STARTERS

 

Classic Oysters Rockefeller - Five broiled oysters topped with spinach, Parmesan cheese, and housemade Hollandaise sauce.      14

Crab Cake Appetizer - Our jumbo lump crab cake served with Cajun remoulade and mixed greens.     15

Spicy Shrimp Skewer Appetizer - Four grilled shrimp and Andouille sausage covered with a spicy raspberry-jalapeno jam, served over pineapple ceviche.     15

Broiled Oysters on the Half Shell – Five Gulf oysters in white wine, garlic, and lemon, topped with Parmesan cheese and Panko bread crumbs.     12

Fried Oysters Tostados – Fried Gulf oysters sitting atop housemade tortilla chips, salsa, and a Habanero drizzle.     13

NOLA Cajun Shrimp – Seven Gulf shrimp sautéed in a spicy Cajun butter sauce.     15

Spinach Artichoke Dip – A creamy blend of spinach, artichoke hearts and Parmesan cheese, served piping hot, with crusty French bread.     12

Crab and Corn Beignets – Four, fried fritters stuffed with a mix of jumbo lump crabmeat, fresh corn, and spices.     14

Cake and Steak – A 3 oz. filet mignon atop our signature crab cake, drizzled with Hollandaise sauce, and topped with baby arugula and sprouts.     16/24

 

 

SALADS

With housemade Balsamic Vinaigrette, Raspberry Vinaigrette, or Creamy Cajun

 

Mixed Greens – Farm fresh greens, cucumber, carrots, tomato and onion.     6/10

Slate’s Caesar – Traditional or grilled, with housemade dressing.     7/13

     Add grilled chicken:  5 Add Gulf shrimp:  6 Add fried oysters:  8

Nancy’s Caesar – Caesar with Goat cheese, black olives, tomato and onion.     8/14

Cajun Chicken – A seasoned breast, mixed greens, tomato, cucumber, red onion, carrots, and capers served with our Cajun dressing.     16

Fried Goat Cheese – Goat cheese, mixed greens, dried cranberries, tomato, cucumber, and carmelized onion.     8/14

Ahi Tuna Fillet – Sushi-grade tuna rolled in sesame seeds, over mixed greens, cucumber, carrots, black olives, capers, red onion, and a Habanera-wasabi drizzle.     16

 

NEW ORLEANS CLASSICS

 

Cajun Gumbo – A rich, smoky blend of chicken, crawfish, and Andouille sausage, with steamed rice.     8/15

Crawfish Étouffée – Another house favorite of crawfish, fresh tomato, bell peppers, and onion, served over steamed rice.     8/15

Red Beans and Rice – Slow-cooked beans, with grilled smoky sausage and steamed rice.     8/14

Jambalaya - A Creole dish of chicken, Andouille sausage, and Gulf shrimp in a savory tomato sauce.     7/14

 

 

ENTREES

 

Slate’s Chicken – A boneless breast grilled, topped with our spinach-artichoke blend, and baked until golden brown.  Served with potato and vegetable.     19

Country Chicken and Dumplings – Chicken, white and dark meat, carrots, celery, and onion, in gravy and topped with our tender dumplings.     20

Country Boneless Short Ribs – Slow-cooked ribs au jus served with a fried country cheese grit cake.     26

Louisiana Shrimp and Cheese Grits – Five Gulf shrimp sautéed in a tomato and minced Andouille sausage sauce.     21

Seafood Alfredo – Fresh Gulf shrimp, fish, crawfish, scallops, and crabmeat tossed in an Alfredo sauce and served over pasta.     28

New Orleans Alfredo – Chicken, Andouille sausage, Gulf shrimp, red and green peppers, and onion, in a blend of Cajun spices and served over pasta.  Mild, medium or hot.     25

Creole Shrimp Scampi - Ten Gulf shrimp sautéed in a Creole scampi sauce and placed atop a bowl of linguini.     25

NOLA Shrimp Entree - Gulf shrimp sautéed  in a peppery Cajun beer and butter sauce, served over linguini.     25

Big Easy Pasta - Strips of filet mignon and tender Gulf shrimp sautéed with onions, red peppers, mushrooms and cherry tomatoes, served over pasta and Alfredo sauce.     30

Catch of the Day - Prepared the chef's special way and served with potato and vegetable of the day.     27

Pan Seared Scallops - Three scallops seared and brushed with a sweet Ancho-chili glaze.  Served with the potato and vegetable of the day.     27