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Jumbo Shrimp sautéed with tasso, herbs and spices, served over creamy stone-ground grits.

Fresh Lump Louisiana crab cakes with homemade
remoulade sauce.

Seared sesame seed-crusted Ahi tuna accompanied with crispy wontons.

Jumbo Lump crabmeat blended with veggies and crab reduction topped with a blend of cheeses.

Jumbo Shrimp boiled to perfection, accompanied with our homemade cocktail sauce.

Lightly fried calamari dressed with homemade Thai chili glaze.

Chilled wedge of iceberg, heirloom cherry tomatoes, shredded carrots, apple wood smoked bacon bits, and green onions. Served with your choice of homemade dressing.

Fresh spinach dressed with a warm bacon dressing accompanied with red onions, sliced hard-boiled egg and apple wood smoked bacon bits.

Mixed greens dressed with an apple cider and honey vinaigrette, roasted butternut squash, toasted pecans, dried cranberries, and blue cheese crumbles.

Crispy hearts of chopped artisan romaine with homemade caesar dressing, accompanied with shaved parmesan cheese, apple wood smoked bacon bits, red onion, roasted corn and homemade croutons.

Blend of greens tossed with 2Johns remoulade dressing with crispy fried green tomatoes and feta cheese.

A Louisiana favorite. Homemade shrimp stock combined with vegetables and cream with a touch of sherry to finish.

Chef’s choice

Hand-cut tenderloin cooked to desired temperature, served with whipped red potatoes and haricots verts.

Served with a wedge salad

A 2Johns Signature Dish 7oz. or 10oz. filet, pepper-crusted and served with whipped red potatoes, haricots verts, and cognac-peppercorn cream sauce.

Served with a wedge salad

Broiled and topped with a balsamic reduction. Served with sweet potatoes and haricots verts.

Served with a wedge salad

Linguine pasta tossed in a garlic butter wine sauce, finished with spinach, Parmesan, and red pepper flakes. Served with your choice of sautéed shrimp or grilled chicken.

Pan fried rainbow trout topped with a lemon, parsley, and brown butter sauce. Served with whipped red potatoes and haricots verts.

Airline cut of chicken breast, seared with special blend of spices, white wine and a twist of lime. Roasted through to finish. Served with whipped red potatoes and sautéed spinach.

Pan seared Gulf grouper over lobster creamed spinach.

Jumbo shrimp fried or grilled, served with whipped red potatoes.

Blackened Gulf Red Snapper over whipped red potatoes, topped with a crawfish, crab, and shrimp Creole sauce. Served with haricots verts.

Cast iron blackened salmon, topped with a strawberry and mango chutney and served with whipped red potatoes and sautéed spinach.

Pan seared Gulf Red Snapper over crawfish and spinach risotto.

Chilled wedge of iceberg, heirloom cherry tomatoes, shredded carrots, apple wood smoked bacon bits, and green onions. Served with your choice of homemade dressing.

Crispy hearts of chopped artisan romaine with homemade caesar dressing, accompanied with shaved parmesan cheese and homemade croutons.

grilled chicken +5 | grilled shrimp +6

Chilled wedge of iceberg, cherry tomatoes, shredded carrots, apple wood smoked bacon bits, and green onions. Served with your choice of homemade dressing.

grilled chicken +5 | grilled shrimp +6

A Louisiana favorite. Homemade shrimp stock combined with vegetables and cream with a touch of sherry to finish.

Chef’s choice

Homemade chicken salad, iceberg lettuce, and tomato served on a brioche bun.

Slow roasted pork shoulder on a brioche bun served with pickles and Leon’s BBQ.

Fresh ground 8 oz Prime ribeye patty on a brioche bun served with lettuce, tomato, onion, pickle, on the side.

Deep fried gulf shrimp on a New Orleans style French
bread served with lettuce, tomato, pickle, and homemade remoulade.

Gulf shrimp sautéed with Tasso, herbs and spices, served over our creamy stone-ground grits.

Jumbo lump crabmeat blended with veggies and a cream
reduction topped with a blend of cheeses and served with French bread

Pan seared blackened trout served with roasted garlic mashed red potatoes and haricot verts

Hand-cut tenderloin cooked to desired temperature, served with mashed red potatoes and fresh haricot verts.

Bowtie pasta tossed with a vegetable medley and Chef’s alfredo sauce.