bearnaise sauce
provolone or cheddar cheese
caramelized bleu cheese, roasted garlic and bacon bits
onions, mushrooms, cheddar cheese and marsha's steak sauce
louisiana hot sauce, cheddar cheese and crispy onions
our award winning crab cake on a brioche roll with remoulade
remoulade sauce
lobster and shrimp with a kick of cayenne pepper, baptized with sherry
chicken, andouille sausage and rice in a slow cooked cajun spiced broth
baby spinach, fig and bleu cheese tossed in a fig vinaigrette atop prosciutto di parma
romaine lettuce with parmigiano-reggiano cheese, toasted croutons and caesar dressing, anchovies are always available
trio of chopped lettuce tossed with asparagus, broccoli, egg, artichokes, bacon bits, crumbled bleu cheese, crisp onions, croutons and kalamata olives in our own ranch dressing
crabmeat, shrimp, duck, andouille sausage in a dark southern roux blended with peppers, onions and rice
marsha's mother's favorite, shrimp and crabmeat casserole, topped with grilled eggplant and baked till golden brown, elegantly garnished with our creole butter sauce
jumbo lump crabmeat and smoked gouda tart, green onion coulis and remoulade sauce, served with a side of mixed greens and balsamic dressing
louisiana crawfish smothered in a blanket of chopped vegetables and served with rice. popular in louisiana cajun country
buckwheat soba noodles, picked ginger and wasabi soy dipping sauce
prince edward island mussels simmered in a creole barbeque sauce
with pear chutney
spicy coco lopez sauce
jumbo lump crab and smoked gouda tart, green onion coulis, remoulade sauce
crispy catfish, signature remoulade
galatoire's style, powered suger and bearnaise
golden baked lump crabmeat with mustard remoulade
"it is what it is" with marsha's signature sauce
trio of chopped lettuce tossed with asparagus, broccoli, egg, artichokes, bacon bits, crumbled bleu cheese, crisp onions, croutons and kalamata olives in our own ranch dressing
we suggest bleu cheese dressing
mixed california greens, grape tomatoes, julienne of carrot, croutons, kalamata olives and bermuda onions, choice of dressing
baby spinach, fig and bleu cheese tossed in a fig vinaigrette atop prosciutto di parma
marinated beets topped with a salad of baby spinach, fresh orange, goat cheese and balsamic vinaigrette
pernod spiked broth filled with 6 oz. of maine lobster and roasted vegetables inside a flaky crisp crust
crabmeat, shrimp, duck, and andouille sausage in a dark southern roux blended with peppers, onions and rice
roasted eggplant, roasted pepper and seasonal vegetables in a creole butter sauce
marsha's mother'd favorite, shrimp and crabmeat casserole, topped with grilled eggplant and baked til golden brown, elegantly garnished with our creole butter sauce
louisiana crawfish smothered in a blanket of chopped vegetables and served with rice
creamy blend of lobster and shrimp with a kick of cayenne pepper, baptized with sherry
what says new orleans better than gumbo? chicken, andouille sausage and rice in a slow cooked cajun spiced broth
available steamed or on the half shell, 2"cherry stones 1" little neck
remoulade
cocktail sauce
hand rolled pasta stuffed with crabmeat, chardonnay cream sauce
golden baked lump crabmeat bound with fresh herbs served with a mustard remoulade
pan seared in our signature barbeque butter atop romano grits
sauteed jumbo sea scallops atop new orleans style pork bacon and greens. alleluia!
twin filet medallions paired with a heavenly crab cake and crawfish risotto
filet medallions served in au poivre sauce over mashed garlic bliss, asparagus tips
10oz, with béarnaise sauce
16oz, with winchester herb sauce
bone-in 20oz, with western sauce
bone-in 14oz, with sweet potato match-sticks and anna mae's pineapple soufflé
boneless, stuffed and baked with spinach herb cheese with collard greens
bayou dry rub, sauteed wild mushrooms, bermuda onions and a side of bleu cheese
crab cake or colossal lump crabmeat, asparagus and béarnaise sauce
bleu cheese, roasted garlic and a touch of bread crumbs
a divine classic
sweet and yummy
carrot cake worth its weight in gold
light, luscious what the angle would eat
now here comes the devil himself
heavenly vanilla custard, a brown family tradition
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.