Classic Oysters Rockefeller - Five broiled oysters topped with spinach, Parmesan cheese, and housemade Hollandaise sauce.
Crab Cake Appetizer - Our jumbo lump crab cake served with Cajun remoulade and mixed greens.
Broiled Oysters on the Half Shell – Five Gulf oysters in white wine, garlic, and lemon, topped with Parmesan cheese and Panko bread crumbs.
Fried Oysters Tostados – Fried Gulf oysters sitting atop housemade tortilla chips, salsa, and a Habanero drizzle.
NOLA Cajun Shrimp – Seven Gulf shrimp sautéed in a spicy Cajun butter sauce.
Spinach Artichoke Dip – A creamy blend of spinach, artichoke hearts and Parmesan cheese, served piping hot, with crusty French bread.
Crab and Corn Beignets – Four, fried fritters stuffed with a mix of jumbo lump crabmeat, fresh corn, and spices.
Cake and Steak – A 3 oz. filet mignon atop our signature crab cake, drizzled with Hollandaise sauce, and topped with baby arugula and sprouts.
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.
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
Slate’s Chicken – A boneless breast grilled, topped with our spinach-artichoke blend, and baked until golden brown. Served with potato and vegetable.
Country Chicken and Dumplings – Chicken, white and dark meat, carrots, celery, 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.