“When the last bite is as good as the first, that’s cajun” – Paul Prudhomme
Seafood stock with mussels, shrimp, okra, and file powder.
Spicy, dark roux soup with chicken, andouille sausage, rice, and the ‘trinity’.
Mixed baby greens with a classic Monticello dressing.
Baby spinach, fresh mushrooms, mixed seeds, sprouts, with our homemade Remoulade.
Romaine lettuce, Reggiano Parmesan cheese, with a homemade Caesar dressing.
Lightly breaded calamari served with our homemade Remoulade sauce.
Shrimp sautéed in white wine, roasted garlic, and Cajun spice.
Beer-battered shrimp served with orange marmalade sauce.
Lightly breaded crab cakes served with our homemade Remoulade sauce.
Mussels steamed in white wine, garlic, and creole sauce.
A smooth and creamy bisque with a cajun flare.
Penne with seasoned vegetables in Creole sauce.
Penne with chicken, spinach, and mushrooms in a creamy creole sauce.
Penne with mussels, shrimp, and a mix of daily fresh fish in Creole sauce.
Chicken breast blackened and topped with a creamy green peppercorn sauce. Served with rice and seasonal vegetables.
Shrimp sautéed in white wine, roasted garlic, and Cajun spice. Served with rice, Creole sauce, and seasonal vegetables.
Blackened salmon served with rice and season vegetables.
Blackened Chilean Sea Bass served with rice and seasonal vegetables.
Blackened white fish, cajun calamari, and coconut beer shrimp. Served with rice and seasonal vegetables.
A mix of shrimp, mussels, clams, turkey sausage, corn, and potato steamed in creole sauce.
AAA Canadian. Blackened 10 oz. New York Strip Loin topped with a creamy green peppercorn sauce. Served with roasted potatoes and seasonal vegetables.
AAA Canadian. Blackened 12 oz. Ribeye topped with a creamy green peppercorn sauce. Served with roasted potatoes and seasonal vegetables.
A mix of andouille sausage, chicken, shrimp, and daily fresh fish. Topped with mussels and crawfish. Our Jambalaya is baked in long grain rice and Creole sauce.