jumbo lump crabmeat served au gratin-style with tortilla chips

one of drago’s favorites! a blend of cheeses and sautéed spinach, served with tri-colored tortilla strips

fried eggplant topped with fresh grated cheeses and served with marinara sauce

large gulf shrimp seasoned with fresh herbs and spices, served the “new orleans way” with french bread

pieces of alligator seasoned and fried served with a spicy aioli

fried shrimp sautéed with peanuts and a spicy red pepper aioli

generous chunks of sweet maine lobster meat and penne pasta blended with a creamy, cheddar cheese sauce. lightly topped with garlic herbed bread crumbs

fresh louisiana crab fingers lightly battered and fried

marinated and lightly fried

fried squid and peppers tossed with a sweet and spicy glaze

crisp romaine tossed with a light vinaigrette and italian cheese-style dressing, then topped with jumbo lump crabmeat

boiled shrimp, blanched asparagus, hearts of palm, cucumbers, tomatoes and bleu cheese crumbles, tossed with a honey-based dressing, served ice-cold

de-shelled maine lobster, with your choice of mixed greens or spinach

fresh spinach tossed in a vinaigrette dressing, topped with a grilled portabella mushroom, fresh bleu cheese crumbles and diced bacon

wedge of iceberg lettuce topped with our creamy bleu cheese dressing, chopped bacon, and extra bleu cheese crumbles

chicken, bacon, bleu cheese crumbles, cheddar cheese, chopped hard-boiled egg, and fresh mixed greens, served with dressing of your choice

gulf shrimp, seasoned and grilled, with cucumbers, tomatoes and fresh mixed greens, served with dressing of your choice

fresh assorted greens tossed with candied walnuts, cranberries, bleu cheese and a sweet and spicy vinaigrette

sliced tuna, avocado and tomatoes tossed in a soy vinaigrette, drizzled with cajun aioli and served over spring mix

sushi grade raw tuna, avocado, corn, fried pasta, tomatoes, and lettuce mixed together and tossed with homemade aioli

fried shrimp or chicken, buffalo-style, served over mixed greens and tossed with bleu cheese dressing

the single best bite of food in new orleans

there may be a risk associated with consuming raw shellfish as is the case with other raw protein products. if you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked

fresh louisiana oysters cooked in a chowder-style cream soup served with french bread

oysters wrapped in bacon on skewers, broiled then fried and served with our jack daniel’s glaze and horseradish sauce

fried oysters served a top a french bread boat filled with spinach dip and bacon bits

blackened catfish, shrimp, and a petit filet topped with a light cajun, cream sauce

slices of fried eggplant with sautéed shrimp stacked between each layer, then topped with a tomato cream sauce

fresh gulf shrimp, lightly seasoned and grilled, with angel hair pasta and creole sauce. garnished with fresh parmesan and romano cheese

shrimp and crabmeat cooked in a delicate cream sauce with angel hair pasta and sprinkled with fresh parmesan and romano cheese

shrimp sauteed with sun-dried tomatoes, pine nuts and onions, deglazed with tequila and seasoned to perfection. served with a grilled portabella mushroom

fresh gulf shrimp and tasso in a spicy, butter cream sauce. served with grits. topped with fresh rosemary

fresh jumbo shrimp, sautéed with sun-dried tomatoes, fresh spinach, and onions in a cognac sauce

freshly shucked oysters sautéed in garlic, butter and herbs in a cream reduction sauce with our fresh angel hair pasta

a blend of four cheeses lightly dusted in bread crumbs and fried. topped with a creamy crawfish dill sauce. (seasonal substitute - shrimp)

duck breast blackened rare, served over linguini pasta with oysters and cream sauce

on any entree

1 to 1 1/4 pound

1 1/2 to 1 3/4 pounds

1 3/4 to 2 pounds

2 to 2 1/4 pounds

2 1/4 to 2 1/2 pounds

2 1/2 to 2 3/4 pounds

2 3/4 to 3 pounds

a 1 1/4 lb. whole maine lobster filled with a fresh crabmeat dressing and topped with crabmeat au gratin

a whole lobster stuffed with fresh sautéed shrimp and mushrooms, in a delicate cream sauce over angel hair pasta

a maine lobster charbroiled with garlic butter. served with spinach risotto

a whole lobster stuffed with fresh sautéed oyster and mushrooms, in a delicate cream sauce over angel hair pasta

yep, we have them! to share or to handle a ‘stud-like’ appetite. ask your server for available sizes

mounds of our fresh shucked oysters on top of french fries

fresh jumbo shrimp, stacked on a pile of french fries

catfish strips lightly battered and fried, served with french fries

our fresh fish, seasoned and served with fresh vegetables and rosemary potatoes with seafood sauce

yellowfin tuna, lightly seasoned and seared (very rare) then drizzled with a cajun aioli. served with sautéed fresh spinach and rosemary potatoes

yellowfin tuna, lightly seasoned and seared (very rare). served over wheat pasta, tossed with spinach, asparagus, tomatoes and a garlic infused olive oil

blackened catfish filet served with rosemary potatoes

drumfish filet, lightly seasoned with fresh herbs, butter, and garlic grilled over an open flame. served with fresh crabmeat dressing, then topped with a crabmeat cream sauce

usda prime filet tips skewered with a marinated portabella mushroom. served with rosemary potatoes

a very tender, slow cooked short rib with a rich sauce served over linguini or rosemary potatoes

two petit filets served with rosemary potatoes

panned pork served with angel hair pasta and marinara sauce or spinach risotto

pulled smoked chicken sauteed in a special creole sauce of tomatoes, peppers, and onions served with grits

served with linguini and alfredo sauce or rosemary potatoes

louisiana style red sauce sauteed with the “holy trinity”. served with rice

red beans seasoned with sausage and tasso. served over rice with oyster brochette

seasonal