Raw Oysters On The Half Shell

served with cocktail sauce and lemon.

Oysters Rockefeller

baked with a rich topping of spinach, celery and onions.

Oysters Bienville

baked oysters topped with mushroom and shrimp béchamel.

Oyster Sampler

three rockefeller and three bienville.

Abita Bbq Shrimp

sautéed in a spicy butter and beer bbq sauce. served on a bed of basmati rice.

Cajun Popcorn

deep-fried crawfish tails with homemade caper tartar sauce.

Grilled Andouille Sausage

with creole mustard sauce.

Shrimp And Grits

creamy sauté of shrimp and andouille sausage over roasted vidalia onion grits.

Fried Crawfish Cakes

served with a creole tomato sauce, tasso and béarnaise.

Creole Crab Cakes

sautéed and served with remoulade sauce.

Sherry Crab Soup

rich cream and sherry soup with jumbo lump crab.

Seafood Gumbo

creole filé gumbo with shrimp, oysters and crawfish.

French Onion

caramelized onions in a hearty beef broth with croustade and gruyére.

Wedge

iceberg wedge with bacon, blue cheese crumbles and creamy garlic dressing.

Seasonal Salad

delicious salad that changes with the season. (ask your server for details).

Shrimp Remoulade

shrimp tossed in a creole mustard vinaigrette on shredded iceberg lettuce.

House Salad

mixed greens with tomatoes, croutons and cucumber.

Steak Frites

grilled, hand-cut 14 oz certified angus beef ribeye. served with coleslaw and french fries.

Veal Lafayette

panéed veal over rice finished with a rich sauce of crawfish tails, dill and sherry cream. served with sautéed asparagus.

The Nona Burger

grilled ½ lb burger with blue cheese crumbles and marchand de vin on an onion kaiser. served with coleslaw and french fries or zapp's potato chips.

Grilled Chicken Maque Choux

linguine tossed in a sautéed andouille sausage, corn and tomato cream sauce. topped with grilled boneless chicken breast. served with a side of creamed spinach.

Scallops Nona

seared and butter-basted scallops served with creamed spinach and maque choux.

Garlic Shrimp And Scallop Linguine

seared scallops and sautéed shrimp in a garlic butter sauce, tossed with linguine, garnished with scallions and roasted red peppers. served with a side of creamed spinach.

Cedar Plank Salmon

8 oz salmon filet seasoned with citrus zest and horseradish, then grilled and smoked on cedar. served with roasted vidalia onion grits and sautéed asparagus.

Crawfish-stuffed Trout

baked rainbow trout with a crawfish stuffing, finished with béarnaise sauce and served with creamed spinach.

Fresh Catch

daily fresh fish prepared blackened, bronzed, broiled or grilled served with creamed spinach and red beans and rice.

Vegetable Plate

red beans and rice, maque choux, collard greens, coleslaw, vidalia onion grits, basmati rice, french fries or brabant potatoes $3 each. asparagus, creamed spinach or small house salad $4 each.

The Filet

unadorned and grilled to perfection.

Jazz Filet

pepper crusted and topped with marchand de vin.

Mardi Gras Filet

with béarnaise sauce, marchand de vin or port wine sauce.

French Quarter Filet

stuffed with blue cheese and finished with a port wine sauce.

The Oysterman Filet

topped with fried oysters (or fried shrimp) and béarnaise sauce.

Red Beans And Rice With Grilled Andouille

served with a side of collard greens.

Creole Pork Jambalaya

traditionally prepared rice cooked with pork, tasso, ham and andouille sausage. served with a creole tomato sauce and a side of collard greens.

Chicken Rochambeau

fried boneless chicken breast with grilled sliced ham, marchand de vin and béarnaise sauce. served with red beans and rice and collard greens.

Crawfish Etouffée

a rich crawfish stew over rice. served with a side of collard greens.

Seafood Courtbouillon

shrimp, oysters and fish simmered in a white wine and tomato broth. served over rice with a side of collard greens.

Eggplant Pirogue

fried eggplant boat, filled with crab and shrimp. topped with crawfish etouffée. a pirogue is a boat used in the bayous, like the one on the wall in the atrium dining room.

Cajun Seafood Fry

shrimp, catfish and oysters with cocktail and caper tartar sauce. served with coleslaw and french fries.

Nona's Bread Pudding

new orleans style with peaches, raisins, whiskey sauce, with chantilly cream.

Crème Brûlée

egg and cream custard with vanilla bean and caramelized sugar.

Praline Parfait

layers of vanilla bean ice cream, caramel sauce and praline crumbles.

Mike's Cheesecake

new york style cheesecake with delectable toppings.

Bourbon Pecan Pie

with chantilly cream.