Owen Brennan's version of a classic with chicken, tasso, andouille, crawfish, Gulf shrimp in a creamy creole tomato sauce topped with shaved parmesan cheese

Tender blackened chicken breast sautéed with asparagus, creole stewed tomatoes and penne pasta tossed in a roasted garlic cream sauce.

Sautéed Gulf shrimp, tasso, andouille and shiitake mushrooms over local stone ground smoked cheddar grits.

Slow-simmered red beans with ham hock, andouille, and tasso. Served over rice.

Our signature gumbo with gulf shrimp, crawfish, and smoked sausage. Simmered in a rich Creole roux, served with dirty rice.

Crawfish tails in a light roux with the holy trinity, tomato, and Cajun spices. Topped with rice.