Jambalaya
The Favre family recipe: shrimp, chicken, andouille sausage, ham, and rice simmered in a Creole tomato sauce.
BBQ Baby Back Ribs
Slow-roasted “fall off the bone” ribs brushed with Brett's Secret Mississippi barbecue sauce and finished on the grill. Served over fried-onion straws. With creamy coleslaw and choice of potato.
BBQ Combo Platter
A half rack of our baby back ribs accompanied by twin BBQ grilled boneless chicken breasts. With coleslaw and choice of potato.
Chicken Parmesan
Two boneless breasts of herb-breaded chicken pan-fried with Provolone, Romano, and Parmesan cheese. Served over pasta with our own marinara sauce.
Stuffed Chicken Breast
Our 8 oz chicken breast stuffed with spinach and pine nuts and finished with a roasted garlic cream sauce. Served with choice of potato.
Grilled Vegetable Pasta
Grilled artichokes, fire-roasted tomatoes, kalamata olives, and penne pasta tossed in a light tomato sauce topped with shaved Parmesan. If you like, add shrimp, grilled chicken, or both.
Bayou Pasta
Jumbo gulf shrimp, crawfish meat, and andouille sausage simmered in a Cajun cream sauce and tossed with penne pasta.
