Served on a bed of house-made slaw with pineapple teriyaki dippin’ sauce.
Blackened Crab Cakes
Pan seared lump crab meat topped with crawfish tropical salsa.
Sashimi Grade Ahi Tuna
Encrusted in sesame and dried seaweed and seared rare. Served on a bed of snow peas, pickled ginger and seaweed relish with a spicy soy dippin’ sauce.
Black beans, chorizo, and bell peppers topped with queso fresco. served with french baguette.
Served with pico de gallo and gaucamole.
A combination of our three favorites crawfish spring rolls, fried groupe strips, and creole chicken quesadillas.
Fried Grouper Strips
Served with an onion remoulade sauce.
Sautéed Crawfsh & Cajun Dusted Fried Crawfsh
A heapin’ half pound of crawfish tail meat. Served with cocktail sauce.
Shrimp & Scallop Ceviche
Perfectly cooked shrimp and scallops, marinated in lime juice. served with house-made tortilla chips.
Cajun Dusted Fried Calamari
Served with an onion remoulade sauce.
Guacamole & Chips
Chips & Salsa
Junk Yard Gumbo
Chicken, andouille sausage, and everything but the kitchen sink.
Luzianne Red Beans ‘N Rice
Served with andouille sausage and creole-infused jerk-marinated chicken.
Fishbone’s House Salad
Red and green leaf lettuce with fresh tomatoes, cucumbers, mushrooms, and romano cheese & tossed in a raspberry vinaigrette.
Sesame Chicken Salad
Baby organic greens tossed with orange segments, toasted almonds, fresh berries, chevre cheese, and a raspberry vinaigrette. topped with a sesame crusted chicken breast.
Bone’s Classic Caesar Salad
Served with crawfish tail meat and Cajun croutons.
Baton Rouge Charbroiled Burge
Half-pound ground sirloin topped with a portabello mushroom and jalapeño jack cheese and served on a brioche bun.
A traditional “nawlins” sub with your choice of blackened catfish or blackened grouper. Dressed with homemade slaw, tomato and a spicy remoulade sauce on a ciabatta bun.
Big Daddy Po-Boy
Fried chicken bites tossed in a spicy remoulade sauce. Dressed with homemade slaw and
Tomatoes on a ciabatta bun.
Baked salami, ham, and cheeses. topped with olive tapanade and served on ciabatta bun.
Three soft corn tortillas filled with shredded cabbage and pico de gallo. topped with chipotle sauce and queso fresco. served with rice and beans.
Served with Mexican rice, beans, shredded lettuce, pico de gallo, guacamole, queso fresco. Drizzled with tomatillo salsa.
Blackened Shrimp Tostada -Two
Blackened shrimp topped with shredded lettuce sour cream, pico de gallo, and queso
fresco. Served with rice and beans.
A blackened farm-raised catfish filet, served with our house-made slaw, yellow corn tortillas, homemade guacamole, and a side of voodoo fondue.
Shrimp a La Diablo
Shrimp sautéed in a spicy red chile de arbol sauce served with rice and beans.
Pan Sautéed Snapper Veracruz
Sautéed red snapper topped with house-made veracruz sauce. Served with rice and beans.
Shrimp scampi in garlic butter sauce. served with rice and beans.
Pulled chicken breast simmered in a guajillo sauce.served with rice and beans.
Pork En Salsa Verde
Slow roasted pork, simmered in tomatillo sauce with onion and jalapenos. served with rice and beans.
Roasted Chicken Enchiladas Verde
Three roasted chicken enchiladas, smothered in a tangy fresh roasted tomatillo sauce and topped
with queso fresco. served with rice and beans.
The grandad of all cajun dishes. A mixture of shrimp, andouille sausage, chicken, tasso
Ham, and crawfish tail meat in a rich broth served over steamed white rice.
Shrimp & Crawfsh Ravioli
Handmade ravioli stuffed with marscapone cheese, shrimp, crawfish tail meat, spinach,
And mushrooms. Served with a chipotle beurre blanc and spinach chiffonade.
Nawlins’ Seafood Pasta
Jumbo shrimp, crawfish tail meat, calamari, and black mussels. Tossed with mushrooms,
Tomatoes, asparagus, and spinach in a spicy arrabbiata sauce with radiatori pasta.
Rosemary Chicken Ravioli
Filled with ricotta, mozzarella, and goat cheese and served with a roasted tomato and caper sauce. Topped with fried onions.
A lighter approach to this traditional “nawlins” favorite. A blend of spinach, red onions,
Asparagus, red peppers, yellow squash, zuchinni, and carrots served
On a bed of sweet potato dirty rice.
Served on a bed of fire roasted wild and red rice blend with sautéed spinach and mushrooms. Topped with a roasted red pepper cream sauce.
Killer Shrimp Creole
Jumbo shrimp in a hearty vegetable creole sauce. served over sweet potato dirty rice and topped with an asparagus and lump crab relish.
Ragin’ Cajun Pasta
Shrimp, chicken, and andouille sausage tossed with fresh mushrooms and tomatoes in a spicy cream sauce with spaghetti pasta.
Macadamia Crusted Mahi Mahi
Served with a sauté of snow peas, spinach, and mushrooms with a spicy mango sauce then drizzled with a pomegranate glaze. served on a bed of sweet potato dirty rice.
Pan Sautéed Grouper
Served with sweet potato dirty rice and sautéed spinach then topped with Opelousas sauce. Blackened oysters, shrimp and crabmeat in a lemon garlic butter sauce.
10-oz. chicken breast stuffed with andouille sausage and alligator tenderloin, then topped with southern sweet potato and hot link ragu. Served with garlic mashed potatoes sauté spinach.
Jumbo shrimp, calamari, fresh fish, black mussels, butternut squash, and red-skinned
Potatoes in a rich shrimp broth.
Norwegian Salmon Strudel
Delicate norwegian salmon, brie cheese, spinach, and crawfish tail meat wrapped in a phyllo dough. Served with a side of red pepper, asparagus, corn, and lump crab relish. finished with a
Chardonnay cream sauce.
Dry Rub BBQ Salmon
Pan sautéed salmon served with waffle fries, house made slaw, and tartar sauce.
Tell us what you want and we will send a Postmate to get it for you.