MEAT MENU

Crispy pork and rice boudin, deep-fried golden, served with creole mustard dipping sauce.

Tender alligator tail, seasoned with blackening spice, fried and served with remoulade.

Gulf shrimp chilled over crushed ice with a bold horseradish-spiked cocktail sauce.

House-made andouille sausage dipped in jalapeño cornbread batter, fried to perfection.

Dark roux gumbo with slow-cooked chicken, andouille sausage, okra, and file powder. Served over white rice.

One-pot Creole jambalaya loaded with Gulf shrimp, crawfish, andouille, and long-grain rice in a smoky tomato base.

Louisiana crawfish tails smothered in a buttery, golden roux sauce with the holy trinity. Served over steamed rice.

Crispy fried Gulf shrimp piled high on Leidenheimer French bread with lettuce, tomato, pickles, and remoulade.

Monday's classic — slow-simmered red kidney beans with smoked andouille sausage, served over dirty rice.

Full rack of St. Louis-style ribs slow-smoked over pecan wood, glazed with a bourbon-molasses BBQ sauce.

Seasoned rice cooked with ground pork, chicken livers, and the holy trinity.

Cornmeal-crusted okra, fried crispy and served with a Creole dipping sauce.

Slow-braised collard greens with smoked ham hock, apple cider vinegar, and red pepper flakes.

Jalapeño-cheddar cornbread muffins baked fresh, served with honey butter.