Soul in a Bowl

Soups & Gumbos

NEW ORLEANS SEAFOOD GUMBO

Prepared to perfection with

mussels, fish and baby shrimp.

LOUISIANA SHRIMP BISQUE

In-house made shrimp and tomato stock finished with cream.

CHICKEN & SAUSAGE GUMBO

Simmered in a rich, roux-based

creole stew.

SOUP OF THE DAY

Please consult you server.

Salads

SCARLET SALAD

Red leaf lettuce tossed in a pecan vinaigrette with crumbled goat cheese, spiced pecans and fresh pear.

MIMOSA SALAD

Tender butter-lettuce with grilled breast of chicken, dill dressing and chopped egg.

CAESAR SALAD

Romaine lettuce, parmesan cheese, croutons and house made caesar dressing.

GRILLED HEART OF ROMAINE

Lightly charred romaine lettuce with creamy blue-cheese dressing, oven-dried grape tomatoes, bacon and garlic-herb croutons.

Add Blackened Chicken or Grilled Shrimp to your salad

Lunch Features

Appetizers

CATCH OF THE DAY

Chef’s Seafood Creation.

 

 

SOUP AND SALAD COMBO

Choice of any small salad and any small soup or gumbo.

 

SWAMPSTICK

Marinated, fried Louisiana alligator kabob with a sweet and spicy sauce, served with black bean salsa.

ALLEY KAT BEER BATTERED SESAME SHRIMP

Tasty crispy fried shrimp, cocktail sauce and creamy dill dip.

CRISPY CRAB CAKE

Fresh Crab, bell pepper, green onion, corn and spices perfectly mixed together and fried to a golden brown. Served with mango salsa, spring greens, and a ginger-lime dressing.

PECAN BREADED BRIE

Accompanied by an apricot-honey butter sauce and candied pecans.

DEM BONES

Crisp glazed pork ribs with a red hot-apricot sauce. Served over top

of our house-made black bean salsa.

CREOLE MUSSELS

Succulent Mussels, spicy sausage, garlic, white wine, fresh herbs, lemon and creole tomato sauce.

FRIED GREEN TOMATOES

Thick slices of green tomatoes breaded in cornmeal and bread crumbs, fried to a golden brown. Served with a chili-garlic aoli.

FRESH OYSTERS ON THE HALF SHELL

(HALF DOZEN)

 

Entrees

SOUTHERN FRIED CHICKEN

Chicken breast with buttermilk mashed potatoes, country gravy, corn bread stuffing and vegetables.

VEGGIE-HOULA

Penne pasta with okra, artichoke, bell pepper, zucchini, spinach, mushroom, and fresh herbs in a creole tomato sauce topped with parmesan cheese.

RED HOT CHICKEN AND RIB COMBO

Red hot chicken tenders, sweet and spicy glazed pork riblets served with caesar salad and a side of dill mayo.

CRAWFISH AND SHRIMP ETOUFFEE

A spicy Cajun stew, served over spiced rice with red cabbage slaw.

“SATISFACTION” PLATE

Mick & Keith's favorite! Louisiana Jambalaya with shrimp creole and red beans & sausage. Choice of creole sauce or tomato-tequila salsa.

SALMON-SHRIMP-CRAWFISH BOUDIN

In-house made, seafood stuffed sausages served with a lemon-pernod-lobster cream sauce, mashed potatoes,

and sautéed vegetables.

BON TON POULET

Cajun spiced chicken breast with smoked canadian bacon, provolone cheese, ancho chili cream sauce, pan roasted sweet potatoes and sautéed vegetables.

LOUISIANA JAMBALAYA

Tomato rice with ham, chicken, smoked sausage and peppers, topped with one Cajun spiced shrimp. Choice of creole sauce or tomato-tequila salsa.

Po' Boys

MANGO BBQ CHICKEN

Grilled Chicken Breast in a tangy Mango BBQ sauce with lettuce, tomato, onion and red pepper on a toasted bun.

All Po’ Boys served with hand-

cut fries and red-cabbage slaw!

BLACKENED CATFISH

Cajun spiced fresh water catfish fillet with lettuce, tomato, onion, red pepper and dill mayo on a toasted bun.

FLANK STEAK

Slices of blackened flank steak with lettuce, tomato, onion, red pepper and dill mayo on a toasted bun.

HONEY-JACK BBQ PULLED PORK

Slow cooked pork shoulder in a sweet and sticky BBQ sauce with onion and red pepper on a toasted bun.

SHRIMP

Breaded Shrimp with lettuce, tomato, onion, red pepper, dill mayo and a cocktail sauce on a toasted bun.

Desserts

SOUTHERN PECAN PIE

Sweet and simple,

with whipped cream.

BREAD PUDDING

Baked with raisins, in rum sauce with a dash of rum butter and whipped cream.

FRESH STRAWBERRIES & CUSTARD

Topped off with whipped cream

and a vanilla wafer.

CHOCOLATE TRUFFLE CAKE

Cacao sprinkled velvety chocolate

with raspberry sauce and a

dash of white chocolate.

 

CHOCOLATE PECAN PIE

Still sweet, but complicated

by chocolate.

BANANAS FOSTER

Bananas sautéed in butter with rum & sugar, topped with whipped cream, vanilla ice cream and candied pecans.

PEACH “MELBA” CHEESECAKE

Raspberry swirl white cheesecake

with raspberry sauce & peach puree.

All desserts are in-house made.

All of our food items are available for Take-Out

 

*Please bring any allergy - dietary concerns to the attention of your waiter.

CONTACT US

info@louisianapurchase.ca  | (780) 420-6779 | 10320 111 St NW, Edmonton, AB

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