Peace *  Love *  Gumbo

Appetizers  

Gumbo…This Creole specialty is a mainstay of New Orleans Cuisine…a thick, roux-based soup with a variety of meats, seafood and vegetables that change daily, served over rice

 Cup 4-   Bowl 6-   Try them over creamy grits  add 1- 

Southern Grillades…Thinly sliced steak seasoned with salt & pepper,

Served over grits with Etouffee gravy 10-

Jalapeno Shrimp … Shrimp marinated in zestful blend of jalapeno, lime & cilantro,

 Served chilled with  orange & red pepper infused oil 10-

Bayou Popcorn Shrimp… Shrimp fried in seasoned breadcrumbs,

Served with fruit preserve sauce for dipping 9- 

Big Fun Wings…Deep-fried chicken wings tossed in the perfect blend of hot sauce,

butter and spice, served with pecan-bleu cheese dressing 9-

Ragin’ Cajun Calamari…deep fried calamari garnished with red cherry pepper relish

and Red Hot sauce on the side  8-

Blackened Shrimp & Jambalaya…Shrimp flame-seared in a fiery blend of herbs & spices, served over a bed of jambalaya 9- As Entrée 22-

Tongue Twisters…Cheddar cheese filled jalapenos, deep-fried in a crispy crust

With green chili sauce on the side  8-

Salad 

Crawfish Remoulade…Chilled crawfish tails served over mixed spring greens

in spicy Creole mustard sauce 9-

Jambalaya Salad…Mixed greens, diced andouille and smoked chicken, shredded pepperjack cheese, mushroom & red onion in creamy Creole mustard vinaigrette 8- 

Add Crawfish 5-   Shrimp 5-   Chicken 3-

The Wedge …Crisp, chilled wedge of iceberg lettuce topped with creamy pecan bleu cheese dressing and grilled bacon bits 7-

Picayune Salad…Candied pecans, dried cranberries and crumbled goat cheese over mixed greens in cranberry vinaigrette 8-

House Salad…Mixed spring greens and fresh garden vegetables

in Dijon vinaigrette or pecan bleu cheese dressing 6-

Add Crawfish 5-   Shrimp 5-   Chicken 3-

Peace *  Love *  Gumbo

Entrees

Blackening…a cooking technique made famous by New Orlean’s Chef paul Prudhomme by which meat or fish is flame-seared in a fiery blend of herbs and spices…served with your choice of sweet potato fries with Etouffee gravy, Jambalaya or Grits

 Sirloin Steak  25-    Catfish 19-    Shrimp 22-    Chicken  17-   

Marie Laveau’s Voodoo Tuna (served with Jalapeno Caramel Sauce & Sweet Potato Fries) 23-

El Diablo… Smokin’ hot jalapeno & habanero gravy served over

Grilled Sirloin 25- with sweet potato fries or Crawfish 22- over rice

Cajun Maque Choux…Sautéed dish with roasted corn, onion and a variety of hot peppers

served over rice

Chicken 17-    Crawfish 22-    Shrimp 22-   Cornmeal Coated catfish 20-

Uptown Etouffee…Chicken, Crawfish or Shrimp smothered in rich roux-based vegetable gravy, Served over rice

Chicken 17-    Crawfish 22-    Shrimp 22-

Chicken Sauté…Boneless chicken sautéed in creamy dill & Citrus sauce, over rice 17-

Blue Bayou Fish Fry…Catfish & Shrimp deep-fried in seasoned cornmeal,

served with Remoulade sauce & Cajun fries 22-

Mardi Gras Pasta…Penne & fresh garden vegetables sautéed in rich Alfredo sauce 16-

Add Chicken 4-   Crawfish 6-   Shrimp 6-

Sides 5-

Sweet Potato Fries with Etouffee Gravy

Cajun Fries …Idaho Potato Fries Dusted with Blackening Spice 

Corn Bread 

Corn Tortilla Chips & Bean Dip

Kiss My Grits with Etouffee Gravy

 Jambalaya

*****AMERICAN EXPRESS OR CASH ONLY PLEASE!*****

A 20% Gratuity may be added to Parties of 5 or More

Plate Sharing Charge- $5

Minimum $10 Per Person in Dining Room

ã Executive Chef Cara Thompson ã