Popular Items
Seafood Fettuccine Alfredeaux Tender and succulent shrimp and crawfish tails sauteed in Creole herbs and spices that transform the classic alfredo into a Louisiana delicacy. Choose all shrimp or all crawfish if you prefer.
Gator Fingers Farm-raised alligator tail. Sliced into thin strips, hand breaded and deep-fried to a golden brown. Served with a Creole honey mustard dipping sauce.
Beef Brisket Shells-n-Cheese Shell pasta tossed with a creamy mild Cajun cheese sauce and shredded cheddar jack topped with beef brisket ends smothered in BBQ sauce. Substitute blackened chicken, jamaican jerk chicken or andouille sausage if you wish.
Rasta Pasta A spicy sweet combination of Fettuccine Alfredeaux made with Caribbean spices and topped with slices of fiery Jamaican Jerk Chicken. A very unique and spicy pasta dish.
Appetizers
Gator Fingers Farm-raised alligator tail. Sliced into thin strips, hand breaded and deep-fried to a golden brown. Served with a Creole honey mustard dipping sauce.
Cajun Popcorn (Fried Crawfish Tails) Named for their popcorn like appearance. Crawfish tails, hand breaded and deep-fried to a golden brown. Served with New Orleans remoulade.
The Big Fat Chicken Quesadilla No searching for the chicken in this one. Flour tortilla stuffed with juicy diced chicken breast meat, Monterey Jack and Cheddar cheeses, onion, tomato, and red bell pepper. Served with salsa and sour cream.
Muenster Cheese Curds Classic fried curd with Muenster cheese. We may substitute White Cheddar depending upon availability.
Pepper Jack Cheese Bites Small cubes of Jalapeno Pepper Jack cheese hand breaded and deep fried to a golden brown. Served with Ranch dressing.
Fried Pickle Chips Thick crinkle-cut dill pickle chips hand-breaded and fried. Served with ranch dressing.
Armadillo Eggs A south Texas specialty. Fresh bacon-wrapped chicken tenders stuffed with sliced jalapenos and pepperjack cheese. Served with ranch dressing.
Monster-ella Cheese Sticks Huge hand sliced Mozzarella cheese sticks, hand breaded and fried to a golden brown. Served with marinara sauce.
Shrimp La Grange Appetizer Four large bacon wrapped gulf shrimp stuffed with Pepper Jack cheese and jalapenos. Served with bacon jam dipping sauce.
Bacon Wrapped Andouille Andouille sausage wrapped in bacon, sprinkled with brown sugar and drizzled with maple syrup.
Soups
Seafood Gumbo A magnificent blend of gulf shrimp, crawfish tails, and andouille sausage, in a highly seasoned roux-based broth served over rice. This is one of our signature dishes that should accompany any meal.
Creole Crab Corn Soup A creamy blend of Surimi crabmeat, corn, green onions, and Creole herbs and spices make up this delicious soup.
Chicken & Andouille Sausage Gumbo Tender diced chicken breast and andouille sausage, in a highly seasoned roux-based broth served over rice.
Big Joe Weitekamp's Beer Cheese Soup This special recipe, created by the South Wisconsin Legend, is a special blend of beer, cheeses, potato, celery, mushrooms and spices. The best beer cheese soup you will ever taste! salads
Salads
Blackened Chicken Salad Juicy slices of chicken breast that have been blackened using the traditional Louisiana cooking method. Served over fresh salad greens with tomato, red onion, cucumber and Cheddar and Monterey jack cheese.
Jamaican Jerk Chicken Salad Boneless chicken breast marinated in and rubbed with an authentic sweet and fiery Jamaican Jerk paste, then grilled, sliced, and served atop fresh salad greens with tomato, red onion, cucumber and cheddar and Monterey Jack cheeses.
Mean Green Chicken Salad Sliced grilled chicken breast drizzled with our own Mean Green Jalapeno Lime sauce served over fresh salad greens with tomato, red onion, cucumber, and Cheddar Jack cheese. Awesome with our House Ranch dressing!
Tossed Garden Salad Fresh salad greens tossed with tomato, cucumber, red onion, and Monterey Jack and Cheddar cheeses. Served with your choice of dressing.
Side Salad Dressings: House Ranch, Fat Free Ranch, Bleu Cheese, French, Balsamic Vinaigrette, Raspberry Vinaigrette, Caesar.
Pasta
New Orleans chefs, especially the Creole-Italians, have always loved to create pasta dishes. You'll notice the jazzed-up twist in our creations. All served with grilled bread.
Seafood Fettuccine Alfredeaux Tender and succulent shrimp and crawfish tails sauteed in Creole herbs and spices that transform the classic alfredo into a Louisiana delicacy. Choose all shrimp or all crawfish if you prefer.
Blackened Chicken Fettuccine Alfredeaux Sliced juicy, blackened chicken breast atop our own Cajun fettuccine Alfredeaux. Substitute saut?ed chicken if you prefer.
Shells-n-Cheese Shell pasta tossed with a creamy mild Cajun cheese sauce and shredded cheddar Jack topped with beef brisket ends tossed in BBQ sauce, OR your choice of jerk pulled pork, blackened or grilled chicken, or andouille sausage.'
Beef Brisket Shells-n-Cheese Shell pasta tossed with a creamy mild Cajun cheese sauce and shredded cheddar jack topped with beef brisket ends smothered in BBQ sauce. Substitute blackened chicken, jamaican jerk chicken or andouille sausage if you wish.
Rasta Pasta A spicy sweet combination of Fettuccine Alfredeaux made with Caribbean spices and topped with slices of fiery Jamaican Jerk Chicken. A very unique and spicy pasta dish.
Mardi Gras Pasta A taste as sinful as the celebration it's named for. Andouille sausage, chicken and ham sauteed in Creole herbs and spices then blended with fettuccine noodles and our alfredeaux sauce.
Jambalaya Pasta Our classic jambalaya with Andouille sausage, chicken and ham tossed with fettuccine noodles instead of rice, topped with mozzerella and parmesan cheeses. A great spicy dish for pasta lovers.
Pasta Primavera Seasoned broccoli, carrots, green beans, red and yellow peppers tossed with our Fettuccine Alfredeaux and topped with Asiago cheese.
Fettuccine Alfredeaux The classic dish, with no meat, done with a New Orleans twist.
Traditional Cajun Creole Dinners
The Cajun Combo It doesn't get anymore Cajun than this. One blackened catfish fillet, a half order of jambalaya, a cup of seafood gumbo and hushpuppies.
The Bayou Platter A great sampling from Bayou country. One blackened chicken breast, a half order of red beans and rice, a cup of chicken and sausage gumbo and hushpuppies.
Red Beans and Rice With this classic dish, we simmer red beans for hours in a special blend of herbs and spices, then ladle them over rice. Served with hushpuppies.
Red Beans & Rice with Andouille Sausage Andouille sausage is a spicy, heavily smoked Cajun sausage used almost exclusively in Louisiana. Grilled and served atop a mound of red beans and rice, it makes an excellent complete meal. Served with hushpuppies. Substitute Blackened Chicken if you wish. Double down with sausage and chicken 14.99.
Shrimp Creole Gulf shrimp sauteed in garlic and Creole spices, then simmered with a Creole sauce of tomatoes, onions, celery and bell pepper. Served around a mound of rice with grilled bread.
Crawfish Creole Gulf crawfish sauteed in garlic and Creole spices, then simmered with a Creole sauce of tomatoes, onions, celery and bell pepper. Served around a mound of rice with grilled bread.
Chicken Creole Gulf Chicken sauteed in garlic and Creole spices, then simmered with a Creole sauce of tomatoes, onions, celery and bell pepper. Served around a mound of rice with grilled bread.
Jambalaya The name for this classic Louisiana dish is translated as "ham and rice". Using the French word "jambon" for ham and the African word "ya" for rice, our version is a spicy blend of ham, chicken breast, Andouille sausage, rice, tomatoes, onions, celery and bell pepper. Served with grilled bread.
Seafood Jambalaya This is our own seafood version of the classic dish, combining sauteed shrimp and crawfish tails with rice, tomato, celery, onion, and bell pepper. Served with grilled bread.
Crawfish Etouffee The classic Louisiana dish. Crawfish tails sauteed with garlic, celery, onions and Cajun spices, then simmered in a spicy and buttery mahogany roux sauce. Served around a mound of rice with grilled bread. Substitute shrimp if you like.
Crawfish Platter A combination platter of Crawfish etouffee and fried crawfish tails. Served with rice, hushpuppies, and grilled bread. Perfect for the crawfish lover!
Blackened Specialties
Blackening is a Louisiana cooking method in which the meat is dredged in butter and coated with spices, then dropped in an extremely hot cast iron skillet. The butter cooks off, leaving a dark flavorful crust on the outside and tender juicy meat on the inside. Served with rice and vegetables.
Blackened Catfish Two farm-raised fillets. One of the best fish for blackening. Most people don't realize that catfish can be this good!
Blackened Walleye A large filet of Lake Erie Walleye blackened to perfection.
Blackened Trio A perfect sampling of our blackened dishes. Choose from catfish, chicken and shrimp.
Blackened Chicken Dinner Two breast fillets. This is a great way to do chicken.
Blackened Prime Rib A twelve-ounce cut of juicy blackened prime rib. Due to the blackening process, the prime rib is cooked to a minimum degree of medium well. Served with dirty rice, vegetables, and horseradish cream sauce.
Blackened Skewered Shrimp Eight large gulf shrimp, peeled, skewered and blackened. Served with drawn butter and cocktail sauce.
House Specialty Dinners
Seafood Eggplant Pirogue Half an eggplant, hollowed out like a Cajun canoe known as a "pee-row", hand breaded, fried, then filled with shrimp, Surimi crabmeat blend, mushrooms, and green onions sauteed in a seasoned au gratin sauce. Served with dirty rice and maque choux.
Chicken Czarina Gulf shrimp, sliced mushrooms, and green onions sauteed in a Creole style Parmesan cream sauce, ladled over a hand breaded, fried chicken breast. Served with dirty rice and maque choux.
Seafood Chicken Au Gratin A hand breaded chicken breast fried to a golden brown, topped with seasoned seafood Au Gratin sauce made with Surimi crabmeat blend, shrimp, mushrooms and green onions. Served with dirty rice and maque choux.
Ca C'est Bon (Saw-Say-Bon) French for "that is good". Andouille sausage, tomato, onion, and garlic saut?ed in white wine and butter, tossed with fried diced potatoes then topped with a blackened catfish filet and garnished with melted Parmesan cheese. Served with maque choux and grilled bread. Add sauteed shrimp for 4.00.
Chicken Atchafalaya Crawfish tails sauteed in garlic and spices in a creamy Cajun brown sauce and ladled over a juicy blackened chicken breast. Served with dirty rice and maque choux.
Alligator Grand Chenier Farm-raised alligator strips, sauteed with mushrooms and green onions in a mildly spicy Cajun cream sauce. Served around a mound of rice with grilled bread.
Jerk Pulled Pork A generous portion of our slow roasted jerk pulled pork smothered in our jerk barbecue sauce. Served with fries, coleslaw, and grilled bread.
Chicken Tchoupitoulas Pronounced chop-a-TOO-lus and named for a Native American tribe. Chicken breast seasonedwith Cajun spices served over a hash of diced fried potatoes, ham, mushrooms and greenonions. Topped with a New Orleans Bearnaise Sauce. Served with maque choux.
Shrimp LaGrange A Texas specialty. Large Gulf shrimp stuffed with jalapenos and pepper-jack cheese, wrapped in bacon. Served with dirty rice & maque choux, and ranch dressing & Bacon Jam on the side for dipping.
Fried Dinners
All served with fries, hushpuppies and cole slaw.
Fried Alligator Dinner Farm-raised alligator strips, hand breaded and deep fried to a golden brown. Served with Creole honey mustard.
Catfish Dinner Two farm-raised fillets rolled in a southern style breading and fried to a golden brown. Served with tartar sauce.
Walleye Dinner A large filet of Lake Erie Walleye rolled in a southern style breading and fried to a golden brown.
Gator Dinner Farm-raised alligator strips hand-breaded and deep fried to a golden brown. Served with Creole honey mustard dipping sauce.
Louisiana Purchase A culinary adventure through Bayou Country. Fried crawfish, fried alligator tail and one fried catfish filet served with a trio of sauces: creole honey mustard, remoulade, and tartar. With fries, hushpuppies, and coleslaw.
Fried Chicken Tender Dinner Home-style chicken tenders served with your choice of ranch, BBQ, or honey mustard dipping sauce.
Southern Fried Shrimp Dinner Eight large butterflied shrimp deep fried to a golden brown. Served with cocktail sauce.
Steaks
All served with vegetables and rice.
Blackened Prime Rib A twelve-ounce cut of juicy blackened prime rib. Due to the blackening process, the prime rib is cooked to a minimum degree of medium well. Served with dirty rice, vegetables, and horseradish cream sauce. Have a New Orleans Combo and Add a Skewer of 4 Blackened Shrimp for an extra charge.
Burgers and Sandwiches
All burgers and sandwiches are served with fries, hushpuppies, or cole slaw. Substitute sweet potato fries or Brew City onion rings for an extra charge. Top any burger or sandwich with cole slaw for an extra charge.
The Billy Cheeseburger Half pound Angus beef patty topped with your choice of American, Swiss, Cheddar, Smoked Cheddar, Smoked Gouda, Monterey Jack, and Pepper Jack. The Billy Junior with cheese on 1/3 pound patty 8.99.
Steakhouse Mushroom Burger A classic steakhouse flavor on a bun. Loads of mushrooms saut?ed in A-1 steak sauce find their way on top of a half-pound Angus beef patty, then are covered in a blanket of melted smoked Gouda cheese topped with seasoned flat fries for that added crunch. Finished with our house-made Cajun bistro sauce.
Cajun Cowboy Burger A half-pound Angus beef patty topped with BBQ brisket burnt ends, bacon, melted smoked cheddar cheese, and finished with fried onion rings straws and BBQ aioli.
Black & Bleu Burger Blackened half pound Angus beef patty, grilled and topped with bacon, bleu cheese dressing, and bleu cheese crumbles.
BBQ Smoked Cheddar Burger Half pound Angus beef patty grilled and topped with bacon and smoked cheddar cheese then smothered in barbecue sauce.
Quesadilla Burger A 1/2 lb. Angus beef patty wrapped in a grilled tortilla stuffed with cheddar Jack cheese, queso cheese, crunchy tortilla chips, pico de gallo, and shredded lettuce. Served with sides of salsa and sour cream.
House Specialty Chicken Sandwich Your choice of blackened, grilled, fried, or jamaican jerk chicken with any of our cheeses. All served with lettuce, tomato, onions, pickles, and a side of mayo. Add bacon for an extra charge.
Garlic Parmesan Chicken A tender chicken breast grilled or fried tossed in our signature garlic parmesan sauce and topped with bacon, melted mozzarella and Parmesan cheeses.
Blackened Mushroom Chicken A juicy blackened chicken breast topped with a saut?ed mushrooms, melted provolone cheese and fried onion straws. Served with mayo.
Buffalo Chicken Ranch Fried chicken breast tossed in buffalo sauce, topped with bacon, drizzled with ranch and finished with Swiss cheese.
Jerk Pulled Pork Our slow roasted jerk pulled pork smothered with Jamaican Jerk barbecue sauce.
Black Bean Chipotle Burger A blend of black beans, assorted peppers, and brown rice make up this patty. Finished with Provolone cheese, sweet chili aioli and fresh pico de gallo.
The Big "Over Easy" Burger A half-pound Angus beef patty topped with ham, bacon, American and Swiss cheeses, and you guessed it, a fried egg over easy. (Fried hard upon request).
Po' Boys
A poboy is a hoagie-style sandwich that originated in New Orleans. All poboys are served on a toasted French roll with fries, hushpuppies, or cole slaw. Substitute sweet potato fries or Brew City onion rings for an extra charge. Top your catfish po'boy with American, Swiss, Cheddar, Smoked Cheddar, Smoked Gouda, Monterey Jack, and Pepper Jack for an extra charge.
Shrimp Poboy Fresh shrimp hand breaded and fried, and served with our homemade remoulade sauce.
Catfish Poboy Farm raised catfish filet, your choice southern style breaded and fried, or seasoned and blackened. Served with tartar sauce.
Gator Poboy Classic alligator meat sliced thin, hand breaded in spicy cornmeal and fried. Served with Creole honey mustard aioli.
Philly Cheesesteak Poboy USDA Choice Philly beef grilled with onions, bell pepper, mushrooms and Swiss cheese. Served with a side of mayo. Substitute chicken if you wish.
Andouille Swiss Poboy Smoked Cajun Andouille sausage grilled and topped with Swiss cheese and a side of mayo.
Burnt Ends Poboy BBQ meets the bayou! Slow smoked beef brisket ends piled on a poboy roll topped with smoked cheddar and crispy fried onion straws. Dressed with all the fixins.
Cochon Du Lait Poboy (koe-shon-do-lay) This newly popular New Orleans po'boy has made its way up north! Over a half-pound of our slow roasted jerk pulled pork nestled in our po'boy roll and topped with our house coleslaw and our tangy bistro sauce.
Gluten Intolerant Menu
Salad Dressings: House Ranch, Fat Free Ranch, Bleu Cheese, French, Raspberry Vinaigrette, Caesar. All sandwiches served on a gluten free bun, topped with lettuce, tomato, pickle and onion and come with your choice of coleslaw, rice, or a side salad. All pastas made with gluten free penne pasta. Blackened Specialties served with rice and vegetables. We have more gluten intolerant food choices - Ask your Server! Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including fryer cooking oil, the possibility exists for non-gluten foods to come in contact with gluten containing products. While we take great care in the food preparation/cooking process to prevent this from happening, due to these circumstances we are unable to guarantee that any menu item can be completely free of gluten/allergen containing products.
Gluten Intolerant Penne Florentine Gluten free Penne pasta tossed with spices, olive oil, garlic, fresh spinach leaves, and Beyond Hot Italian Link Sausage. Add your choice of up to 3 veggies - mushrooms, green and red peppers, artichoke hearts, yellow and red onion, diced tomatoes, cherry tomatoes, or just choose our mixed veggie blend. Available without the Beyond Sausage
Gluten Intolerant Blackened Prime Rib Have a New Orleans Combo and Add a Skewer of 4 Blackened Shrimp for an extra charge.
Kids
All kids meals include choice of French fries or Apple Sauce.
Sides
Extras
Desserts
New Orleans Bread Pudding Homemade specialty!
