WestChesterMenu.com the Ultimate Restaurant Guide for West Chester, PA

STRIPS OF BONELESS BREAST BLACKENED IN AN IRON SKILLET, SERVED WITH HONEY MUSTARD

SAME AS ABOVE, EXCEPT 6 LARGE SHRIMP

SAME AS ABOVE, EXCEPT 5 LARGE SEA SCALLOPS

SAME AS ABOVE, EXCEPT THINLY SLICED LOUISIANA FARM RAISED GATOR TAIL MEAT

SAME AS ABOVE, EXCEPT 4 JUMBO FROG LEGS

1 CRAB CAKE (NO FILLERS) MADE WITH JUMBO LUMP CRAB MEAT, TOMATO, SCALLION, AND OUR OWN CAJUN SEASONING. DRIZZLED WITH HONEY MUSTARD

CUBED FILET TIPS, GRILLED, THEN SAUTEED IN A SWEET AND SPICY HONEY BBQ SAUCE, SERVED OVER RICE

6 LARGE SHRIMP SAUTEED IN A SWEET AND SPICY HONEY BBQ SAUCE, SERVED OVER RICE

CRAWFISH TAIL MEAT, EGG BATTERED, DEEP FRIED NAWLIN'S STYLE, SERVED ON A BED OF CREOLE MUSTARD, AND SPRINKLED WITH OUR OWN CAJUN SEASONING

5 LARGE SHRIMP, ROLLED IN BEER BATTER AND FRESH FLAKE COCONUT. SERVED WITH HONEY MUSTARD

SPICY SMOKED LOUISIANA PORK SAUSAGE, GRILLED AND TOPPED WITH GOAT CHEESE AND SCALLIONS

4 OZ. AHI TUNA LOIN SEARED TO PERFECTION ON AN OPEN FLAME WITH MESQUITE SEASONING, SERVED WITH A SIDE OF HONEY MUSTARD

CUBED FILET MIGNON, GRILLED, THEN SAUTEED IN A SWEET RASPBERRY SAUCE

5 LARGE SHRIMP AND TURKEY BACON, LIGHTLY FRIED, SERVED WITH HORSERADISH DIJON SAUCE

FRESH POTATO AND CHEESE STUFFED PASTA SAUTEED IN BUTTER, WITH GARLIC, ONIONS, SCALLIONS AND CAJUN SEASONINGS, SERVED WITH SOUR CREAM

CRAWFISH TAILS SAUTEED WITH ONION, TOMATO, AND SCALLIONS IN BUTTER AND WHITE WINE, FINISHED WITH CREAM, SERVED W/ RICE

SAME AS ABOVE, EXCEPT 4 JUMBO FROG LEGS

LOUISIANA CRAWFISH SAUTEED IN A XXX SPICY BLACK BBQ SAUCE, SERVED OVER RICE WITH SOURCREAM

SAME AS ABOVE, EXCEPT CUBED PORK LOIN

SAME AS ABOVE, EXCEPT 6 LARGE SHRIMP

A highly seasoned rice dish strongly flavored with a spicy red sauce consisting of tomatoes, onions, peppers and Andouille sausage. Your choice of:

Chicken

Shrimp

Crawfish

Alligator

MEANS SMOTHERED IN LIQUID. OURS IS SMOTHERED WITH A BRONZE ROUX MADE OF ONIONS, PEPPERS, CELERY AND SCALLIONS. TOPPED W/ RICE AND YOUR CHOICE OF:

Chicken

Shrimp

Crawfish

Alligator

EXTRA LARGE SHRIMP, COOKED IN A SPICY RICH CREOLE TOMATO SAUCE WITH ONIONS, PEPPERS, CELERY, SCALLIONS AND WINE, SERVED OVER RICE

JUMBO LUMP CRABMEAT, SALMON AND SCALLOPS COOKED IN A SPICY RICH CREOLE TOMATO SAUCE WITH RICE, ONIONS, PEPPER, CELERY, SCALLIONS & WHITE WINE

A blend of rice and red beans slow cooked with seasonings and andouille sausage to create a simple but tasty and flavorful dish

A seafood base soup touched with bourbon and a blend of seasonings, loaded with crawfish tails and finished with cream - thick and rich

A hearty stew-like soup consisting of okra, onions, peppers, celery, shredded chicken and chopped andouille sausage served in a bowl over rice

SMALL SALAD WITH FRESH VEGETABLES & GARDEN GREENS

LARGE SALAD WITH FRESH TOMATOES, ZUCCHINI, YELLOW SQUASH, BROCCOLI, CAULIFLOWER & GARDEN GREENS

OUR OWN STYLE CAESAR WITH CROUTONS, DICED TOMATOES, SHREDDED PARMESAN CHEESE & HOMEMADE DRESSING

CHUNKS OF BONELESS CHICKEN BREAST, BLACKENED AND SERVED OVER FRESH GREENS AND VEGETABLES, WITH CHEDDAR CHEESE, HONEY MUSTARD DRESSING ON THE SIDE

FRESH LARGE SHRIMP SAUTEED WITH LEMON PEPPER AND GARLIC, SERVED OVER FRESH GREENS W/ PASTA & VEGETABLES, BASIL VINAIGRETTE ON THE LITE SIDE

BLACKENED CHICKEN STRIPS AND LARGE SHRIMP OVER ROMAINE LETTUCE, CROUTONS, PARMESAN CHEESE AND OUR OWN CAESAR DRESSING

SLICED AHI TUNA STEAK MESQUITE GRILLED ON AN OPEN FLAME AND SERVED ON OUR OWN CAESAR SALAD

CREOLE FRIED CRAWFISH TAILS ON OUR OWN CAESAR SALAD $10.37

SALAD DRESSINGS: HONEY MUSTARD, CAESAR, BASIL VINAIGRETTE, RASPBERRY VINAIGRETTE, HORSERADISH DIJON, BLUE CHEESE

Served with Cajun potatoes and sauteed veggies

Blackened Salmon, crab cake and scallops served with Cajun potatoes and sauteed veggies

Chicken, andouille, onions and peppers sauteed in a spicy menier sauce with linguini

Chunks of chicken, onions and peppers in a spicy Alfredo sauce tossed with fettuccini

Half of a chicken breast and 3 large shrimp blackened and serve atop a bed of fettuccini Alfredo

Crawfish tails, tomatoes, onions, and capers sauteed in a garlic butter with Creole seasoning and white wine tossed with linguini

Sun dried tomatoes, artichoke hearts and capers in a light creamy mustard dill sauce tossed with fettuccini

Chicken and andouille sausage sauteed with sun dried tomatoes, scallions and red bell peppers tossed with fusille pasta in a blush Alfredo sauce topped with shredded parmesan cheese

Large shrimp, sea scallops and crawfish tails sauteed with tortellini in a Creole style Alfredo sauce consisting of tomatoes, peppers and onions

Crawfish tails and tomatoes sauteed in red wine with tortellini and cheddar cheese

Same as above, except jumbo lump crab meat and fettuccini

Large shrimp, sea scallops, crawfish tails, onions and peppers sauteed with linguini in a spicy menier sauce

Large sea scallops sauteed in a light Dijon mustard and white wine sauce with onions, scallions, tomatoes and capers, tossed with fettuccini

Strips of fillet mignon, large shrimp and crawfish tails sauteed with diced tomatoes, scallions, onions and capers in a white wine, garlic, lemon and herb sauce, tossed with linguini

Blackened fillet mignon with smoked corn sauce, served with Cajun potatoes and sauteed veggies

Fillet mignon grilled, then flamed with bourbon. Served with Cajun potatoes and sauteed veggies

Grilled NY strips steak topped with a fresh garlic and mushroom cream sauce, served with Cajun potatoes and sauteed veggies

Rib eye mesquite grilled on an open flame topped with a roasted red pepper cream sauce. Served with Cajun potatoes and sauteed veggies

20 oz. porterhouse, blackened and topped with a mushroom fricassee (creamy brown mushroom gravy) served with Cajun potatoes and sauteed veggies

Blackened chicken topped with crawfish jambalaya and melted cheddar cheese

Grilled chicken topped with diced tomatoes, sweet rosemary, scallions and garlic, served on a bed of white rice with Cajun potatoes and sauteed veggies

Center cut pork loin mesquite grilled topped with grilled apple slices and finished with an apple brandy reduction. Served with Cajun potatoes and sauteed veggies

Louisiana farm raised catfish, egg battered and deep fried Nawlins style, topped with Creole mustard sauce, served with Cajun potatoes and sauteed veggies

Large shrimp sauteed with onions, scallions, fresh garlic and Creole seasoning, then flamed with Bourbon and finished with cream, served over white rice or tossed with fettuccini

Large shrimp sauteed with sun dried tomatoes and artichokes in a tangy cream sauce tossed with fussilli pasta

Ahi tuna loin, mesquite grilled, served with Cajun potatoes and sauteed veggies

Jumbo lump crab, large shrimp and scallops with diced tomatoes, scallions and sliced almonds, sauteed and sliced almonds, sauteed in an amaretto butter sauce, served over rice