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  • Zydeco Sweet Potato Crab Chowder
  • Grilled Crawfish with Spicy Butter
  • Grilled Tuna Salad
  • Deviled Crab
  • Creole Deviled Eggs
  • Popcorn Snapper and Mustard Green Spaghetti with Yard Bird Egg Carbonara and Oyster Romano
  • Redfish en Papillote with Sweet Corn and Local Pea Succotosh; Topped with Parsley & Spinach Pesto
  • Yukon Gold Potato Soup with Crispy Oysters
  • Chef Chris Vazquez
  • Chef Meg Bickford

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