Jacques-imo menu

Chicken and Andouille Jambalaya

Fried Oysters

with spicy garlic sauce

Fried Green Tomatoes

with spicy gulf shrimp

Shrimp and Alligator Sausage Cheesecake

Fried Calamari

with spicy garlic sauce

Tasso Stuffed Crystal Shrimp

with bleu cheese beurre blanc over grits

Rabbit Tenderloin

with creole mustard sauce

Crawfish Macquechoux

with rice

Crawfish Jacques Pasta

with sauteed fresh crawfish tails served in a tasso cream sauce

Louisiana Crab Cakes

with creole mustard sauce

Watermelon Salad

with spring greens, feta cheese and pickled red onions in a red wine vinaigrette

Louisiana Cobb Salad

with gulf shrimp, spicy potatoes, hard boiled eggs, roasted corn, mushrooms, fried okra and spicy pecans in a horseradish vinaigrette

Tuna Salad

with plum vinaigrette and citrus parts

Fried Chicken Salad

with a buttermilk blue cheese dressing

Vegetarian Delight Acorn Squash

in a curry coconut sauce

Fried Mirliton

with oyster dressing and fried oysters

Crawfish Etouffee

over rice

Chicken Fried Venison

with wild mushroom pan gravy

Halibut

with green tomato crab sauce

Bayou Lobster (Poached Monkfish)

with tomato crawfish beurre blanc

Mahi Mahi

with a jalapeno pecan meuniere

Tile Fish

with a tomato crawfish beurre blanc

Whole Fried Flounder

with crabmeat stuffing

Grilled Tuna

with lump crab meat, citrus relish, and watercress

Amberjack

with shrimp artichoke wild mushrooms sauce

Paneed Rabbit

with tasso pasta

Louisiana Style BBQ Shrimp

over rice

Godzilla Meets Fried Green Tomatoes

with soft shell crab

Fried Chicken Plate

choice of dark meat, white meat, or mixed

Chicken Pontabla

with bearnaise sauce

Roasted Acorn Squash

with mixed seafood in curry coconut cream sauce

Shrimp Creole

with rice

Grilled Duck Breast

with orange soy glaze, shiitake mushrooms and pecans

Stuffed Pork Chop

with beef & shrimp stuffing topped with a mushroom sauce

Blackened Redfish

with crab chili hollandaise

Carpet Bagger Steak

with oyster tasso hollandaise

Grilled Chicken Breast

with roasted chayote squash and wild mushrooms

Roasted Swordfish

with voodoo mojo sauce

Grilled Filet Mignon

with tomato asparagus vinaigrette