Small Plates

gulf shrimp blackened with our own seasoning mix and molasses, served with a savory chutney

hand-cut potatoes, fried crispy

hand-cut potatoes, fried crispy and seasoned

hand-cut potatoes, fried crispy, smothered with parmesan and truffle oil

Robb’s traditional baked mac & cheese with garlic bechamel sauce, topped with Vermont cheddar and crunchy potato chips

Robb’s traditional baked mac & cheese with garlic bechamel sauce, topped with Vermont cheddar and crunchy potato chips with choice of Andouille or Shrimp

spicy crabmeat breaded and deep fried, served with our own creole sauce

cast iron skillet grilled brussels sprouts, with garlic parmesan sauce and red pepper flakes

Started in New Hampshire, mastered in da Bayou – all natural chicken tenders, seasoned and deep fried, served with bbq, crole, ranch or blue cheese

Yup Dats a Gator- deep fried gator tail meat straight from the Bayou, served with house-made creole sauce. try it once it becomes the new white meat

deep fried catfish fillet served atop cajun slaw served with our house-made tartar sauce

burnt pork ends, coated in sweet and spicy seasonings, served with our corn maque choux

Not only in Baton Rouge does the area code mean good but on our wings – dry rubbed crispy fried wings just like Madear wants, drizzled with chili oil

crawfish stuffed deviled eggs with smoked paprika and topped with candied bacon [GF]