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| Appetizers | Soups & Salads | Specialties, Classics, Sandwiches & Grill | Sweets | |
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Redfish Signature
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| Add a cup of soup, house salad or a small Caesar salad to any entrée. | ||
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Jambalaya | |
| Shrimp, crawfish, andouille sausage, ham, grilled chicken and rice
simmered in a zesty Creole sauce. |
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Crab-Stuffed Salmon | |
| Atlantic, tender salmon stuffed with delicate crabmeat and topped
with orange beurre blanc sauce. Served with our Chef’s veggies
and rice pilaf. |
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Pasta Orleans | |
| A Big Easy Favorite! Blackened chicken, andouille sausage, peppers,
onions and black beans, tossed with penne pasta in an Asiago cream
sauce. |
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| Red Beans & Rice | ||
| A New Orleans tradition of plump kidney beans cooked with onions
and ham until tender. Topped with andouille sausage, cheddar cheese,
grilled onions and white rice for a rich, hearty meal. |
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Jambalasta | |
| Shrimp, chicken, andouille sausage, peppers, and onions tossed with
fettuccine and simmered in a creamy Cajun sauce. |
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| Etouffee | ||
| A classic Louisiana dish. A dark roux-based sauce seasoned with
garlic, green onions and spices, served with white rice and your choice
of shrimp, blackened chicken or crawfish. |
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| Asiago-Encrusted Trout | ||
| Tender Rainbow trout filet coated with Asiago cheese. Served with
Chef’s veggies and rice pilaf. |
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| Looziana Redfish | ||
Grilled Redfish topped with a light flavorful sauce of mushrooms,
roma tomatoes, shrimp and white wine. Served with Chef’s veggies
and rice pilaf. |
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| Pasta Acadia | ||
Penne pasta simmered in sun-dried tomato pesto sauce with mushrooms,
cream, Asiago cheese and white wine. Add grilled chicken. |
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Add a cup of soup, house salad or a small Caesar salad to any entrée. |
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| Coconut Shrimp | ||
A dozen shrimp, breaded in crunchy coconut then fried. Served
with Chef’s veggies, rice pilaf and tangy orange chipotle
dipping sauce. |
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| Fish and Chips | ||
Flaky Alaskan cod, hand-battered and fried golden. Served with
french fries and tartar sauce. |
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| Fried Shrimp Dinner | ||
| A dozen shrimp, lightly seasoned and coated in Panko breading. Served with cocktail sauce and french fries. | ||
| Shrimp and Chicken Combo | ||
| A dozen shrimp, lightly seasoned and coated in Panko breading. Served with cocktail sauce and french fries. | ||
| Pound of Crab Legs | ||
| A feast of crab legs, steamed and served with drawn butter, with a side of Chef’s veggies and rice pilaf. | ||
All sandwiches are served with your choice of french fries or sweet potato fries. Add a cup of soup, house salad or a small Caesar salad. |
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Bayou Po ’Boy | |
| Our hearty original! Grilled andouille sausage, peppers, onions
and Asiago cheese on a toasted baguette with cilantro pesto sauce. |
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| Blackened Catfish Po ’Boy | ||
| A New Orleans favorite. Served with lettuce, tomato and remoulade
sauce on a toasted baguette. |
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| Pulled Pork Sandwich | ||
| Tender pork smoked and topped with barbeque sauce, and served on
a toasted bun. |
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Redfish Sandwich | |
| Our famous Redfish filet served with lettuce, tomato, red onion
and remoulade sauce on a toasted bun. Your choice of southern fried
or grilled. |
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| Angus Burger | ||
| Classic Angus beef, grilled or blackened, with lettuce, tomato,
pickles and red onion. Grilled to at least medium degree of doneness.
Add cheese or bacon. |
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All steaks are served with Chef’s veggies and your choice of rice pilaf, French fries, andouille & cheddar mashed potatoes, sweet potato fries or our original mashed potato boats. Add a cup of soup, house salad or a small Caesar salad. |
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| New York Strip | ||
| A generous cut of U.S.D.A. choice New York strip steak, seasoned
and cooked to your liking. |
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| Classic Sirloin Steak | ||
| U.S.D.A. choice sirloin, seasoned and broiled to your specification.
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| Smoked Baby Back Ribs | ||
| A full rack of tender, smoked baby back ribs served with french
fries and your choice of Captain Morgan glaze or BBQ sauce. |
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Mojito Combo | |
| Grilled shrimp and chicken breasts marinated in our very own, rum-based
“Mojito” sauce. Served with Chef’s veggies and rice pilaf. |
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Mojito Chicken | |
| Grilled chicken breasts marinated in our very own, rum-based “Mojito”
sauce. Served with Chef’s veggies and rice pilaf. |
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Captain Morgan Trio | |
| Ribs, chicken and shrimp grilled with our popular Captain Morgan
glaze. Served with Chef’s veggies and rice pilaf. |
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| Shrimp Brochette | ||
| Shrimp filled with crab stuffing and wrapped in smoked bacon, topped
with lemon beurre blanc sauce. Served with Chef’s veggies and
rice pilaf. |
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| Gulf Coast Grill | ||
A bountiful catch of grilled Redfish, sea scallops and shrimp
scampi served with Chef’s veggies and rice pilaf. |
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Snapper Carnaval | |
Grilled red snapper topped with red peppers, artichoke hearts,
crabmeat and a light lemon beurre blanc sauce. |
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| Steak and Crab Legs | ||
A surf and turf feast of a half pound of crab legs served with
Chef’s veggies, rice pilaf and: Grilled New York Strip OR
Grilled Sirloin. |
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©2004 Redfish Seafood Grill and Bar | |
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