Lil Bit Nola - Virginia Beach, VA

Cajun boudin sausage mixed with long grain rice rolled in seasoned bread crumbs and fried, served with house honey creole mustard.

Three lump Crab cakes seared to perfection and topped with remoulade.

Crispy seasoned fries topped with tender short ribs, tangy gravy and finished with our Sauce Monica

A creole favorite!! Marinated tail meat, lightly seasoned and flash-fried.

Deep fried gulf shrimp served with cocktail sauce.

Lightly dusted, fried crisp and served with remoulade sauce

Virginia farm to table heirloom tomatoes soaked in buttermilk and fried crispy. Topped with goat cheese, pork belly, and Cajun remoulade.

Our newest and most popular appetizer. Our version of Bang Bang shrimp tossed with our Honey citrus pepper sauce.

Our Famous wings are back!! Jumbo (and I mean JUMBO) wings tossed in your choice of sauce. Unfortunately we are unable to honor requests for all flats or all drumsticks.

Our Famous wings are back!! Jumbo (and I mean JUMBO) wings tossed in your choice of sauce. Unfortunately we are unable to honor requests for all flats or all drumsticks.

Catfish nuggets served with Remoulade

Local oysters marinated in tangy buttermilk and fried golden brown. Served with housemade cocktail sauce!

Head off served with corn, potatoes, and sausage already in the bag!! Your choice of lemon garlic butter, Creole butter, our newest Ragin Cajun or add all 3!!

Snow crab legs served with corn, potatoes, and sausage already in the bag!! Your choice of lemon garlic butter, Creole butter or our newest Ragin Cajun sauce...or add all 3!!!

A Full lb each of jumbo shrimp and snow crab legs. Your choice of lemon garlic butter, Creole butter, our newest Ragin Cajun butter or add all 3!!!

Tender juicy shrimp and crab, sweet corn, holy trinity in rich, creamy seafood stock.

Pulled chicken, andouille sausage and holy trinity served over rice.

Red beans simmered in our rich creole broth, rice and garnished with andouille sausage. There is pork in the base of this dish, not vegetarian.

A Cajun favorite, smothered crawfish, slow-cooked with the holy trinity and dark roux, served over long grain rice.

Fresh NOLA bread cubed, soaked in cream, topped with house-made whipped cream and drizzled with spiced rum caramel.

A New Orleans classic! Served hot with lots of powdered sugar! The best way to end a meal!

A New Orleans classic! Served hot with lots of powdered sugar! The best way to end a meal!

A New Orleans classic! Served hot with lots of powdered sugar! The best way to end a meal!

All entrees served with house-made cornbread. Chesapeake bay invasive blue catfish fried golden brown and served with dirty rice and steamed broccoli. Remoulade on the Side

Straight from Jazz Fest. Fettucine Pasta served with sauce Monica (similar to an herbed cream sauce) and sautéed crawfish or fried chicken nuggets

All entrees served with house-made cornbread. Long grain rice, crawfish, andouille sausage, holy trinity, stewed tomatoes and okra in creole broth topped with gulf shrimp.

Cajun seasoned Chicken breast and shrimp smothered in a house made Creole sauce and served over white rice. Garnished with green onions and fresh diced tomatoes

All entrees served with house-made cornbread. Cheesy stone-ground grits, jumbo shrimp, Cajun scampi butter, blistered tomatoes and andouille sausage.

The Sicilian version of the classic dish. Andouille Sausage, Chicken and Broccoli tossed with pasta and a creole tomato cream sauce

Roasted Salmon drizzled with Cajun Honey and served with cheesy grits and chef's veggies.

Comes with Chicken Tenders, French fries and a beignet. (Picture shows a funnel cake that we don't serve anymore)

Comes with Fried Shrimp, French fries and a beignet.

Fettucine Pasta simply with butter and Parmesan.

We use authentic 8" leidenheimer bread from New Orleans for all of our potboys. Served dressed or undressed with zapps potato chips. Abita braised short ribs and gravy served with a little shredded lettuce and mayo.

We use authentic 8" leidenheimer bread from New Orleans for all of our potboys. Deep friend crawfish tails served over lettuce, tomato and remoulade with zapps potato chips. (Typically to go orders will have remoulade on the side)

Andouille Sausage link served with sautéed onions and peppers and a little shmear of our Creole Honey Mustard! Best of both worlds!

Our famous fried gator turned into a Po' Boy! Lettuce, tomato and remoulade with Zapps potato chips.

We use authentic 8" leidenheimer bread from New Orleans for all of our potboys. Served dressed or undressed with Zapps potato chips. Fried shrimp and blue crab, tossed in garlic lemon butter. Sauced, dressed and topped with Cajun remoulade.

We use authentic 8" leidenheimer bread from New Orleans for all of our potboys. Deep fried jumbo shrimp served over lettuce, tomato and remoulade sauce with zapps potato chips. (To Go orders will typically have remoulade on the side)

We use authentic 8" leidenheimer bread from New Orleans for all of our potboys. Deep fried gulf oysters served over lettuce, tomato and Remoulade sauce. Served with Zapps potato chips. (Typically to go orders will have remoulade on the side)

We use authentic 8" leidenheimer bread from New Orleans for all of our potboys. Deep friend crawfish tails served over lettuce, tomato and remoulade with zapps potato chips. (Typically to go orders will have remoulade on the side)

New Orleans classic!!! 9" round served hot or cold...just let us know! Sopressata, Mortadella and Hot Capicola with olive relish and provolone cheese! Served with Zapps chips or upgrade to Cajun fries or a small salad for $2.95

Our famous Fried Green Tomatoes served as a Po' Boy with mixed greens and remoulade sauce, garnished with red bell peppers, goat cheese and smoked bacon.

Fried chicken nuggets served over lettuce, tomato and remoulade sauce. Served with Zapps potato chips.

A side of our stone ground white cheddar grits

Brussel Sprouts sauteed with garlic, parmesan and pork belly

Long grain rice sauteed with trinity, cajun seasonings and andouille sausage.

Tender juicy shrimp and crab, sweet corn, holy trinity in rich, creamy seafood stock.

Pulled chicken, andouille sausage and holy trinity served over rice.

Red beans simmered in our rich creole broth, rice and garnished with andouille sausage. There is pork in the base of this dish, not vegetarian.

A Cajun favorite, smothered crawfish, slow-cooked with the holy trinity and dark roux, served over long grain rice.

Our most popular cocktail named after the glass for which it traditionally served in. Created at Pat O'Brien's during WWII. Cruzan light and dark rum, passionfruit, orange and lime juices.

Pineapple citrus margarita, tequila, triple sec

New Amsterdam Vodka, Midori, sweet tart mix

New Amsterdam Vodka, Blue Curacao, cranberry and lemon juice