Catfish "Blackjack - Louisiana catfish blackened with our own blend of seasoning and topped with our crawfish etoufee and chopped green onions. Served over Cajun rice.

Seafood Fettuccini - Louisiana crabmeat, shrimp, and crawfish tossed in Alfredo sauce.

Stuffed Snapper - Gulf coast snapper stuffed with a crabmeat and shrimp dressing. Oven broiled and finished with a crawfish cream sauce.

Etoufee - A classic Louisiana dish. Crawfish in a roux-based sauce seasoned with garlic, green onions, bell peppers, and spices. Served over rice.

Grilled Red Snapper - Fresh Gulf Coast snapper dusted in seasoned flour, then grilled and topped with crawfish tails and crabmeat sauteed in white wine sauce.

Chilean Sea Bass - Sauteed and served with a red wine reduction sauce.

Deep Fried Shrimp - Jumbo gulf coast shrimp dusted in seasoned corn flour. Deep  fried to perfection. Served with our own delicious homemade Creole cocktail sauce.

Louisiana Oysters - Fresh Lou-Zee-Anna select oysters lightly breaded and gently fried to a mouth-watering perfection.

Seafood Crepes - Freshly prepared crepes that have been stuffed with shrimp and crawfish tails in an etoufee sauce. Topped with Hollandaise sauce, asparagus, and Louisiana crabmeat.

Shrimp & Shrimp & Shrimp - A combination of lightly breaded jumbo shrimp, stuffed shrimp, and grilled shrimp.

Southern Style Seafood Platter - A combination of golden deep-fried Lou-Zee-Anna select oysters, freshley breaded shrimp, lightly breaded catfish, crawfish tails deep fried to perfection, and clam strips.

Filet Mignon - USDA choice center cut tenderloin.

Ribeye - 14 oz USDA prime beef.

Chicken Pontchartain - Breast of chicken, sauteed, dressed in a white wine sauce with shrimp mushrooms. Topped with Louisiana crabmeat.

Chicken Pineapple Pecan - Grilled chicken breast topped with pineapple and pecans that have been sauteed in a carmel sauce.

Chicken Alex - Sauteed breast of chicken resting on a bed of artichokes and mushrooms that have been sauteed in white wine. Topped with Hollandaise sauce.

Blackened Chicken Pasta - Lightly blackened breast of chicken spread over pasta in a roasted garlic sauce. Topped with Parmesan cheese.

Pasta Alexandria - A specialty of the house. Tomato based sauce with crawfish, shrimp, and artichokes. Sauteed in a white wine sauce and served over pasta.

Lettuce Wedge - Quarted iceberg lettuce with Maytag bleu cheese. Surrounded by applewood smoked bacon crumbles, diced cucumber, diced tomatoes, and chopped green onions.

Traditional Caesar Salad - Romaine lettuce with classic dressing made with anchovies, garlic, Parmesan cheese, extra virgin olive oil. Served with homemade arlic croutons.

Seafood Salad - Shrimp, crawfish, and crabmeat in remoulade sauce and set on a bed of lettuce.

Creme Brule

Key Lime Pie

Bread Pudding