Deanie's Seafood MenuSeafood | French Quarter Dinner Menu
baby iceberg wedge, cucumber, tomato, and cheddar cheese, topped with your choice of dressing.
a bed of romaine leaves garnished with spiced pecans and crumbled danish blue cheese, topped with our special sweet fig & balsamic vinaigrette.
golden fried oysters, crumbled bacon, hard boiled egg and sweet red onion on fresh spinach leaves, topped with our own creole honey mustard dressing.
fresh lump crabmeat and boiled shrimp top baby iceberg wedge, tomato, cucumber and cheese to create the best seafood salad in town. with your choice of dressings.
etouffee – “to smother.” crawfish tails smothered in a butter blend of onions, peppers, celery and garlic to make a delicious sauce served over rice. served with salad and french bread.
we use jumbo lump crabmeat and bake it with our creamy blend of four cheeses and fresh seasonings. served with salad and french bread.
crabmeat dressing sandwiched between two fresh flounder filets and broiled to perfection. served with salad and baked potato.
a variety of fresh fish to choose from each day that can be prepared in one of the following ways: grilled, broiled, blackened, or fried. served with salad and vegetable or baked potato.
10 ounce center cut top sirloin, naturally lean and tender, chargrilled to your specification. served with house salad and baked potato.
for those who do not want to get messy, we peel the shrimp for you and toss it with linguine in our barbecue shrimp sauce.
all bucktown’s favorites-shrimp, crawfish & crabmeat, blended together and topped with mozzarella on this white pizza that combines the flavors of a backyard boil into one dish.
the new orleans way, jumbo head-on shrimp sauteed in our unique blend of seasonings. this is for the hands-on eater, so don’t be afraid to get messy. just peel, dip and enjoy. served with a salad.
choose 2 or 3 softshell crabs.
shrimp, oysters, catfish (2 or all 3).
a bounty of fresh shrimp, catfish, oysters, softshell crabs (2) and crawfish dressing balls.
same great seafood as on our giant platter, just half as much.
louisiana blue crabmeat blended with fresh seasonings and bread crumbs then stuffed into natural crab shells and baked to a golden brown.
jumbo gulf shrimp are butterflied and stuffed with our crabmeat dressing, then fried or boiled as you like.
crawfish prepared four delicious ways - crawfish etouffee, crawfish au gratin, fried crawfish tails and crawfish dressing balls.
four of your favorite crab dishes on one plate – crabmeat au gratin, stuffed crab, fried soft-shell crab and fried crab claws.
8 ounce of fresh ground chuck. served with french fries.
grilled 8 ounce marinated chicken breast. served with french fries.
coconut milk and moist flaked coconut lightly flavor this rich custard base bread pudding, drenched in a hazlenut and coco cream anglaise and sprinkled with toasted almonds.
creamy homemade cheese cake on a graham cracker and pecan crust, covered with a fluffy sour cream topping and strawberry puree.
three scoops of haagen-dazs ice cream covered in elmer’s gold brick chocolate and placed on top of our rich, made from scratch brownie, garnished with whipped cream and cherries. this one is made to share.
“a new orleans original.” nectar soda with a scoop of vanilla ice cream, definitely a one of a kind flavor.
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