Coffee Pot Restaurant

941 Verona Rd, Marshall, MI 49068

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Seafood Gumbo

gulf shrimp, blue lake crabs, fresh lump crab meat, okra and a dark roux are just the beginning that separates our gumbo from the rest, served with rice.

Chicken And Andouille Gumbo

roasted chicken, smoked andouille sausage, creole tomato, and dark roux are some ingredients that give you a great taste of new orleans, served with rice.

Barbecue Shrimp

this dish is becoming a southern tradition.large butter flied shrimp sauteed with garlic, fresh herbs, thai chili sauce, homemade creole sauce, chablis wine and finished with butter, served with roasted garlic french bread.

Oyster Rockefeller Dip

fresh shucked oysters, creamed spinach, parmesan cheese, and our special blend of seasonings baked in the oven and served with roasted garlic crostini.

Crab And Crawfish Balls

we take our award winning crabcake mixture and add louisiana crawfish, roll them into a ball, deep fry and top it with a lemon butter sauce.

New Orleans Sampler

a portion of our famous jambalaya, red beans and rice and a side of crawfish etouffee all in one dish.

Shrimp En Brochettes

gulf shrimp wrapped with apple wood smoked bacon, dipped in a brown sugar glaze and deep fried, served over a bed of baby greens tossed in homemade remoulade sauce.

Spinach Salad

baby spinach, feta cheese, candied walnuts and sliced apples tossed in our signature apple vinaigrette.

Caesar Salad

romaine hearts tossed with caesar dressing and topped with parmesan cheese and a roasted garlic crostini. a classic!

Garden Salad

spring mix, romaine hearts, cucumber, cherry tomato, bell pepper, onion, mushroom and homemade croutons tossed in a dressing of your choice.

Popcorn Shrimp Salad

spring mix, cucumber, tomato, bell pepper, onion, and mushroom, tossed in chef dustin's balsamic vinaigrette, topped with a generous portion of fried popcorn shrimp.

Thai Shrimp Salad

baby spinach, cherry tomatoes, and thinly sliced red onion topped with large gulf shrimp that is marinated in our thai glaze, tossed in a balsamic reduction.

Grilled Chicken Salad

romaine lettuce, baby greens, cherry tomato, artichoke bottoms and capers tossed in a sweet vidalia onion dressing, topped with blackened chicken breast.

Stuffed Portabella Mushroom

a large portabella mushroom stuffed with louisiana oysters, our famous creamed spinach and parmesan cheese, broiled in the oven, topped with two large butter flied shrimp and served over a spinach salad with a balsamic reduction. you may also get this dish stuffed without oysters.

Callas Cakes

the original rice cake. this recipe dates back to the mid 1800s. a blend of sweet spices and long grain rice, formed into a ball and deep fried, served with homemade grits, powdered sugar and syrup.

Grits And Gridalles

the coffee pots signature dish is finally back.tenderized provimi veal dusted in flour and sauteed with onions and bell peppers, stewed inside homemade brown gravy and served with homemade grits.

Lost Bread

a true new orleans favorite, the creole version of french toast. our po-boy bread dipped in our own special batter, grilled and served with powdered sugar and maple syrup.

Rockefellar Omelet

fresh creamed spinach, oysters, cheese and a blend of our own herbs and spices topped with a cream sauce. served with a side of grits.

Crawfish Etouffee Pasta

louisiana crawfish, creole tomato, onion, bell pepper, celery simmered and seasoned with our own cajun flare, thickened with a roux and served over fresh homemade angel hair pasta and topped with fried crawfish tails.

Jambalaya Pasta

roasted chicken, andouille sausage, tomatoes, mushrooms, and of course the trinity cooked in a tomato sauce with just a touch of cream. served over fresh homemade linguini pasta and topped with garlic crostini.

Jambalaya And Blackened Red Fish

fresh red fish lightly coated with cajun blackened seasoning, grilled and served with a very generous portion of our famous jambalaya. two of new orleans favorites entrees.

Vieux Carre Filet

a 8oz usda prime, filet, lightly seasoned, grilled and topped with a port demi glace, served with andouille sweet potato hash and corn maque choux.

Grilled Vegetables

broccoli, snow peas, carrots, baby corn, red peppers, mushroom and fresh asparagus sauteed and topped with a balsamic reduction, served with a side of risotto and green bean casserole.

Fleur De Lis Chicken

chicken breast paired with a lump crabmeat and louisiana crawfish stuffing, sauteed and finished in the oven and topped with buerre blanc, served with andouille sweet potato hash and green bean casserole.

Seafood Platter

gulf shrimp, oysters, catfish, soft shell crab, and a crab cake, battered and fried, served with our famous jambalaya and a piece of cornbread.

Southern Style Baby Back Ribs

our ribs are marinated in our own thai chili sauce and then glazed with southern barbecue sauce and baked until they fall of the bone, served with southern cornbread and fresh grilled asparagus.

Signature Crab Cakes

two 4oz award winning all lump crab cakes, sauteed and stacked on top of chef dustins corn maque choux and bra bantz potatoes.

Parmesan En Crusted Snapper

en crusted with imported parmesan cheeses, served with mushroom risotto and fresh grilled asparagus.

Veal Palmisano

tenderized provimi veal dusted in flour and sauteed with cremini mushrooms and finished with a marsala demi glace, served with roasted garlic parmesan risotto and fresh grilled asparagus.

Hawaiian Sirloin

an 8oz usda prime sirloin marinated in our own hawaiian seasonings, grilled and topped with roasted garlic butter, served with green bean casserole and bra bantz potatoes.

Cala Cakes

a deep fried confection from the 1800' of the oldest traditions in the french quarter. a blend of rice, caribbean and african spices, pecans, and sugar.

Mrs. Pearls Homemade Bread Pudding

mrs. pearl has perfected this dessert over her fifty years here at the coffee pot, served warm and doused in her signature whiskey sauce.

Red Velvet Cake

this is chef dustins signature dessert. we use a homemade buttermilk cake mix, layered with a vanilla butter frosting made from scratch, and sprinkle toasted coconut flakes.

Strawberry Shortcake

ponchatoula strawberries layered in between fresh strawberry bread and topped with lots of whipped cream.

Chocolate Cake

a 4 layer dark chocolate cake, layered with, made from scratch chocolate butter frosting, and covered with chocolate ganache icing. if you love chocolate this is a dream come true.

Pecan Praline Cheesecake

we begin with a roasted pecan and graham cracker crust, real vanilla bean infused homemade cheesecake, praline sauce and topped with whipped cream.


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