Dinner Menu

Appetizers

• Oysters Rockefeller
• Shell-on Boiled Shrimp
  Accompanied by our homemade cocktail sauce, lemon wedge and saltines.
• Chicken Liver Pate
  A velvety smooth blend of liver, sherry, butter, a hint of onion and lightly seasoned. Served with toasted bread.
• Crawfish
  Whole crawfish boiled by Cajuns in Breaux Bridge, LA.  We fly them in fresh. Served hot with melted butter or chilled with cocktail sauce, lemon and saltines.
• Andouille Sausage
  Served with provolone and cheddar cheeses and saltines. This special treat is smoked and comes from Louisiana.
• Chilled Smoked Salmon:
  Garnished with cream cheese, purple onions, egg, capers and toast points.
• Mussels
  Eight large New Zealand mussels served hot with lemon and butter.
• Crawfish or Alligator Popcorn
  Dipped in a spicy batter, deep fried and served with sherry wine sauce.
• Jambalaya
  Shrimp, “Cure 81” ham, andouille sausage with rice and Cajun vegetables in a tomato sauce.
• Red Beans and Rice
  A New Orleans tradition. We chop ham and andouille sausage and add to red beans, spice it up good and top with diced green onions.
• Marinated Shrimp
  1/3 lb of shrimp marinated in a Creole mustard, tarragon and red pepper sauce. Served on leaf lettuce.
• Creole File Gumbo
  Our special blend of shrimp, crab, fish, chicken, beef, vegetables, sausage, rice and more seasoning that we can list.
• She Crab Soup
  Crabmeat and crab roe with a creamy base, sherry and whipped cream.
• Oyster and Artichoke Soup
  Tender oysters and artichoke hearts with cream, sherry, herbs and seasonings.

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Salads

Our homemade dressings are: Creamy Avocado, Vinaigrette, Bleu Cheese, Pontchartrain, Balsamic Vinaigrette & Honey Mustard.  Also available: Lite French and Ranch

• Shrimp or Crawfish Pontchartrain
  A chilled presentation of four mixed greens with shrimp or crawfish in our special dressing. (It’s like thousand island but better) Garnished with eggs, tomato and black olives.
• Beef Tenderloin Salad
  Grilled beef bits served chilled on mixed greens with assorted garnishes.
• Mixed Greens
  A salad of tossed fresh greens of the season.
• Spinach Salad
  Garnished with sautéed onions, seasonal fruit, pine nuts, bleu cheese crumbs and bacon, egg and lemon dressing.
• Jim’s Caesar
  Chef Beck’s creation topped with soft-shelled crab, oysters, chicken, or shrimp.
• Shrimp or Crawfish Remoulade with Avocado
  New Orleans-style sauce laced with delicious shrimp or crawfish, capers and a hint of tarragon.

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Side Orders

• Cheddar Cheese Andouille Mashed Potatoes
• Redskin Potatoes
• Seasoned Rice
• Vegetable Medley
• Bernaise Sauce/Sherry Sauce
• Blackened Items

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Dinner Features

Combinations

• West Bank Beef Duo
  Combination of a 5 oz. Beef filet with choice of crab chop soft shell crabs(2), shrimp, oysters, seafood  crepes(2) or honey pecan chicken breast. Served with new potatoes.
  
• Seafood Platter
  A most generous portion of fried or grilled shrimp, oysters, scallops and catfish.  Served with rice.

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Beef

• Cajun Marinated Strip Steak
  A 12 oz. Omaha beef New York strip in a slightly spicy oil and vinegar marinade.  Grilled and served with new potatoes.
  
• Grilled Beef Tenderloin
  We season a whole Omaha beef tenderloin, char grille it and cut 8 oz. Portions. Served with sautéed onions, béarnaise and new potatoes.
  
• Blackened Filet of Beef
  The beef version of our blackened grouper, featuring our 8 oz. Tenderloin.  Like our fish, it’s hot and spicy.  Served with sautéed onions, béarnaise and new potatoes.
• Philly Cheese Po’Boy
  Classic roast beef made New Orleans style with grilled onions, green peppers, provolone cheese and just a touch of jalapeno peppers.
• Roast Beef Po’Boy           
  Rare – warm outside, cool red center
  Medium Rare – seared surface, warm red center
  Medium – warm pink center, charred outside
  Medium Well – very little pink inside and outside is very charred
  Well Done – Like Larry Bird said, “Ruint!”

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Seafood

• Poached Blackened or Grilled King Salmon
  Served with our veggie medley.
• Shrimp or Oyster Dinner (Fried or Grilled)
  A French Market Grille favorite! Served with homemade cocktail sauce, Creole tartar sauce and rice.
• Lobster Tails (2 5 oz. tails)
  Broiled with lemon, drawn butter and potatoes.
• Blackened Grouper
  A most popular entrée. It’s seared in an iron skillet and served with buttered new potatoes and sautéed onions.
• Sesame Tuna
  An 8 oz. Marinated tuna filet coated with black and white sesame seeds grilled and served over cheddar cheese and andouille potatoes with our veggie medley.
• Shrimp or Crawfish Etouffee
  An uncommon dish made from brown roux, celery, onion and butter. Served over rice.
• Marinated Cajun Catfish
  Well seasoned, fried and served with rice.  Also available broiled.
• Scallops Maison
  Tender scallops sautéed in butter, coated with white cream sauce and garnished with garlic-butter bread crumbs.
• Shrimp Creole Orleans
  Shrimp in a Creole sauce with green peppers, tomato and onions. Served over rice.
• Crab Chop a la Charles
  It’s like a crab cake only better!  Crabmeat bound by white sauce (cream, apple brandy, corn flour and butter). We add green onions, seasonings and sauté.  Served with rice, lemon and Creole tartar sauce.
• Trout Amandine
  Fresh water trout sautéed in butter and topped with sliced almonds sautéed in lemon juice. Served with new potatoes. Available broiled, too.
• Seafood Stuffed Trout
  Baked fresh trout stuffed with a combination of shrimp, scallops, crabmeat and crawfish tails.  Seasoned and dusted with bread crumbs.
• Seafood Au Gratin
  Scallops, shrimp, crabmeat and mushrooms sautéed in butter, sherry and seasonings, all in a rich creamy cheddar sauce.
• Soft Shelled Crab
  Delicate Maryland Blue Crab battered in corn flour, deep fried and served with potatoes and Creole sauce.
• Barbequed Shrimp
  Another of our best!  Big shell-on shrimp sautéed in butter, beer, garlic, Creole seasonings and Worcestershire. Served over rice.
• Seafood Crepes
  A puree of scallops, shrimp, crabmeat and mushrooms sautéed in sherry, wrapped in three crepes and topped with our au gratin sauce. Served with rice.
• Cajun Catfish Po’Boy
• Shrimp Po’Boy
  ‘Our Leading Seller’
• Shrimpaletta Po’Boy
  Chilled boiled shrimp marinated in a mustard sauce with sliced tomatoes, our homemade olive dressing and mayonnaise
• Soft Shell Crab Po’Boy
• Oyster Po’Boy
  The “Peacemaker”

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Vegetarian

• Veggie Kabobs
  Two skewers of seasonal vegetables with rice.

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Poultry & Lamb

• Cajun-Style Lamb
  Marinated lamb shank simmered in a richly spiced tomato sauce, served over rice.  If you like lamb you’ll find this generous portion to be the most tender and flavorful you’ve ever had.
• Honey-Pecan Friend Chicken
  Two 4 oz. Chicken breasts deep fried in spicy batter with our chef’s honey-pecan sauce. Served with rice.
• Bourbon Street Duck
  Boneless and baked to a golden brown, served with a fine citrus sauce and our special duck rice.
• Italian Ham and Cheese Po’Boy
  A cold portion of ham, salami, mortadella and swiss cheese mayonnaise and a unique olive dressing.  It tastes like the New Orleans favorite “Muffaletta.”

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Also

• Fresh Brewed Espresso
• Fresh Brewed Cappuccino
• New Orleans-Style Café Au Lait
• Bottled Water
• Coffee, Tea, Milk
• Soft Drinks (1 Refill)
• Try Our Cajun Martinis in a Mason Jar (Gin or Vodka)

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Tex Mex Salad

Oyster Bar Sampler