House made crawfish Voo-doo sauce served up on pizza crust with layer of garlic white sauce and topped with mozzarella. Homemade hand tossed pizza served up with layer of garlic white sauce and topped with marinated tomatoes and shrimp sauteed with andouille. Finished off with mozzarella and Parmesan cheese. Wow, lets start with char-grilled oysters atop a pizza crust with layer garlic white sauce and housemade spinach dip. Cajun Pizza Bar Westbank & Covington Only.Marinaded chicken breast served with side.įresh catfish topped with Pecan Meuniere sauce alongside garlic potatoes. Grilled or marinaded Hawaiian glazed center cut chops, served with side. Two 7 Ounces pound raised catfish filets served with side. From Da Grill Above items are served with dinner salad.įresh Atlantic salmon topped with our signature Hawaiian glaze.Hand cut off the lion 14 oz Ribeye, blackened and topped with our Lafayette sauce. Loads of shrimp swimming' in a creamy cheese sauce topped with over angel hair. Stuffed with housemade shrimp and crabmeat stuffing. Slow cooked with butter roux than finished in brown roux. Two stuff shrimp, shrimp pasta lafayetta and fried shrimp.īlacken chicken breast over angel hair pasta topped with crawfish pontchartrain sauce. Served with soup or side.Ħ strips lightly battered catfish served dressed on New Orleans French bread.Ħ Ounces 36-40 count Louisiana shrimp lightly battered and served dressed on New Orleans French bread.įried or grilled fresh catfish topped with shrimp pasta Lafayette.Īngel hair covered with a butter garlic cream sauce and topped with blackened shrimp, catfish or chicken.įried or Blacken fresh catfish topped with homemade Crawfish stew paired with soup or gumbo. Two yummy blacken fish tacos topped with sauteed peppers and Cajun aioli.
Loaded with Italian meats olive salad and cheese than baked.įresh filet Louisiana catfish dressed with swiss cheese and Cajun aioli.Ĭhicken breast blacken or grilled, served dressed with cheese on New Orleans French bread or bun. Poboys & Sandwiches Da'big easy and n'awlins chicken sandwich served with French fries or potato salad, sub for sweet fries, steam veggies, or loaded bake potato.Marinated chicken breast grilled over fresh bed greens served with cheddar cheese, tomatoes and croutons.įresh greens, cherry tomatoes, broccoli ,cauliflower, cucumber and homemade croutons. House battered chicken served with bacon, cheese, tomatoesand croutons on bed of fresh greens.įresh romaine, Parmesan cheese and croutons. boiled Louisiana shrimp on bed greens with tomatoes and croutons.ġ0 Ounces well seasoned Louisiana shrimp in cast iron skillet served on bed of fresh greens, cheese, tomatoesand croutons. Bowl soup served with salad or potato salad.ġ0 oz. Bowl gumbo served with salad or potato salad.Ĭrawfish, corn and potatoes in creamy bisque. N'awlins style with loads of shrimp and crabmeat. Hand cut homemade onions lightly battered.Īwesome crawfish stuffing lightly fried in spring roll.
The holy trinity and crab meat and shrimp are abundant, and I recommend the gumbo.Sweet and moist homemade puppies lightly fried. The roux is dark but more milk chocolate than the dark mahogany color found in Pensacola and Gulf Shores. It is more Louisiana than Alabama and Pan Handle Gulf Coast. The gumbo (cup $4.29/bowl $8.99) is very good.
#New orleans food and spirits menu full
It will serve a table full and was a big hit with us. A very tasty crawfish filling is wrapped in an egg-roll wrapper, fried briefly and sliced. Voodoo crawfish rolls ($9.50) are recommended. No, not Commander's Palace or the French Quarter. The atmosphere and the menu make you think you've popped into a neighborhood restaurant in New Orleans. Even though Dixie is temporarily brewed in the upper Midwest, the recipe is the same. Louisiana regional flavor is provided by Blue Moon, Abita and Dixie beers. There is inside and outside seating, booths, chairs, and bar-side seating is available. There is nothing fancy about this place, and the plainness lends an air of authenticity. New Orleans Food and Spirits is a basic, honest no-frills restaurant that serves time-tested recipes rooted in Louisiana.
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