Shrimp fried, spiced with Cajun seasonings and served golden brown with our own Bayou sauce.
BLACKENED CHICKEN FINGERS
Using a time-honored Cajun technique, boneless chicken tenders are marinated, spiced, seared on a cast-iron skillet and served with a Cajun marmalade sauce.
Shrimp steeped in a hearty New Orleans style sauce and accented with Modelo Negra beer. Reduced to a spicy, rich, brown sauce, it is then placed atop a grilled French baguette with an extra piece to dunk with.
Crawfish tails sautéed with fresh vegetables, herbs, and seasoning combined to form a rich brown gravy over white rice.
Louisiana GUMBO: chicken & sausage
Our own guacamole made from scratch with whole avocados, tomato, onion, cilantro, and seasoned as in Old Mexico.
Flaky pastries filled with a chicken-cilantro mix. Made in-house and served with a Chimi Verde sauce.
Authentic Mexican chorizo, tomatoes, onions, and mushrooms baked with bubbling Poblano Jack cheese. Served with fresh, warm flour tortillas.
CHILI con QUESO
Dip our crisp, fresh-made corn tortilla chips in this hot, spicy cheese dip and you’re hooked.
Chicken tenderloins lightly fried and dipped in our secret Tejas Sauce accompanied by bleu cheese dressing and celery sticks.
Melted Monterey Jack cheese and salsa, stuffed in homemade flour tortillas.
With marinated chicken
With slow cooked pulled beef
Crispy sautéed fresh vegetable medley in a steaming cheese quesadilla.
SHRIMP & CRAWFISH QUESADILLA
A delicious blend of two worlds! A fresh flour tortilla is stuffed with shrimp, crawfish, bubbling Monterey Jack cheese, and our Cajun chef Floyd’s secret sauce. Floyd says he had to wrestle an alligator to get the recipe.
Add made from scratch guacamole.