Mambo’s

A rich, dark roux-based gumbo with shrimp, crab, and oysters, slow-simmered with the Holy Trinity and traditional Creole spices. Served with a scoop of white rice.

Fresh redfish fillet heavily seasoned with house-made blackening spice, seared in a screaming hot cast-iron skillet. Topped with a lemon-butter sauce and served with dirty rice.

Creamy, stone-ground grits topped with succulent sautéed shrimp, smoky Andouille sausage, and a savory, spicy Tasso ham gravy.

Plump Gulf oysters baked on the half shell with a vibrant, herbed spinach and Pernod topping, finished with a crispy breadcrumb crust. A modern take on a New Orleans classic.

A classic étouffée with tender crawfish tails smothered in a rich, buttery, and spicy Creole sauce. Served over fluffy white rice with a side of French bread.

Pan-seared crab cakes made with generous portions of fresh jumbo lump crab meat, served with a zesty, house-made rémoulade sauce and a refreshing cucumber salad.

A generous platter featuring perfectly boiled shrimp, crawfish, and snow crab legs seasoned with a fiery blend of Cajun spices. Served with corn on the cob, red potatoes, and smoked sausage.