the original rice cake. this recipe dates back to the mid 1800s. a blend of sweet spices and long grain rice, formed into aball 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.
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
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
a deep fried confection from the 1800's.one of the oldesttraditions in the french quarter. a blend of rice, caribbean and africanspices, pecans, and sugar
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
Mrs. Pearls Homemade Bread Pudding
mrs. pearl has perfected this dessert over her fifty yearshere at the coffee pot, served warm and doused in her signature whiskey sauce
Pecan Praline Cheesecake
we begin with a roasted pecan andgraham cracker crust, real vanilla bean infused homemade cheesecake, praline sauce and topped with whipped cream.
Red Velvet Cake
this is chef dustins signaturedessert. we use a homemade buttermilk cake mix, layered with a vanilla butter frosting made from scratch, and sprinkle toasted coconut flakes
ponchatoula strawberries layered in between fresh strawberry bread and topped with lots of whipped cream.
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.
Chicken And Andouille Gumbo
roasted chicken, smoked andouille sausage, creole tomato, and dark roux are someingredients that give you a great taste of new orleans, served with rice.
Crab And Crawfish Balls
we take our award winning crabcake mixture and add louisiana crawfish, roll theminto 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.
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.
gulf shrimp, blue lake crabs, fresh lump crab meat, okra and a dark roux are justthe beginning that separates our gumbo from the rest, served with rice.
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.
romaine hearts tossed with caesar dressing and topped with parmesan cheese and a roasted garlic crostini. a classic!
spring mix, romaine hearts, cucumber, cherry tomato, bell pepper, onion, mushroom and homemade croutons tossed in a dressing of your choice.
Grilled Chicken Salad
romaine lettuce, baby greens, cherry tomato, artichoke bottoms and capers tossed in asweet vidalia onion dressing, topped with blackened chicken breast.
Popcorn Shrimp Salad
spring mix, cucumber, tomato, bell pepper, onion, and mushroom, tossed in chefdustin's balsamic vinaigrette, topped with a generous portion of fried popcorn shrimp.
baby spinach, feta cheese, candied walnuts and sliced apples tossed in our signature apple vinaigrette.
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 butterflied shrimp and served over a spinach salad with a balsamic reduction. you may also get this dish stuffed without oysters
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.
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.
Fleur De Lis Chicken
chicken breast paired with a lump crabmeat and louisiana crawfish stuffing, sauteed and finished in the oven and topped withbuerre blanc, served with andouille sweet potato hash and green bean casserole.
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 andgreen bean casserole.
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.
Jambalaya And Blackened Red Fish
fresh red fish lightly coated with cajun blackened seasoning, grilled and served with a very generousportion of our famous jambalaya. two of new orleans favorites entrees
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
Parmesan En Crusted Snapper
en crusted with imported parmesan cheeses, served with mushroom risotto and fresh grilled asparagus.
gulf shrimp, oysters, catfish, soft shell crab, and a crab cake, battered and fried, served with our famous jambalaya and a piece of cornbread.
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.
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.
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.
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.