Weekly Specials for February 10th through February 15th

Check out Chef Craig's Specials!!

Fitness

Shrimp Creole

Shrimp braised in a creole tomato sauce

and served over white rice.

Full 27. Light 20.

Lunch

 Cajun Chicken Wrap

 

 Blackened chicken with red beans and rice,

romaine lettuce, diced tomatoes, and shredded pepper

jack cheese tossed in remoulade and wrapped

in a tortilla. Full 10. Light 7.

Salad

Andouille Crawfish Salad

 

Mixed greens tossed in a creole mustard vinaigrette with 

grilled andouille, crawfish, tomatoes, mushrooms, 

braised fennel and leeks, and blackened croutons topped

with shredded dill Havarti cheese. 

Full 12. Light 10. Starter 5.

Sandwich

Oyster Po'Boy

Cornmeal breaded deep fried oysters served on a hoagie bun

with sliced tomatoes, provolone cheese, and spicy cajun slaw.

Full 14. Light 11.

Appetizers

Shrimp & Grits

Prairie Breeze cheese, wild mushrooms, and pancetta.

 Appetizer 7. Entree 27.

Family Night

Chicken Brassica

 A recipe by Chef Paul Prudhomme.

Braised chicken in a rich cajun style etouffee

served over white rice. 

Full 14.95. Light 9.95

Pasta Night

Chicken & Andouille Pasta

Gemelli pasta in a cajun cream sauce with chicken,

andouille, artichokes, tomatoes, mushrooms, and holy trinity.

Full 16. Light 14.

From the Grill

Blackened Rib Eye Etouffee

 

Blackened rib eye topped with crawfish etouffee and smoked

gouda cheese served with red beans and rice, 

stewed tomatoes, and okra. 26.

Fresh Fish

Jambalaya Stuff Catfish

 

 Served with garlic braised spinach and sauce

piquante topped with dill Havarti cheese. 19.

Blackened Redfish

 

Served over black-eyed peas and rice with 

creole sauce and seasonal vegetables. 26.

Stop in and try out your favorite today!!