| Fried Green Tomatoes |
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Served over fresh spinach and topped with crab meat maison |
| Eggplant Crab Cakes |
|
Two sauteed cakes set in roberto's own beurre blanc served with remolade |
| Chicken and Andouille Sausage Gumbo |
|
Made with todd's andouille |
| BBQ Shrimp and Grits |
|
New orleans style BBQ shrimp set on a deep-fried grit cake |
| Fried Sweet Potato Chips |
|
Home made, thinly sliced |
| French Fries |
|
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| Seafood Gumbo |
|
Own new year's eve gumbo |
| Soup du Jour |
|
Chef's daily creation |
| Warm Seafood Salad |
|
Shrimp and catfish tossed with spinach with a warm spicy ginger and garlic dressing |
| Golden Gate Plantation |
|
Seasoned, diced deep fried chicken breast , choice of dressing |
| Green Salad |
|
Mixed greens served with a choice of dressing |
| Grilled Chicken Salad |
|
Marinated and char grilled boneless chicken breast. Choice of dressing. |
| Shrimp Remoulade |
|
Boiled shrimp on a bed of lettuce served with our own homemade Remoulade dressing |
| Cajun Crawfish Salad |
|
Deep fried louisiana tails served over spinach and drizzled with a spicy ginger and garlic dressing |
| Fried Crawfish |
|
1/4 pound of authentic louisiana crawfish fried to perfection. |
| Sensation Salad |
|
Crisp iceberg and romaine lettuce, black olives and parmesan cheese tossed in our own dressing, simply sensational |
| Fried Shrimp |
|
1/4 pound of popcorn shrimp fried golden brown |
| The Traditional |
|
1/2 lb. classic burger, fully dressed |
| Baja Burger |
|
Southwestern seasoned patty with sauteed onions, mushrooms, BBQ sauce and swiss cheese |
| Fried Crawfish Tails |
|
100 % Louisiana tails, lightly battered |
| Sub Club |
|
Loads of ham, turkey and bacon, with american and swiss cheese |
| Fried Catfish |
|
Fried domestic farm raised catfish |
| The Clucker |
|
Marinated bonelesschicken breast, grilled served with sauteed onions |
| Hot Roast Beef |
|
Served with lots of gravy and pepper jack cheese |
| Fried Shrimp |
|
Large shrimp, perfectly battered and fried |
| Fried Oyster |
|
Lightly battered in corn flour. |
| Shrimp Billy |
|
Fried shrimp topped with crawfish etouffee served over rice |
| Crawfish Linguini |
|
Sauteed louisiana crawfish tails in a light mornay sauce served over linguini pasta |
| Seafood Stuffed Breast of Chicken |
|
Baked chicken breast with crawfish, shrimp, and crabmeat stuffing finished with beurre blanc |
| Oyster Platter |
|
Fried oysters lightly battered in corn flour |
| Charbroiled Chicken Breast |
|
Grilled chicken breast served with steamed vegetables |
| Shrimp |
|
10 large shrimp sauteed with garlic, red onions and bell peppers in a spicy brandy butter, served over linguini |
| Catfish Billy |
|
Fried or grilled fillet of catfish topped with crawfish etouffee served over rice |
| Hamburger Steak |
|
10 oz of beef, served with onions, mashed potatoes and gravy |
| Shrimp Platter |
|
Large gulf shrimp, perfectly battered and fried |
| Catfish Platter |
|
Fried domestic farm raised catfish |
| Shrimp Roberto |
|
2 Seafood Stuffed shrimp wrapped in bacon, and deep fried set over a white wine butter sauce |
| Crawfish Etouffee |
|
Smothered louisiana crawfish tails over rice |
| Chicken Fried Steak |
|
Fried to order, served with mash potatoes and gravy |
| Ahi |
|
6 oz. yellowfin tuna grilled and finished with buerre blanc. |
| Bread Pudding |
|
Served hot with rum sauce |
| Chocolate Lava Cake |
|
Molten chocolate in a chocolate cake |
| Malted Chocolate Caramel Pie |
|
Chocolate pie crust layered with malted chocolate and caramel |
| Aunt Terri's Pecan Pie |
|
Homemade and full of nuts. Served warm |
| New York Style Cheesecake |
|
Chocolate caramel sauce |
