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Appetizers
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Seafood Gumbo
gulf shrimp, blue lake crabs, fresh lump crab meat. okra and a dark roux with some louisiana spices are just the beginning of what separates us from the rest. served with rice.
Cup: 6.00
Bowl: 9.00
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Chicken & Andouille Gumbo
roasted chicken, andouille sausage, creole tomato, the trinity and a dark roux to bring it all together. served with rice.
Cup: 6.00
Bowl: 9.00
Add Cornbread: 4.00
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Barbecue Shrimp
large gulf shrimp sautéed with fresh garlic and herbs, thai chili sauce, a touch of tomato, white wine, and butter, served with french bread.
13.00
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Rockefeller Dip
fresh louisiana oysters, creamed spinach, parmesan cheese, herbsaint, our special blend of seasoning topped with parmesan cheese and served with garlic bread.
11.00
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Crab Balls
we take our award winning crab cake mixture and roll them into a ball, deep fry and serve with remoulade sauce for dipping.
12.00
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New Orleans Sampler
a portion of our famous jambalaya, red beans and rice, and a side of crawfish etouffee.
14.00
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Crawfish Pie
first we sauté louisiana crawfish tails, onion, bell pepper, celery, fresh garlic, and tomatoes then add some of our own cajun spices and fill into two mini pie shells and baked until golden brown.
9.00
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Corn And Crab Soup
fresh louisiana crab meat, sweet corn, garlic, cream sherry, new orleans seasonings, and heavy whipping cream make this a delicacy.
Cup: 6.00
Bowl: 9.00
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Salads
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Garden Salad
romaine hearts. cherry tomato, bell pepper, red onion, mushrooms, carrots, and homemade croutons served with your choice of dressing.
Side: 6.00
Dinner: 8.00
Add Grilled Or Fried Gulf Shrimp Or Grilled Chicken Breast: 5.00
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Caesar Salad
romaine hearts tossed with caesar dressing and topped with parmesan cheese and croutons. a classic.
Side: 6.00
Dinner: 8.00
Add Grilled Or Fried Gulf Shrimp Or Grilled Chicken Breast: 5.00
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Spinach Salad
baby spinach, candied pecans, fresh strawberries, and thin sliced red onion tossed in our own apple vinaigrette.
Side: 6.00
Dinner: 8.00
Add Grilled Or Fried Gulf Shrimp Or Grilled Chicken Breast: 5.00
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Po-boys And Sandwiches
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Catfish, Shrimp, Or Oyster Po-boy
local seafood lightly battered and fried served on french bread.
11.00
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Roast Beef / Barbecue Beef
slow cooked inside round roast paired with natural au jus or served with our own barbecue sauce.
11.00
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Hamburger
an 8oz certified angus burger char-grilled and served dressed on a toasted bun.
10.00
Add Cheese: 0.50
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Chicken Sandwich
marinated chicken breast grilled on an open flame and basted with hickory style marinade, dressed and served on a toasted bun.
11.00
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New Orleans Favorites
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Catfish, Shrimp, Or Oyster Platter
a very generous amount of fresh shrimp, catfish, or oysters lightly battered in our cajun batter and fried. served with fries.
17.00
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Seafood Platter
gulf shrimp, catfish, and oysters lightly battered and fried. served a crawfish pie, an all lump crab cake and fries.
24.00
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Jambalaya
roasted chicken, andouille sausage, tomato, louisiana spices, and long grain rice all cooked together for a coffee pot classic.
15.00
With Fried Catfish: 18.00
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Red Beans And Rice
a new orleans tradition, red beans slow cooked with our own spices and served with andouille sausage and rice.
11.00
Add Cornbread: 4.00
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Shrimp And Redfish Creole
our homemade creole sauce accompanied with fresh gulf shrimp and louisiana redfish, served with rice.
17.00
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Crawfish Etouffee
louisiana crawfish, tomato, the trinity, and some new orleans seasonings simmered and thickened with a roux, served with rice or tossed in fresh pasta.
17.00
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Jambalaya Pasta
roasted chicken, andouille sausage, tomatoes, mushrooms, and of course the trinity cooked in a tomato sauce with just a touch of cream. served over fresh homemade linguini pasta and topped with garlic crostini.
16.00
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Shrimp And Grits
large gulf shrimp sautéed with tomato. lemon. garlic. onion, and peppers and then simmered in a light wine butter sauce, served with our famous grits and fresh grilled asparagus.
18.00
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Grilled Vegetable Platter
fresh local vegetables sliced, char-grilled and topped with a light creole sauce, served with rice and a side of green bean casserole.
16.00
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Coffeepot Specialties
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Fleur De Lis Chicken
char-grilled chicken breast paired with a crab meat stuffing and topped with gulf shrimp and beurre blanc, served with andouille sweet potato stack and green bean casserole.
22.00
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Baby Back Ribs
our ribs are marinated in a thai chili sauce and glazed with our own southern barbecue sauce and baked until they fall of the bone, served with green bean casserole and cornbread.
½ Rack: 16.00
Full: 22.00
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Crab Cakes
two lump crab cakes sauteed and topped with beurre blanc, served with andouille sweet potato stack and garlic lemon infused asparagus.
22.00
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Triple D
a sampler of the items featured on food network's "diners, drive-ins, and dives"; jambalaya, green bean casserole, and fleur de ls chicken all on one plate.
23.00
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Redfish Louisiana
redfish grilled or blackened, served with jambalaya and asparagus.
20.00
Add Gulf Shrimp: 5.00
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Rib-eye
a 14oz usda certified angus rib-eye, marinated in our own hawaiian seasoning, char-grilled, topped with a garlic butter sauce and served with green bean casserole and sauteed potatoes.
21.00
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Desserts
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Bread Pudding
mrs. pearl has perfected this dessert over 50 years here at the coffee pot, served with her signature whiskey sauce.
6.00
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Praline Pecan Cheesecake
a roasted pecan and graham cracker crust, vanilla bean infused homemade cheesecake, and praline pecan topping. served with whipped cream.
7.00
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Crepes Ponchatoula
crepe shells filled with homemade cream cheese mixture, grilled and topped with a ponchatoula strawberry sauce and whipped cream.
7.00
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Red Velvet Cake
this is one of chef dustin's signature desserts. homemade buttermilk red velvet cake, layered with vanilla buttercream frosting made from scratch, and sprinkled with toasted coconut flakes.
6.00
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Chocolate Cake
homemade chocolate cake layered with chocolate buttercream and topped with chocolate ganache, served with whipped cream.
7.00
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