Flash fried, served over fried spinach with crumbled blue cheese and sweet soy molasses. Available blackened or pan seared.

Sautéed jumbo shrimp over spicy cheese grits, topped with Cajun cream sauce.

Crispy fried calamari served with a spicy citrus chili sauce.

Henry’s own shrimp & crawfish cake served over Creole sauce. Topped with remoulade and scallions.

A spicy Louisiana favorite made with chicken and andouille sausage, served over rice.

Camellia^® red beans and andouille sausage slow cooked in rich stock and
served over rice.

Flash fried, tossed in hoisin and topped with remoulade.

House-made tortilla chips, bourbon cheese sauce, red beans, andouille sausage,
lettuce, tomato and jalapeños.

A warm, creamy cheese dip made with fresh basil and artichoke hearts.
Served with house-made tortilla chips.

Chef’s sweet and spicy hush puppies with jalapeño peppers, served with remoulade.

Hot and spicy pork mixed with onions, rice and herbs. Fried to perfection and served with remoulade.

Seafood, andouille sausage, peppers, onions and celery in a Creole-style rice.

Your choice of crawfish tails and/or shrimp simmered with onions, peppers, sherry and tomatoes in a rich crawfish sauce, served over rice.

Shrimp, sautéed peppers, onions, celery and garlic simmered in a rich Creole cream sauce, served over rice.

Choose three different cups from the following:  gumbo, red beans & rice, Louisiana shrimp & grits, jambalaya, shrimp Creole or étouffée. A perfect way to sample classic Cajun!

A Cajun term meaning ‘something extra’. Ours is a variety appetizer plate with fried oysters, crawfish, shrimp and bayou cake, served over Creole sauce and topped with remoulade (great for 4 or more).

Flash fried and served with remoulade and hoisin.

Spring mix with tomatoes, cucumbers and red onions.

Romaine lettuce with house-made croutons, Parmesan cheese and Chef’s own Louisiana Caesar dressing.

Grilled salmon over Mama J’s local greens with sun-dried cranberries, spiced walnuts and Parmesan cheese, dressed with Chef’s Honey Dijon.

Mama J’s local greens with Parmesan cheese, spiced walnuts and grapes.

French bread with tomato, lettuce and red onion topped with remoulade. Flash fried shrimp, oysters, crawfish or catfish

Served on Texas toast with Zatarain’s® mayo.

8 oz. grind of brisket, short rib and ground chuck topped with bourbon onions, chipotle BBQ, smoked Gouda and a big ‘ole onion ring.

Our flash fried fresh market catch wrapped with coleslaw and remoulade.

Created daily by Chef Henry and his ‘Krewe’.

Shrimp, oysters or crawfish, flash fried and tossed with tasso, spinach and roasted garlic in Henry’s Cajun cream sauce. Served over pasta or French bread.

Fried diced chicken breast tossed with tasso, spinach and roasted garlic in Henry’s Cajun cream sauce, served over pasta or French bread.

Fried or blackened catfish over spicy cheese grits with Henry’s crawfish cream sauce

Grilled, diced chicken breast with mushrooms and crabmeat in Henry’s Cajun cream sauce, served over rice.

Henry’s own shrimp & crawfish cake served over Creole sauce. Topped with remoulade and scallions, and served with spicy cheese grits.

Shrimp, sautéed peppers, onions, celery and garlic simmered in a rich Creole cream sauce, served over rice.

Seafood, andouille sausage, peppers, onions and celery in a Creole-style rice.

Your choice of crawfish tails and/or shrimp simmered with onions, peppers, sherry and tomatoes in a rich crawfish sauce, served over rice.

Sautéed jumbo shrimp over spicy cheese grits, topped with Cajun cream sauce.

Marinated in garlic, olive oil and herbs. Grilled and served with tasso cream gravy, Cajun fried new potatoes and vegetable du jour.

Grilled chicken breast and jumbo shrimp over whipped potatoes with your choice of Henry’s Cajun cream sauce, chipotle BBQ or both sauces on the side.

Choose any combination (up to three) of shrimp, oysters, crawfish or catfish. Add 1.00 for combo of all four. Served with Cajun fries and coleslaw. (Cocktail, tartar and remoulade sauces available)

Over whipped potatoes with tasso cream gravy.

Created daily by Chef Henry and his ‘Krewe’.

Juicy, seasoned grilled chicken breasts served with wild rice, sautéed spinach and tomatoes.

Juicy, seasoned grilled salmon served with wild rice, sautéed spinach and tomatoes.

Wild rice, spinach, mushrooms, vegetable of the day, charred tomatoes
and Parmesan cheese.

Spinach, tomatoes, mushrooms and roasted garlic cloves sautéed with rosemary olive oil and topped with Parmesan cheese.

Salmon, shrimp and fresh vegetables stir fried and tossed in ginger citrus and chili garlic.