Creole Cafe

Lunch Menu

SaladsSpinach and Gorgnzola Fresh spinach leaves with tomato, red onion, gorgonzola cheese, and tossed pecans in a sweet white wine vinaigrette.

Fried Crawfish Salad Fresh baby spinach topped with fried crawfish, tomato, red onion with a warm bacon and mustard dressing.

Lousianne Chicken roasted corn, sweet red onion, and roasted red pepper, served on a bed of house greens tossed in a spicy balsamic vinaigrette. Served blackened or grilled.

Salmon Grilled salmon fillet with special lime and coconut slaw.

Tomato and Fresh Mozzarella Served over mixed greens with fresh basl and lemon and striped with balsamic reduction.

Fresh Fruit Salad Fresh melon and seasonal fruit with mixed greens.

Soups
Crab Bisque A luxurious interpretation of this traditional dish.

Turtle A new orleans favorite garnished with egg, spinach, shredded carrot and a splash and a spinach of sherry.

Curried Butternut Squash Garnished with mixed minted oil and cayenne condied plantains.

Creamy Roasted Corn and Pepper A spicy and sweet creation garnished with fried scallions and red pepper infused oil.

Bouillabaisse A sumptuous variety of fish, shellfish, and vegetables simmered in a saffron and tomato broth available by preorder only, serves 6

GumbosThe Classic Gumbo A delectable melange of shrimp, okro, crab, chef's special creole seasoning.

Grilled Chicken and Andouille Sausage Gumbo A meaty variety variation of the classic.

Gumbo Verde Oysters, spinach and just the right amount of spice.

Mushroom Gumbo A vegetarian version with all of the rich flavors of the classic.

Alligator Gumbo Not just for cajuns anymore.

Gumbo Ya-yo Loaded with everything you could imagine, seafood, pork, chicken, shrimp, crawfish, okro and tomato in a rich gumbo broth.

New Orleans Style Po-Boys Served with Sweet Potato Chips and Cajun Slaw

Catfish

Shrimp

Oyster

Crawfish

Lunch Specials

Catfish, Shrimp, Oyster or combination Platters Served with cajun fries or baked potato red beans and rice with andouille sausage.

BBQ Shrimp With housemade red onion bbq and three-pepper rice.

Shrimp Etouffe Jumbo shrimp in a light brown roux with chopped onion, celery, bell pepper and tomato, served with white rice.

Stuffed Shrimp Seafood stuffed shrimp served fried or baked with brown butter sauce.

Salmon Especial Oven roasted salmon on a bed of special black beans with tomato and cilantro relish.

Open Faced Taco Your choice of fish or pork sauteed with lime, garlic, red peppers, corn, caramelized onions, black beans and tomato.

Desserts

Sweet Potato Bread Pudding

Red Velvet Cake

Sweet Potato Cheesecake

Classic Cheesecake With praline.

Coconut Flan

Carrot Cake

Caramel Cake 

Dinner Menu

 Appetizers Blackened Shrimp Napoleon Blackened shrimp and fried tomatoes topped wtih a creamy ragout of mushrooms, bell peppers and goat cheese.

Crab and Brie Beignet A delicate combination of brie and jump crabmeat baked in puff pastry and striped with hollandaise.

Salmon Serviche A special blend of grapefruit and limejuice complements fresh atlantic salmon in this classic dish.

Baked Brie Baked double cream brie topped with apricots and almonds and served with seasonal fruit.

Oysters On The Half-shell Fresh amerpure oysters served with creole cocktail sauce.

Fried Oyster Creole Pepper fried oysters with cool white remolade and sweet pepper slaw.

Creole Seasoned Calamri Lightly battered and fried with fresh herbs and lemon and served with sun dried tomato and dijon aioli.

Shrimp Cocktail Perfectly seasoned jumbo served with creole cocktail sauce and cucumber relish.

Salads

 Spinach and Gorgonzola Fresh spinach leaves tossed with tomato, red onion, gorgonzola cheese, toasted pecans in a sweet white wine vinaigrette.

Fried Crawfish Salad Fresh baby spinach topped with fried crawfish, tomato, red onion with a warm bacon and mustard dressing.

Louisianne Chicken, roasted corn, sweet red onion, and roasted red pepper, served on a bed of house greens tossed in a spicy balsamic vinaigrette. Served blackened or grilled.

Salmon Grilled salmon fillet with spiced lime and coconut slaw.

Tomato and Fresh Mozzarella Served over mixed greens with fresh basil and lemon and striped with balsamic reduction.

Fresh Fruit Salad Fresh melon and seasonal fruit with mixed greens.

Soups Crab Bisque A luxurious interpretation of this traditional dish.

Turtle A new orleans favorites garnished with egg, spinach, shredded carrot and a splash of sherry.

Curried Butternut Squash Garnished with minted oil and spiced plantains.

Creamy Roasted Corn and Pepper A spicy and sweet creation with fried scallions and red pepper infused oil.

Bouillabaisse A sumotuous variety of dish, shellfish, and vegetables simmered in a saffron and tomato broth available by preorder, serves 6

Gumbos The Classic Gumbo A delectable melange of shrimp, okra, crab, and chef's special creole seasoning.

Grilled Chicken and Andouille Sausage Gumbo A meaty variation of the classic.

Gumbo Verde Oysters, spinach and just the right amount of spice.

Mushroom Gumbo A vegetarian version with all of the rich flavors of the classic.

Alligator Gumbo Not just for cajuns anymore.

Gumbo Ya-ya Loaded with everything you could imagine, seafood, pork, chicken, shrimp, crawfish, okra and tomato in a rich gumbo broth.

Poultry Entrees All Entrees are served with Chef's Vegetable of The Day & Appropriate Starch

Chicken Dorothy Slow roasted 1/2 chicken smothered greens and cornbread stuffing.

Pan-seared Duckling Breast Marinated with lime and ancho peppers, served over black bean corn relish.

Crawfish Roasted Chicken Pan roasted chicken topped with crawfish, mushrooms, and roasted garlic in a rich creamy sauce.

Duck Confit Served with roasted garlic and red pepper risotto, wilted spinach and yellow pepper oil.

Seafood Entrees All Entrees are served with Chef's Vegetable of The Day & Appropriate Starch

Chef's Exotic Fin Changed daily.

Big Easy Crab Soft-shell blue crab filled with seafood stuffing, lightly battered and deep-fried and served with bearnaise sauce.

Bayou bbq Shrimp Housemade red onion bbq sauce complements jumbo grilled shrimp.

Blackened Catfish Perfectly seasoned and topped with three pepper mornay sauce.

Louisiana Crab Cakes Made with marinated blue crab meat, served over wilted lemon spinach and striped with hollandaise.

Crawfish Etoufee Crawfish tails in a brown roux with chopped onion, celery, bell pepper, and tomato. Served with white rice.

Stuffed Catfish Fillet of catfish stuffed with crabmeat and seasoned breadcrumbs. Topped with citrus beurre blanc.

Taster's Platter A combination of fresh fish, oysters, shrimp, crab cake and classic gumbo.

Shrimp Creole Jumbo shrimp simmered with tomato, celery, oregenne, and cayenne pepper on a bed of rice.

Stuffed Shrimp Seafood stuffed shrimp served fried or baked brown butter sauce.

Salmon Especial Oven roasted salmon served on a bed of caribbean spiced black beans, with tomato and corn relish.

Chef's Choice Entrees All Entrees are served with Chef's Vegetable of The Day & Appropriate Starch

Beef Toulouse Beef tenderloin cubed and simmered with mushrooms, onions, and peppers, with a hint of mint and cane syrup that makes this dish a rich thick sensation.

A Sudy of Lamb Changed daily.

Filet Mignon 8oz. cut, grilled or braised sauced with mushroom and caramelized onion demi-glace.

Island Spiced Pork Served with spiced corn cakes and red onion marmalade.

Stuffed Beef Tender filet of beef stuffed with spinach and blue cheese and served with sauce bordelaise.

Pork Rubinoe Cane syrup glazed pork chop with pineapple chutney and sweet potato hash.

Desserts

Sweet Potato Bread Pudding

Red Velvet Cake

Sweet Potato Cheesecake

Classic Cheesecake With praline sauce and candied pecans.

Carrot Cake

Caramel Cake

Coconut Flan

Fresh Fruit In Season With softly whipped cream.