Tags: Cajun/Creole, Menu
crawfish tails sauteed in a rich, spicy etouffee and cheese sauce, served warm with tortilla chips.
fresh, blackened salmon served on a large seasonal spring mix salad.
large, white shrimp stuffed with crab meat, monterrey jack cheese, seasonings, and bread crumbs, then deep fried served over garlic mashed potatoes and topped with a seafood bisque sauce.
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Creative Loafing Atlanta
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