Appetizers
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Ancho Agave Shrimp
Buttermilk-battered & fried shrimp, Louisiana & Ecuador. Served on a poblano pepper, red bell pepper, caramelized onion & masa crisp studded slaw. Ancho chili agave glaze, green onion, cilantro 14.95
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Asian Almond Shrimp
Large tail-on butterflied shrimp, Louisiana & Ecuador, fried crisp, honey ginger-chili glaze 15.50
Entrées
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Redfish Avriel
Fresh, "half shell" fillet topped with artichokes, spinach ribbons & lemon beurre blanc. Garnished with basil and grilled lemon. Choice of one side 33.95
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Balsamic Salmon
Fresh Atlantic salmon, hardwood grilled, sweet balsamic glaze. Choice of two sides 27.50
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Asian Almond Shrimp
Large tail-on butterflied shrimp, Louisiana & Ecuador, fried crisp, honey ginger-chili glaze. Choice of two sides 26.95
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Trout Lafitte
Fresh Snake River Canyon trout fillet, seared. Shrimp, Louisiana & Ecuador, sautéed in a spicy cream sauce. Choice of two sides 24.95
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Shrimp Breaux Bridge
Tender shrimp, Louisiana & Ecuador, sautéed in a spicy cream sauce with penne pasta, garlic, green onion, parmesan cheese 20.95
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Shrimp & Grits
Roasted corn grits topped with sauteéd shrimp, Louisiana & Ecuador, Chef Paul Prudhomme's andouille sausage, étouffée sauce 19.95
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Redfish on the Half Shell
Fresh fillet, generously seasoned with our Cajun spice and grilled to perfection. Served with grilled lemon. Choice of two sides 31.95
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Coastal Shrimp & Artichoke Salad
Crispy fried shrimp, Louisiana & Ecuador, spring mix, romaine, marinated artichoke hearts, sundried & blistered tomatoes, toasted walnuts, parmesan cheese, fried capers, White Balsamic Vinaigrette 18.95