Captain
Avery - A Louisiana Restaurant
As Cajuns, we
can boast of being the section of the southwest where cooking and
entertainment are integral parts of the "Joie
de Vivre" (The Joy of Life). For
centuries, Cajuns have been known for their inventive culinary
art and gracious hospitality. Our Cajun cuisine has been
influenced by the colorful origins of five main cultures -
Spanish, French, Indian, Acadians from Nova Scotia and Africans.
The blend and medleys of these cultures created the pungent and
spicy taste for which we have long been famous.
From the Gulf, lakes, bayous and marshes come such delicacies as
crawfish, crab, shrimp, oysters and fish. The rich soil yields
rice, sugarcane, okra and yams. Sassafras, bay leaf, parsley and
shallots thrive and are used for seasoning. Tabasco peppers are
cultivated as crops and salt mined from domes to enhance the
flavor of all that we harvest.
Just like a pot of gumbo or jambalaya, this potpourri of cultures
created a unique and spicy dialect. For the fun of it, we have
listed some of the terms you may hear us refer to or read on our
menu.
Lagniappe - (Lan-Yap) A little
something extra. In the past when a Cajun child was sent to the
grocery store, the grocer always came through with a piece of
candy or some other extra goody! Throughout the years this custom
has evolved to become a tradition in Louisiana.
File' - (Feelay) The tender
green leaves of the Sassafras tree, that has been nurtured, dried
and ground to a fine powder by the Choctaw Indians for hundreds
of years. Only a few tablespoons will thicken a gumbo and give it
a spicy, pleasant flavor.
Roux - (Ru) The soul essence
of a gumbo or fricass'e. Referred to by the French as "Roux
Beuree" which means dark-brown butter sauce, and that's
exactly what it is. Flour and butter or oil slowly browned, used
to give body and enhance the flavor of sauces, soups and gravies.
Gumbo - "Gumbo", an
African term for okra, has mystique, deep diverse roots and many
ancestors. It has overtones of Voodoo, mumbo jumbo and secret
rituals, but best of all, it tastes good! All gumbos start with a
roux and the Cajun trinity, which is thickened with okra or
file'. The rest is up to the cook - It is an improvisational
thing- throw in some crabs, shrimp or a big fat hen.
Jambalaya - The word is
derived from "Jambon" which means ham in French and
Spanish and "A La Ya", an African term which can be
interpreted as either "Acclaim", to salute with shouts
of approval or "Derision", to attach with scornful
laughter. Once called a pour man's meal of spicy sausage or ham,
seafood and rice, jambalaya has been lifted to a higher plateau,
and is served with pride and joy.
Etoufee' - (a-2-fay) Meaning
smothered, which describes what the delicious blanket of onions,
bell pepper and celery smothered in butter does to a pound of
crawfish tails or fresh shrimp. Served over a bed of steamed
rice, it has become a great Louisiana food staple.
"Bon
Appetite Cher"
The
Oyster Bar
(Seasonal)
| On the Half Shell |
Doz. 7.50 -
- Half Doz. 3.95 |
Katherine
| |
Baked in coquille with our blind
of spices, lemon and butter. |
|
Doz. 9.50 -
- Half Doz. 4.95 |
Rockefeller
| |
Baked on coquille with our own
Spinach Parmesan Sauce. |
|
Doz. 9.50 -
- Half Doz. 4.95 |
Fried Rockefeller
| |
Fried, then baked en
coquille with our own Spinach Parmesan Sauce. |
|
Doz. 12.50
- - Half Doz. 6.95 |
Appetizers
Lagniappe
Platter
| |
"A
Little Something Extra". Catfish
pieces, fried mushrooms, crab claws, and cheese
stix (Serves 4-6) |
|
11.95 |
Peel
& Eat Boiled Shrimp
|
5.95 |
Onion
Blossom
| |
"Colossal
Onion" with ranch dip |
|
4.95 |
Fried
Mushrooms
|
3.95 |
Catfish
| |
Served
"Bit-sized" with tartar sauce. |
|
3.95 |
Mozzarella
Cheese Stix
| |
Deep fried with
marinara sauce. |
|
3.95 |
Soups
& Salads
| Soup
du Jour |
Cup 2.95 --
Bowl 5.95 |
Shrimp
& Crab Gumbo
| |
"A Cajun food
staple!" Shrimp and crabmeat in a thick okra
gumbo. Served with steamed rice, spiced with
file'. |
|
Cup 2.95 --
Bowl 5.95 |
Chicken
& Andouille Gumbo
| |
Served with
steamed rice, spiced with file'. |
|
Cup 2.95 --
Bowl 5.95 |
Fried
Popcorn Shrimp Salad
| |
Golden fried
popcorn shrimp on a bed of tossed salad with
tomato wedges. Choices of dressings. |
|
6.95 |
Le
Captain's Salad
| |
Tender bay shrimp
and shredded cheddar cheese as a topper for a
large tossed salad with vegetable garnish. Choice
of dressings. |
|
6.95 |
Shrimp
Pasta Salad
| |
Penne pasta,
shrimp, ripe olives, celery, bell pepper &
parmesan cheese dressed with a basil-infused
olive oil. |
|
7.50 |
Chicken
Pasta Salad
| |
Grilled chicken,
penne pasta, ripe olives, celery, bell pepper
& romano cheese dressed with a basil-infused
olive oil and our own marinara sauce. |
|
7.50 |
Mesquite
Grilled Chicken Salad
| |
Boneless, skinless
breast, grilled and sliced thin. Served on a bed
of salad greens. Choice of dressings. |
|
7.50 |
Seafood
Combo Dinners
"Build
your Own"
Fried
Shrimp * Fried Oysters * Fried Catfish * Stuffed Crab
Peel & Eat Boiled Shrimp * Shrimp Etouffee
Fried Soft Shell Crab (add 2.00)
Any
2 12.95 * Any 3 14.95 * Any 4 15.95
Combo
dinners are served with a cup of gumbo, green salad, choice of
potato, vegetable or jambalaya.
House
Favorites
Shrimp
Etouffee
| |
Tender shrimp
smothered in a sauce of Cajun Trinity and butter,
served of steamed long-grain rice |
|
11.95 |
E-Z
Peel Boiled Shrimp
| |
With corn on the
cob and boiled potatoes. |
|
2 Doz. 11.95
--3 Doz. 14.95 |
Grilled
Shrimp Kabob
| |
Mesquite grilled
with bell pepper, onions and mushrooms, served
over pasta.. |
|
12.95 |
Shrimp
Alfredeaux
| |
Select large
shrimp simmered in a creamy Alfredeaux sauce,
served over angel hair pasta. |
|
13.95 |
Fried
Shrimp
| |
Butterflied,
battered and deep fried |
|
Reg (8) 10.95
-- Large(12) 12.95 |
Stuffed
Crab
| |
(2) Stuffed with
crabmeat del ray and deep fried. |
|
12.95 |
Soft
Shell Crab
| |
(2) A delicacy,
lightly battered and fried. |
|
14.95 |
Fried
Oysters
| |
Dipped in our
seasoned cream meal blend and fried. |
|
Regular 11.95
--
Large 13.95 |
Fried
Catfish
| |
Pond raised
catfish, battered and crispy fried. |
|
Regular 9.95
--
Large 11.95 |
Catfish
| |
Your choice:
Blackened, pan-broiled or mesquite-grilled. |
|
10.95 |
Fresh
Catch
| |
Your choice:
Blackened, pan-broiled or mesquite-grilled. |
|
12.95 |
Po-Boys
| Shrimp
Loaf |
6.50 |
| Oyster
Loaf |
6.50 |
Soft
Shell Crab
| |
Dressed with
lettuce, tomato, pickles, tartar and ketchup. |
|
7.50 |
Grilled
Chicken Po-Boy
| |
Mesquite grilled
breast, dressed with Dijon mustard, mayo, lettuce
and tomato. |
|
6.50 |
Hamburger
| |
Char-grilled beef
patty, fully dressed |
| |
With cheese |
|
4.25
4.50 |
The
Captain's Specials
1.
Shrimp, Crab & Eggplant
| |
The Seasons
Favorites prepared with fresh Onions, Celery,
Bell Pepper and Bread Crumbs. Also served with a
glass of Chardonnay. |
|
12.95 |
2.
Grilled Tilapia
| |
Fresh Grilled
Tilapia with a Basil Pesto Cream Sauce. |
|
13.95 |
3.
Medallions in Marsala Sauce
| |
Choice Black Angus
Tenderloin in a Marsala Sauce with mushrooms
served over wild rice. |
|
14.95 |
The
Captain's Specials are served with salad, vegetable and bread.
Steak
& Shrimp - only 15.95
8
oz. choice Black Angus Ribeye, mesquite grilled to perfection
with 6 large shrimp
-- Fried, mesquite-grilled or Etouffee.
Served with salad, garlic bread and choice of potato, jambalaya
or vegetable.
Thursday Nights - 12.95
All
Prices Subject to Change.
Beef
& Poultry
Skinless,
Boneless Chicken Breast
| |
Your choice of
blackened, mesquite grilled or pan-sautéed
chicken with mushrooms. |
|
10.95 |
Black
Angus Choice Beef
| |
Your choice of
pan-blackened, mesquite grilled or pan-sautéed
steak with mushrooms. |
|
17.95 |
| Side
of Port Wine and Mushroom Sauce |
2.00 |
All
entrees are served with toasted French bread, green salad, and a
choice of potatoes or vegetable, and
accompanying condiments, unless otherwise stated.
Tuesdays
are for Kids!
(12
Years and Under)
EAT FREE -
MEET NEW FRIENDS - WATCH YOUR FAVORITE VIDEOS
In the
"Little Captains' Room" under supervision, while Mom
& Dad enjoy a relaxed dinner in the Deck dining area.
Every Tuesday Night starting at 5:00 p.m. Come join the fun!
Kids
Menu $2.99
Available to
children 12 and under
Spaghetti with
Meatballs * Fried Catfish Fillets with Fries * Popcorn Shrimp *
Chicken Nuggets
Side
Orders $1.50
Garden Green
Salad, Choice of Dressings * Corn on the Cob (2 ears) * Vegetable
of the Day
Jambalaya * Baked Potatoes (Evenings only)
Wine
Menu
| Bin # |
Glass |
Bottle |
| 100 Mumm's Cuvee Napa
Champagne |
|
17.00 |
| 101 House White - Wycliff
Chablis |
2.50 |
|
| 102 Sterling Sauvignon Blanc |
3.00 |
14.00 |
| 103 Turning Leaf Sonoma
Reserve Chardonnay |
3.00 |
14.00 |
| 104 Clos du Bois Alexander
Valley Chardonnay |
3.50 |
16.00 |
| 105 Kendall - Jackson,
Proprietor's Grand Reserve Chardonnay |
5.00 |
24.00 |
| 106 Jakab Demmmer Piesporter
Michelsberg |
3.00 |
14.00 |
| 107 Chateau St. Jean -
Gerwurztraminer |
2.50 |
11.00 |
| 201 Glen Ellen White
Zinfandel |
2.50 |
11.00 |
| 301 House Red - Glen Ellen
Table Red |
2.00 |
|
| 302 Clos du Bois Sonoma
Merlot |
4.00 |
17.00 |
| 303 Benziger Family Merlot
Sonoma |
3.50 |
16.00 |
| 304 Chateau Larose
Trintaudon - Medoc |
4.00 |
18.00 |
| 305 Gallo Sonoma Zinfandel |
3.50 |
16.00 |
| 306 Fetzer Bon Terra
Cabernet Sauvignon |
3.50 |
16.00 |
| 307 Clos du Bois Zinfandel
92 |
4.00 |
18.00 |
| 308 Sterling Cabermet
Sauvignon 92 |
5.00 |
24.00 |
| 309 chateau Canon-Mouiex,
Fronsac 92 |
5.50 |
26.00 |
| 310 Chateau Bourgneuf
Pomerol 89 |
7.00 |
32.00 |
| |
|
|
After
Dinner We Suggest . . .
Your
Choice $5.00
| B & B |
Bailey's on the Rocks |
Courvoisier |
Drambuie |
Fonseca Bin # 27 Port |
| Grand Marnier |
Harvey's Bristol Creme Sherry |
Sambuca |
Tia Maria |
| Cafe Avery - Bailey's,
Frangelica, Coffee & Whipped Cream |
All Prices Subject
To Change.
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