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Appetizers
Randol’s lump
crabmeat and béchamel
Randol’s fresh crawfish, crab and shrimp ladled
cream crab cake. Served with a Parmesan with crab butter cream. Topped with Pepper Jack
cream reduction
and mozzarella cheeses, baked to perfection
and
2006 Gold Medal
2006 Best of Show
FRIED
BOUDIN BALLS 7.00
STUFFED MUSHROOMS 7.00
Baked mushroom caps stuffed with our SPINACH & ARTICHOKE DIP 9.00
own seafood stuffing
topped with cheese.
A creamy blend of spinach and
artichokes
served with fresh
tortilla chips
ALLIGATOR BITES 8.00
FRIED CRAB FINGERS (seasonal)
8.00
Marinated and deep fried chunks of farm Hand picked right here on the property.
raised alligator.
Tastes like chicken.
HOUSE SALAD
2.50
Ask server for
available dressings
GINGER & CANE
GLAZED SHRIMP
$10.00
Panko crusted Jumbo Shrimp tossed in our
Ginger Cane Glaze set over Asain
aromatic vegetables then finished with
toasted Almonds, fresh cilantro
and sweet chili drizzle.
*OYSTERS ON THE HALF SHELL (MKT)
(seasonal)
*There may be a risk associated with consuming raw shellfish, as is the case with other raw protein products.
If you suffer from chromic illness of the liver, stomach or blood or have other immune disorders,
you should eat these products fully
cooked.
APPETIZER PLATTER
30.00
Stuffed Mushrooms
OR Spinach & Artichoke Dip,
Alligator Bites, Fried Crawfish,
Fried Crab Fingers and
Fried Catfish. (Serves six
to eight people)
GUMBOS AND BISQUE
SEAFOOD
GUMBO
SMOKED
CHICKEN & ANDOUILLE
Cup:
6.00
Bowl: 12.00
Cup: 5.00
Bowl: 10.00
Randol’s fresh picked crabmeat, Smokehouse Chicken and Andouille simmered
Gulf
shrimp and crawfish in a
in a
traditional dark cajun stock.
traditional
Cajun dark stock.
CORN & CRAB BISQUE
TRADITIONAL CRAWFISH BISQUE
Cup:
6.00
Bowl: 12.00
Cup: 6.00
Bowl: 12.00
Sweet corn and our lump crabmeat
Randol’s crawfish in a dark roux stock
simmered in a velvety herb cream.
topped with a crawfish Boulet
Dinner Salads
ARTHUR’S SEAFOOD SALAD 15.00
vinaigrette.
Set over fresh greens and garnished with tomatoes, cucumbers and
shaved Smoked
GREEN
GODDESS SHRIMP 13.00
ARTICHOKE &
ASPARAGUS 12.00
Bronzed jumbo shrimp topped with our homemade Fresh oiled artichoke hearts and crispy
green goddess
dressing set on a bed of fresh
asparagus set over fresh lettuce topped
lettuce and
garnished with tomatoes, cucumbers,
with our parmesan vinaigrette dressing and
and shaved smoked
shaved smoked
HOUSE OR CAESAR
Our house salad comes
with fresh greens, tomato, sliced carrots and choice of dressing.
Our Caesar salad comes with fresh chilled romaine, parmesean cheese, homemade
croutons and Randol’s
Caesar dressing
House Salad
6.00
Fried or Grilled Shrimp 12.00
Caesar Salad
7.00
Fried or Grilled Fried Crawfish 12.00
Blackened
Chicken 14.00
Pasta
BON TEMPS POULET
14.00
SHRIMP & ARTICHOKE
PASTA
15.00
Blackened chicken
breast set over creamy
Pan seared Gulf shrimp and artichokes simmered
garlic alfredo pasta with parmesan cheese in garlic and butter cream with garden basil and
served
over rotini pasta.
SHANGHI TILAPIA PASTA
15.00
PARMESAN EGGPLANT PASTA
17.00
Bronzed tilapia filet marinated in garlic, Thai Angel Hair Pasta tossed in a velvety Parmesan
basil and ginger,
grilled and set over rice
cream with a crispy eggplant wheel topped
noodles tossed with
fresh Asian aromatic with
lump crab, gulf shrimp and Randol’s
vegetables and
ladled with a rich curry cream.
own crawfish, ladled with fresh basil cream.
Randol’s Favorites
BACON JACK CHICKEN
14.00
CRAWFISH
ENCHILADAS 16.00
Blackened 8oz. chicken breast topped with Fresh Louisiana crawfish and a mix of
crispy Apple wood
bacon, grilled onions,
Southwest and Cajun seasonings, rolled in
mushrooms and Pepper
Jack cheese, topped
flour tortillas topped with a blend of Pepper
with our herb cream
sauce and set over
Jack and cheddar cheeses and baked to
pan grilled
vegetables.
Perfection, served with pan grilled
vegetables.
FRIED SOFT SHELL CRABS
CRABMEAT
AUGRATIN 16.00
A true delicacy!
Our hand-picked
crabmeat folded in a rich
One Crab:
16.00
Two Crabs: 24.00
béchamel cream topped
with mozzarella and
baked
to perfection, served with pan
grilled
vegetables.
SOFT
SHELL DE’MAISON
CRAWFISH HALF & HALF 15.00
Fried soft shell
crab stuffed with our seafood
Crispy fried
stuffing and topped
with crawfish etouffee.
award winning crawfish etouffee on one plate,
One Crab:
20.00
Two Crabs: 27.00
.served with
fries.
World Champion
CRAWFISH ETOUFFEE
16.00
STUFFED
SHRIMP 15.00
A traditional Cajun
dish using the trinity of
vegetables,
create a dark sauce that is served
golden
brown, served with French
over white rice.
fries
and jambalaya.
2007 World Champion
BBQ SHRIMP
16.00
SHRIMP ETOUFFEE
15.00
A traditional Cajun dish using the trinity of
vegetables,
to create a light sauce that is served over white rice.
RANDOL’S BLUE
POINT CRAB CAKES (1) 16.00
(2) 23.00
Our crab cakes are made
in the true
Drizzled with our herb
caper cream sauce and served with pan grilled vegetables.
Please ask about our gift cards,
banquet facilities and catering.
Seafood Platters
(NO SUBSTITUTIONS ON PLATTERS)
CREATE
YOUR OWN PLATTER
CRAWFISH PLATTER 22.00
Choose from fresh catfish, Gulf shrimp, crawfish
Cup of Crawfish Bisque, Crawfish
and oysters. These items are fried and Etouffee, Fried Crawfish, Crawfish
served with jambalaya and French fries
Boulets, Crawfish Pie served with
Choose
one item for 14.00
french
fries.
Choose
two items for 16.00
Choose
three items for 20.00
SHRIMP
PLATTER 20.00
SEAFOOD PLATTER 21.00
Cup of shrimp gumbo, stuffed
shrimp,
Cup of seafood gumbo, fried oysters,
fried shrimp, shrimp pie and shrimp etouffee fried catfish, fried deviled crab, fried shrimp,
served with French
fries.
fried frog
leg and crawfish etouffee.
served with French fries.
Peel n’ Eat Seafood
(seasonal)
All steamed seafood
items listed below are served with
potatoes, corn and ½
onion
STEAMED CRAWFISH
(MKT)
STEAMED BLUE
POINT CRABS (MKT)
STEAMED SHRIMP (MKT)
OUR FAMOUS BBQ
CRABS (MKT)
Wine
WHITE
RED
Glass
Bottle
Glass
Bottle
CHARDONNAY
PINOT NOIR
Bonterra
8 30
Kendall Jackson
7.5
28
Sterling
8
33
SAUVIGNON BLANC
Kendall Jackson
6
24
Kenwood
7
27
RED ZINFANDEL
Beaulieu
6.5
27
PINOT GRIGIO
Altanuta 9 37 MERLOT
Beaulieu
6
24
RIESLING
Little
Black Dress
7
28
Pepperwood Grove
5 21
WHITE ZINFANDEL
CABERNET
SAUVIGNON
Beringer
5
21
Beaulieu
7
29
Mondavi Coastal
6.5
27
BEER
BUD COORS HEINEKEN
MILLER LITE NEW CASTLE BUD LIGHT
COORS LIGHT MICHELOB MILLER CHILL
ROLLIN ROCK
BUD SELECT
MICHELOB ULTRA MGD SAM ADAMS
BLUE MOON
MICH.ULTRA AMBER SMIRNOF ICE
ABITA - TURBO DOG ABITA - PURPLE HAZE ABITA – AMBER
18% gratuity include on all parties of 6
or more
VISA, MASTERCARD,AMEX AND CASH ONLY.
NO
PERSONAL CHECKS ACCEPTED.
$10.00 FOOD MINIMUM PER PERSON FOR TABLE SERVICE.
CERTIFIED
ANGUS STEAKS
All steaks come with a house salad , pan grilled
vegetables and your choice of
Twelve ounce Certified
Angus Ribeye grilled to your specification with our famous Crawfish
Enchilada
SAMBAL RIBEYE (MKT)
Prime Angus ribeye, topped with a sweet soy and Sambal chili glaze,
served with smoked potato hash, in a herbed ginger, garlic, chive
butter.
FILET (MKT)
RIBEYE (MKT)
Eight
ounce Certified Angus.
Twelve ounce Certified Angus
SIDES
Smothered Cabbage
French Fries
Green Beans and Tasso
Baked Potato
Smoked Potato Hash
A
la Carte’
Smothered Cabbage
1.50
Crawfish or Shrimp Pie
3.50
Green Beans and Tasso
1.50
Shrimp Jambalaya
2.50
Twice Baked Potato
3.50
French Fries
2.00
Smoked Potato Hash
2.50
Baked Potato
3.00
Randol’s Signature Dishes
(These dishes
include house salad)
THAI SNAPPER 18.00
TUNA SESAME
18.00
pan sautéed, topped
with Randol’s lump
a crispy eggplant medallion, drizzled with ginger
crabmeat in
curry cream. Served with
cane glaze. Finished with three jumbo blackened
garlic sautéed bokchoy
and
PAN FRIED
SNAPPER 17.00
REDFISH RANDOL
18.00
pan fried, set over
and smothered with
shrimp etouffee.
with crispy fried onion rings and set over
Served
with pan grilled vegetables.
shrimp etouffee and drizzled with a tangy
housemade remoulade sauce.
Bronzed redfish filet
topped with a white wine
lemon butter, caper
sauce and parsley.
Served with pan grilled
vegetables.
SHRIMP & GRITS 15.00
Gulf Shrimp served with
corn grits and ladled with a tasso cream sauce.