FRESH OYSTERS

             Classic Oysters Rockefeller - Five broiled oysters topped with a spinach mixture, parmesan cheese and house made hollandaise sauce

             Fried Oysters Tostados - Fried Gulf Oysters atop house made tortilla chips, salsa and a habanero drizzle

             Oysters Lafayette - Five fresh oysters topped with a  jumbo lump crabmeat mixture and baked until golden

              Broiled Oysters - Five Gulf oysters in white wine, garlic and lemon topped with parmesan cheese and panko bread crumbs

             Raw Oysters - 1/2 dozen freshly shucked oysters with horseradish and cocktail sauce

STARTERS

 

Lobster on a stick - 6 oz. Maine lobster tail, split in two, skewered, tempura fried with a habanero drizzle    

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

Seafood Marquit - Shrimp, oysters, snapper, crabmeat and scallions topped with a basil pesto sauce topped with panko breadcrumbs and                                                parmesan cheese served in a cast iron skillet.          

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

 Bayou Bread - crostini bread topped with our cajun bacon, fresh pico de gallo and crumbled blue cheese

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

Crab and Corn Beignets – Five fried fritters stuffed with a mix of jumbo lump crabmeat, fresh corn, and spices topped with a habanero drizzle 

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

  

 

 

SALADS

With housemade Balsamic Vinaigrette, Raspberry Vinaigrette, or Creamy Cajun

 

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

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

     Add grilled chicken   Add Gulf shrimp   Add fried oysters  

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

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

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

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

The "Wedgie" - Slate's spin on the classic wedge salad. Iceberg lettuce, blue cheese dressing, Cajun bacon, cherry tomato, hard boiled eggs and panko breadcrumbs

 

NEW ORLEANS CLASSICS

 

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

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

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

Jambalaya - A Creole dish of chicken, Andouille sausage, and Gulf shrimp in a savory tomato sauce with steamed rice

 

 

ENTREE

 

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

Country Comfort Chicken Fried Chicken - plump chicken breast breaded and fried. Topped with pan gravy and served with cajun kernel corn and garlic mashers

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

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

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

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

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.     

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

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

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.     

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

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

Cajun Bouillabaisse - Our zesty Cajun saffron broth stocked with shrimp, mussels, clams, oysters, snapper, lobster and Andouille sausage