LUNCH MENU
(Tuesday-Saturday; 11 AM - 3 PM)
We do our best to keep up with website menu changes, but please note that we use only the freshest seasonal ingredients – so the menu and pricing are subject to change. Please call (504) 525-7734 with any questions.
Appetizers
Shrimp Cocktail $6.95
Fresh Gulf Shrimp boiled in crab boil seasonings, served with our spicy classic cocktail sauce.
Eggplant Olivier $8.95
Flash fried sliced Eggplant topped with Crawfish tails, Shrimp & Chicken Andouille in a Basil Garlic Sauce.
Armand's Creole Gumbo $7.95 (Cup) $10.95 (Bowl)
Chicken Andouille Sausage in a thick roux, seasoned with a mix of fresh and dried spices, sautéed bell pepper, celery and green onions, then simmered for hours. Served with rice.
Classic Poboys
The time-tested staple of lunch tables around the city, our special preparations from the original
Dreux Street restaurant are back! All dressed with Lettuce, Tomato, and Mayo. Served with fries.
Fried Shrimp $11.95
Fried Catfish $10.95
Roast Beef $9.95
Specialty Salads
House Salad $4.00
Grilled Chicken Salad $9.95
A boneless breast of chicken grilled over an open flame, served hot over a bed of lettuce and sliced tomato and topped with Creole herb garlic vinaigrette.
Shrimp Salad $11.95
Grilled Louisiana Shrimp Skewers server over a bed of lettuce and sliced tomato with spicy cocktail sauce and
Creole herb garlic vinaigrette.
Seafood Entrées
Superb Louisiana seafood, battered and deep-fried, is a staple of the Creole table. We dip the seafood into a milk egg wash, then roll it in yellow corn flour, seasoned with garlic, cayenne and salt, deep frying it in light pure vegetable oil. Served with fries.
One Dozen Fried Shrimp $12.95
Fried Catfish $12.95
Fried Shrimp & Catfish Platter $14.95
Featured Entrées
Red Beans And Rice with Andouille Sausage $11.95
A Louisiana Classic with a master's interpretation. The beans are slowly cooked on low flame three to four hours with seasoning meat and spices, bay leaf, garlic, chopped onion, celery, bell pepper and green onion added one at a time during the long simmering process.
Stewed Chicken $12.95
Blanched, unseasoned Chicken is simmered in a pot of homemade roux-based gravy laced with sage, oregano and mild garlic. The Chicken is allowed to steep until tender to the fork. This tasty dish is served with Cornbread, Rice and Turnip Greens seasoned with ham.
Petite Redfish Fillets $13.95
Baked in a light Garlic butter, this is the perfect dish for one who is trying to control fat and cholesterol in their diet. While none of our cuisine is strictly intended as reduced fat this entree comes closest. Served with sautéed New Potatoes and topped with a tangy Dijon Dill sauce.
Jambalaya with Fried Catfish Strips $12.95
The quintessential Louisiana rice-based dish. Louisiana white rice is steeped in a traditional sauce of rich and subtle spices, along with andouille sausage and shrimp. Served with strips of Fried Catfish.
Smothered Okra & Smothered Pork Chop $13.95
Okra is steeped until tender with celery, green pepper, green onion, and traditional Creole Spices.
Shrimp and ham are then blended into the mixture. This dish is served over Rice with Candied Yams,
and Olivier's sweet Cornbread.
Shrimp Creole $14.95
Fresh Gulf Shrimp simmered in a classic Creole sauce; a base of tomato, laced with oregano,
bay leaf and cayenne. Served with rice.
Crawfish Étouffée $14.95
Spicy boiled Crawfish Tails are added to the finished sauce. Served with rice.
Desserts
To Be Announced by Server
Side Items
Turnip Greens $3.50
Smothered Okra $4.50
Candied Yams $3.50
Additional Cornbread $2.00 per slice
Gratuities are added to parties of six or more no separate checks no substitutions allowed.
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