A specialty of New Orleans. Layers of salami, pepperoni, and smoked ham with melted provolone. Topped with an olive salad on a tomato focaccia bun
We start with all natural turkey breast, rub it with our own bayou blend of seasonings. We slow roast it on site, then we slice it and pile it high with smoked gouda cheese, and our own toasted pine nut basil Parmesan pesto on tomato focaccia bread.
Seasonal.
Seasonal.
Mashed potatoes with gumbo.
Blackened alligator tail and grilled Andouille sausage in a tomato and pepper red sauce over rice
A seafood base with tender blackened sea scallops and large blackened gulf shrimp.
A hallmark of creole cooking. This saucy dish combines tomato, cooked rice, onion, ham, chicken, andouille sausage, and Cajun spices.
Hearty Cajun soup containing Andouille sausage, ham, okra, dixie blackened voodoo beer, slow cooked, and thickened with a blonde roux served with white rice.
Giant seasoned portobello mushroom cap grilled and filled with mango salsa atop a bed of rice.
Seasoned rice, chopped carrots, celery, sweet corn, onion, peas, creole spices and real blackened alligator tail meat
Seasoned rice, chopped carrots, celery, sweet corn, onion, peas, creole spices and blackened chicken, and slow cooked in a blonde roux.
Half pound of shrimp sauteed in our onion pepper sauce served with white rice. A most popular Cajun dish.
Half pound of crawfish tails sauteed in our onion pepper sauce served with white rice. A most popular Cajun dish.
White meat chicken tenderloin, dry rubbed with Caribbean jerk spices, and char-grilled. Served with mango salsa over rice.
Slow cooked red beans flavored with ham and andouille sausage served with white rice with choice of blackened chicken or eight blackened gulf shrimp.
Ten large frog legs marinated overnight, hand battered, and deep fried. Served a top a heaping mound of Cheddar mashed potatoes with Creole cream sauce.
White meat chicken tenderloin served in a tomato based pepper saute over rice.
Eight large Gulf shrimp served in a tomato based pepper saute over rice.
Blackened catfish fillet on a bed of white rice topped with our signature crawfish etouffee.
Hand rolled in our homemade buffalo sauce. Served with home-made bleu cheese (Hot).
Dry-rubbed, grilled, and served with our famous Chipolte peanut sauce for dipping.
No amount of bleu cheese can save you! Made with ghost pepper. Use extreme caution! Keep your hands washed - this sauce will burn ya! Spice-level: Inferno!
Rolled in Moe Joe's home-made Caribbean BBQ sauce.
All white meat tenderloin and fun finger food.
Hand battered white meat tenderloins.
Large catfish fillet hand dipped in home made Southern peppercorn batter and deep fried.
Thick 10 oz chop char grilled and served with mango relish.
Large catfish fillet dry rubbed with Cajun seasonings and char grilled.
Breast, thigh, wing hand dipped in homemade batter, and deep fried.
Giant hand cut 16 oz ham slice flavored with brown sugar and served with a slice of grilled fresh pineapple.
Hearty Cajun soup containing andouille sausage, ham, okra, dixie blackened voodoo beer, slow cooked, and thickened with a blonde roux.
A rich soup made from terrapin turtle meat, dry sherry wine, celery, tomato, green pepper, and onion.
Ten large Gulf Shrimp on a natural sugarcane skewer for a touch of sweetness, jerk rubbed, brushed with our Caribbean BBQ, and char grilled. Served with mango salsa.
Four lightly fried balls of tender risotto hand rolled around blackened crawfish centers. Served with New Orleans remoulade.
3 full pounds of whole craw fish seasoned with mustered seed, coriander, cayenne, and dill.
Straight from New Orleans to your plate. The most authentic andouille sausage char-grilled, sliced, and served with Moe Joe.
One half pound of real alligator tail meat portions hand breaded and served with Moe Joe.
Four white meat chicken tenderloins blackened and char-grilled. Served on wooden skewers with our own chipotle peanut sauce.
Two ten inch skewers loaded with blakened alligator tail portions grilled and served with Moe Joe's jalapenio honey dipping sauce.
Two ten inch skewers loaded with tender Angus fillet seasoned with our secret blackening magic and served with horseradish cream sauce.
Two ten inch skewers of large Gulf shrimp and tender sea scallops lightly grilled. Served with our Southern Jezebel Jam for dipping.
The traditional New Orleans crab cakes served with Moe Joe.
Ten large chicken wings, wet rubbed with Caribbean jerk seasoning, and char-grilled. Served with Moe Joe.
Fresh Deleware oysters hand breaded and fried to perfection. Served with cocktail sauce and remoulade.
Giant slices of green bell pepper, hand battered, and deep fried. Served with buttermilk dressing.
Whole crawfish tails hand battered with our own Southern pepper corn breading. Served with your choice of horseradish cocktail sauce or Moe Joe.
Hand battered dill pickle spears deep fried and served with Moe Joe.
A quarter pound of hand bruleed mild goat cheese a top our creole cream sauce and served with four garlic buttered toast points.
Sweet onions thin sliced, beer battered, and served with Moe Joe.
Six large Gulf shrimp, battered with real coconut, and served with Moe Joe.
Six gulf shrimp served in a champagne glass with horseradish cocktail sauce.
Lightly breaded slices of fried green tomato on garlic crostinis topped with homemade pimento cheese.
Ten large Gulf Shrimp on a natural sugarcane skewer for a touch of sweetness, jerk rubbed, brushed with our Caribbean BBQ, and char grilled. Served with mango salsa.
Four lightly fried balls of tender risotto hand rolled around blackened crawfish centers. Served with New Orleans remoulade.
A seafood base with tender blackened sea scallops and large blackened gulf shrimp.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
Blend of Romaine and baby spinach leaf lettuce tossed with chunks of blackened chicken, bacon, bleu cheese, onion, and dressed with our own Creole vinaigrette.
Romaine lettuce, fresh shredded Parmesan cheese, garlic buttered croutons, cracked black pepper with your choice of blackened chicken, blackened shrimp, blackened portobello mushroom with Caesar dressing.
Hand battered all white meat chicken tenderloins and fried okra on a blend of Romaine and baby spinach leaf lettuce with Cheddar cheese onion, and buttermilk Ranch dressing.
Three-quarter pound of Angus certified beef patty on fresh baked pretzel rolls and cooked to your specifications. Seasoned to perfection with our own blend of garlic, onion, coriander, black, cayenne pepper, dill, topped with lettuce, red onion, smoked gouda, and over medium fried egg.
Three-quarter pound of Angus certified beef patty on fresh baked pretzel rolls and cooked to your specifications. Seasoned with creole spices topped with lettuce, tomato, pickles, fried okra, deep fried onion, creole mustard, and Moe Joe.
Three-quarter pound of Angus certified beef patty on fresh baked pretzel rolls and cooked to your specifications. Seasoned with jerk spices topped with lettuce, tomato, pickle, deep-fried onions, a ring of grilled fresh pineapple, and Moe Joe.
3/4 hand formed wild hunted boar patty, topped with gruyere cheese, cabbage slaw, fried onion, and horse raddish cream on a pretzel roll.
House ground gator tail lightly blackened and grilled to tender perfection with lettuce, tomato, fried onion, bacon, smoked gouda cheese, and our own apple cider bacon green tomato jam on a pretzel roll.
Three-quarter pound of Angus certified beef patties on fresh baked pretzel rolls and cooked to your specifications. Top it with choice of lettuce, tomato, raw onion, pickle, mayo, BBQ, and spicy.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
A Magazine Street staple. Served on garlic buttered French bread with your choice of Moe Joe.
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.
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