanied by a side of dipping sauce.

A creamy blend of crawfish and andouille sausage, often accompanied by spices and served with a side for dipping.

Sliced green tomatoes, breaded and fried, often accompanied by a signature sauce or cheese.

A blend of pork and rice, seasoned with Cajun spices, formed into balls, and lightly fried.

Shrimp, marinated and grilled with BBQ sauce, typically includes a garnish of fresh herbs or a light drizzle of sauce for added flavor.

Crab cakes with options of grilled or fried, served as appetizers.

Chicken wings available in 6, 10, or 20 pieces. Choice of buffalo, hot buffalo, sweet teriyaki, mango habanero, BBQ, or naked.

Fries topped with slow-cooked, shredded meat typically includes a blend of savory gravy and melted cheese.

Crab claws available in 1/4lb or 1/2lb. Choose sautéed or fried.

Seasoned shrimp atop mixed greens, cherry tomatoes, radishes, shredded carrots, and red onions, served with a side of remoulade sauce.

Seared tuna on mixed greens, choice of temperature from rare to well done, with dressing options.

Mixed greens with a choice of timing: served as an appetizer or with the main meal.

Creole gumbo served in a cup or bowl, featuring a rich blend of spices and ingredients traditional to American cuisine.

Seafood gumbo with a rich base, often includes shrimp, crab, and various seasonings, served traditionally.

Chicken and andouille sausage gumbo typically includes a savory blend of vegetables and spices, simmered together and served with white rice.

Crawfish etouffee, choice of cup or bowl, Louisiana classic with tender crawfish in rich, seasoned sauce.

Louisiana-style jambalaya featuring pork and sausage. Choose from cup or bowl.

Fried shrimp, typically accompanied by fries, served with a side of tartar sauce for dipping.

Fried oysters, typically served in a basket, are coated in seasoned batter and deep-fried until golden. Often accompanied by a tangy dipping sauce.

Soft shell crab, choice of one or two, served in a basket.

House breaded white fish, typically served with fries, hush puppies, and coleslaw, accompanied by a house-made tartar sauce.

Selection of two: fried or grilled shrimp, oysters, soft shell crab, fish, or blackened options.

Choose any three: fried or blackened shrimp/oysters, soft shell crab, fish; grilled options available for shrimp and fish.

Blackened fish served with a choice of two sides: ranging from coleslaw to potato salad, including cream spinach and sweet potato fries.

Grilled fish accompanied by choice of two sides: coleslaw, cream spinach, french fries, hushpuppies, onion rings, pep jack potatoes, side salad, steamed veggies, sweet potato fries, potato salad.

Boiled shrimp available in 1lb or 1/2lb sizes. Served as a Louisiana favorite.

Crispy fried mullet fillets paired with golden hush puppies and a lemon wedge.

Succulent shrimp atop creamy grits, garnished with crispy bacon and fresh green onions.

Oyster Fried Po' Boy: Crispy oysters, lettuce, tomato, and remoulade on a baguette. Available in full or half sizes.

NOLA Combo Po'boy: Choice of full or half size.

Crispy fried soft shell crab, dressed in a classic po' boy style with lettuce, tomatoes, and mayo. Available in full or half size.

Fish Po' Boy: Fresh fish option of grilled, blackened, or fried. Served in choice of full or half size.

Crispy shrimp nestled in a soft roll, served with lettuce, tomato, and creamy sauce. Available in full or half sizes.

Fresh fish po' boy on crusty baguette, choice of full or half size.

Geaux Geaux Oyster Po' Boy: Fried oysters, traditional dressing, served on French bread. Available in full or half sizes.

Soft shell crab po-boy, available in half or full sizes.

Sliced roast beef debris, served on French bread. Options include full or half size.

Surf & Turf Po' Boy: Combination of seafood and steak strips, available in full or half sizes.

Roast beef debris atop crispy French fries, served in a traditional po' boy. Options: full or half size.

BBQ shrimp, served in a classic po' boy sandwich. Options: full or half size.

Char grilled hamburger on a classic po' boy bun. Option for full or half size. Choose burger temperature from seared rare to well done.

Smoked sausage, served on a classic po' boy bun. Available in full or half sizes.

Geaux Geaux NOLA Combo Po' Boy: Shrimp, oyster, and soft-shell crab options available. Choose from half or full size.

Custom-cooked patty with selection of temps from seared rare to well done.

Hamburger char-grilled with choice of burger temp from seared rare to well done.

Juicy patty, customizable temperature from seared rare to well done, served on a soft bun.

Chicken with choice of grilled, blackened, or fried, served on a bun.

White fish filet, choice of grilled, blackened, or fried, served with lettuce, tomato, and tartar sauce on a brioche bun.

Seared tuna patty, choice of temperature from seared rare to well done, served on a bun.

Crispy and flavorful fries made from sweet potatoes, a delightful twist on a classic favorite.

Crispy golden-fried onion rings, perfectly seasoned for a savory crunch.

Deep-fried small balls of seasoned cornmeal batter, often including onions for added flavor.

French fries topped with tender, slow-cooked meat shavings, typically including a savory gravy.

Crisp shredded cabbage in a creamy, tangy dressing.

Creamy potato salad with fresh herbs and a tangy mustard dressing.

Freshly Steamed Seasonal Vegetables, Lightly Seasoned to Perfection

Potatoes baked with a blend of pepper jack cheese, typically seasoned with a mix of herbs and spices.

Velvety spinach blended into a rich, creamy sauce. Perfect comfort side.

Lightly seasoned, fluffy rice, a perfect complement to any meal.

Corn on the cob, served whole and typically grilled or boiled, complemented with a brush of melted butter.

Crispy Zapp's chips in BBQ, Voodoo Heat, or Crawdad flavors.

A whole loaf of freshly baked bread, often served as an accompaniment to meals.

Soft shell crab, typically deep-fried to achieve a crispy texture, served with a complementary house sauce.

A cup of fresh oysters, typically served as a simple, yet elegant side dish.

A single fish filet, delicately fried to achieve a golden crispness, typically accompanied by tartar sauce for dipping.

A tuna filet, typically prepared through grilling or searing, served as a flavorful addition to complement a variety of sides.

A chicken filet, typically seasoned and either grilled or fried, often accompanied by a selection of dipping sauces.

Slow-cooked, tender meat pieces, typically includes savory gravy.

Smoked sausage, typically seasoned with a blend of spices.

A creamy dip combining tender crawfish and spicy andouille sausage, typically seasoned with Cajun spices.

Tail-on shrimp, available grilled, blackened, or fried.

Beef patty with choice of rare to well done.

Filet mignon, choice of rare to well done.

Bread served as a simple, yet satisfying side dish.

A selection of dressings to complement your meal, including options such as blue cheese, ranch, Caesar, thousand island, and Italian.

A single slice of pork bacon, typically prepared to a crisp texture.

Fettuccine pasta gently tossed with melted butter, offering a simple yet classic side dish.

Bread pudding with customizable spoon servings: choose from 1 to 4 spoons.

Bananas Foster atop creamy cheesecake, choice of spoon mod ranging from 1 to 4 spoons.

Rich chocolate mousse layered between moist cake slices, served with choice of spoon servings for precise portion control.

Breaded fish fingers, lightly fried, typically served as a kid-friendly dish.

Breaded chicken strips served with french fries and honey mustard dipping sauce.

A blend of ground ginger and sesame seeds, typically combined with oil, vinegar, and possibly sweeteners, to create a versatile dressing.

A tangy sauce made with mayonnaise, mustard, capers, and pickles, often served as a condiment.

House-made ranch sauce enhanced with a blend of spices for a kick, incorporating fresh herbs and ingredients.

A smooth, creamy sauce made with butter, egg yolks, and a hint of lemon, typically served alongside various dishes.

A medley of olives typically combined with a blend of fresh herbs, vegetables, and a light dressing, served as a flavorful accompaniment.

Creole pasta florentine typically includes a blend of spinach and traditional Creole spices, tossed with pasta in a light cream sauce.