Dinner at Jimmy’s—October 2—October 29 Small Plates & Appetizers Jimmy’s Grilled Oysters
9.95
Fresh half-shell oysters topped with bacon and Jimmy’s special sauce and grilled until just warm through.
Crabmeat Sardou
13.95
A New Orleans tradition—jumbo lump crabmeat served in an artichoke bottom set on a bed of creamed spinach and topped with Hollandaise. It is named for the French dramatist Victorien Sardou, who was a New Orleans favorite.
Crawfish Boudin
8.95
Our own creation — thick slices of Poche’s crawfish boudin (crawfish and rice sausage) coated with bread crumbs and flash fried. Served with our Voodoo sauce. Great for sharing.
Grilled Shrimp and Fried Green Tomatoes
8.95
Thick sliced fried green tomatoes topped with fresh grilled shrimp and served over lettuce with a Cajun-spiced mayo and Creole mustard.
Artichoke Delight
7.95
A savory blend of artichoke hearts, garlic, cream cheese, Parm and mayo served warm with fresh chips.
Crab Cakes
9.95
Lightly seasoned jumbo lump crabmeat formed into four delicate cakes and served with Remoulade.
Crab Claws
13.95
Fresh Gulf crab claws fried or sautéed and served with Jimmy’s Remoulade.
Our Chef’s Features Shrimp and Scallops Samantha
22.95
Shrimp and sea scallops sautéed with green onion, red pepper and mushrooms and served in a Sherry cream sauce over rice with a side of asparagus casserole.
Pasta and Lobster
23.95
Fresh Pappardelle pasta (wide noodles) sauced with a lobster cream and topped with lobster meat, served with a side of asparagus casserole.
Our Fresh Catch
23.95
Fresh fish filet sautéed, sauced and served with asparagus casserole and a mushroom and cheese-stuffed potato.
Crab Meat Imperial
23.95
A New Orleans classic—Lots of jumbo lump crab meat with red pepper and green onion in a rich cream sauce, served over rice with a side of asparagus casserole.
Town House Filet
24.95
The finest 8-ounce beef tenderloin wrapped with apple wood bacon, grilled to perfection and served with a mushroom and cheese-stuffed potato and asparagus.
Jimmy’s Special Sirloin
19.95
Tri Tip, the best cut of sirloin, grilled, sliced, topped with lemon and basil jus and served with oven-roasted potatoes and asparagus casserole.
Vegetarian Dinner
19.95
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. Served with pasta on request.
Main Courses Pecan Crusted Trout
19.95
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.
Shrimp and Grits
18.95
Shrimp and Poche’s Andouille sausage in a creamy sauce served with cheese grits and a side of asparagus casserole.
Crawfish Etouffée
16.95
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.
Jambalaya
16.95
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
17.95
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
18.95
Our chef’s choice of three dishes from our popular New Orleans style dinners. Served with fried green tomato. Ask your server for this week’s selections. No substitutions please. 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.
An 18% gratuity will be added to any promotional offer and parties of 6 or more.