Menu

Alligator Sirloin dusted with seasoned flour and flash fried. Served with crispy Collard Greens and Remoulade.

Craft brewed by the waters of Lake Pontchartrain. Lots of flavors and profiles to choose from. Happy Hour from 4-7pm.

Derived from the French Pain Perdu (lost bread), our version is made with French Bread, Cranberries, Sweet Cream, and surrounded with Whiskey Sauce.

Country Fried Chicken Strips with a Caribbean sauce. A little sweet & a little spicy. Comes with a Peppercorn Parmesan dipping sauce.

Large marinated shrimp sauteed with butter and pepper crown our red skinned mashed potatoes.

Flash Fried Cornmeal battered Okra served with Dixie Sauce for dipping.

Cajun spiced alligator sirloin, lightly battered, fried and served with Okra's remoulade.

Tender crawfish tails, lightly battered, flash fried and served with Okra's tiger sauce.

The Bayou version of a Mediterranean treat, with a little kick.  Served with fried flour tortilla chips and a wedge of lime.

Traditional deviled eggs with a Louisiana flair.

Classic Creole gumbo with chicken, andouille sausage, and tasso.  A true Louisiana specialty with white rice.

Classic dark roux base, tomato and okra gumbo with shrimp, oysters, crabmeat and andouille sausage. A true bayou delicacy.

Deep fried chicken livers, seasoned with spiced flour.  Served with a side of Dixie sauce.

A handful of select bay beauties with Dixie sauce.

Mondays in New Orleans are defined by this traditional meal.  Andouille sausage and red beans are stewed together for the perfect flavor combination.

Known as "the poor man's Paella", this Cajun classic blends the flavors of the holy trinity and andouille, tasso, shrimp, spices, and long grain rice.

Crawfish tails simmered in seafood stock with a rich blend of roasted garlic, aromatic vegetables, and herbs.  Served over rice.

This traditional Jazzfest favorite features rotini pasta tossed in a savory white wine and garlic cream sauce with crawfish tails, Pecorino Romano, and the Holy Trinity.

Spicy seasoned shrimp served over a bed of creamy grits and paired with sauteed vegetables. This Southern classic is the real things made with true coarse stone ground grits.

A hearty portion of a New Orleans classic.  Rice, ground beef and chicken livers cooked with lots of onions and seasoning.  Accompanied by a spicy fried chicken breast.

A classic shrimp and tomato dish, derived from sauce piquante.  Our milder version includes plenty of shrimp and the holy trinity in a tomato etoufee.  Served over rice.

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Grilled chicken topped with bacon and provolone cheese.  Spiced with Tiger sauce and served on a kaiser roll.

Our classic topped with tasso ham, tobacco onions and melted cheddar cheese.

Ham, Genoa salami, and mortadella, layered with provolone cheese. Topped with olive salad and served on Italian loaf.

A fried catfish filet served on French loaf with Dixie sauce.

A stewed vegetable dish with tomato, garlic, onion, zucchini, eggplant, bell pepper, and herbs.

Grilled and marinated French cut pork chop, Cajun spiced chicken breast, and a tower of shrimp, drizzled with andouille gravy and served on a bed of red beand and rice with sauteed vegetables.

Penne pasta tossed in a delectable cream sauce chock full of blackened chicken breast, andouille sausage, shrimp, garden peppers, and onions.

Fettuccine pasta tossed in a fiery cream sauce with andouille sausage, the holy trinity and diced Chicken Breast.

Louisiana catfish blackened on scorching hot cast iron.  Served lying on a bed of dirty rice and accompanied by sauteed vegetables.

A French cut pork chop marinated, grilled, and resting on a mound of red skin mashes potatoes. Drizzled with andouille pan gravy and served with sauteed vegetables. 

Rich custard soaked bread, loaded with cranberries and baked.  Served with a traditional whiskey sauce for the perfect finish.

While the cheesecake selections may change, they're all delicious.  Ask about our current selection.

Smooth & rich bistro custard topped with flame blasted sugar.