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Dinner

Starters

New Orleans Cajun Sausage Platter 11
Grilled Sausages including Boudin, Crawfish, Andouille, and Alligator with sweet BBQ and Orange Mustard dipping sauces.

Fulton Street Jumbo Lump Crabcakes 15
Jumbo Lump Crabmeat with vegetables, spices and herbs then drizzled with Lemon Butter.

Convention Street Coconut Shrimp 9
Abita beer battered Jumbo Gulf Shrimp coated in Coconut Flakes and served with an Orange Mustard Sauce.

Mardi Gras Crawfish Maque Choux Fritters 10
Seasoned Crawfish, Fire-roasted Corn and Tomato grilled fritters Drizzled with Remoulade Sauce.

Casey's Crab & Shrimp Dip 12
Warm Seafood Cream Cheese Dip served with fresh Croustinis. One of the best dips you will ever taste!!

Chef James' Crawfish Cheesecake 12
Chef's inspiration of Savory Cheesecake created with fresh and seasonal ingredients. Served warm with buttered French Bread and choice of side.

Soup Du Jour 5 / 8

Creole Chicken & Andouille Gumbo 5.5 / 9

Salads

Creole Skillet Favorite 6
Mixed Organic greens, dried Cranberries, candied pecans, and Tomato with Balsamic Vinaigrette.

Warehouse District Wedge 6
Crisp Iceberg lettuce wedge with Maytag Bleu Cheese dressing and Bacon, Egg and Tomato.

Pontchatoula Strawberry Fields 7
Baby Spinach, Pecans, Goat cheese, and Red Onion with Pontchatoula Strawberry Vinaigrette.

Entrees

Creole Skillet Rib-Eye 32
Marinated 14oz. Rib-Eye blackened, topped with Louisiana Jumbo Shrimp Bordelaise. Served with Andouille Jambalaya. Hearty appetites will love this!

North Peter's Pork 21
Grilled Pork Tenderloin with roasted garlic demi-glace and Caramelized Apples. Served with Sweet Potatoes Casserole and Collard Greens.

Mrs. Jennifer Filet Rockefeller 34
Twin 4oz. Bacon wrapped Petit Filets, flash fried Louisiana Oysters, Creamed Spinach, and Spiced Hollandaise Sauce. Served with Lyonnaise Potatoes with Mushrooms.

Lemon Pepper Grilled Salmon 22
Grilled Salmon seasoned with lemon and pepper and drizzled with Caper butter. Served with spinach saute' and Herb roasted Tomatoes.

Anne's Favorite Duck & Andouille 27
Boneless Duck breast stuffed with an Andouille Sausage Stuffing, finished with a Steen's Creole Mustard Glaze. Served with Sweet Potatoes and Collard Greens.

Tchefuncte Chicken 18
Blackened Chicken Breast stuffed with an Oyster & Crawfish dressing, served with Jambalaya & Spinach Rissotto.

Redfish Pontchartrain 25
Grilled Louisiana Redfish topped with Jumbo Lump Crabmeat in Lemon Butter. Served atop Spinach & Artichoke Saute'.

Desserts

Ask your server about our selection of homemade dessert inspirations.

Cheesecakes

Strawberry Short Cake

Bread Puddings

Flavored Infused Liquors Fruit Dip in Chocolate

Bourbon Pecan Pie

...and more!

Items subject to availability.

Thank You for dining with us.
No separate checks, please.
18% Gratuity added to parties of 6 or more.
This restaurant is dedicated to the family of Bernard Irving Zoller, Jr.