shells ll stuff big stuff · 2019-11-10 · *raw oysters the fixins six/twelve..... 18/ 32 roast...

*RAW OYSTERS the fixins six/twelve ...................... 18/32 ROAST OYSTERS ................ 22 crab roe chili butter, lump crab meat, chicharrones bread crumbs NEW ORLEANS STYLE BBQ SHRIMP ................... 18 corn, poblanos, bread LB’S BLUE CRAB REMOULADE . . 20 little gems, frytinis, pickled mustard seed, white remoulade POPCORN ROCK SHRIMP ....... 16 popcorn cream BLUE CRAB FINGERS ........... 18 caramelized fish sauce, jalapeno, iceberg ICED TEXAS STONE CRAB CLAWS Captain Stanhope sauce half lb/full lb ................... 30/55 SHRIMP TOAST ................. 12 herb salad, chow chow consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. H.B.C.B . ....................... 14 honey butter chicken biscuit, pickled green tomato salad MUFFALETTA SALAD ........... 14 romaine, meats, cheeses, olive salad HUSH PUPPIES ................. 10 honey butter + HOUSE MADE CITY HAM ......... +5 HEARTH CHARRED OKRA ....... 14 pimento cheese, pickled spring onion BUTTERNUT SALAD ............ 12 ginger nuoc mam, mint, chilis, cashews FRIED SHAVED CATFISH ....... 14 Prewitt’s pickled greens SMOKED CHICKEN & TASSO HAM GUMBO ............ 10 BEIGNETS ...................... 10 cafe au lait dipping sauce, all of the powdered sugar GAS STATION SNACKS ........ ASK probably fried, most likely meat, generally never a vegetable SMOKED PORK, CHICKEN & SHRIMP JAMBALAYA FOR 2 ..... 55 made to order, worth the wait WOOD ROASTED FLOUNDER AMANDINE ..................... 55 crispy potato, kale, mushrooms, almonds DUCK CONFIT HASH ........... 18 candied sweet potato, cider roasted apples, cabbage, fried egg PORK BELLY AND GRITS ........ 20 thit kho, cilantro, jalapeno, crispy farm egg *BLACKENED 44 FARMS RIBEYE 65 marinated tomato and cucumber salad, fried egg DUCK HEART DIRTY RICE ...... 18 radish salad, poached egg FRIED BOLOGNA BURGER ...... 16 pickle mustard, shrettuce, pimento cheese, fried egg CAPTAIN’S PLATTER .......... ASK let Captain Matt and his crew guide you through the riches of the Gulf Coast SMALL STUFF BIG STUFF SHELLS

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* R A W O Y S T E R St h e f i x i n s

s i x / t w e l v e . . . . . . . . . . . . . . . . . . . . . . 1 8 / 3 2

R O A S T O Y S T E R S . . . . . . . . . . . . . . . . 2 2c ra b ro e c h i l i b u t t e r, l u m p c ra b m e a t , c h i c h a r ro n e s b re a d c r u m b s

N E W O R L E A N S S T Y L E B B Q S H R I M P . . . . . . . . . . . . . . . . . . . 1 8c o r n , p o b l a n o s , b re a d

L B ’ S B LU E C R A B R E M O U L A D E . . 2 0l i t t l e g e m s , f r y t i n i s , p i c k l e d m u s t a rd s e e d , w h i t e re m o u l a d e

P O P C O R N R O C K S H R I M P . . . . . . . 1 6p o p c o r n c re a m

B LU E C R A B F I N G E R S . . . . . . . . . . . 1 8c a ra m e l i z e d f i s h s a u c e , j a l a p e n o , i c e b e r g

I C E D T E X A S S T O N E C R A B C L A W SC a p t a i n S t a n h o p e s a u c e

h a l f l b / f u l l l b . . . . . . . . . . . . . . . . . . . 3 0 / 5 5 S H R I M P T O A S T . . . . . . . . . . . . . . . . . 1 2h e r b s a l a d , c h o w c h o w

c o n s u m i n g ra w o r u n d e rc o o k e d m e a t s , p o u l t r y , s e a f o o d , s h e l l f i s h o r e g g s m a y i n c re a s e y o u r r i s k o f f o o d b o r n e i l l n e s s .

H . B . C . B . . . . . . . . . . . . . . . . . . . . . . . . 1 4h o n e y b u t t e r c h i c k e n b i s c u i t , p i c k l e d g re e n t o m a t o s a l a d

M U F FA L E T TA S A L A D . . . . . . . . . . . 1 4ro m a i n e , m e a t s , c h e e s e s , o l i v e s a l a d

H U S H P U P P I E S . . . . . . . . . . . . . . . . . 1 0h o n e y b u t t e r

+ H O U S E M A D E C I T Y H A M . . . . . . . . . + 5

H E A R T H C H A R R E D O K R A . . . . . . . 1 4p i m e n t o c h e e s e , p i c k l e d s p r i n g o n i o n

B U T T E R N U T S A L A D . . . . . . . . . . . . 1 2g i n g e r n u o c m a m , m i n t , c h i l i s , c a s h e w s

F R I E D S H AV E D C A T F I S H . . . . . . . 1 4Pre w i t t ’s p i c k l e d g re e n s

S M O K E D C H I C K E N & TA S S O H A M G U M B O . . . . . . . . . . . . 1 0

B E I G N E T S . . . . . . . . . . . . . . . . . . . . . . 1 0c a f e a u l a i t d i p p i n g s a u c e , a l l o f t h e p o w d e re d s u g a r

G A S S TA T I O N S N A C K S . . . . . . . . A S Kp ro b a b l y f r i e d , m o s t l i k e l y m e a t , g e n e ra l l y n e v e r a v e g e t a b l e

S M O K E D P O R K , C H I C K E N & S H R I M P J A M B A L AYA F O R 2 . . . . . 5 5m a d e t o o rd e r, w o r t h t h e w a i t

W O O D R O A S T E D F L O U N D E R A M A N D I N E . . . . . . . . . . . . . . . . . . . . . 5 5c r i s p y p o t a t o , k a l e , m u s h ro o m s , a l m o n d s

D U C K C O N F I T H A S H . . . . . . . . . . . 1 8c a n d i e d s w e e t p o t a t o , c i d e r ro a s t e d a p p l e s , c a b b a g e , f r i e d e g g

P O R K B E L LY A N D G R I T S . . . . . . . . 2 0t h i t k h o , c i l a n t ro , j a l a p e n o , c r i s p y f a r m e g g

* B L A C K E N E D 4 4 FA R M S R I B E Y E 6 5m a r i n a t e d t o m a t o a n d c u c u m b e r s a l a d , f r i e d e g g

D U C K H E A R T D I R T Y R I C E . . . . . . 1 8ra d i s h s a l a d , p o a c h e d e g g

F R I E D B O L O G N A B U R G E R . . . . . . 1 6p i c k l e m u s t a rd , s h re t t u c e , p i m e n t o c h e e s e , f r i e d e g g C A P TA I N ’ S P L A T T E R . . . . . . . . . . A S Kl e t C a p t a i n M a t t a n d h i s c re w g u i d e y o u t h ro u g h t h e r i c h e s o f t h e G u l f C o a s t

S M AL L S T U F F B I G S T U F FS H E L L S

east coast oysters * 19 crudi di mare west coast oysters * 24 shrimp coktail* 24 king crab leg* 32 clams on the half shell * 15 maine lobster tail 19

REGIONAL CUISINE NEW ORLEANS. Tidewater cuisine: Virginia & North Carolina fried chicken, crab cakes, oysters Low Country Cuisine: South Carolina, Georgia,

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