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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.

Oyster Stew





A rich Creole version of this holiday classic with bacon, onion, celery, oysters, butter and cream.

Salads Cajun Cobb Salad


Mixed greens topped with blackened chicken, avocado, artichoke hearts, cherry tomatoes and bacon.

Salmon and Shrimp Salad


Chunks of tender salmon and whole grilled shrimp along with tomatoes and ripe olives served over fresh greens dressed with our Creole vinaigrette.

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.

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


Catfish filets fried or blackened and served with two sides of your choice.

Hamburger Steak


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 Three Course Dinner for Two Share an order of our Signature Grilled Oysters Choose from our Taste of New Orleans, Shrimp & Grits or Jimmy’s Special Sirloin Share a portion of our rich Bread Pudding.

47.95 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— 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 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.

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