Filet of Imported Canadian Angus served with a sweet red onion marmalade

Chili Rubbed Ribeye - 12oz.

Brochette of Beef Filet accompanied with fire roasted vegetables

Peppercrusted Pork Tenderloin in Madeira wine sauce

Louisiana fried freshwater Catfish platter - Imported exclusively for the French Quarter

Down home Barbecue Half  Chicken - basted with chef Jonmichael's award winning sauce

Deep fried hand battered Butterfly Shrimp

Fried Oysters Vieux Temps in a traditional cornmeal coating

Stuffed Shrimp - South Louisiana recipe with 100% Crabmeat

Blackened Red Snapper - with a Creole mustard cream sauce

French Quarter Seafood Platter of the house Seafood Specialities
- 2 Butterfly Shrimp
- 2 Fried Oysters
- 2 Catfish strips
- 2 Stuffed Shrimp

Charbroiled Lobster Tail 16 oz of pure Lobster meat

Mushroom Stuffed Pork Tenderloin served with a Creole remoulade

Fire Roasted, Grilled  Vegetables with Pasta

Shrimp Miguel served in a Garlic butter  & White wine sauce, served on a bed of Angel Hair pasta

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Louisiana Traditional Entrees

Crawfish Etoufee - meaning "smothered" - Blend of Louisiana flavours and aromas in a tomato base, served over a bed of rice.

Jambalaya - Original Creole recipe, combining the favorite flavours of Louisisana

Louisiana home style Gumbo - Chicken, smoked sausage and Okra a thick hearty stew-like soup prepared with the Chef's own special roux, served on a bed of rice.

Cajun Red Beans, Rice and Sausage -  just what it is - no Louisiana kitchen is ever without.

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Hand battered Onion Rings

Curly Q Fries

Fried Okra

Cajun Red Beans

Stewed Okra with tomato

Chef Jonmichael's specials

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