Sit Down Meals: Beef, Pork, and Poultry

• Angus Ribeyes-Hand Cut and marinated in our own Barbeque Sauce then grilled over a combination of Pecan, Hickory, and Mesquite.

• Pork Loin-Fresh Lion marinated in a Creole cane marinated then cooked to perfection and topped with a sweet port wine reduction.

• Prime Rib-a wonderful Angus Ribeye is marinated and slowly cooked to rare and topped with a traditional Creole horseradish sauce.

• South West Chicken-chicken breast slowly cooked in a cream sauce with peppers, onions, and a perfect herb mixture.

• Randy’s Duck-A tender duck breast topped with proscuitto ham and a port wine bleu cheese reduction, you will not think about duck the same.

• Redfish on the Half Shell-Fresh Redfish prepared simply with a tangy butter sauce on open flame, a classic that is kept simple.

• Barbeque Shrimp-Large Louisiana shrimp baked in a wonderful blend of herbs, homemade tomatoes sauce and butter. Served with Fresh Bread for dipping.

• Blackened Redfish-Prepared the real way, outside with hot cast iron and lots of butter and herbs.

• Dill Shrimp-Large Louisiana shrimp sautéed in a homemade cream sauce with Dill and other herbs making for a rich indulgement.

• Shrimp Creole-Louisiana Shrimp slowly cooked with fresh tomatoes and herbs make this classic the way it used to be, Perfect.

• Fish Cuveeon-Fresh Redfish and Trout are added to a slow cooked red sauce making for a real South Louisiana treat.

• Crawfish Etouffee-We add cream to a fantastic blend of slow cooked tomatoes and herbs before the Louisiana crawfish go in, making this authentic and delicious.

• Shrimp Alfredo-Bowtie pasta is topped with a slow cooked, homemade cream sauce loaded with herbs, parmesan, and shrimp.

• Baby Squash-lightly sauted’ in butter and herbs

• Roasted Potatoes-Coated with Olive Oil and Herbs and roasted

• Asparagus-Blanched and topped with a creamy Holindase Sauce Bacon Wrapped Brussal Sprouts- Baked until bacon is crisp and sprouts are tender

• Bacon Wrapped Shrimp-Marinated in a sweet tangy sauce and cooked over pecan and hickory to perfection.

• Sirloin Rotisserie-Encrusted with salt and herbs then slowly cooked on a rotissaire, sliced and served with pistoletts and a creole hoarseraddish sauce.

• Marinated Shrimp Salad-A instant favorite. Well seasoned boiled shrimp mixed with fresh bell peppers, onions and capers topped with a homemade vinagerette.

• Shrimp Remaloude-Perfectly boiled shrimp mixed with tangy traditional remolade sauced.

• Creole Goddes-A south Louisiana interpretation of the classic Green Goddess Dressing. Served with a mix of greens, fresh tomatoes, and feta cheese.

• Crabmeat Mili-An absolute indulgment of lump crab meat mixed in a rich cream sauce.

• Marinated Crab Claws-Ours are very different, me make our own marinade with a hint of Greek flavors and a lot of Louisiana.

• Rotelle Tomatoe Dip-A classic mix of cheeses, spicy tomatoes and seasoned ground meat.

• Cold Shrimp Dip-A blend of spicy shrimp mixed with cream cheese and fresh onion, peppers and herbs.

• Crawfish Rockafeller-Louisiana Crawfish mixed with spinach, cheese and herbs make this a surprisingly fantastic dip.

• Spinach and Artichoke Dip-We cooked the Artichokes ourselves and mix with creole cream cheese and spinach make this a perfect addition to your list.

• Asian Slaw-A great salad as an alternative to coleslaw, a sweet blend of cabbage, vinager, brown sugar and seasoning.