| Eggplant Appetizer |
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Fried medallion of eggplant set in garlic beurre blanc and meuniere sauce, topped with jumbo lump crabmeat and hollandaise |
| Marinated Crab Fingers |
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Fresh blue crab claws, marinated in olive oil with fresh herbs |
| Stuffed Mushrooms |
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Large mushrooms filled with crabmeat and shrimp stuffing and baked in white wine and butter |
| Fried Crab Fingers |
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Fresh blue crab claws, rolled in seasoned flour and fried. Served with remoulade |
| Lagniappe Crab Cakes |
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Made with fresh louisiana jumbo lump and claw crabmeat, served with our spicy remoulade |
| Blackend Shrimp |
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Jumbo gulf shrimp, blackened and served in a pineapple rum butter sauce |
| Oysters Lagniapple |
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Fresh gulf oysters baked in the shell with our special lagniappe stuffing and jumbo lump crabmeat |
| Shrimp Cocktail |
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Jumbo gulf shrimp, boiled and served with cocktail and remoulade sauces |
| Fresh Fish En Papillote |
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Fresh fish topped with lump crabmeat and shrimp stuffing, baked in parchment paper and finished with a light garlic beurre blanc |
| Louisianne |
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Sauteed filet of fresh fish topped with jumbo lump crabmeat sauteed in lemon butter |
| Creettes |
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Pan sauteed fish topped with grilled jumbo shrimp and hollandaise sauce |
| Ponchartrain |
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Filet of fresh fish sauteed and topped with a fried soft shell crab, hollandaise and honey roasted pecans and almonds |
| Cocodrie |
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Pan sauteed fish topped with fried soft shell crawfish, artichoke hearts, garlic beurre blanc and bearnaise sauce |
| Chicken Acadiana |
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A char grilled breast of chicken topped with shrimp and tasso butter sauce |
| A La Roland |
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Fresh filet of fish, sauteed and topped with the original lagniappe shrimp and mushroom sauce over rice |
| Char Grilled Tuna |
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Bacon wrapped yellow fin tuna set in a light garlic beurre blanc topped with jumbo lump crabmeat and hollandaise |
| Barbecue Shrimp |
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Jumbo gulf shrimp, sauteed in a spicy new orleans style butter sauce |
| Oysters Lagniappe |
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Fresh louisiana oysters baked in their shell with our special lagniappe stuffing and jumbo lump crabmeat |
| Shrimp and Andouille Fettuccine |
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Sauteed shrimp and andouille sausage tossed with fettuccine in a creamy alfredo sauce and finished with parmesan and romano cheese |
| Shrimp Roland |
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The original Lagniappe shrimp and mushroom sauce served over rice |
| Lagniappe House Salad |
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Crisp iceberg and romaine tossed with sensation dressing and freshly grated parmesan and romano cheeses |
| Mixed Greens Salad |
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Baby spring mix lettuces, tomatoes, cucumbers and black olives tossed with balsamic vinaigrette |
| Seafood Salad |
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Choice of jumbo lump crabmeat or tender baby shrimp, tossed with romaine and iceberg lettuce in our signature dressing |
| Filet |
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8 Ounces of the most tender cut |
| Ribeye |
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14 Ounce USDA prime ribeye. The most heavily marbled cut of beef, ultimate in tenderness, juiciness and flavor |
| Tournedos |
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Medallions of char grilled beef tenderloin, set in garlic beurre blanc, topped with sauteed shrimp, jumbo lump crabmeat and bearnaise sauce |
| Pecan |
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Pan sauteed fish topped with toasted pecans and meuniere sauce |
| Almondine |
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Pan sauteed fish topped with toasted almonds and lemon butter sauce |
| Fried Gulf Shrimp |
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Jumbo gulf shrimp, battered and deep fried until golden |
| Fried Oysters |
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Fresh Louisiana oysters breaded and deep fried until golden and crispy |
| Au Gratin |
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Jumbo lump crabmeat baked in a rich creamy sauce and topped with melted cheddar cheese |
| Meeniere |
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Pan sauteed fish topped with meuniere sauce |
| Cheeseburger |
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6 Ounce of fresh ground chuck char grilled and topped with american cheese |
| Chicken Fingers |
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Tender all white chicken fried and served with BBQ and honey mustard sauces for dipping |
| Fried Popcorn Shrimp |
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Lightly breaded and fried popcorn shrimp |
| Fried Catfish |
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Farm raised catfish, cut into thin strips, seasoned, rolled in corn flour, and fried to perfection |
| Fried Crab Fingers |
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Fresh blue crab claws rolled in seasoned flour and fried. All children specials served with lagniappe house salad and french fries |
