Louisiana Lagniappe Restaurant

Jumbo gulf shrimp blackened and served with pineapple rum butter sauce.

Housemade boudin fried and served with remoulade.

Jumbo gulf shrimp chargrilled and served with chipotle beurre blanc.

Fried medallions of eggplant set in garlic beurre blanc and meuniere, topped with jumbo lump crabmeat and hollandaise.

Fresh blue crab claws lightly breaded, fried and served with remoulade.

Made with fresh jumbo lump and claw crabmeat, fried and served with remoulade.

Fresh blue crab claws marinated in a blend of fresh herbs and olive oil.

Fresh gulf oysters baked in the shell with our housemade Lagniappe stuffing and jumbo lump crabmeat.

Large mushrooms stuffed with a crabmeat and shrimp stuffing, baked in butter and white wine.

6 ounces of fresh ground chuck char-grilled and topped with American cheese.

Tender all white chicken fried and served with BBQ and honey mustard sauces for dipping.

4 ounces of the most tender cut.

Lightly breaded and fried popcorn shrimp.

Bacon wrapped yellow fin tuna set in a light garlic beurre blanc topped with jumbo lump crabmeat and Hollandaise.

A char-grilled breast of chicken with shrimp and tasso butter sauce.

Sautéed fish topped with char-grilled chipotle shrimp and chipotle beurre blanc.

Sautéed fish topped with grilled jumbo shrimp, garlic beurre blanc and Hollandaise sauce.

Fresh fish topped with lump crabmeat and shrimp stuffing, baked in parchment paper and finished with a light garlic beurre blanc.

Sautéed filet of fresh fish topped with jumbo lump crabmeat sautéed in lemon butter.

Filet of fresh fish sautéed, and topped with a fried soft shell crab, Hollandaise and honey roasted pecans and almonds.

Sautéed shrimp and andouille sausage tossed with penne in a creamy alfredo sauce finished with parmesan and romano cheese.

Jumbo lump crabmeat and shrimp stuffed bell peppers baked and finished with garlic beurre blanc.

Fresh filet of fish, sautéed and topped with the original Lagniappe shrimp and mushroom sauce over rice.

Iceberg and romaine lettuces tossed in Caesar dressing, finished with freshly grated parmesan cheese and croutons.

Roasted portobello mushroom set on a bed of mixed greens finished with goat cheese, toasted sunflower seeds and pesto.

Choice of jumbo lump crabmeat or tender baby shrimp, tossed with romaine and iceberg lettuces and our signature seafood dressing.

Jumbo lump crabmeat and sweet yellow corn in a rich creamy base.

Traditional gumbo, made with fresh crabmeat, shrimp and oysters in a rich seafood stock.

8 ounces of the most tender cut.

Traditional New Orleans style beef tenderloin grillades served over yellow stone ground grit cakes.

Medallions of char-grilled beef tenderloin, set in garlic beurre blanc, topped with sautéed shrimp, jumbo lump crabmeat and Béarnaise sauce.

Pan sautéed fish topped with toasted almonds and a light lemon butter sauce.

Jumbo lump crabmeat baked in a rich creamy sauce and topped with melted cheddar cheese.

Jumbo gulf shrimp, sautéed in a spicy New Orleans style butter sauce.

Farm raised catfish (USA only), cut into thin strips, seasoned, rolled in corn flour, and fried to perfection.

Jumbo Gulf shrimp, battered and deep fried until golden.

Fresh Louisiana oysters breaded and deep fried golden and crispy.

Pan sautéed fish topped with toasted pecans and Meuniere sauce.