Nathan's

Pan seared Ahi Tuna glazed with an Orange Ginger Sauce

Sliced and fried crispy, served with warm marinara sauce and garlic aioli

Fresh Lake Pontchartrain crabmeat cakes on a bed of Roasted Corn Macque Choux and remoulade sauce

Smokey fried Oysters topped with Creole Honey Butter and crumbled Blue Cheese

Cheesy Artichoke Dip served with warm Pita Chips

Eggplant Sticks breaded and fried and served with warm Marinara

Golden coconut dusted shrimp with a zesty orange sauce

Pan seared scallops, bacon and asparagus topped with roasted pepper aioli

Fresh Mushroom Caps stuffed with Crabmeat Stuffing

New Orleans style BBQ shrimp on Cheddar Cheese Grit Cake

Fried New Orleans Seafood at its best, served with house made fries

Marinated shrimp, scallops and steak, served over pecan rice and vegetable du jour

Sautéed eggplant, Crabmeat, Shrimp and Seasonings; baked with a Parmesan Crust and served with Pasta Bordalaise

Fried fish, topped with toasted almonds and a brown butter sauce served with mashed potatoes and the vegetable du jour

Pecan and panko crusted snapper topped with nocello butter on a bed of garlic mashed potatoes and vegetable du jour

Skin-on redfish filet stuffed with a shrimp stuffing, broiled and topped with a lemon butter sauce served with the vegetable du jour

New Orleans fried seafood trinity with the addition of a crab cake, served with fries and garnished with hush puppies and onion rings

Breaded Eggplant layered with Crabmeat and Shrimp and served with Seafood Pasta

Delicately topped with a crawfish butter sauce and served with garlic mashed potatoes and vegetable du jour

Louisiana gulf shrimp with Nathan's special bbq butter sauce over fried eggplant served with french bread & choice of one side

Panko crusted snapper with a brandy butter, served with garlic mashed potatoes and vegetable du jour

Blackened medium rare tuna on a bed of tasso and potato hash, topped with creole honey butter and vegetable du jour

Paneed baby veal, topped with crab meat au gratin and vegetable du jour

Sauteed baby veal topped with mushroom marsala wine sauce, served with angel hair pasta and vegetable du jour

The original! 8 oz. filet and broiled lobster tail, served with a twice baked potato and vegetable du jour

Breaded chicken breast topped with marinara and mozzarella, served with pasta marinara and vegetable du jour

Porterhouse Steak broiled perfectly and served with choice of side

Bacon Wrapped Pork Loin broiled and served with a choice of a side

14oz ribeye, broiled to your liking and served with a choice of one side

8oz Filet, grilled to your liking and served with the choice of one side

Tender roasted chicken salad, bacon, tomatoes, avocado, egg & cheese tossed with romaine lettuce and choice of dressing

Fresh Ahi Tuna seared medium rare. Served with a mango, avocado and romaine lettuce, tossed in a ginger vinaigrette

Boiled Louisiana Shrimp tossed in Homemade Remoulade Sauce on a Lettuce Wedge and topped with Egg and bacon

Peppered steak cooked medium on a bed of caesar salad topped with crumbled bleu cheese and grilled ciabatta croutons

Fresh spring mix, dried cranberries, candied pecans, crumbled bleu cheese, tossed with balsamic dressing

Wedge of iceberg topped with crispy bacon, tomato, egg and bleu cheese dressing

Fried Oysters on a bed of Fresh Spinach topped with Bacon, Red Onion, Spiced Pecans, Tomatoes and crumbled bleu cheese tossed in a Smokey Bacon Vinaigrette

Jerked Chicken on a bed of Romaine, Roasted Corn Salsa, Fresh Tomatoes and Avocado tossed with Chipotle-Lime Ranch Dressing

Slow roasted maple leaf duck and tasso tossed in a creamy parmesan sauce

Portobello mushrooms, caramelized onions, spinach, sun dried tomatoes, garlic and roasted bell peppers on top of angel hair pasta

Sauteed Shrimp, Roasted Bell Peppers, Onions and Tasso in a Brandy Cream Sauce over Penne Pasta

Homemade lobster ravioli in a lobster brandy cream sauce

Louisiana shrimp in a creamy Alfredo sauce tossed with angel hair pasta

Spinach, Artichoke, Crabmeat, Shrimp, stuffed in Manicotti and Baked in a Lobster Cream Sauce

Creamy New Orleans Style BBQ Shrimp Sauce tossed with Pasta topped with Fried Eggplant

Layers of Bolognese, Herb Ricotta and covered with Marinara and Mozzarella