Shrimp
Biloxi $21.99 We take unsalted
butter, garlic, onions,
Wundoemus Spice, Worcestershire
sauce, Berghoff Dark and
gulf shrimp in the shell
and cook it all together
in a cast iron skillet
served with french bread
for dipping.
Pecan Catfish
$19.99 Farm raised
catfish filet rolled in
crushed pecans and cracker
meal then baked to perfection,
set on rice with a delightful
balsamic and 100% pure
maple syrup sauce...kitchen
magic!!
Catfish Atchafalaya
$19.99 Blackened catfish
filet on dirty rice creole
with our very own smoked
andouille sausage.
The Big Angry
$26.99 Our large top
sirloin pan blackened
then set on a bed of rice
with habanero and creole
sauce with Maytag Blue
Cheese wedge au jus. This
is NOT FOR THE MEEK!!!
Stuffed Shells
$13.99 Three jumbo
pasta shells topped with
high quality marinera
sauce.
Catfish
Herrling $19.99 Pan blackened
catfish filet set on dirty
rice and topped with crawfish
tails swimming in hollandaise/creole.
Devils on Horseback
$21.99 Gulf shrimp
sheathed in bacon and
grilled then set on rice
and topped with hollandaise
sauce.
(Top Seller...).
Steak Wisconsin
$21.99 Top sirloin
grilled then topped with
freshly sauteed mushrooms
and a wedge of Maytag
Blue cheese au jus.
Ribeye Elegante
$26.99 Pan blackened
jumbo ribeye topped with
hollandaise and capers
au jus.
Over the course
of the 18 years we've been in business, our
clientele have had a few "favorites"
which have become House Creations. Our customers
always let us know when they like a new special
and so the House Creations section of the menu
was created!
This part of the menu features
our unique "Creole infusion" I picked
up while in the restaurant business in Houston,
TX, back in the '80s. I owe much of my love
for cooking came to a former mentor, Paul Moffet.
Paul was a full-time cook and part-time preacher.
His love of Louisiana cooking was contagious
and he enjoyed schooling me, a self-proclaimed
Midwestern "meat-and-potatoes" guy!
I hope you enjoy the end results
from my time spent along the Gulf Coast and
my collaborations with Paul.
