Lunch entrees include mixed green salad, french bread with real butter, and choice of coffee, tea or soft drink.

Pasta of the Day[VIEW]  
The chef’s whim on linguine.
Fresh Spinach Salad with Gumbo or Soup DuJour  
Fresh spinach garnished with mushrooms and tomatos accompanied by a bacon, egg and lemon dressing. Includes a cup of our greart seafood gumbo or Soup DuJour. (Mixed Green Salad NOT included.)
Seafood Quiche[VIEW]  
Generous portions of crabmeat and shrimp in a light egg and cheese quiche.
Marinated Cajun Catfish[VIEW]Spice factor  
Large farm raised catfish dipped in our secret buttermilk batter, then fried. Served with rice. Dinner portion shown.
Crepes Louisiana[VIEW]Spice factor  
Scallops, shrimp, crabmeat, and mushrooms sautéed in sherry, then wrapped in two homemade crepes and topped with a light sauce. Served with rice.
Red Beans and Rice[VIEW]Spice factor  
A hearty bowlful of red beans simmered with ham and andouille sausage on white rice and garnished with green onions.
Spicy Fried Chicken Breast[VIEW]Spice factor  
Dipped in our secret buttermilk batter, then fried juicy and tender. Accompanied by rice and covered with a brown gravy. (The extra cooking time is well worth it.)
Shrimp Creole Orleans[VIEW]Spice factor  
Shrimp in a creole sauce with green peppers, tomatos, and onions. Served over rice.
Louisiana Sample Platter[VIEW]  
A tasting of our signature seafood gumbo, red beans and rice, and shrimp creole.
Crawfish Pie[VIEW]Spice factor  
Crawfish tails in a mixture of roux, sautéed vegetables, cream, sherry, and seasonings fried in a light homemade pastry.
Jambalaya[VIEW]Spice factor  
Shrimp, “Cure 81” ham, and Andouille sausage, with rice and vegetables in a tomato sauce.
Fried Shrimp/Oysters[VIEW]  
A French Market Grill West favorite. Choose shrimp or oysters, or ask for a mix. Served with homemade cocktail sauce or creole tarter sauce.
Crab Chop A La Charles Crab Cake[VIEW]  
Like a crab cake only better! Crabmeat, green onion, and our secret blend of seasonings bound by a white cream sauce consisting of apple brandy, corn flour, and butter, then sautée golden brown. Served with rice, lemon wedge and creole tarter sauce. Lunch portion shown.
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