Bourbon House

Jumbo shrimp sautéed in a New Orleans-style barbecue butter sauce, served with crusty French bread for dipping.

Locally sourced redfish, fire-grilled on the half shell and topped with a lemon-butter sauce and fresh herbs.

Freshly shucked Gulf oysters, served with Bourbon House's signature cocktail sauce and mignonette.

A rich and robust roux-based gumbo with shrimp, crab, and oysters, served with white rice. A true taste of Louisiana.

Lump crabmeat baked in a creamy, cheesy sauce with a hint of sherry, topped with golden breadcrumbs.

A generous platter featuring fried Gulf shrimp, oysters, catfish, and hushpuppies, served with remoulade and cocktail sauce.