With blueberry ice cream

Traditional, extra buttery Louisiana pecan pie, baked in special crust with a touch of cinnamon and nutmeg, served with a touch of fresh whipped cream

A Red Fish Grill Signature... Rich dark and semisweet chocolate bread pudding served with white and dark chocolate ganache and chocolate almond bark

Choose three scoops of the following delicious flavors...Ice Creams: Community Coffee, Sweet Potato, Blueberry or Vanilla Bean Sorbets: Mango, Lemon or Raspberry

Made with sugar free dark chocolate imported from Switzerland and served with minted berries

Local blueberries caramelized in brown sugar and baked with rich white chocolate and lemon zested sponge cake

With local blueberries and caramel

Boiled shrimp and Louisiana jumbo lump crabmeat served over romaine hearts with a remoulade dressing, applewood smoked bacon, avocado, chopped boiled eggs & a sweet corn relish

Stone-ground grits, Creole sauce, asparagus and a slow poached egg

Fresh redfish grilled over hickory with tasso and wild mushroom Pontalba potatoes. Topped with sautéed Louisiana jumbo lump crabmeat and a lemon butter sauce

Grilled rare with a salad of housemade mozzarella cheese, roasted pistachios, fresh fennel, local tomato and kalamata olives

With field greens, creamy rosemary dressing, granny smith apples and roasted pumpkin seeds

Our twist on a Louisiana classic. Tasso, andouille and chicken jambalaya served with seared jumbo Gulf shrimp, housemade seafood sausage, caramalized onion sauce, tomato-herb relish and a filé cream

Freshly shucked oysters flash fried and tossed in a Crystal BBQ sauce. Served on a po-boy loaf with red onions, lettuce, tomatoes and housemade blue cheese dressing with Creole potato salad

Crispy fried Louisiana shrimp tossed in a peppery butter sauce. Served on a po-boy loaf with lettuce, tomatoes and red onion with Creole potato salad

With shrimp and tomato remoulade on a sesame seed roll served with fried Bermuda onions

Grilled Gulf shrimp with blackened avocado relish, smoked onion mayo, tomatoes and lettuce. Served with sweet potato chips

Warm herb focaccia layered with hickory grilled seasonal vegetables, roasted Portobello mushroom, mozzarella cheese and garlic-basil aioli. Served with our spicy pickled mirlitons

8-ounces of house ground Angus beef grilled over hickory and served on a sesame bun with grilled red onions, housemade pickle wedge, lettuce and tomato topped with shredded cheddar cheese.

Slow roasted beef debris and gravy served on french bread dressed with provolone, horseradish aioli, lettuce and tomatoes. Served with fresh cut french fries

Creole Country alligator sausage and fresh seafood simmered in a rich dark roux flavored with onion, bell peppers, celery and fresh herbs

A Red Fish Grill Signature...Freshly shucked oysters flash fried and tossed in a Crystal BBQ sauce, served with housemade blue cheese dressing (6)

Hearts of romaine tossed with a traditional Caesar dressing, topped with French bread croutons and crispy onions

Featuring boiled Louisiana shrimp with remoulade sauce, Crystal BBQ oysters with blue cheese, and spicy calamari with olive fennel relish

Crispy fried calamari with Crystal hot sauce gastrique served with cauliflower and olive fennel salad

Seared tenderloin of beef wrapped around tuna sashimi with a green onion emulsion, lemon-marinated Bermuda onions and local tomato

with a boudin eggroll and Vietnamese dipping sauce

Louisiana Jumbo Lump Crab meat tossed in extra virgin olive oil and served with rosemary shaved ice and a horseradish & celery root slaw

Freshly shucked oysters served with cocktail sauce, horseradish and crackers

Hearts of romaine with crumbled Stilton, tomatoes, red onions, and roasted pecans tossed with an apple-rosemary vinaigrette

Prepared daily using the freshest ingredients

BACCO’s iconic lobster ravioli docks at Red Fish Grill. Ravioli filled with Maine lobster & Gulf shrimp, finished with a Champagne butter sauce

Boneless 1/2 chicken pan roasted with a creamy dijon glacage, asparagus and a natural chicken reduction

Served with bacon-infused Yukon Gold mashed potatoes, sautéed onions and mushrooms, topped with a leek & mushroom compound butter, and drizzled with a merlot reduction

Our twist on a Louisiana classic. Tasso, andouille and chicken jambalaya served with seared jumbo Gulf shrimp, housemade seafood sausage, caramelized onion sauce, tomato-herb relish and a filé cream

With a roasted sweet potato topped with toasted almonds, scallions and bourbon butter served with a Creole mustard reduction and an apple pink peppercorn chutney

Stone-ground grits, Creole sauce, asparagus and a slow poached egg

With a saffron shrimp salad, parsnips, haricot verts and malt vinegar pommes frites

Served with crispy tasso ham, sautéed spinach, yellow split peas, and tobacco onion rings

Served on the half-shell, with tasso & wild mushroom Pontalba potatoes, topped with sautéed Louisiana jumbo lump crabmeat & a lemon butter sauce

With a smoked shrimp butter sauce, crispy goat cheese stuffed tomatoes, green beans and a roasted pepper pumpkin seed relish

Grilled rare with a salad of housemade mozzarella cheese, roasted pistachios, fresh fennel, local tomato and kalamata olives

Creole Country alligator sausage and fresh seafood simmered in a rich dark roux flavored with onion, bell peppers, celery and fresh herbs

A Red Fish Grill Signature...Freshly shucked oysters flash fried and tossed in a Crystal BBQ sauce, served with housemade blue cheese dressing (6)

Hearts of romaine tossed with a traditional Caesar dressing, topped with French bread croutons and crispy onions

Featuring boiled Louisiana shrimp with remoulade sauce, Crystal BBQ oysters with blue cheese, and spicy calamari with olive fennel relish

Crispy fried calamari with Crystal hot sauce gastrique served with cauliflower and olive fennel salad

Seared tenderloin of beef wrapped around tuna sashimi with a green onion emulsion, lemon-marinated Bermuda onions and local tomato

with a boudin eggroll and Vietnamese dipping sauce

With field greens, creamy rosemary dressing, granny smith apples and roasted pumpkin seeds

Louisiana Jumbo Lump Crab meat tossed in extra virgin olive oil and served with rosemary shaved ice and a horseradish & celery root slaw

With arugula tossed in dijon mustard vinaigrette with eggplant croutons and a parsley-dill pesto

Freshly shucked oysters served with cocktail sauce, horseradish and crackers

Hearts of romaine with crumbled Stilton, tomatoes, red onions, and roasted pecans tossed with an apple-rosemary vinaigrette

Prepared daily using the freshest ingredients

BACCO’s iconic lobster ravioli docks at Red Fish Grill. Ravioli filled with Maine lobster & Gulf shrimp, finished with a Champagne butter sauce