SUMMERTIME BAYOU BLAST
(JULY 20TH - AUGUST 27TH )
STARTERS
FRIED GREEN TOMATOES TOPPED WITH LUMP CRAB MEAT AND A CREOLE BUERRE BLANC. 8.75
CRAWFISH CAKE - LOUISIANA CRAWFISH FOLDED INTO A RICH BECHAMEL SAUCE, WITH ONIONS, PEPPERS, AND BREADCRUMBS. DRIZZLED WITH COMEBACK SAUCE. 8.45
HEIRLOOM TOMATO, BASIL AND MOZZARELLA. 7.75
BAR-B-QUE SHRIMP - SPICY SHRIMP IN A BUTTERY BAR-B-QUE SAUCE. SERVED WITH FRENCH BREAD. 8.99
SALADS
TOMATO PIE AND SUMMER SALAD - A HOUSE MADE INDIVIDUAL TOMATO PIE, WITH A SUMMER SALAD OF ORGANIC BABY GREENS, AND SUMMER VEGGIES FROM LOCAL FARMS. 9.25
SHRIMP SALAD - COLD SHRIMP OVER MIXED GREENS, PURPLE ONIONS, TOMATOES AND A BOILED EGG. TOPPED WITH COMEBACK SAUCE. 7.75
OYSTER SALAD - FLASH FRIED OYSTERS OVER ORGANIC SPINACH, PURPLE ONIONS, TOMATOES AND TOSSED WITH A CREOLE RED WINE VINAIGRETTE. 9.75
PO’BOYS AND SANDWICHES
FRIED SHRIMP PO’BOY - DRESSED WITH LETTUCE, TOMATO, PICKLE AND MAYO. SERVED WITH SWEET POTATO FRIES. 9.95
FRIED OYSTER PO’BOY - FLASH FRIED OYSTERS, REMOULADE, LETTUCE AND TOMATO. SERVED WITH SWEET POTATO FRIES. 10.25
SOFT SHELL CRAB PO’BOY - WHALE SIZE SOFT SHELL CRABS, DRESSED WITH LETTUCE, TOMATO AND REMOULADE. 10.45
BLT DELUXE - LOCALLY GROWN TOMATO, NC BACON, BASIL LETTUCE ON A GRILLED SIMPLE KNEEDS BRIOCHE WITH HOMEMADE MAYO. 5.75
GUMBOS, ETOUFFEES
SEAFOOD GUMBO - SHRIMP, OYSTERS, AND CRAB IN A CLASSIC OKRA BASED GUMBO. 9.49
CRAWFISH ETOUFFEE’ - CRAWFISH TAILS SMOTHERED IN A BUTTERY MIXTURE OF GARLIC, PEPPERS, ONIONS, AND CELERY. SERVED OVER RICE. 9.49
DESSERT
PEACH COBBLER - MADE WITH FRESH NC PEACHES FROM SCRATCH.3.00
W/ ICE CREAM 4.25
LEMON ICE BOX PIE - 3.85