Lunch Menu

Question 1

Charbroiled Oysters

Answer 1

Butter, Romano Cheese, Creole seasoning, shallots, garlic, parsley.

Garnish with Lemon

Question 2

Le Grande Fruit de Mer

Answer 2

8 oysters, 8 U12 shrimp, 8 marinated crab claws, chilled seaweed salad, 2oz fish dip, 2oz tuna crudo.

Served with mignonette, cocktail and horseradish

Question 3

Le Royale Fruit de Mer

Answer 3

18 oysters, 20 U12 shrimp, 16 crab claws, seaweed salad, 4oz fish dip, 4oz tuna crudo.

Served with mignonette, cocktail and horseradish

Question 4

Alligator Hot Wings

Answer 4

3-4 fresh alligator wings in seasoned flour, fried and tossed in Crystal honey, topped with crumbled blue cheese.

Question 5

Shrimp and Crab boudin balls

Answer 5

Shrimp and Crab claw meat in smoked rice sausage, panko crusted and fried. Served over remoulade sauce.

Question 6

Muffuletta Flat Bread

Answer 6

Prosciutto, salami, mozzarella, provolone on a garlic butter flatbread. Topped with olive salad, pecorino romano and arugula tossed in tomato vinaigrette.

Question 7

Brussels Sprouts

Answer 7

Fried Brussels tossed in Crystal honey and topped with goat cheese and creole spiced pecans.

Question 8

Crab Claw Bordelaise

Answer 8

Crab claws cooked in butter with garlic, lemon, parsley, and creole seasoning. Served with toasted French bread.

Question 9

Smoked Gulf Fish Dip

Answer 9

Brined and smoked gulf fish is blended with cream cheese, herbs and spices to form a mousse. Served with house made lavash bread.

Question 10

Corn and Crab Soup

Answer 10

Light crab stock with yellow onion, cream, corn, and Crab meat. Seasoned with salt, white pepper, thickened with roux and garnished with green onions

Question 11

Seafood Gumbo

Answer 11

Dark roux base with seafood stock, trinity, tomato and okra. Garnished with shrimp, popcorn rice and house made andouille

Question 12

BLT Chopped Salad

Answer 12

Chopped Boston bib and iceberg lettuce, crumbled bacon, blue cheese, chopped egg, cherry tomatoes, baguette croutons and house made ranch dressing

Question 13

Harvest Salad

Answer 13

Spinach, granny Smith apple, gruyere cheese, pecans, roasted beets, dried cranberries, quinoa and honey-creme fraiche dressing (tarragon, dill, lemon juice, creme fraiche)

Question 14

Bourbon House Salad

Answer 14

Mixed greens, shaved red onion, cucumber, cherry tomatoes, crostini and Bourbon vinaigrette (shallot, garlic, cane vinegar, creole mustard, honey, parsley, olive oil and Maker’s Mark

Question 15

Fried Seafood Platters

Answer 15

Shrimp x 7, Catfish x 7oz: seasoned flour, egg wash, cornmeal fish fry.
Oysters x 8: seasoned flour only.
Fries, coleslaw, lemon wedges & cocktail sauce.
Combo = 3 Shrimp, 4oz Catfish, 4 Oysters.

Question 16

BBQ Shrimp Poboy

Answer 16

Shrimp sauteed in BBQ base (heavy cream, butter, Worcestershire, creole seasoning, Crystal hot sauce, lemon, rosemary & black pepper). Stuffed into a Leidenheimer baguette

Question 17

Seafood Poboys

Answer 17

Fried shrimp or catfish (or oysters on request). Standard dress and Crystal mayonnaise, served with fries.

Question 18

Burger

Answer 18

1/2lb beef patty, crumbled bacon, pimento cheese, onion strings, pickled peppers, lettuce, tomato and Devan’s BBQ sauce. Served with fries

Question 19

Shrimp Hot Sausage Sandwich

Answer 19

House made shrimp and pork sausage, grilled and topped with American cheese, standard dress and house made B&B pickles

Question 20

Crispy Pork Sandwich

Answer 20

4oz panko-breaded pork ribeye cutlet, fried, topped with melted cheddar, BBQ sauce and apple mirliton slaw. Served with fries

Question 21

Redfish on the Half-Shell

Answer 21

10oz fillet of redfish, grilled skin side down, finished in the broiler. Served with crab boil new potatoes, frisee, caramelized balsamic red onions and topped with lemon beurre blanc

Question 22

Shrimp and Grits

Answer 22

4 x tail-on U10 shrimp, andouille, roasted shiitake, button & oyster mushrooms. Sauteed and finished in BBQ Shrimp sauce, served over creamy white corn grits.

Question 23

Shrimp Stuffed Mirliton

Answer 23

Blanched mirliton halves topped with shrimp dressing (trinity, Tasso, butter, french bread crumbs) roasted and served over mixed green salad with lump crab

Question 24

Seafood Salad

Answer 24

1/2 head of Boston bibb lettuce, sliced tomato, hb egg, 2oz of lump crab, 4 boiled shrimp. Tossed in honey tarragon creme fraiche, served with sesame lavash

Question 25

Roasted beet grilled cheese

Answer 25

Golden beets, gruyere, cheddar, granny Smith apple, arugula, roasted sweet potatoes on grilled country white bread, served with a cup of squash soup for dipping.