Vegetable Beef

a coach lamp tradition, vegetables and prime cuts of beef blended together in a savory broth

Gumbo Du Jour

chefs gumbo of the day served with new orleans rice

Coach Lamp Salad

mixed salad greens tossed with parmesan cheese, toasted pecans, and tomatoes

The Wedge

iceberg lettuce, bacon, tomato and our house made bleu cheese dressing

Caesar Salad

romaine lettuce tossed with parmesan cheese, croutons and our house made caesar dressing

Pear, Walnut And Bleu Cheese Salad

poached pears in port wine vinaigrette mixed with toasted walnuts and bleu cheese served on a bed of mixed greens

Prime Rib Of Beef

a coach lamp favorite. a 12 ounce cut; larger cuts just add a dollar per ounce

Baby Calfs Liver

tender veal liver sauteed in caramelized onions and a red wine reduction

Breaded Pork Cutlet

tender pork medallions pounded thin breaded and deep fried smothered in white sausage gravy

Red Snapper Du Jour

fresh red snapper prepared at the chefs whim.

Paneed Eggplant

eggplant medallions served napoleon style with crab meat and supreme sauce

Three Mushroom Pasta

a blend of exotic mushrooms, garlic and white wine tossed with penne pasta

Shrimp Scampi

plump shrimp sauteed in butter and garlic then tossed with penne pasta, parsley and parmesan cheese

Chicken Piccata

a boneless breaded chicken breast sauteed and finished with a sauce of white wine, capers, butter and chicken veloute

Bourbon Chicken In Puff Pastry

a chicken breast sandwiched between delicate pastry with vegetables and a caramel bourbon sauce

Wiener Schnitzel

tender veal escalopes sauteed in white wine, butter and capers; served with a potato pancake and red cabbage

Veal Marsala

escalopes of veal sauteed with mushrooms and finished in a marsala wine reduction

Veal Parmigiana

tender veal medallions sauteed and set a top penne pasta, smothered in marinara sauce and provolone cheese

Turkey Devonshire

breast of turkey smothered in mornay sauce with crisp bacon, tomato and toast points

Crabmeat Devonshire

same as its cousin above except we added a portobello mushroom and jumbo lump crabmeat

Fried Artichokes

corn meal breaded artichokes deep fried to a golden crisp and served with our house made buttermilk dressing

Calamari Fritto

hand cut rings and tentacles deep fried and served with our tangy marinara sauce.

Oysters Coach Lamp

large bay oysters baked in the shell with garlic butter and topped with parmesan cheese and crumbles of country ham.

Angels On Horseback

bacon wrapped and corn meal dusted fried oysters served with our house cocktail sauce

Spinach And Artichoke Dip

spinach and artichokes in a three cheese cream sauce served with toasted corn chips

Crabmeat Crepes

jumbo lump crabmeat rolled in our homemade crepes and topped with crabmeat supreme sauce

Pizza

changes daily at the chefs whim. mkt

Pork Calypso

whole roasted pork tenderloin marinated in dark rum, sugar cane, and ginger; sliced thin and glazed with a sweet chili sauce

Shrimp & Grits

caribbean style shrimp and chilies over cheddar cheese grits

Crawfish Etoufee

as real as it gets, crawfish smothered in a blanket of the trinity and dark roux, with new orleans style rice

Shrimp Creole

plump gulf shrimp sauteed in garlic and herbs then simmered in a spicy tomato creole sauce, with new orleans style rice

Oyster Pan Roast A.k.a. Cajun Hot Brown

oysters poached in a rosemary and bacon cream sauce broiled with bread crumbs and parmesan cheese. mkt

Chicken Pontalba

a fried boneless chicken breast on a bed of diced potatoes, ham and mushrooms finished with a creole mustard cream sauce

Seafood Bayou Pasta

shrimp, crawfish, crab meat, mushrooms and green onions in a cream sauce tossed with penne pasta and lemon pepper

Jambalaya

chicken, shrimp, or a combo with sausage and a genuine new orleans meat pie

Grits And Grillades

braised grillades of beef in a rich red wine beef stock served over cheddar cheese grits

Cajun Roasted Pork Loin

our cajun spice dry rubbed pork loin roasted to perfection and topped with a creole mustard cream sauce