Louisiana Lagniappe

eggplant appetizer
Fried medallion of eggplant set in garlic beurre blanc and meuniere sauce, topped with jumbo lump crabmeat and Hollandaise

marinated crab fingers
Fresh blue crab claws, marinated in olive oil, withfresh herbs

Stuffed Mushrooms
Large mushrooms filled with crabmeat and shrimp stuffing and baked in white wine and butter

fried crab fingers
Fresh blue crab claws, rolled in seasoned flour and fried. Served with remoulade

lagniappe crab cakes
Made with fresh Louisiana jumbo lump and claw crabmeat, served with our spicy remoulade

blackend shrimp
Jumbo Gulf shrimp, blackened and served in a pineapple rum butter sauce

oysters lagniappe
Fresh Gulf oysters baked in the shell with our special Lagniappe stuffing and jumbo lump crabmeat

shrimp cocktail
Jumbo Gulf shrimp, boiled and served with cocktail and remoulade sauces

Salads

lagniappe house salad
Crisp iceberg and romaine tossed with our sensation dressing and freshly grated Parmesan and Romano cheeses

mixed greens salad
Baby spring mix lettuces, tomatoes, cucumbers, and black olives tossed with balsamic vinaigrette

seafood salad
Choice of jumbo lump crabmeat or tender baby shrimp, tossed with romaine and iceberg lettuce in our signature dressing