Ethel's Creole Kitchen Menu Prices

Mesculun greens, fresh veggies, granny smith apple, balsamic vinaigrette.

Romaine, parmesan, Caesar, croutons.

Mesculun greens, toasted candied pecans, granny smith apple, goat cheese, dried cranberries, blackberry vinaigrette.

Mesculun greens, orange slices, dried cranberries, sunflower seeds, granny smith apple, balsamic vinaigrette.

Applewood smoked chesapeake bluefish. Served with ciabbata crostini, herbed cream cheese, and house jalapeno jam.

Fire roasted red bell pepper stuffed with andouille sausage, mozzarella, and peppers and onions.

Jumbo lump crab, spinach, parmesan bisque. Served with ciabatta fingers.

Crispy fried jumbo chesapeake oysters, old bay flour lemon, remoulade.

Three miniature crab cakes.

Slow simmered dark roux, stocks, okra, andouille, Cajun mirepoix, creole rice, vegetables.

Slow roasted ribs Louisiana seasoned, barbeque mopped. Mashed potatoes, vegetables.

The chesapeake classic' 'nough said. Served over mashed potatoes and vegetables.

Baked creole rice, andouille sausage, Cajun mirepoix, fire roasted red bell pepper sauce, vegetables.

Sauteed shrimp, mussels, jumbo lump crab meat, and fish simmered in our fire roasted red bell pepper sauce.

Crispy fried jumbo chesapeake bay oysters, old bay flour, lemon, remoulade, creole rice, and vegetables.

Chef ed's mother very own recipe - a crab cake with no filler. Jumbo lump crab, remoulade, seasoning, served over mashed potatoes and vegetables.

Pan bronzed rockfish fillet, tuacca and lemon beurre blanc, creole rice, and vegetables.

Pan bronzed chicken breast, fire roasted red bell pepper sauce, mashed potatoes, vegetables.

Portobello, shitake, bell peppers, onions, garlic, fettuccini. Cooked in your choice of our homemade marinara or parmesan alfredo.

Bronzed chicken breast, feta fresh vegetables, granny smith apples, field greens house balsamic vinaigrette served on the side.

Romaine lettuce tossed with our own Caesar dressing and home-made ciabatta croutons.

Dried cranberries, oranges, apples, sunflower seeds, and field greens house balsamic vinaigrette on the side.

Bronzed chicken breast and spicy sesame noodles over field greens and fresh vegetables served with house sesame vinaigrette.

Assorted roasted vegetables, feta, field greens topped with fresh grated parmesan and a dollop of kalamata olive tapenade.

Blackened shrimp, crispy bacon, lettuce, tomato, remoulade.

Grilled veggies and sautéed portabella mushrooms served with lettuce, tomato, and kalamata olive tapenade on toasted ciabatta.

This Southern favorite is a slow baked rice dish that combines pan seared andoullie sausage, Cajun mirepoix, and our house fire roasted red bell pepper sauce available with your choice of meats.

Our award winning gumbo is a Southern treat not to be missed a slow simmered, rich louisianna stew made with a dark roux, 4 different stocks, okra, and andoullie sausage available with your choice of meats and served over rice.

The creole staple vegetarian.

The term 'poi boy" was coined in a new orleans restaurant owned by benny and clovis martin, former streetcar conductors in 1929, during a four-month strike against the streetcar company, martin served his former colleagues free sandwiches martin's restaurant workers jokingly referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name in Louisiana dialect, this is naturally shortened to "po' boy " our version of this traditional new orleans sandwich is served on hot ciabatta bread with lettuce, tomato, fried pota