Dinner Menu



All of our dishes are created from scratch!  Thank you for your patience!


Fried Green Tomatoes And Blackened Shrimp

Fresh green tomatoes, fried golden brown, topped with blackened Gulf shrimp and our homemade Remoulade sauce finished with a Steen’s Cane syrup reduction -13.5-

New Orleans Style Oyster Bordelaise

Fried oysters tossed in lemon, butter, and garlic served with locally-made French bread -16-


Alligator Sausage

Alligator sausage finished with Blueberry BBQ sauce -12.5-

Seafood Stuffed Mushrooms

A deep fried mushroom stuffed with lump blue crab and Gulf shrimp served with dipping sauce -13.5-


Gumbo du Jour


Traditionally prepared gumbo with fresh produce and local protein

-5.5- / -8.5-

Soup du Jour


Seasonally inspired soup with farm fresh produce and local protein

 -5.5- / -8.5-



Creole House Salad

Fresh greens, seasonal tomatoes, shaved onions, Parmesan cheese and bacon pieces served with a homemade Creole house dressing -10-

(add chicken or shrimp +4)

Char-Grilled Caesar Salad

Char-grilled Romaine hearts, shaved Parmesan Reggiano cheese finished with a homemade Caesar dressing  -10-

( add chicken, shrimp or oysters +4)

Seasonal Salad

Fresh baby spinach, seasonal berries, nuts, and Goat cheese, served with a homemade Strawberry vinaigrette  -10-

( add chicken or shrimp +4)

Duck Salad

 Fresh Arugula, dried cranberries, and  sesame seeds  topped with pan seared Duck breast and served with Ponzu vinaigrette -17-



(All sandwiches served with hand cut fries)


Grilled Chicken breast, avocado, red onions, seasonal tomatoes, and Garlic aioli served on a Ciabatta bun -11-

Spicy Chicken

Fried Chicken breast topped with Swiss cheese, Sriracha paste, Applewood bacon, and Spicy aioli served on a Ciabatta bun -11.5-

Cochon De Lait Po Boy

Beer braised Pork shoulder and aromatics topped with homemade Creole slaw  served on locally-made French bread -10.5-

Cotè Burger

2-Homemade thin patties layered with American cheese and caramelized onions on top of lettuce, tomatoes, and Creole aioli served on a locally-made Brioche bun -13-

BLT & Avocado

Applewood bacon, crisp lettuce, seasonal tomatoes, Garlic aioli and sliced avocado served on Texas toast -10-

 (Add chicken +4)


(Served with hand cut fries)

Fried Shrimp, Fried Chicken Tenders, Grilled Cheese or Burger -5-



Banana Fosters Bread Pudding

Traditionally prepared bread pudding using locally-made bread; topped with our home-made Bananas Foster sauce, fresh bananas, and powdered sugar -6-

Crème Brûlèe

Served with whipped topping and a mint leaf -7-

Homemade Dessert Of The Week




Blackened Snapper

Paired with Sauvignon Blanc- St. Supery

Fresh Snapper, blackened, served over corn and okra Maque Choux,  topped with sweet pepper Beurre Blanc -26-


Chipotle Tuna  

Paired with Pinot Noir-Parker Station

Pan seared Tuna seasoned with Chipotle, served over fresh Arugula, sweet peppers, grapes, and bruleed Apricots tossed in Italian olive oil -19-

Shrimp and Grits

Paired with Riesling-Chateau Ste Michelle

Local Andouille sausage and Gulf shrimp, blackened and deglazed with Abita Amber beer, Picka Pepper sauce, Sweet peppers, Red onion, Green onions,  and Sweet Yellow corn served over creamy White grits -17.5-

Creole Scampi

Paired with Chardonnay-Sonoma Cutrer RRR

Sauteed Andouille sausage and Gulf shrimp cooked with tomatoes and herbs in a White wine sauce served over Rag cut pasta -17.5-

Grilled Fresh Fish

Paired with Pinot Grigio-URLO

Fish du Jour served over a bed of fresh Corn succotash and finished with a Lobster butter sauce -19.5-

Soft-Shell Diablo

Paired with  Riesling-Clean Slate

Soft-Shell crab, deep fried,  tossed in Sriracha and homemade Marinara, broiled with Parmesan cheese and served over rag cut pasta -22-

Deep Fried Soft-Shell and Shrimp Picatta

Paired with Sauvignon Blanc-Lapostolle Casa

Soft-shell crab, deep fried, topped with pan seared shrimp and a lemon-butter Caper sauce -24-


Fried Shrimp or Oyster Basket

Paired with Chardonnay-Hess Shirtail Creek

Succulent fried shrimp or oysters served with hand cut fries and toast

Shrimp -13.5- or Oyster -15.5-

Blackened Chicken Alfredo

Paired with Chardonnay -Mersoleil Silver

Blackened Chicken breast, tossed in a homemade Alfredo sauce, finished with fresh Parmesan cheese and served over Rag cut pasta -15-

 (shrimp substitute add  +4)


Paired with Pinot  Grigio-URLO

Grilled Veal chops served over warm Saffron Quinoa and finished with a Rosemary demi -28-



Paired with Pinot Noir-La  Crema Sonoma

Pan seared Duck breast served over a sweet corn and white grit cake topped with spicy Southern greens wilted in a Steen’s Cane Syrup reduction -28.5-



Paired with Cabernet Sauvignon-Hess Shirtail Ranches

8oz Filet, hand cut and served over Lyonnaise potatoes and fresh Asparagus, finished with a Cognac Cream -29-


Bacon Wrapped Pork Chop

Paired with International Red-Trapiche Broquel Malbec

16oz Frenched chop, stuffed with Spiced apples, wrapped in Applewood bacon, and seared to perfection. Served over a Cayenne Sweet potato mash and finished with Pork au jus -21-

Chicken Parmesan

Paired with International Reds-Banfi Chianti Superiore

Paneed Chicken served over a traditional Ratatouille or Rag cut pasta tossed in our homemade Marinara and finished with fresh Parmesan cheese -15.5-

Cajun Cordon Bleu

Paired with Merlot-Chateau Ste Michelle Indian Wells

Pan fried Chicken breast stuffed with Andouille sausage, Mozzarella cheese, green onions, and house seasonings, finished with a Creole sauce served over Hericot Verte -17.5-