Dinner at Jimmy’s—August 21—August 24 Tapas—New Orleans Style New Orleans is a city of true international flare and has a strong Spanish heritage. In that light Jimmy’s offers Tapas—small plates of great tastes and flavors that can be enjoyed before dinner, shared with friends or combined to make a full meal with tremendous variety. Wedge Salad with Bacon and Blue Cheese Spring Rolls with Voodoo Sauce Grilled Shrimp & Fried Green Tomato Crawfish Boudin Artichoke Delight
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Appetizers Jimmy’s Grilled Oysters
Fresh half-shell oysters topped with bacon and Jimmy’s special sauce and grilled until just warm through.
Lightly seasoned jumbo lump crabmeat formed into four delicate cakes and served with Remoulade.
Fresh Gulf crab claws fried or sautéed and served with Jimmy’s Remoulade.
Main Courses Sea Scallops
Seared jumbo sea scallops over an orange and red pepper pan sauce served with the Chef’s veggie And a Cheddar-stuffed potato.
Our Fresh Catch
Fresh fish filet sautéed, sauced and served with Cheddar-stuffed potato and the Chef’s veggie.
Pecan Crusted Trout
Boneless filet of rainbow trout from Idaho, coated with crumbled pecans, grilled until golden and topped with apple chutney and served with asparagus casserole and oven-roasted potatoes.
Town House Filet
The finest 8-ounce beef tenderloin wrapped with apple wood bacon, grilled to perfection and served with a Cheddar-stuffed potato and sautéed mushrooms, peppers and asparagus.
Our chef’s selection of fresh vegetables and fruits chosen just for you. In the New Orleans tradition, we frequently use eggplant, mushrooms, artichokes, spinach and tomato. Ask you server for details.
Chef’s Crepe Selection
Crepes filled with our Chef’s selection for the evening. Served with fresh fruit or fried green tomatoes.
New Orleans Favorites Chicken Pontchartrain
Two sautéed chicken breasts topped with Pontchartrain sauce—peppers, green onion, mushroom and white wine—served over rice with a side of asparagus casserole.
Shrimp and Grits
Shrimp and Poche’s Andouille sausage in a creamy sauce served with cheese grits and a side of asparagus casserole.
In the Creole tradition, we smother tender crawfish tails and tomato in a thick sauce seasoned with peppers, onions, celery, and spices and serve them over a bed of rice with a side of asparagus casserole.
This New Orleans classic is a spicy blend of shrimp, chicken, Poche’s Andouille sausage, tomato, rice and Creole seasoning. Served with a fried green tomato and a side of asparagus casserole.
Pasta Mardi Gras
Crawfish tails, Andouille sausage, mushrooms and red and green peppers mixed in a Creole cream marinara, served over fettuccine and topped with grilled shrimp.
Jimmy’s Taste of New Orleans
Our chef’s choice of three dishes from our popular New Orleans style dinners. Served with a fried green tomato. Ask your server for this week’s selections. No substitutions please.
Jimmy’s Special Sirloin
Tri Tip, the best cut of sirloin, grilled, sliced, topped with lemon and basil jus and served with oven-roasted potatoes and asparagus casserole. It takes time to prepare food properly to order. If you must wait, it is only to serve you the best we know how and please you more. At Jimmy’s we serve food in portion sizes our customers applaud and appreciate. If you would like more of anything, please tell your server and the kitchen will prepare an additional amount for you. Our chefs will prepare a special dish just for you. Let us know what you would like and give us time to create it.
An 18% gratuity will be added to any promotional offer before discount and parties of 6 or more.
Soups Gumbo – The Real Thing
Our own recipe for a Louisiana style gumbo with a rich mixture of seafood, chicken and pork, served over rice.
A rich Creole version of this holiday classic with bacon, onion, celery, oysters, butter and cream.
Salads Godchaux Salad
More than just a salad—this combination of grilled shrimp and lump crabmeat mixed with lettuce and a Creole vinaigrette is a great treat made famous at Galatoire’s in New Orleans.
Shrimp and Artichoke Salad
Grilled shrimp, artichoke hearts, tomato and ripe olives over mixed greens dressed with Creole vinaigrette.
Garden Green Salad or Caesar Salad with Chicken or Shrimp
In the Southern Tradition Fried Bayou Platter
This selection includes fried shrimp, scallops and catfish plus two sides of your choice. This combination is available fried only.
Shrimp Juicy shrimp fried, grilled or blackened and served with two sides of your choice.
Eight 16.95 Twelve 18.95
Scallops Eight 18.95 Twelve 20.95
Tender scallops fried or blackened and served with two sides of your choice.
Catfish filets fried or blackened and served with two sides of your choice.
The American tradition – A half pound of ground chuck topped with grilled onions & gravy and served with fries or oven-roasted potatoes and a side of your choice.
Selection of Sides
Oven Roasted Potatoes Creamed Spinach
Fried Green Tomatoes Side Salad or Caesar
Cheese Grits Asparagus Casserole
Jimmy’s August Three Course Dinner for Two Share an order of our Signature Grilled Oysters Choose our Chicken Pontchartrain or Chef’s Crepe Selection each Share a portion of our rich Bread Pudding.
Beverages Soft Drinks
San Pellegrino & Panna Mineral Waters
At Jimmy’s When asked how he learned so much about food, Jim Sikes always answers the same way, “I’ve been eating all my life.” He also admits his friends add, “But you’ve been paying attention.” In October 2005, Jim launched Jimmy’s as homage to great food in the New Orleans tradition. We remain true to classic Creole approaches in what we do. At Jimmy’s we are a part of the Gluten Intolerance Group of North America’s Chef to Plate. This is an awareness campaign designed to celebrate restaurants serving gluten-free items. In 2011, more than 900 restaurants participated and the program reached over 7 million people. We received our 2012 certificate and are proud to display it. Jimmy's offers gluten free meals at every setting for lunch and dinner. We are able to prepare those foods in an area to avoid contamination. We always have other grain alternatives on hand. We have rice noodles and corn based pasta for example. We buy as many additive-free products as we can. We avoid tri-polysulfate and other preservatives whose properties sometimes cause difficulties with people with gluten intolerance and other sensitivities. At Jimmy’s we handle special dietary needs almost every day. We don’t print a special menu to limit what a guest may have. We work with individuals to plan their meal so their experience will be the best possible. We offer true vegetarian and vegan meals and will address any dietary concern. Menus can be found on our website—jimmysopelika.com. In short, you are the reason we are here. If you want something special, we’ll try to make it for you. In every case, remember that good food takes time to prepare. Jim welcomes guests as if in his own home. We hope you’ll enjoy your visit and return again and again.
Laissez les bon temps rouler!!!
If you would like weekly menus by email, please give your server your email address and we will send them to you or contact us at email@example.com. Catfish served at Jimmy’s is a product of the USA. The origin of any product is available upon request. Consuming raw or undercooked foods may increase your risk of a food borne illness.
Published on Aug 19, 2013