Weidmann's

Rubbed with special seasonings, brushed with a bourbon bacon glaze, and served over our white barbecue sauce.

Homemade with bacon, ham, cheddar and fontina cheese.

Rainbow trout grilled to golden brown and topped with an almond butter sauce.

Fresh local catfish, lightly seasoned and charbroiled.

Homemade with fresh lump crabmeat, special seasonings and served with buerre blanc.

Our homemade crab cakes topped with crabmeat belvedere, melted fontina cheese and topped with buerre blanc.

Stone ground grits from sciple's mill, slow cooked with butter and cheddar cheese, then topped with fresh gulf shrimp, ham, tomatoes, peppers and onions and a light cream sauce.

Fresh local catfish, grilled and then smothered with our crabmeat belvedere. Topping and a light cream sauce.

Fresh gulf redfish blackened with our special blend of creole spices.

Fresh grilled atlantic salmon.

Fresh gulf redfish, blackened then topped with shrimp, mushrooms and a spicy tomato and cream sauce.

A weidmann's tradition. Coated with our house recipe breading and then fried until golden brown. Served with our comeback dressing.

Our famous fried green tomatoes topped with shrimp, mushrooms, and a tomato cream sauce.

Made fresh daily. Ask your server for today's selection.

Made fresh with lump gulf crabmeat served with buerre blanc and perched atop a fried green tomato.

Topped with crabmeat belvedere and melted fontina cheese.

Smoked norwegian salmon served with pesto, capers, and red onions on toast points.

Three toast points topped with tomatoes and mozzarella, and three topped with sundried tomato pesto and shaved parmesan cheese..

Served with a spicy and sweet dipping sauce.

A local favorite.

Spring mix and romaine with chevre, tomatoes, carrots, and croutons. Tossed in a champagne vinaigrette dressing.

Mixed greens with tomatoes, cheese, croutons, and your choice of dressing.

Romaine lettuce with croutons and shaved Parmesan cheese.

Served atop a large caesar salad.

Served atop a large caesar salad.

Spring mix and romaine with chévre, tomatoes, carrots, croutons, tossed in a champagne vinaigrette dressing.

Atlantic salmon, grilled and served atop a large caesar salad.

Rotisserie cooked chicken salad served with cole slaw and fresh fruit.

Gulf shrimp served on a bed of mixed greens with egg, avocado and tomato: and topped with our famous remoulade sauce.

Our version of the classic- a shrimp remoulade salad paired with a grilled swiss cheese sandwich on rye bread.

Shrimp remoulade salad paired with grilled pimento cheese and applewood smoked bacon sandwich on sourdough bread.

Seared ahi tuna on a ciabatta bun with flash fried onions, tomato, lettuce, and a roasted red pepper aioli.

Fresh blackened catfish served dressed on a poboy bun with our homemade tartar sauce.

8 ounce chopped sirloin with danish bleu cheese and applewood smoked bacon, a fried green tomato, lettuce, and comeback dressing

8 oz. chopped sirloin topped with applewood smoked bacon, sharp cheddar, fried green tomato, lettuce, and comeback sauce. Served with homemade potato chips.

8 oz. Chopped sirloin topped with grilled portobello mushrooms, Swiss, fried green tomato, lettuce, and comeback dressing. Served with homemade potato chips.

Rotisserie chicken salad served on a marbled rye with lettuce, and tomato.

A new orleans favorite. A generous portion of italian meats and cheeses piled high on an oversize bun with olive salad.

Corned beef, sauerkraut, swiss cheese and 1000 island dressing on rye.

Applewood smoked bacon with fried green tomatoes, lettuce, and fresh tomatoes, served on sourdough bread with remoulade sauce.

Thin slices of beef sautéed with peppers and onions, and topped with melted provolone cheese.

6 ounce grilled chicken breast, marinated in cajun spices, served on a bed of flash fried onions and topped with applewood smoked bacon and pepper jack cheese.

Chicken tossed with linguine, broccoli, mushrooms and our alfredo sauce.

Tortellini stuffed with three cheeses and tossed with a tomato basil cream sauce, shrimp, mushrooms, onions and bell peppers.

1 slice.

1 slice.

1 slice.

1 slice.

1 slice.

1 slice.

A weidmann's tradition. Coated with our house recipe breading and then fried until golden brown. Served with our comeback dressing.

Our famous fried green tomatoes topped with shrimp, mushroom and a tomato sauce.

Made fresh with lump gulf crabmeat served with buerre blanc and perched atop a fried green tomato.

Topped with crabmeat belvedere and melted fontina cheese.

Smoked norwegian salmon served with pesto, capers, and red onions on toast points.

Three toast points topped with tomatoes and mozzarella, and three topped with sundried tomato pesto and shaved parmesan cheese..

servelowith a spicy and sweet dipping sauce.

A local favorite.

Spring mix and romaine with chevre, tomatoes, carrots, and croutons. Tossed in a champagne vinaigrette dressing.

Mixed greens with tomatoes, cheese, croutons, and your choice of dressing.

Romaine lettuce with croutons and shaved Parmesan cheese.

Gulf shrimp served on a bed of mixed greens with egg, avocado and tomato: and topped with our famous remoulade sauce.

Spring mix and romaine with chévre, tomatoes, carrots, croutons, tossed in a champagne vinaigrette dressing.

Fresh mozzarella , ripe tomatoes and fresh basil on a bed of spring mix with balsamic vinaigrette.

A new orleans favorite. A generous portion of italian meats and cheeses piled high on an oversize bun with olive salad.

8 ounce chopped sirloin with danish bleu cheese and applewood smoked bacon, a fried green tomato, lettuce, and comeback dressing

8 oz. chopped sirloin topped with applewood smoked bacon, sharp cheddar, fried green tomato, lettuce, and comeback sauce. Served with homemade potato chips.

8 oz. Chopped sirloin topped with grilled portobello mushrooms, Swiss, fried green tomato, lettuce, and comeback dressing. Served with homemade potato chips.

Tortellini stuffed with three cheeses and tossed with a tomato basil cream sauce, shrimp, mushrooms, onions and bell peppers.

Crawfish tails with penne pasta, green onions and a spicy cream sauce.

Grilled chicken tossed with linguini pasta, alfredo sauce, broccoli, mushrooms and parmesan cheese

Cheese stuffed tortellini tossed with sun-dried tomato pesto sauce, onions, peppers, mushrooms, and rotisserie chicken.

Linguine pasta tossed with shrimp, artichokes, red bell peppers, garlic, butter, and white wine.

Blackened chicken breast, topped with pepper jack cheese, crawfish, and andouille sausage in a spicy cream sauce with mushrooms and green onions.

Grilled chicken breast topped with spinach and fontina cheese, then finished with a rich cream sauce.

Panted chicken breast with homemade marinara and 3 melted cheeses.

Panéed chicken breast topped with shrimp, applewood smoked bacon, spinach and mushrooms in a smoked gouda cream sauce.

Panéed Mississippi catfish topped with our crabmeat belvedere, and finished with a light cream sauce and parmesan cheese.

Grilled atlantic salmon with jumbo lump crab, capers and a dil buere blanc.

Fresh atlantic salmon filet brushed with olive oil

Made fresh with gulf crabmeat and perched atop a fried green tomato then finished with a lemon butter sauce.

Our crab cakes topped with crabmeat belvedere and fontina cheese, melted in the oven and perched atop a fried green tomato, and then finished with our buerre blanc sauce.

12 jumbo shrimp sauteed in lemon, butter, and garlic. Your choice of side.

A dozen fresh jumbo gulf shrimp sautéed in a traditional worcestershire, dark beer, and butter sauce and served with a toasted baguette

Fresh rainbow trout grilled and finished with almond butter sauce.

Fresh gulf redish blackened with our biend of creol seasonings.

Gulf redfish blackened and then topped with shrimp, mushrooms, and green onions in a spicy cream sauce.

Panko encrusted paneed redfish served over a bed of hoppin' john and covered with shrimp, mushrooms, and tomatoes in a tomato cream sauce.

4 oz bone-in duroc pork chop grilled and brushed with a bourbon bacon glaze.

Our 14 oz duroc pork chop stuffed with a pork boudin sausage and covered with a spicy crawfish cream sauce with mushrooms and green onions.

A weidmann's tradition. Coated with our house recipe breading and then fried until golden brown. Served with our comeback dressing.

Our famous fried green tomatoes topped with shrimp, mushrooms, and a tomato cream sauce.

Made fresh daily. Ask your server for today's selection.

Made fresh with lump gulf crabmeat served with buerre blanc and perched atop a fried green tomato.

Topped with crabmeat belvedere and melted fontina cheese.

Smoked norwegian salmon served with pesto, capers, and red onions on toast points.

Three toast points topped with tomatoes and mozzarella, and three topped with sundried tomato pesto and shaved parmesan cheese..

Served with a spicy and sweet dipping sauce.

A local favorite.

Spring mix and romaine with chevre, tomatoes, carrots, and croutons. Tossed in a champagne vinaigrette dressing.

Mixed greens with tomatoes, cheese, croutons, and your choice of dressing.

Romaine lettuce with croutons and shaved Parmesan cheese.

Served atop a large caesar salad.

Served atop a large caesar salad.

Spring mix and romaine with chévre, tomatoes, carrots, croutons, tossed in a champagne vinaigrette dressing.

Atlantic salmon, grilled and served atop a large caesar salad.

Rotisserie cooked chicken salad served with cole slaw and fresh fruit.

Gulf shrimp served on a bed of mixed greens with egg, avocado and tomato: and topped with our famous remoulade sauce.

Our version of the classic- a shrimp remoulade salad paired with a grilled swiss cheese sandwich on rye bread.

Shrimp remoulade salad paired with grilled pimento cheese and applewood smoked bacon sandwich on sourdough bread.

Seared ahi tuna on a ciabatta bun with flash fried onions, tomato, lettuce, and a roasted red pepper aioli.

Fresh blackened catfish served dressed on a poboy bun with our homemade tartar sauce.

8 ounce chopped sirloin with danish bleu cheese and applewood smoked bacon, a fried green tomato, lettuce, and comeback dressing

8 oz. chopped sirloin topped with applewood smoked bacon, sharp cheddar, fried green tomato, lettuce, and comeback sauce. Served with homemade potato chips.

8 oz. Chopped sirloin topped with grilled portobello mushrooms, Swiss, fried green tomato, lettuce, and comeback dressing. Served with homemade potato chips.

Rotisserie chicken salad served on a marbled rye with lettuce, and tomato.

A new orleans favorite. A generous portion of italian meats and cheeses piled high on an oversize bun with olive salad.

Corned beef, sauerkraut, swiss cheese and 1000 island dressing on rye.

Applewood smoked bacon with fried green tomatoes, lettuce, and fresh tomatoes, served on sourdough bread with remoulade sauce.

Thin slices of beef sautéed with peppers and onions, and topped with melted provolone cheese.

6 ounce grilled chicken breast, marinated in cajun spices, served on a bed of flash fried onions and topped with applewood smoked bacon and pepper jack cheese.

A classic- poached eggs on an english muffin with canadian bacon and hollan-daise sauce, served with fresh fruit.

Homemade crab cakes perched atop english muffins topped with poached eggs and hollandaise sauce, served with fresh fruit.

Poached eggs on an english muffin with canadian bacon and crawfish hollan-daise sauce, served with cheese grits.

A biscuit served open faced, topped with fried green tomatoes, and smothered with a sausage gravy, served with sausage and two scrambled or poached eggs

Traditional quiche homemade with smoked ham, bacon, cheddar and fontina cheeses and served with fresh fruit.

Homemade with lump crabmeat, and special seasonings, served on fried green tomatoes with buerre blanc and fresh fruit.

Stone ground grits, slow cooked with butter and cheddar cheese, then topped with fresh gulf shrimp, ham and a light cream sauce.

Shrimp, portobello mushrooms, spinach, and bacon in a smoked gouda cream sauce over a grit cake made with stone ground grits.

A southern tradition- an oversize belgian waffle paired with 3 pieces of our fried chicken tenders.

An oversize Belgian waffle topped with fresh strawberries, cream cheese, and homemade whipped cream

An oversize Belgian waffle topped with fresh blueberries, cream cheese, and homemade whipped cream

Three slices of brioche of french toast stuffed with fresh strawberries , cream cheese and then lightly dusted with powdered sugar.

Three slices of brioche of french toast stuffed with fresh blueberries, cream cheese and then lightly dusted with powdered sugar.