Creole House Restaurant & Oyster Bar

A rich, dark roux-based gumbo with shrimp, crab, oysters, andouille sausage, and the holy trinity, served with white rice. A true taste of New Orleans.

Fresh Gulf redfish filet seasoned with a proprietary blend of spices, then seared in a screaming hot cast iron skillet until a delicious crust forms. Served with seasonal vegetables.

Six fresh Gulf oysters baked on the half shell with a rich topping of spinach, butter, herbs, and a hint of anise liqueur. A classic New Orleans appetizer.

Succulent sautéed Gulf shrimp in a savory, slightly spicy sauce with bacon and bell peppers, served over creamy, stone-ground grits. A hearty Southern comfort dish.

A classic Louisiana one-pot meal featuring tender chicken, spicy andouille sausage, rice, and a medley of vegetables seasoned to perfection. Flavorful and filling.

Fresh bananas flambéed tableside with butter, brown sugar, cinnamon, and rum, served hot over vanilla bean ice cream. A dramatic and delicious dessert.