HOLD ON
       
       

COFFEE POT SPECIALTIES

     
Fleur De Lis Chicken $22.75  
Chicken breast paired with crab meat stuffing and topped with gulf shrimp and beurre blanc, served with sweet potato hash and green bean casserole.
Triple D $24.75  
A sampler of the items featured on The Food Network’s “Diners, Drive-ins and Dives”. Jambalaya, green bean casserole, and fleur de lis chicken all on one plate.
Redfish Louisiana $21.95  
Redfish grilled or blackened, served with jambalaya and asparagus. Add gulf shrimp $5
Redfish Conti $21.95  
Grilled redfish topped with shrimp and crawfish bisque, served with rice and coleslaw.
Crab Cakes $22.75  
Two crab cakes topped with buerre blanc, served with sweet potato hash and green bean casserole.
Coffee Pot Rib-Eye $22.75  
A hand cut 14oz USDA certified Angus rib-eye coated with our espresso blend, grilled and served with corn beef hash and garlic asparagus.
       

NEW ORLEANS FAVORITES

     
Red Beans and Rice $10.95  
A New Orleans tradition, slow cooked with our own seasoning and served with andouille sausage.
Catfish or Shrimp Platter $18.50  
Large gulf shrimp or catfish lightly battered and fried, served with fries and coleslaw.
Seafood Platter $25.50  
Gulf shrimp, catfish, and oysters lightly battered, fried, and served with three crab balls, coleslaw and your choice of potato salad or fries.
Jambalaya $14.95  
Chicken, andouille sausage, tomato, fresh spices, and rice all cooked together for a coffee pot classic.
With fried catfish add $4.
Shrimp Redfish Creole $17.95  
Homemade creole sauce paired with fresh shrimp and redfish, served with rice.
Seafood Bisque $17.95  
Gulf shrimp, Louisiana crawfish, seasonings, and spices brought together by a roux and served with rice, topped with fried crawfish.
Shrimp and Grits $18.95  
Large gulf shrimp sautéed with a tomato wine butter sauce served with asparagus and grits.
Jambalaya Pasta $16.95  
Chicken, Andouille sausage, cooked in a tomato béchamel sauce, tossed with fresh pasta.
Grilled Vegetable Pasta $15.95  
Fresh seasonal vegetables sautéed in a light creole sauce and tossed with fresh pasta.