Dinner Menu
Starters
CAJUN COUNTRY APPETIZER SAMPLER
Featuring boiled Louisiana shrimp with remoulade sauce, crispy fried boudin balls with Steen’s cane syrup infused Creole mustard, and crispy fried calamari with pesto aioli 25.99 Perfect for sharing!
CRISPY BOUDIN CAKES
Fried boudin cakes served with a Steen’s cane syrup infused Creole mustard 6.00
GARLIC CRAB POT
Louisiana blue crab claws served in a lemon and garlic drawn butter with ciabatta croutons 13.50
PAN SEARED LAKE PONTCHARTRAIN JUMBO LUMP CRAB CAKE
With Mississippi honey mustard sauce 13.95
LOUISIANA SHRIMP REMOULADE SALAD
Cajun boiled shrimp, romaine hearts, tossed in remoulade dressing, served with boiled eggs, applewood-smoked bacon, tomatoes, and topped with fried potato salad 8.25
RED FISH GRILL HOUSE SALAD
Hearts of romaine with crumbled Stilton, tomatoes, red onions, and roasted pecans tossed with an apple-rosemary vinaigrette 6.95
CAESAR SALAD
Hearts of romaine tossed with a traditional Caesar dressing, topped with French bread croutons and crispy onions 6.95
ALLIGATOR SAUSAGE & SEAFOOD GUMBO
Creole Country alligator sausage and fresh seafood simmered in a rich dark roux flavored with onion, bell peppers, celery and fresh herbs 7.50
SOUP OF THE DAY
Prepared daily using the freshest ingredients 6.50
Louisiana Gulf Oysters
BBQ OYSTERS
A Red Fish Grill Signature...Freshly shucked P&J oysters flash fried and tossed in a Crystal BBQ sauce, served with housemade blue cheese dressing 9.25 (6) 16.75 (12)
RAW OYSTERS ON THE HALF SHELL
P&J oysters plucked fresh from Louisiana waters and shucked to order. Served with cocktail sauce, horseradish and crackers 8.95 (6) 14.95 (12)
Fall Specials
Starters
ROASTED BUTTERNUT SQUASH, FRISEE AND ARUGULA SALAD
With imported goat cheese, roasted herbed mixed nuts, and a citrus honey vinaigrette 7.50
Entrées
POMEGRANATE YELLOWFIN TUNA
From the Gulf of Mexico, rubbed with a sweet & tangy pomegranate molasses, seared medium rare, topped with marinated purple & gold beets & served with a salad of mixed greens, orange segments, pineapple, mango, cucumbers, and a mango vinaigrette 24.75
LOUISIANA STYLE COURTBOUILLON
Redfish, Louisiana shrimp and P&J oysters, simmered in a tomato based seafood broth with fresh herbs & garlic. Served with a crouton topped with a cayenne-roasted shallot aioli 22.50
Dessert
Chocolate Crème Brûlée S’mores Style
Cool, chocolatey custard with a crunchy caramel crust topped with a s’mores treat of toasted marshmallows and graham cracker pieces 6.95
Favorites
HICKORY GRILLED 12 OZ SIRLOIN
Hickory grilled with roasted garlic mashed potatoes, fresh vegetables, and bordelaise sauce 28.50 Add sautéed Louisiana shrimp 6.00
PAN ROASTED CHICKEN BREAST
Served with sautéed goat cheese gnocchi, shiitake mushrooms, sun-dried tomatoes and a chicken glace 19.95
PASTA JAMBALAYA
Sautéed Louisiana shrimp, roasted chicken and andouille sausage tossed in a rich tomato natural reduction sauce with spirali, Creole seasonings and topped with Parmesan cheese 19.95
HICKORY GRILLED FILET MIGNON
Served with Southern style braised greens & brabant sweet potatoes. Topped with Gruyere, finished with a mushroom-Merlot demi-glace 32.00
Add sautéed Louisiana shrimp 6.00
SHRIMP & CRABMEAT CREOLE
Louisiana shrimp smothered in a rich tomato sauce over capellini pasta, topped with jumbo lump crabmeat and served with a garlic-crusted bread stick 21.75
Fish From the Gulf
HICKORY GRILLED REDFISH
Served on the half-shell, with tasso & wild mushroom Pontalba potatoes, topped with sautéed Louisiana shrimp & a lemon butter sauce 32.50
BLACKENED GULF FISH & OYSTERS
Cast iron skillet blackened Gulf fish with BBQ oysters and Abita Amber braised cabbage 26.95
SPECKLED TROUT
Crispy skin-on speckled trout served over confit shallots, roasted corn and swiss chard finished with a roasted tomato cream sauce 21.50
OVEN ROASTED GROUPER
Served with buttery poached carrots, parsnips, butternut squash, beets and baby green beans 23.50
HICKORY GRILLED BAY SNAPPER & LOUISIANA SHRIMP
With roasted tomatoes, confit of shallots, sautéed oyster mushrooms, red chard and butternut squash sauce 23.50
In support of local farmers and fishermen, Chef Gregg Collier proudly serves the freshest seasonal ingredients. Additionally, all Red Fish Grill recipes are free of artificial trans fat.
