Our Menu

A south Texas specialty. Fresh bacon-wrapped chicken tenders stuffed with sliced jalapenos and pepperjack cheese. Served with ranch dressing.

Farm raised alligator tail sliced into thin strips, hand breaded and deep fried to a golden brown. Served with Creole honey mustard dipping sauce.

Named for their popcorn like appearance, these crawfish tails are hand-breaded and deep fried to a golden brown. Served with New Orleans remoulade.

A Texas specialty. Four large Gulf shrimp stuffed with jalapenos and pepper-jack cheese, wrapped in bacon. Served with ranch dressing & bacon jam on the side for dipping.

Andouille sausage wrapped in bacon, sprinkled in brown sugar, and drizzled with maple syrup.

Thick crinkle-cut dill pickle chips hand-breaded and fried. Served with a side of ranch dressing.

Cubes of jalapeno pepper-jack cheese hand-breaded and deep-fried to golden brown. Served with ranch dressing.

Classic fried curd with White cheddar cheese. Served with Ranch dressing.

Creamy spinach dip made from scratch with artichoke hearts, pecans, four cheeses and of course beer. Served with house-fried tortilla chips.

Our homemade classic cheese dip with sausage, diced tomatoes, and green chili peppers. Served with tortilla chips.

No searching for the chicken in this one. Flour tortilla stuffed with juicy diced chicken breast meat, Monterey Jack and Cheddar cheeses, onion, tomato, and red bell pepper. Served with salsa and sour cream.

A taste of Canada in the Bayou! Crispy fries topped with real Wisconsin cheese curds, tasty pot roast, and smothered in brown gravy.

Tortilla chips topped with our own red beans, Monterey Jack cheese sauce, mild banana peppers, fresh pico de gallo, sour cream, and melted cheddar jack cheese. Served with salsa.

5-Piece +$8.99 | 10-Piece +$14.99

A magnificent blend of gulf shrimp, crawfish tails, and andouille sausage in a highly seasoned roux-based broth, served over rice. This is one of our signature dishes that should accompany any meal!

Tender diced chicken breast and andouille sausage in a highly seasoned roux-based broth, served over rice.

Creamy blend of Surimi crabmeat, corn, green onions and Creole herbs and spices make up this delicious soup.

This special recipe, created by the South Wisconsin Legend is a blend of beer, cheese, potato, celery, mushrooms and spices. The best beer cheese soup you will ever taste!

Fresh salad greens topped with a slice of tomato and cucumber, and croutons.

Fresh salad greens tossed with tomato, cucumber, red onion, Monterey Jack and Cheddar cheeses, and croutons. Served with your choice of dressing.

Romaine lettuce tossed with a premium Caesar dressing and sprinkled with shredded Parmesan cheese and diced tomatoes.

• Chicken Breast - $4.00 – Toss your protein in choice of wing sauce + $0.49
- Blackened Chicken –chicken breast, dredged in butter and coated with spices, then dropped into an extremely hot cast iron skillet sealing in all the juices! Served sliced.
- Jamaican Jerk Chicken – Grilled and sliced chicken breast, marinated in and coated with an authentic sweet and fiery Jamaican Jerk paste.
- Grilled or Fried Chicken Breast
- Fried Chicken Tenders
• Shrimp - $7.00
- Blackened (or Grilled) Skewer– 4 Large gulf shrimp, peeled, skewered, coated in butter and spices, then seared on an extremely hot cast iron skillet.
- Fried – 4 large butterflied gulf shrimp, dipped in buttermilk and coated in a highly seasoned cornmeal breading, deep-fried golden brown.
• Meat Substitute - $5.00
- Black Bean Chipotle Patty – A blend of black beans, brown rice, corn, and assorted peppers, make up the base of this vegan patty.
- Beyond Hot Italian Sausage

Tender and succulent shrimp and crawfish tails sautéed in Creole herbs and spices that transform the classic alfredo into a Louisiana delicacy. Choose all shrimp or all crawfish if you prefer.

Sliced juicy, blackened chicken breast atop our own Cajun Fettuccine Alfredeaux. Choose Grilled Chicken if you prefer.

A spicy sweet combination of Fettuccine Alfredeaux made with Caribbean spices and topped with slices of fiery Jamaican jerk chicken. A very unique and spicy pasta dish.

A taste as sinful as the celebration it's named for. Andouille sausage, chicken, and ham sautéed in Creole herbs and spices, then blended with fettuccine noodles and our Alfredeaux sauce.

Our classic jambalaya with andouille sausage, chicken and ham tossed with fettuccine noodles instead of rice, topped with a cheese blend. A great spicy dish for pasta lovers.

Seasoned broccoli, carrots, green beans, red and yellow peppers tossed with our Fettuccine Alfredeaux and topped with Asiago cheese.

The classic dish, with no meat, is done with a New Orleans twist.

Shell pasta tossed with a creamy mild Cajun cheese sauce and shredded cheddar jack topped with beef brisket ends tossed in BBQ sauce. Substitute Blackened Chicken, Jamaican Jerk Chicken, Grilled Chicken, Jamaican Jerk Pulled Pork, or andouille sausage if you wish. No Meat $12.99. Substitute vegan Beyond brand Hot Italian Sausage $17.99

It doesn't get any more Cajun than this. One blackened catfish filet, a half-order of Andouille and ham jambalaya, a cup of seafood gumbo and hushpuppies.

A great sampling from Bayou country. One blackened chicken breast, a half order of beans and rice, a cup of chicken & sausage gumbo and hushpuppies.

With this classic dish, we simmer red beans for hours in a special blend of herbs and spices, serve them over rice and top with homemade hushpuppies.

Gulf shrimp sautéed in garlic and Creole spices, then simmered with a Creole sauce of tomatoes, onions, celery and bell pepper. Served around a mound of rice with grilled bread. substitute crawfish or vegan Beyond Brand Hot Italian Sausage. Substitute Chicken $17.49.

THE classic Louisiana dish. Crawfish tails sautéed with garlic, celery, onions and Cajun spices, then simmered in a spicy and buttery mahogany roux sauce. Served around a mound of rice with grilled bread.

A combination platter of our crawfish Etouffee and fried crawfish tails. Served with rice, hushpuppies and grilled bread. Perfect for the crawfish lover!

The name for this classic Louisiana dish is translated as "ham and rice". Using the French word for "jambon" for ham and the African word "ya" for rice, our version is a spicy blend of ham, chicken breast, Andouille sausage, rice, tomatoes, onions, celery, and bell peppers. Served with grilled bread.

This is our own seafood version of the classic dish, combining sautéed shrimp and crawfish tails with rice, tomato, celery, onion, and bell peppers. Served with grilled bread.

Two farm-raised fillets. One of the best fish for blackening. Most people don't realize that catfish can be this good!

A large filet of Canadian Walleye blackened to perfection.

An eight-ounce portion of Superior Fresh Atlantic Salmon. Finished with a sweet heat garlic glaze.

Eight large gulf shrimp, peeled, skewered, and blackened. Served with drawn butter and cocktail sauce.

Two breast filets. This is a great way to do chicken.

A perfect sampling of our blackened dishes. One chicken breast, one catfish filet, and 4 skewered shrimp.

A 12-ounce cut of juicy blackened prime rib. Due to the blackening process cooked to a minimum degree of medium-well only. Served with dirty rice, vegetables and horseradish cream sauce. Add a skewer of blackened shrimp for 8.99.

An Eight-ounce ribeye and a blackened shrimp skewer finished with Bearnaise sauce.

Gulf shrimp, sliced mushroom,s and green onions sautéed in a Creole-style Parmesan cream sauce. ladled over a hand-breaded fried chicken breast. Served with dirty rice and maque choux.

Crawfish tails sautéed in garlic and spices in a creamy Cajun brown sauce and ladled over a juicy blackened chicken breast. Served with dirty rice and maque choux.

Named for a Native Louisiana Indian Tribe. Fresh chicken breast seasoned with Cajun spices, served over a hash of diced fried potatoes, ham, mushrooms, and green onions. Topped with a New Orleans Béarnaise Sauce. Served with grilled bread and maque choux.

Hand-breaded chicken breast fried to a golden brown, topped with au gratin sauce made with Surimi crabmeat blend, shrimp, mushrooms, and green onion. Served with dirty rice and maque choux.

1/2 an eggplant hollowed out, hand-breaded, fried, and filled with sautéed shrimp, surimi crab meat blend, mushrooms, and green onions in a seasoned au gratin sauce. Served with dirty rice and maque choux.

French for "that is good". Andouille sausage, tomato, onion, and garlic sautéed in white wine and butter, tossed with fried diced potatoes, then topped with a blackened catfish filet and garnished with melted parmesan cheese. Served with Maque Choux and grilled bread. Add sautéed shrimp for $4.00.

A Texas specialty. Five large Gulf shrimp stuffed with jalapenos and pepper-jack cheese, wrapped in bacon. Served with dirty rice & maque choux, and ranch dressing & Bacon Jam on the side for dipping.

A generous portion of our slow-roasted jerk pulled pork smothered in our jerk barbecue sauce. Served with fries, coleslaw, and grilled bread.

Farm-raised alligator strips, sautéed with mushrooms and green onions in a mildly spicy Cajun cream sauce. Served around a mound of rice with grilled bread.

A lightly blackened 8 oz. yellow fin tuna steak finished with a delicate burgundy wine sauce. Served with dirty rice & maque choux.

Two farm-raised fillets rolled in a southern-style breading and fried to a golden brown. Served with tartar sauce.

Home-style chicken tenders served with your choice of ranch, BBQ, or creole honey mustard dipping sauce.

Farm-raised alligator strips, hand-breaded and deep-fried to a golden brown. Served with Creole honey mustard.

Eight large butterflied shrimp, deep fried to a golden brown and served with cocktail sauce.

Fresh oysters, corn meal breaded and fried, served with your choice of tartar, cocktail, OR remoulade.

A large filet of Canadian walleye rolled in a southern-style breading and fried to a golden brown.

A culinary adventure through Bayou country! Fried crawfish tails, fried alligator tail, and your choice of a fried catfish filet or 5 fresh fried oysters, served with a trio of sauces: Creole honey mustard, remoulade, and tarter or cocktail. Served with fries, hushpuppies, and coleslaw..

Southern fried chicken the old-fashioned way! Buttermilk marinated chicken tenders, hand breaded, fried crisp, and finished with a drizzle of honey. Served on a house-made Belgian waffle with sides of butter, maple syrup, and sweetened cream cheese glaze.

Half-pound Angus beef patty topped with your choice of Swiss, American, Cheddar, Pepperjack, Smoked Cheddar, Smoked Gouda, or Monterey-cheddar blend. Topped with lettuce, tomato, onion, and pickles.‘ No cheese $12.49.

Half-pound Angus beef patty topped with bacon and smoked cheddar cheese then smothered in barbecue sauce. Topped with fried onion straws, lettuce, tomato, and pickles.

Blackened half-pound Angus beef patty grilled and topped with bacon, Bleu cheese dressing and Bleu cheese crumbles. Topped with lettuce, tomato, onion, and pickles.

Half-pound Angus beef patty topped with BBQ brisket burnt ends, bacon, melted smoked Cheddar, and finished with fried onion ring straws and BBQ aioli. Topped with lettuce, tomato, and pickles.

A classic steakhouse flavor on a bun. Loads of mushrooms sautéed in A-1 steak sauce find their way on top of a half-pound Angus beef patty, then are covered in a blanket of melted Gouda cheese topped with fried onion straws for that added crunch. Finished with our house-made Bistro sauce.

Half-pound Angus beef patty topped with bacon jam cream cheese, fresh sliced jalapenos, bacon, and Cheddar cheese. Topped with lettuce, tomato, onion, and pickles.

Your choice of blackened, grilled, jerk, mean green or fried with any of our cheeses. All are served with lettuce, tomato, onions, pickles, and a side of mayo.

A tender chicken breast blackened, grilled, or fried tossed in our signature garlic parmesan sauce and topped with bacon, melted mozzarella and Parmesan cheese. Topped with lettuce, tomato, onion, and pickles.

A juicy blackened chicken breast topped with a sautéed mushrooms, melted smoked gouda cheese and fried onion straws. Topped with lettuce, tomato, and pickles. Served with mayo.

Fried chicken breast tossed in buffalo sauce, topped with bacon, drizzled with ranch and finished with Swiss cheese. Topped with lettuce, tomato, onion, and pickles.

Our slow-roasted jerk pulled pork smothered with Jamaican Jerk barbecue sauce. Topped with lettuce, tomato, onion, and pickles.

The classic bacon, lettuce, and tomato served on Sourdough Texas Toast with a side of mayo.

A blend of black beans, assorted peppers, and brown rice make up this patty. Finished with smoked Gouda cheese, fresh pico de gallo, and sweet chili aioli. Topped with lettuce, tomato, onion, and pickles.

1/3 pound Angus beef patty, grilled to order. Topped with lettuce, tomato, onion, and pickles.

1/3 pound Angus beef patty topped with your choice of Swiss, American, Cheddar, Pepperjack, Smoked Cheddar, Smoked Gouda, or Monterey-cheddar blend. Topped with lettuce, tomato, onion, and pickles.

Fresh shrimp hand-breaded and fried, topped with lettuce, tomato, onion, and pickles. Served with homemade remoulade sauce.

BBQ meets the Bayou! Slow-smoked beef brisket ends tossed in BBQ, piled on a po'boy roll, topped with smoked cheddar, crispy fried onion straws, lettuce, tomato, and pickles.

Classic alligator meat sliced thin, hand-breaded in spicy cornmeal and fried, topped with lettuce, tomato, onion, and pickles. Dressed with Creole honey mustard aioli.

This newly popular New Orleans po'boy has made its way up north! Over a half-pound of our slow-roasted Jamaican jerk pulled pork nestled in a po'boy roll, topped with coleslaw and tangy house-made Bistro sauce.

Fresh oysters breaded in cornmeal and fried; topped with lettuce, tomato, onion, and pickles. Served with your choice of tartar, cocktail, or remoulade.

Made with Sourdough Texas toast and American cheese.

2 breaded and fried chicken tenders, served with your choice of dipping sauce.

1/3 pound patty.

1/3 pound patty topped with American cheese.

Monterey Jack and Cheddar cheeses in a flour tortilla.

Fettuccine noodles tossed in butter.

Apples, pecans, and raisins. Served with brandy cream sauce; topped with whipped cream and cinnamon.

Cajun style creamed corn

Gulf shrimp sautéed in garlic and Creole spices, then simmered with a Creole sauce of tomatoes, onions, celery and bell pepper. Served around a mound of rice with grilled bread. substitute crawfish or vegan Beyond Brand Hot Italian Sausage. Substitute Chicken $17.49.

With this classic dish, we simmer red beans for hours in a special blend of herbs and spices, serve them over rice and top with grilled Andouille sausage.

The name for this classic Louisiana dish is translated as "ham and rice". Using the French word for "jambon" for ham and the African word "ya" for rice, our version is a spicy blend of ham, chicken breast, Andouille sausage, rice, tomatoes, onions, celery, and bell peppers.

This is our own seafood version of the classic dish, combining sautéed shrimp and crawfish tails with rice, tomato, celery, onion, and bell peppers.

A 12-ounce cut of juicy blackened prime rib. Due to the blackening process cooked to a minimum degree of medium-well only. Served with dirty rice, vegetables and horseradish cream sauce. Add a skewer of blackened shrimp for 6.99.

A large filet of Canadian Walleye blackened to perfection. Served with tartar sauce, Creole rice, and mixed vegetables.

An eight-ounce portion of Superior Fresh Atlantic Salmon. Finished with a sweet heat garlic glaze. Served with Creole rice and mixed vegetables.

A perfect sampling of our blackened dishes. Choose any three of the following: chicken, catfish (w/ tartar), and shrimp (w/ cocktail). Served with Creole rice, and mixed vegetables.

Eight large gulf shrimp, peeled, skewered, and blackened. Served with a side of cocktail sauce, Creole rice, and mixed vegetables.

Two farm-raised fillets. One of the best fish for blackening. Most people don't realize that catfish can be this good! Served with a side of tartar sauce, Creole rice, and mixed vegetables.

Two breast filets. This is a great way to do chicken. Served with Creole rice and mixed vegetables.

Tender and succulent shrimp and crawfish tails sautéed in Creole herbs and spices, mixed with house-made alfredo sauce, and tossed with gluten-free penne noodles. Choose all shrimp or all crawfish if you prefer.

Sliced juicy, blackened chicken breast served atop our own house-made alfredo sauce, tossed with gluten-free penne noodles. Choose Grilled Chicken if you prefer.

Sliced fiery Jamaican jerk chicken served atop gluten-free Penne tossed in a Spicy sweet house-made Alfredeaux with Caribbean spices. A very unique and spicy pasta dish.

A taste as sinful as the celebration it's named for. Andouille sausage, chicken, and ham sauteed in Creole herbs and spices, then blended with gluten-free penne pasta and our Alfredeaux sauce.

Our classic Jambalaya with andouille sausage, chicken, and ham tossed with gluten-free penne noodles instead of rice; topped with mozzarella and parmesan cheese. A great spicy dish for pasta lovers.

Gluten-free penne noodles tossed with Seasoned broccoli, carrots, green beans, and red & yellow peppers tossed with our Alfredeaux and topped with Asiago cheese.

Gluten-free penne noodles tossed with a classic alfredo sauce done with a New Orleans twist.

Gluten-free penne pasta tossed with a creamy mild Cajun cheese sauce and shredded cheddar jack.

Gluten free Penne pasta tossed with spices, olive oil, garlic, fresh spinach and topped with Beyond Hot Italian Link Sausage. Comes with your choice of up to 3 veggies - mushrooms, green peppers, red peppers, yellow onion, red onion, diced tomatoes, artichoke hearts, Kalamata olives, or just choose our mixed veggie blend. Meat Eaters: substitute Gluten Free Blackened Chicken, Jamaican Jerk Chicken, Grilled Chicken, or Andouille Sausage.

Half-pound Angus beef patty, topped with lettuce, tomato, onion, and pickles.

Half-pound Angus beef patty with your choice of cheese. Topped with lettuce, tomato, onion, and pickles.

Half-pound Angus beef patty topped with bacon and smoked cheddar cheese then smothered in barbecue sauce. Topped with lettuce, tomato, onion, and pickles.

Blackened half-pound Angus beef patty, topped with bacon, Bleu cheese dressing and Bleu cheese crumbles. Dressed with lettuce, tomato, onion, and pickles.

A half-pound Angus patty topped with bacon jam cream cheese, fresh sliced jalapenos, bacon, and Cheddar cheese. Dressed with lettuce, tomato, onion, and pickles.

Our slow-roasted jerk pulled pork smothered with Jamaican Jerk barbecue sauce. Topped with lettuce, tomato, onion, and pickles.

Your choice of blackened, grilled, marinated jerk, or grilled mean green, topped with any of our cheeses. All dressed with lettuce, tomato, onions, pickles, and a side of mayo.

A tender chicken breast blackened or grilled, then tossed in our signature garlic Parmesan sauce and topped with bacon, melted mozzarella & Parmesan cheese. Dressed with lettuce, tomato, onion, and pickles.

Andouille sausage wrapped in bacon, sprinkled in brown sugar, and drizzled with maple syrup.

Fresh salad greens tossed with tomato, cucumber, red onion, Monterey Jack and Cheddar cheeses, and croutons. Served with your choice of dressing

Romaine lettuce tossed with a premium Caesar dressing and sprinkled with shredded Parmesan cheese and diced tomatoes.

• Chicken Breast - $4.00 – Toss your protein in choice of wing sauce + $0.49
- Blackened Chicken –chicken breast, dredged in butter and coated with spices, then dropped into an extremely hot cast iron skillet sealing in all the juices! Served sliced.
- Jamaican Jerk Chicken – Grilled and sliced chicken breast, marinated in and coated with an authentic sweet and fiery Jamaican Jerk paste.
• Grilled
- Blackened (or Grilled) Skewer– 4 Large gulf shrimp, peeled, skewered, coated in butter and spices, then seared on an extremely hot cast iron skillet.
• Meat Substitute - $5.00
- - Beyond Hot Italian Sausage

1/3 pound patty topped with American cheese.

Penne noodles tossed in a creamy house-made cheese sauce.

Andouille sausage wrapped in bacon, sprinkled in brown sugar, and drizzled with maple syrup.