Private Property - Menu complet

Fresh romaine hearts topped with choice of grilled chicken or shrimp.

Homemade pimento cheese and jalapenos.

Our smoked bbq covered in a tangy carolina mustard sauce, on toasted brioche buns and served with a side.

Fresh tomatoes, the holy trinity, pepper sauce and shrimp slow-cooked and served over rice.

Fresh mixed greens with tomatoes topped with grilled chicken or shrimp. Choice of dressing served on the side.

Lightly fried crawfish tails served with our sherry wine dipping sauce.

Creole country tasso ham and crawfish tails in a cajun cream sauce over penne past.

Smoked alligator sausage, crawfish and shrimp smothered in a tasso cream sauce and served over penne pasta.

Creamy adluh stone-ground white grits topped with grilled shrimp in a tasso cream sauce.

Shrimp and tasso ham sautéed in a cajun cream sauce over penne pasta.

A louisiana classic slow cooked with andouille sausage and jumbo shrimp.

Louisiana alligator tenderloin, blackened in a 700 degree cast iron skillet and served with cajun coleslaw and our homemade bayou dipping sauce.

Fully dressed with po'man sauce, lettuce and tomato.

Lump crab cakes served with our bayou dipping sauce.

Creamy Havarti cheese smothered with caramelized onions.

Shrimp and tasso ham sautéed in a cajun cream sauce over penne pasta.

Ghost pepper jack cheese, chipotle mayo, jalapenos and bacon.

Three corn tortillas filled with alligator smoked sausage, grilled shrimp and taco sauce, all topped with cajun coleslaw.

Our handmade egg rolls are filled with andouille sausage, tasso ham and shrimp and served with a sweet chili dipping sauce.

Lightly fried shrimp, tossed in a sweet and spicy sauce.

Homemade pimento cheese, breaded in pecans then fried. Served with grilled french bread.

Classic burger with american cheese, lettuce, tomato and po'man sauce.

Diced chicken breasts, with golden raisins, dried cranberries, and sweet pickled relish, topped with havarti cheese and fresh grapes, served on a bed of lettuce.

Lightly fried shrimp on toasted brioche buns, topped with po'man sauce and served with a side.

Fried shrimp, bacon and pimento cheese on a fully dressed po'boy.

Louisiana crawfish simmered in a dark roux with the holy trinity, garlic, and seasonings. Served over rice.