Sunday Lunch at Jimmy’s—May 19 Family Style Lunch Today’s Main Courses Fried Chicken —Breast & Drumstick Country Fried Steak
Catfish—Fried or Blackened
Mardi Gras Shrimp
Select your choice of a main course. Bowls of five sides will be brought to the table along with cornbread and rolls. The sides are refilled at your request. Please ask your server if you would like an additional amount of your main course.
Soup, Salads and More Gumbo – The Real Thing
Our own recipe for a Louisiana style gumbo with a rich mixture of seafood and chicken, served over rice.
A New Orleans classic made famous at Galatoire's—this salad is tender grilled shrimp and lump crabmeat mixed with lettuce and dressed with our Creole mustard vinaigrette.
Shrimp and Artichoke Salad
Grilled shrimp, artichoke hearts, tomato and ripe olives over mixed greens dressed with Creole vinaigrette.
Caesar Salad with Grilled or Blackened Chicken or Shrimp
Chicken and Waffle
A large crisp Belgian waffle topped with our butter pecan syrup and fried chicken tenders—a real treat.
Shrimp and Grits
Sautéed Andouille sausage and shrimp in a cream sauce over cheese grits. Served with fresh fruit.
Lightly seasoned jumbo lump crabmeat formed into four mini crab cakes and served with our Remoulade and a side salad.
Sandwich Platters All Sandwich Platters are served with a salad, fries or fresh fruit. Oyster Po-boy Platter
Fried oysters served with a Cajun spiced mayo, sliced tomatoes, shredded lettuce and pickle and on bread from Gambino’s Bakery in New Orleans.
Shrimp Po-boy Platter
Shrimp—fried, grilled or blackened—served with a Cajun spiced mayo, sliced tomatoes, shredded lettuce and pickle.
Debris and Cheese Po-boy Platter
In New Orleans the debris sandwich is very popular. It’s lots of tender beef, cooked onion and gravy piled on a Po-boy roll dressed with Cajun mayo. We add melted Jack cheese to ours.
Beverages Soft Drinks
Coffee – Tea
San Pellegrino and Panna Mineral Waters
Sunday Chardonnay, Bellini, Mimosa and Sparkling Wine (After Noon)