7/31/2023 0 Comments Menu new orleans food and spiritsStuffed 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. There are a lot of choices out there, and we have some folks that come in 3-4 times a week.Sweet and moist homemade puppies lightly fried. You can get po-boy, you can get a homemade hamburger, everything in the kitchen is homemade.”īergeron says, “The biggest compliment is the repeat business. On any given day we have 5 different types of fresh fish. It kind of evolved, as I married this beautiful Asian lady and we were doing egg rolls at the house one day ,and I decided to put the crawfish pie stuffing in there, and the rest is history. There’s never anything that I’ve ever ordered that I didn’t like and the portions are very generous.” Another customer chimes in, “Comes for the Oysters and the popular Voo Doo rolls.”Īccording to Bergeron, “The Voo Doo rolls are a crawfish pie wrapped in an Asian rice paper. Today we have chicken and sausage gumbo that we do periodically.”Īccording to one customer, “The food is consistently good. We have the daily lunch specials like smothered rabbit and paneed chicken on Wednesday, and homemade shrimp stew on Tuesday. The stuffed fish that we talked about earlier, that’s really good. We have a taste of Louisiana we have stuffed shrimp, shrimp pasta and fried shrimp all on one plate. Some of the exciting dishes I’m proud of is–let’s start with the seafood platter. It’s a great time to highlight the restaurant during the seafood season. Fridays during Lent it’s madness, but it’s great. We’ve been open 17 years at this location. Owner Mark Bergeron says, “We’re just the casual side of New Orleans cooking. In our seafood Friday feature, News With a Twist photojournalist Ed Matthews took us to Bucktown for good eats at New Orleans Food and Spirits. Please look at the time stamp on the story to see when it was last updated. This is an archived article and the information in the article may be outdated.
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