Denotes Crawdaddy's Specialties

Sin City Starters

Craw Tails

Half a pound of our specially seasoned crawfish tail meat. No peeling shells, the work is done for you.

Francisco's Stuffed Mushrooms

Large mushroom caps stuffed with Louisiana's famous Andouille sausage, breaded and deep fried. Served with our signature jalapeno mayonnaise.

Trout Saute

Smoked trout sauteed with fresh asparagus, red bell peppers, spinach, artichoke hearts and hearts of palm. A masterwork of flavors.

Vegetarian Saute

Portabella mushrooms sauteed with fresh asparagus, red bell peppers, spinach, artichoke hearts and hearts of palm.

Maryland style Crab Cakes

Two thick jumbo lump crab cakes sauteed and served with our signature green onion mayonnais.

Crispy Calamari

Lightly fried tender calamari served with a sweet, zesty plum sauce.

Fresh Oysters

Heaven on the half shell. Freshly shucked and ready to be slurped down. Serveed on a bed of edible seaweed.

Crispy Catfish Fingers

Fresh farm raised catfish, lightly breaded in cornmeal and deep fried. Don't forget the remoulade sauce.

Shrimp from the Bayou

Creole seasoned jumbo shrimp sauteed in a garlic herb butter. Served atop our house rice blend.

Louisiana Red Beans & Rice

Ours is made with bits of Andouille sausage and pork tasso ham. Also available with grilled Andouille sausage straight from Louisiana.

Cajun Fire Sticks

Chicken breast meat marinated in hot sauce, then breaded and deep fried. Served with Cajun ranch dressing for your dipping pleasure.

Fried Oysters

Crunch your way to heaven. Lightly breaded and deep fried. Served with our green onion mayonnaise.

Loaf of Bread

Freshly baked sourdough bread. Great for dipping up the sauces.

Oysters Rockefeller

Rich enough for the Rockefellers. Originally created in 1899 by Antoine's Restaurant. Crawdaddy's version is made with spinach, bacon and spiked with Pernod.

Stuffed Bread

Hot and gooey inside. Loaded with Andouille sausage and white cheddar cheese, then deep fried until crisp and golden outside.

The Garden District

Soup of the Day

Ask your server for details on today's homemade selection.

Gumbo "Ya Ya"

We don't know what "ya ya" means, but this is one of the best gumbos around! Made with chicken, sausage, ham and okra in a rich broth with rice.

Grilled Chicken Salad

Tender marinated chicken breast served warm on a bed of mixed greens tossed with Granny Smith apples, orange segments, jicama, bacon, and garlic pecan dressing.

Crawdaddy's Caesar Salad

Our version of this classic salad. Loaded with warm crawfish tail meat and tossed with our own Caesar dressing and Cajun croutons.

Bourbon Street Bleu Cheese Salad

A jazzy blend of mixed greens, sund-dried tomatoes, Granny Smith apples, bleu cheese and walnuts. Served with balsamic vinaigrette.

Fresh garden Salad

Mixed greens, tomatoes, hearts of palm, red peppers, artichoke hearts and pine nuts tossed with your choice of dressing.

The French Quarter

Jambalaya

This is what Louisiana cooking is all about! A seasoned mixture of Andouille sausage, smoked ham, chicken, shrimp, crawfish, peppers and onions in a tomato based stew. Served over white rice.

Stuffed Mirliton

A native Louisiana squash loaded with shrimp, Andouille sausage and crawfish stuffing, then topped with choron sauce. Served with angel hair pasta and our carrots.

Seafood Etouffee

A traditional Cajun dish that means "to smother" and that is exactly what we've done. Gulf shrimp, bay scallops, crawfish and fresh fish are tossed into a dark roux based sauce seasoned with garlic, green onions and spices. Ladled ofer white rice and served with our carrots.

Cajun Stir Fry

A Chef Jon creation with alligator meat, alligator sausage, Andouille sausage, surimi and crawfish tail meat quickly tossed with oriental mixed vegetables and a Cajun garlic pepper sauce. Served on a bed of house rice.

Louisiana Style Bouillabaisse

An exciting culinary combination of lobster, shrimp, scallops, littleneck clams, crawfish, mussels and the chef's selection of fish in a rich lobster broth.

Stuffed Eggplant

Voted as one of Milwaukee's Best Eats by Milwaukee Magazine. An eggplant half is breaded, deep fried and filled with shrimp and crawfish. Finished with Cajun red gravy and served with our house rice and carrots.

Mid City Meats

The Twin Filet

Tender and juicy. Two 6oz. filets, blackened and smothered with Crawdaddy's homemade hollandaise sauce and topped with two shrimp from the Bayou. Served with angel hair pasta and Crawdaddy's famous carrots. Also available as the Half Twin - the same wonderful combination for the lighter appetite.

Pork Prime Rib

A Chef Jon specialty. Grilled and smothered with wild mushroom ragout and a tasso cream sauce. Served with garlic mashed potatoes and our famous carrots.

Steak Diane

A succulent 6 oz. tenderloin filet, grilled and topped with the traditional cognac mushroom sauce. Served with our house rice blend and famous carrots.

Black Angus Ribeye

A favorite! 10oz. of well marbled beef seasoned with Creole spices. Request your steak either Blackened or Grilled. Served with your choice of starch and our famous carrots.

The Duet

Our 7 oz. sirloine filet is blackened or grilled to your liking, accented with our black truffle butter and paired with half a pound of delectable Alaskan king crab legs. Served with angel hair pasta and our carrots.

Crescent City Filet

A blackened Black Angus steer filet arrives topped with bearnaise sauce on a bed of wilted greens with Andouille sausage and peppers. Served with our havarti dill scalloped potatoes.

Uncle Squeaky's BBQ Ribs

Two full pounds of fork tender premium pork baby back ribs slathered with our special BBQ sauce. Served with angel hair pasta and our carrots.

New York Strip & Lobster

This 12oz. Black Angus steak is grilled and paired with a 3.5 oz. Canadian cold water lobster tail. Sink your teeth into the robust flavor of this surf and turf combination. Served with angel hair pasta and our carrots.

Tenderloin Tips

Southwestern seasoned beef, pan seared with fresh vegetables, roasted corn, tomatillos and cactus. Served with our garlic mashed potatoes.

Fish

Blackened Salmon

A tender salmon fillet is blackened to perfection in a cast iron skillet and topped with orange rosemary butter. Served over a bed of wilted greens with portabella mushrooms, house rice and our carrots.

Southern Catfish Panee

Farm raised catfish fillet is dredged in our own seasoned breadcrumbs, fried and finished with N'awlins sauce. Served with white rice and our carrots.

French Quarter Cod

Icelandic cod and crawfish are hand battered, fired to golden perfection and served with our remoulade sauce. Pan fried potatoes and Cajun cole slaw accompany this meal.

Blackened Catfish

A masterpiece of flavors. Served on mango sauce and topped with Door County cherry chutney and spiced pecans. Complimented with white rice and our carrots.

Yellow Lake Perch

The "Reel" Deal from the Great Lakes. Hand breaded and deep fried. Served with remoulade sauce, angel hair pasta and carrots.

Plantain Crusted Mahi Mahi

Sauteed and topped with a passion fruit sauce and tomatillo salsa. Served with crawfish hushpuppies, angel hair pasta and our carrots

Deep Sea Swordfish

A blackened swordfish steak served over fresh fettuccine tossed with creamy alfredo sauce and fresh vegetables.

Blackened Red Snapper

A Delta favorite. Blackened red snapper fillet topped with garlic herb butter. Served with angel hair pasta and carrots.

Rainforest Tilapia

Pan seared with artichoke hearts, portabella mushrooms, sweet bell peppers and pistachios sauteed in browned butter. Served with angel hair pasta and our carrots.

Crab Stuffed Haddock

A generious portion wrapped around our crabmeat stuffing and topped with lemon basil buerre blanc. Served with angel hair pasta and asparagus.

Macadamia Nut Crusted Tuna

An exciting culinary creation. Seared to temperature and topped with arugula basil pesto and fresh tomato sauce. Served with angel hair pasta and carrots.

Chilean Seabass

Our light and flaky fillet is seared and paired with our trio of olive tapenade, mandarin orange segments and artichoke hearts. Served with our house rice and carrots.

Hazelnut Crusted Halibut

A succulent fillet is coated in a toasted hazelnut breading, sauteed and accented with our apple compote. Served with crawfish hushpuppies, angel hair pasta and our carrots.

Gulf Grouper

A blackened grouper fillet is topped with our unique blend of crunchy jicama, tart apples, oranges and fresh berries. Served with angel hair pasta and our famous carrots.

Dover Sole

Stuffed with peekytoe crabmeat and ladled with a light lobster cream sauce. Served with our angel hair pasta and asparagus.

Seafood

Cajun Style Paella

Southern charmed shrimp, scallops, fish, mussels, clams, and whole crawfish. Served with yellow rice and our carrots.

Shrimp Creole

Tender jumbo shrimp spiced up with Crawdaddy's seafood seasoning and smothered with our signature Creole sauce. Served over a bed of white rice with our famous carrots.

Chef Jon's Sea Scallop Selection

Take your pick - they are all fabulous! Blackened with pico de gallo, Cinnamon Seared with cherry pecan butter or Caramelized with smoked tomato orange salsa. Served with your choice of starch and our famous carrots.

Jerk Scallops & Shrimp

Grilled jumbo scallops and shrimp are sent to the Caribbean and tossed with our citrus cream sauce. Served with angel hair pasta and our carrots.

Fresh Water Prawns

Luscious jumbo prawns, pan seared and tossed with fresh tortellini pasta, fresh vegetables and creamy alfredo sauce.

Alaskan Jumbo King Crab Legs

One pound of the most tender and succulent crab, unlike any other in the world. Served with drawn butter, our angel hair pasta and famous carrots.

Shrimp Scampi

Tender jumbo shrimp smothered in a creamy garlic herb sauce that will surely please the palate. Served with yellow rice and our famous carrots.

Coconut Crusted Prawns

A quartet of fresh water prawns dipped in coconut batter and fried. Set on Thai red curry sauce with white rice, tropical salsa and our carrots

Plantation Poultry

Cajun Chicken Cordon bleu

A chicken breast stuffed with smoky tasso ham, creole mustard and provolone cheese, lightly breaded and topped with our decadent pecan cream sauce. Served with garlic mashed potatoes and our carrots.

Chicken Pontalba

A Cajun classic. Two crispy fried chicken breasts over a bed medley of sauteed mushrooms, onions, ham and potatoes. Topped with our homemade hollandaise sauce and served with our carrots.

Big Mamou

A heaping portion of fresh fettuccine in Cajun red gravy and mixed witha saute of chicken breast, peppers, onions and spicy chicken Andouillle sausage.

Blackened Duck

Marinated Maple Leaf Farm duck breast blackened and topped with garlic herb butter. Served with angel hair pasta and our carrots.

N'awlins Sandwiches

Muffuletta

Generous layers of Genoa salami, ham and provolone cheese topped with our own olive taenade. This sandwich is a big winner in the French Quarter, so is ours in Milwaukee!

Daddy's Ragin' Cajun Burger

A third of a pound of USDA Choice, fresh ground Black Angus beef, charbroiled to perfection. Topped with provolone or jalapeno jack cheese, mushrooms, sauteed onions and bacon.

Baton Rouge Chicken Sandwich

Marinated grilled chicken breast topped with bacon and provolone cheese. Seved with a side of warm barbecue sauce. We can't make 'em fast enough!

Po-Boy Selections

Choose your filling for this ultimate classic Cajun fix! Fried Oyster, Fried Catfish, Fried Chicken. Dressed with lettuce, tomatoes and mayonnaise.

Decatur Street Desserts

Key Lime Pie

Perfectly tart and sweet at the same time. Set in a graham cracker crust.

Creme Brulee

The classic smooth, sweet custard with a caramelized crust.

Bread Pudding

Our own decadent recipe topped with a bourbon whisky sauce.

Chocolate Beyond Reason

A chocoholic's fantasy!

Bourbon Pecan Pie

A true Southern Delight

Dessert of the Week

Chef Jon's special selections for his guests. Please ask your servers for this week's choices.