
![]() Appetizers | |
PEI MUSSELSWith your choice of white wine garlic or Creole sauce. Served with grilled bread. | |
COCONUT-CRUSTED CHICKEN TENDERSServed with a charred jalapeño & orange dipping sauce. | |
Jalapeño Cornbread BruschettaWith Mozzarella cheese, tomato and roasted red pepper. | |
CLAM CHOWDERA Big Daddy’s favourite. Creamy & rich with lots of clams, served with oyster crackers. | |
SALADYour choice of house or Caesar salad. | |
SEAFOOD GUMBOA classic, hearty Louisiana-style soup with shrimp, crab and oysters. | |
POPCORN SHRIMPServed with smoked tomato, pepper aioli and Creole-spiced ketchup. | |
CRISPY CALAMARIServed with our house-made cocktail sauce. | |
![]() Entrées Option 1 | |
Goat Cheese Brûlée SaladMixed greens with grilled Portobello mushrooms, onions and Creole spiced zucchini ribbon topped with candied pecans and caramelized goat cheese. | |
Pork TenderloinSouthern-fried and topped with Voodoo BBQ pepper gravy served on mashed potatoes and seasonal vegetables. | |
JambalayaBronzed chicken, Chorizo sausage and shrimp served with your choice of slow-cooked Creole-style rice or fettuccine in a Creole cream sauce. | |
Bronzed Chicken BreastWith tomato and mushroom pan gravy on red skin mashed potatoes with seasonal vegetables. | |
Big Daddy’s Seafood SaladMixed greens tossed with our house-made vinaigrette, topped with 3 jumbo shrimp, smoked salmon, blue crab meat and Southern-fried oysters. | |
Ravioli Bonne FemmeAsparagus and cheese stuffed in a basil garlic fondue, topped with a ragout of field mushrooms and served with garlic toast. | |
Bronzed Fish of the DaySkillet-seared with house spices, served with Creole-style rice (with chorizo sausage & chicken) and seasonal vegetables. | |
Creole Fish and ChipsBeer-battered, Creole-seasoned Haddock with house-made tartar sauce & Louisiana-style coleslaw and fries. | |
![]() Entrées Option 2 | |
Seafood FettuccineMussels, scallops, shrimp and crab tossed in a Creole cream sauce and served with garlic toast. | |
Big Daddy’s BBQ Pork Back RibsFire-grilled and brushed with Voodoo barbecue sauce. Served with sweet potato fries and Louisiana-style coleslaw. | |
Bronzed SalmonSeasoned with house spices then fire-grilled to your liking. Served with roasted red skin potatoes and seasonal vegetables. | |
Tipsy Shrimp PastaJalapeño bacon-wrapped jumbo shrimp flamed with tequila, served on fettuccine and tossed in a tomato basil sauce. Served with garlic toast. | |
Shrimp & Bronzed Chicken ÉtoufféeA popular Cajun rice dish with bronzed chicken and shrimp in a traditional rich tomato & pepper saffron gravy. | |
8 oz. Top SirloinSeasoned with Creole spices then fire-grilled to your liking and topped with a Hunter gravy. Served with roasted red skin potatoes and seasonal vegetables. | |
Jumbo ShrimpGarlic butter broiled or pecan-crusted, served with Creole-style rice (with chorizo sausage & chicken) and seasonal vegetables. | |
![]() Desserts | |
Sweet treat CupcakeChoose one of the following: Peanut Butter, Chocolate on Chocolate, or Red Velvet. | |
Bourbon Street Bread PuddingA New Orleans classic! Served with vanilla ice cream and whiskey sauce. | |
Crème BrûléeClassic French vanilla custard with a caramelized sugar crackle. | |
Big Daddy’s Pecan PieServed with vanilla ice cream. | |
Chocolate or Vanilla Ice CreamDrizzled with bourbon chocolate sauce. | |