The menu at CreoLa evokes a leisurely trip down South. Crowd-pleasing appetizers include boudin balls, bacon-wrapped oysters with remoulade sauce, New Orleans style barbecue shrimp, tuna tartare, fried okra and crawfish hush puppies. The hearty seafood gumbo brims with shrimp, crab and spicy Andouille sausage. CreoLa’s entrees include Sunday Chicken, a roast chicken breast with cornbread stuffing, as well as shrimp creole, fried catfish, shrimp and crawfish etouffee, Cajun jambalaya and delectable buttermilk-brined fried chicken. The menu also includes several fish entrees and, for steak lovers, filet mignon with Portobello mushrooms, béarnaise and red wine sauce.
CreoLa features two regular prix-fixe menus. The four-course “Mardi Gras” menu, offered nightly, includes one of six appetizers, a house salad, one of seven entrees and a house-made dessert. The “Monday Feast” is a prix-fixe, three-course menu featuring a house salad, dessert and CreoLa’s famous Cajun-style red beans and rice, made with ham hocks and a choice of grilled chicken or Andouille sausage.
To get in the right frame of mind, why not start your meal off with a hurricane, dirty martini or sazerac? CreoLa offers several festive, New Orleans-style cocktails, along with an extensive list of wines by the bottle or glass and bottled craft beers. CreoLa also offers a casual lunch menu with a range of po’boy sandwiches, appetizers and side dishes, including Southern-fried pickles and fried okra.
CreoLa has private rooms available for parties and business gatherings. The restaurant is open every day except Monday for lunch and dinner.
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