Olde Nola Cookery

Jumbo Gulf shrimp sautéed in a smoky, spicy New Orleans-style BBQ sauce, served atop creamy Geechie Boy grits.

Fresh redfish fillet heavily seasoned and pan-seared to perfection, accompanied by a vibrant corn and bell pepper maque choux.

A rich, dark roux-based gumbo brimming with shrimp, crab, and oysters, served with a scoop of white rice.

Crispy fried oysters, spinach, parmesan, and a touch of absinthe aioli, served on crusty New Orleans French bread.

A classic Louisiana stew with succulent crawfish tails smothered in a rich, flavorful roux, served with rice.

Pan-seared drum fillet coated in a sweet and nutty praline pecan crust, drizzled with a lemon-butter sauce.