Farm-raised alligator meat sautéed with mushrooms and green onions in a mildly spicy Cajun cream sauce. Served around a mound of rice.
Medium gulf shrimp, sliced mushrooms, and green onions sautéed in a Creole style Parmesan cream sauce, ladled over a hand breaded, fried chicken breast. Served atop rice with vegetables.
Cresent City Chicken
Hand breaded chicken breast fried to a golden brown, topped with seasoned Au Gratin seafood sauce made with crabmeat, shrimp, mushrooms and green onions. Served with fried potatoes and vegetables.
Eight-ounce yellow fin tuna steak, lightly blackened then drizzled with a delicate burgundy wine sauce. Served with rice and vegetables. A delightful surprise.
Seafood Eggplant Pirogue
Half an eggplant, hollowed out like a Cajun canoe known as a "pee-row", hand breaded, fried, then filled with shrimp, crab meat, mushrooms, and green onions sautéed in a seasoned au gratin sauce. Served with rice and vegetables.
Shrimp La Grange
A Texas specialty. Large Gulf shrimp stuffed with jalapenos and pepper-jack cheese and wrapped in bacon. Served with rice, vegetables, Ranch dressing and cocktail sauce.
French Quarter Tuna
Blackened yellow-fin tuna steak smothered with a creamy crawfish cheese sauce, mushrooms, red bell pepper and green onions. Served with rice and vegetables.