THE ART OF FOOD
Shrimp or Chicken Linguine: In a Creole White Wine Sauce with Fresh Tomato Served with French Bread with Homemade Parsley and Basil Butter and Green Salad.
Catfish, Red Snapper or Salmon season with Lee Esther's blacken seasoning. Served with yellow rice and Cajun corn
Fresh shrimp simmered in a classic Creole sauce: a base of tomato,onions, celery, bell pepper and Lee Esther's Creole season. Served on abed of rice.
Creole Garlic Shrimp Fettuccine
Shrimp, Garlic, Fresh Tomatoes,Basil, Green Onions, Tasso on a Bed of Rice
A Juice Chicken Breast Season to Perfection Topped with a Marsala Sauce and a Choice to Sides
New Orleans Style Ribs
New Orleans Style Ribs :– Season to perfection slow smoked and Q-ed. (Spare or Baby backs)
Half Pan Jambalaya $75 with half Shrimp $95
A Slab of Ribs $35 Whole BBQ Chicken $15
Half Pan Crawfish Etouffee $95
Half Pan Shrimp Etouffee $85