Bananas Foster Beignet Fries

Our twist on 2 local favorites. Beignet dough cut into fries with sliced bananas and topped with our rich foster sauce of dark brown sugar, banana liqueur, and butter.

Beignet Fries with Powdered Sugar

Hot Roast Beef

Seasoned and slow-cooked until it falls off the bone, our tender roast beef is smothered in gravy, and stuffed into French bread. Served with fries.

Cajun Sausage Po' Boy

Spicy Cajun smoked sausage grilled and dressed with lettuce, tomato, onion, and pickle. Served with French fries.

The Royal Hamburger

A half lb of fresh ground chuck, short rib, and brisket on a brioche bun with lettuce, tomato, onion, and pickles. Served with French fries.

Chicken Breast Sandwich

Grilled, blackened, or fried breast of chicken on brioche and dressed with lettuce, tomato, onion, and pickle. Served with French fries.

The Club Croissant

Sliced ham, smoked turkey, bacon, cheese, lettuce, and tomato served on a buttery croissant. With French fries.

Fried Green Tomatoes and Shrimp

A southern classic with fried butterfly shrimp. White remoulade sauce.

Fried Green Tomatoes Without Shrimp

White remoulade sauce.

Decatur Gator

The best bite on the bayou, baby! Alligator tail meat marinated overnight in our special sauce and grilled to succulent perfection. Served with spicy mustard for dipping.

Craig's Crawfish and Crab Cake

A rich blend of crab and regional crawfish lightly breaded, fried, and topped with white remoulade.

Spinach and Crab Dip and Toasted French Bread Rounds

Lump crab, artichoke hearts, and spinach in a decadent blend of cheese, butter, and cream.

Mixed Green Salad

Baby greens, tomato, and red onion with our homemade citrus vinaigrette dressing.

Classic Caesar Salad

Crisp hearts of romaine tossed in traditional Caesar dressing (gluten-free). Topped with garlic croutons.

The Pere Antoine Wedge Salad

A generous wedge of iceberg lettuce, tomato, bacon, red onions, and bleu cheese dressing.

Mardi Gras Pasta

Spicy Cajun sausage, shrimp, and chicken tossed in our rich sauce of tomato, cream, and local seasonings over linguine.

Paneed Chicken

Chicken breast dusted with herbed bread crumbs, lightly fried, and served with creamy pasta Alfredo.

Creole Combination Jambalaya

Sometimes referred to as red jambalaya this unique dish originated in the French quarter. Spanish and French influences bring life to this flavorful mix of rice, chicken, shrimp, spicy cajun sausage, tomato, trinity, and seasonings.

Red Beans and Rice

Long a Monday tradition while laundry dried on the line. Our red beans are seasoned with ham, hot sausage, and Creole spices; then simmered to creamy and flavorful perfection.

Creole

This versatile staple of New Orleans cuisine goes wonderfully with seafood, poultry, and vegetables. Ripe tomatoes, the holy trinity of onion, bell pepper and celery, Creole seasoning, spices, and bay leaf are simmered for hours. Vegetables, seafood, and poultry is added last and the finished dish is served with steamed rice.

Royal Blackened Catfish

Regional catfish blackened and served with Creole sauce-topped rice and seasoned vegetables.

Blackened Chicken St. Ann

Breast of chicken blackened in the iron skillet. Served with creole sauce-topped with rice and seasoned vegetables.

New Orleans Sampler

Start with a cup of our chicken gumbo, followed by shrimp creole, red beans, jambalaya, and 2 fried shrimp. Finish with a little lagniappe: a taste of our homemade bread pudding with rum sauce.

Big Easy Breakfast Sandwich

A buttery croissant layered with scrambled eggs, melted cheese, and your choice of ham, bacon or sausage. Served with grits or hash browned potatoes.

Catfish

Butterfly Shrimp

Gulf Oyster

Choose 2 Louisiana-Style Fried Seafood

The Platter

Perfect to satisfy the hardiest appetite and wonderful to share. Enjoy some of each: catfish, popcorn shrimp, butterfly shrimp, oysters, and a crab-stuffed-crab. With French fries and coleslaw. Served with tartar sauce.

Popcorn Shrimp Po' Boy

Served on French bread with lettuce, tomato, pickle. Served with fries.

Gulf Oyster Po' Boy

Served on French bread with lettuce, tomato, pickle. Served with fries.

Catfish Filet Po' Boy

Served on French bread with lettuce, tomato, pickle. Served with fries.

Choose 2 Fried Seafood Po' Boy

Choose 2 seafood options. Served on French bread with lettuce, tomato, pickle. Served with fries.

Chicken and Sausage Gumbo

Country style with a medium-dark roux, chicken, and spicy sausage. This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.

Seafood Gumbo

Creole-style with shrimp, crab, tomato, and okra. This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.

Gumbo Deux

Why decide between the two? Enjoy a cup of each! This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.

Gumbalaya

A hearty serving of our chicken and sausage gumbo with our homemade jambalaya. This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.