Heads & Tails Seafood Restaurant and Oyster Bar – Harahan – CLOSED

Happy Hour
Monday - Saturday 3pm - 6pm

Raw Oysters on halfshell
1/2 Dozen / Dozen 75¢ ea

Charbroiled Oysters
1/2 Dozen / Dozen 99¢ ea

Small plates specials

$5 Wines
$3 Pints
2 for 1 Wells
1/2 price specialty drink of the day

Heads and Tails Menu
Menu and prices subject to change

EXECUTIVE CHEF BRANDON GREEN

lunch specials
Monday - Saturday 11-3

chef brandon’s daily hot lunch special
monday - thursday 11 friday 14

choose 5” French bread or pretzel bun • served dressed
Substitute a cup of soup of the day 2

1/2 Sandwich & gumbo 12
choose from roast beef, hamburger, grilled chicken, fried chicken breast or ham and swiss

1/2 Seafood Sandwich & gumbo 14
choose from grilled shrimp, fried shrimp, fish, oyster or crawfish tails

1/2 size salad and choice of gumbo 9
choice of ceasar or house salad and gumbo

add grilled or fried chicken or shrimp $5

lunch sides

Side salad 4
Veggie du jour 4
Jambalaya 5
Asparagus 5
Mashed potatoes 3
Broccolini 5
sweet Potato Casserole 4
Creamed spinach 4
Baked macaroni 3
Fried Sweet potatoes 4
French fries 3
Creole tomato grits 4
broccoli florets 4

starters

Creole queen 9
flash fried oysters served on a bed of creamed spinach and topped with Crème De Brie and crushed bacon

Boudin Stuffed Mushrooms 8
cajun pork rice sausage stuffed into large button mushrooms, baked and topped with parmesan cheese and served with lemon beurre blanc sauce

Fried Artichoke Hearts 9
battered in Italian bread crumbs, deep fried, sprinkled with parmesan and served with ranch

Shrimp Cocktail 9
jumbo Gulf shrimp boiled in the classic NOLA style and served with house made cocktail sauce

Fried Green Tomatoes 9
panko crusted green tomatoes topped with sautéed shrimp in a tangy remoulade sauce and topped with bruleéd feta cheese

Fried Pickles 6
served with housemade ranch

Hot Boy Shrimp 12
battered and fried shrimp tossed in a sweet chili sauce on a bed of mixed greens

Crawfish & Brie Crepes 9
topped with crawfish cream sauce

Nola Style BBQ Shrimp 12
Chef Brandon’s creamy version of the New Orleans classic made with Abita Amber and served with toasted French bread points

Jumbo Lump Crab Cake 11
Lake Pontchartrain blue crab cake sautéed to a golden brown and served on our signature remoulade sauce

Eggplant meuniere 9
golden fried eggplant rounds topped with creole meuniére and sautéed Lake Pontchartrain crabmeat

Seafood Fried Potatoes 13
golden fries topped with pepperjack, colby jack, shrimp and crawfish tails in a creamy seafood sauce

onion rings 7
a generous portion of thinly sliced, hand battered, golden fried rings

Xrawfish Beignets 8
3 balls of deep fried dough consisting of fresh Louisiana crawfish tails, the holy trinityand Chef’s creole seasoning blend served with remoulade sauce

louisiana gulf oysters*

charbroiled oysters
half dozen 11 dozen 18

raw oysters on the half shell*
half dozen 7 dozen 12

soups

chef brandon’s soup of the day
cup 7 bowl 10

seafood gumbo
cup 6 bowl 9

chicken and andouille gumbo
cup 6 bowl 9

salads
creamy caesar • housemade peppercorn ranch • housemade honey mustard • housemade remoulade  • housemade blue cheese • balsamic vinaigrette • housemade sugarcane vinaigrette • oil & vinegar

Seafood Stuffed Avocado 15
a whole avocado stuffed with shrimp and crabmeat salad on a bed of mixed greens with croutons, purple onion, tomatoes and choice of dressing

Chicken or Shrimp Caesar 12
the classic topped with your choice of grilled or fried chicken or shrimp

Strawberry Spinach Salad 10
baby spinach leaves with fresh strawberries, applewood smoked bacon, feta cheese and candied pecans tossed in our housemade sugarcane vinaigrette

Add grilled or fried chicken or shrimp 5

Crab and Asparagus Salad 15
mixed field greens topped with crabmeat tossed with ravigote sauce and capers served with crispy fried asparagus, tomato, purple onion and croutons

Popcorn Fried Seafood Salad 15
fried shrimp, oysters and crawfish on a bed of greens with tomato, croutons, purple onion, cheddar / jack cheese blend and choice of dressing

Shrimp Remoulade 12
jumbo Gulf shrimp boiled in the classic NOLA style served on a bed of shredded lettuce with grape tomatoes and topped with remoulade sauce

Greek feta salad 10
romaine lettuce, feta cheese, candied pecans, kalamata olives and purple onion tossed in balsamic vinaigrette

Add grilled or fried chicken or shrimp 5

poboys
6”/Bun 10”
served dressed • add cheese .75¢

Hot Roastbeef 7 / 10
Fried chicken breast 7 / 10
Grilled chicken breast 7 / 10
Cheeseburger na / 12
Cold Ham & Swiss 7 / 9
French Fry 5 / 7
Fried Shrimp 10 / 13
Grilled Shrimp 10 / 13
Fried Oyster 13 / 17
Fried Fish 10 / 13
Soft Shell Crab 14 / 19
Crawfish Tail 11 / 14
1/2 oyster 1/2 shrimp na / 15
1/2 oyster 1/2 fish na / 15
1/2 fish 1/2 shrimp na / 13

burgers
served with fries

Cheeseburger on bun* 11
1/2 lb burger served dressed on a pretzel bun with choice of American, cheddar, pepper jack, cheddar/jack or Swiss cheese

Onion and Bacon Burger* 12
1/2 pound patty on a pretzel bun with abita amber caramelized onions, applewood smoked bacon, pepperjack cheese, remoulade and served with lettuce, tomato and pickle

Belle river Burger* 15
fried egg, crawfish etouffee, and a 1/2 lb patty with American cheese on a bun, served dressed

Surf & Turf burger* 15
1/2 lb patty topped with grilled shrimp and American cheese served with lettuce, tomato, pickle and remoulade

specialty poboys
all specialty poboys are 10”

Creole Queen poboy 19
fried oysters, chopped Applewood smoked bacon, creamed spinach and brie cheese

Flickaletta 12
hot ham, swiss cheese, salami and olive salad on French bread

surf & turf Poboy 15
roast beef, fried shrimp and remoulade sauce with lettuce, tomato and pickle

Seafood Trio 17
shrimp, crawfish and oyster served dressed

Chicken cordon blue Poboy 13
fried chicken breast with ham, swiss cheese, honey mustard and served dressed

Abita Amber Bbq shrimp poboy 17
shrimp sauteed in Chef Brandon’s creamy BBQ sauce and served dressed

Crab cake poboy 19
2 battered and deep fried jumbo lump crab cakes with remoulade sauce and served dressed

Heads & tails Special Poboy 13
roast beef and ham with swiss cheese and served dressed

wraps
choose from honey wheat, garlic & herb or sundried tomato basil wrap • served with fries

Grilled or Fried Chicken or Shrimp Caesar wrap 11

Strawberry Spinach wrap 12
grilled or fried chicken or shrimp with applewood smoked bacon crumbles, feta, candied pecans and tossed in our housemade sugarcane vinaigrette

Seafood Salad wrap 12
shrimp & lump crabmeat with onions, peppers & herbs in a caesar base with shredded lettuce and tomatoes

Shrimp Remoulade wrap 12
shredded lettuce and boiled shrimp with remoulade and tomatoes

Fried Seafood wrap 14
fried shrimp, oysters & crawfiish with shredded lettuce, tomatoes, cheddar jack cheese blend and your choice of dressing

Chicken Club Wrap 12
fried or grilled chicken, shredded lettuce, colby jack cheese, tomatoes, bacon and your choice of dressing

Flickaletta 12
cold Chisesi ham, swiss, genoa salami and olive salad

Greek feta 12
romaine lettuce, kalamata olives, purple onion, feta cheese, and grilled chicken with balsamic viniagrette

croissants
served with fries

Seafood salad croissant 12
mixture of freshly chopped peppers and onions with boiled shrimp and lump crab mixed in Ceasar with lettuce and tomato

Grilled chicken bacon avocado croissant 12
grilled chicken breast with fresh spinach, avocado, purple onion, swiss cheese, bacon and ranch dressing

Sweet potato chicken club croissant 12
sweet potato battered fried chicken breast with applewood smoked bacon, swiss cheese and dressed with lettuce, tomato, mayonnaise served with honey mustard dipper

chef Brandon's specialties

Bbq Shrimp and Grits 18
Chef Brandon’s NOLA style BBQ Gulf shrimp served with creole tomato and smoked gouda grits

Creole Trilogy 18
3 Louisiana classics in one dish chicken and sausage jambalaya, surrounded by crawfish étouffée, 3 jumbo fried Gulf shrimp

Jumbo lump Crab cakes 23
2 of our house made crab cakes topped with remolaude sauce and served with fried sweet potatoes and asparagus

Gulf shrimp 16
jumbo Gulf shrimp sautéed in chefs house blend seasoning and served with choice of potato and asparagus

Etouffee 14
the south Louisiana classic with your choice of shrimp or crawfish
add grilled or fried crawfish or shrimp $5

Chicken breast 14
2 blackened or pan roasted boneless chicken breasts served with choice of potato and asparagus

Boudin Stuffed Pork Chop 19
double cut chop stuffed with classic south Louisiana pork sausage and served with sweet potato casserole and broccolini

fried platters
served with choice of 2 sides

chicken fingers 12
shrimp 16
oyster 18
fish 15
1/2 shrimp & 1/2 oyster 17
1/2 shrimp & 1/2 fish 16
1/2 oyster & 1/2 fish 16

seafood platter 25
oysters, jumbo shrimp, fish and crawfish tails

soft-shell crab (2) 23
add a crab cake or soft-shell crab to any platter 9

pasta

Eggplant Barbara 19
stack of fried eggplant rounds layered with sautéed shrimp and crabmeat served on a bed of linguine tossed in a crawfish cream sauce

fleur de lis Pasta 16
blackened or pan roasted boneless chicken breast served on a bed of linguine tossed in a shrimp and Tasso cream sauce

pasta provencal 19
bed of linguine pasta tossed with sundried tomatoes, artichoke hearts, Kalamata olives, roasted garlic, green onion, white wine and sautéed in a garlic infused olive oil with your choice of fried or sautéed soft shell crab, sautéed Gulf shrimp or blackened or pan roasted chicken breast

Lagniappe Crabcake Seafood Pasta 20
shrimp, crab meat, crawfish tails and linguine in a seafood cream sauce topped with a breaded and fried lump crab cake

fish

Pan Sautéed snapper 23
skin on snapper filet topped with shrimp, artichoke hearts, mushrooms and capers served on a bed of mashed potatoes and broccolini with a lemon buerre blanc

Redfish Pontchartrain 21
Louisiana redfish prepared either pan sautéed or blackened and topped with Lake Pontchartrain blue crab and lemon beurre blanc sauce, served with mashed potatoes and asparagus

Trout Meuniére 18
pan sautéed speckled trout, topped with roasted almonds and creole meuniére sauce and served with mashed potatoes and asparagus

Southern Fried Fish and Grits 16
fried fish filet on a bed of creole tomato and smoked gouda grits, topped with crawfish étouffée and served with vegetable du jour

Bourbon pineapple glazed salmon filet 21
8oz glazed salmon filet served with sweet potato casserole and broccolini all sides prepared in-house

sides

Side salad
Veggie du jour
Mashed potatoes
Sweet Potato Casserole
Creamed spinach
Baked macaroni
Broccoli florets
Fried Sweet potatoes
French fries
Creole tomato grits

substitute for an additional $2

Jambalaya
Asparagus
Broccolini

Heads and Tails Sunday Brunch Menu
Menu and prices subject to change

Endless Mimosa 14
Bacon Bloddy Mary 12

starters

Crawfish & Brie Crepes 9
Topped with crawfish cream sauce

Creole Queen 9
Flash fried oysters on a bed of creamed spinach topped with creme de brie cheese and bacon

Jumbo Lump Crab Cake 9
Served with our signature remolaude sauce

Fried Green Tomatoes 9
Topped with sauteed shrimp and feta cheese, and spicy Remoulade sauce

Spinach Sardou 7
Creamed spinach topped with grilled artichoke hearts, poached egg and hollandaise sauce

Raw Oysters On Half Shell
1/2 dozen 7 dozen 12

Charbroiled Oyster On Half Shell
1/2 dozen 11 dozen 18

soups and salads

Chicken & Andouille Gumbo or Seafood Gumbo Cup 6 Bowl 9

Chef's Choice Soup Mrkt

Strawberry Spinach 10
Baby spinach tossed with sugarcane vinaigrette dressing , candied pecans, and bacon crumbles.
Topped with fresh Louisiana strawberries and feta
Add chicken or shrimp , grilled or fried 5

Crab & Asparagus 15
Mixed field greens topped with crabmeat tossed with ravigote sauce topped with capers and served with crispy fried asparagus, tomato, and croutons

for the kids
(12 and under)

Chicken Fingers with fries 6
Grilled Cheese Sliders with fries 5
Waffle with fruit 5
French Toast with fruit 5

Benedict
Served on an English muffin , topped with poached eggs, hollandaise sauce and Cajun Tasso

Traditional 13
Boudin 16
Roast Beef Debris 16
Crab Cake 19
Soft Shell 19

entrees

Crawfish Hash & Eggs 16
Poached eggs atop crawfish hash topped with hollandaise

Bbq Shrimp And Grits 18
Jumbo gulf shrimp served on Creole tomato and smoked gouda grits topped with Nola style Abita Amber BBQ cream sauce

Chicken And Waffles 15
Sweet potato and pecan waffle with fried chicken topped with Nola spiced rum praline sauce

Snapper 23
Skin on pan sauteed Snapper with shrimp, artichoke hearts, mushrooms and capers served on a bed of mashed potatoes and broccolini with a lemon beurre blanc

Chicken Pontalba 19
Pan roasted airline breast served on Brabant potatoes with mushrooms, ham and green onions.
Topped with bearnaise

Cajun Frittata 15
Open faced omelet with trinity, shrimp, crawfish, Andouille sausage , topped with cheddar jack and green onion

Pecan Crusted Red Fish 19
Served on a pecan , crabmeat, and spinach relish with lemon beurre blanc sauce

Waffle Or French Toast Plate 12
Sweet potato or original waffle or brioche French toast with choice of bacon or Boudin patty served with a fruit Plate

A La Carte

Apple Smoked Bacon 4
Boudin Patty 4
Creole Tomato & Smoked Gouda Grits 4
Fruit Plate 4
Creamed Spinach 4
Steamed Asparagus 5
Mashed Potatoes 4

Executive Chef Brandon Green
Sous Chef Kevin Mcclary