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APPETIZERS

 WHITE LAKE DREAMING 8                            SEAFOOD FONDUE   11

Randol’s lump crabmeat and béchamel                Randol’s fresh crawfish, crab and shrimp ladled

cream crab cake. Served with a Parmesan           with crab butter cream. Topped with Pepper Jack      

                   cream reduction                                 and mozzarella cheeses, baked to perfection and

2006 GOLD MEDAL LAFAYETTE                  served with garlic toast points.

2006 BEST OF SHOW BATON ROUGE     

                                                                    FRIED BOUDIN BALLS   7

 STUFFED MUSHROOMS   7           

Baked mushroom caps stuffed with our           SPINACH & ARTICHOKE DIP   9

own seafood stuffing topped with cheese.            A creamy blend of spinach and artichokes

                                                                                        served with fresh tortilla chips

      ALLIGATOR BITES 8                FRIED CRAB FINGERS (seasonal)  8  

Marinated and deep fried chunks of farm               Hand picked right here on the property. 

raised alligator. Tastes like chicken.                                            

                                                                                             HOUSE SALAD  2.5

                                                                    Ask server for available dressings

GINGER & CANE GLAZED SHRIMP  10

Panko crusted Jumbo Shrimp tossed in our Ginger Cane Glaze set over Asain

aromatic vegetables then finished with toasted Almonds, fresh cilantro

and sweet chili drizzle.

*OYSTERS ON THE HALF SHELL (MKT) (seasonal)

*There may be a risk associated with consuming raw shellfish, as is the case with other raw protein products. 

If you suffer from chromic illness of the liver, stomach or blood or have other immune disorders,

you should eat these products fully cooked.

                                        APPETIZER PLATTER   30

Stuffed Mushrooms OR Spinach & Artichoke Dip, Alligator Bites, Fried Crawfish,

Fried Crab Fingers and Fried Catfish.  (Serves six to eight people)

GUMBOS AND BISQUES

      SEAFOOD GUMBO                       SMOKED CHICKEN & ANDOUILLE                                             

  Cup:  6              Bowl:  12                                 Cup:  5                   Bowl:  10

  Randol’s fresh picked crabmeat,                   Smokehouse Chicken and Andouille simmered

  Gulf shrimp and crawfish in a                                 in a traditional dark Cajun stock.

   traditional Cajun dark stock.

  CORN & CRAB BISQUE                       TRADITIONAL CRAWFISH BISQUE

  Cup:  6               Bowl:  12                                   Cup:  6                Bowl:  12

 Sweet corn and our lump crabmeat                        Randol’s crawfish in a dark roux stock 

 simmered in a velvety herb cream.                               topped with a crawfish boulet

DINNER SALADS

ARTHUR’S SEAFOOD SALAD   15

Fresh Gulf shrimp, Randol’s hand picked crab and crawfish marinated in Dijon parmesan   

vinaigrette.  Set over fresh greens and garnished with tomatoes, cucumbers Smoked Gouda.

  GREEN GODDESS SHRIMP   13                   ARTICHOKE & ASPARAGUS   12

Bronzed jumbo shrimp topped with our homemade        Fresh oiled artichoke hearts and crispy 

green goddess dressing set on a bed of fresh                asparagus set over fresh lettuce topped

lettuce and garnished with tomatoes, cucumbers,          with our parmesan vinaigrette dressing and

and shaved smoked Gouda.                                         garnished with tomatoes, cucumbers and                                                 

                                                                                 shaved smoked Gouda. 

                                                     HOUSE OR CAESAR

Our house salad comes with fresh greens, tomato, sliced carrots and choice of dressing.

Our Caesar salad comes with fresh chilled romaine, parmesan cheese, homemade croutons and

Randol’s Caesar dressing

House Salad  6                                                                        Fried or Grilled Shrimp 12               

Caesar Salad 7                                                           Fried or Grilled Fried Crawfish 12

Blackened Chicken 14

PASTAS

      JT’s CHICKEN PASTA   14                    SHRIMP & ARTICHOKE PASTA  15                    

Blackened chicken breast set over creamy           Pan seared Gulf shrimp and artichokes simmered

garlic alfredo pasta with parmesan cheese           in garlic and butter cream with garden basil and                                                                                        served over rotini pasta.

 GULF COAST GARLIC SHRIMP 18.95     PARMESAN EGGPLANT PASTA  17

   Ten large Gulf shrimp sautéed in fresh                 Angel hair pasta tossed in a velvety Parmesan                                             

 herbs and garlic finished with a crab butter               cream with a crispy eggplant wheel topped

   cream sauce. Set over pasta and served                  with lump crab, gulf shrimp and Randol’s

                with garlic toast points.                             own crawfish, ladled with fresh basil cream.

RANDOL’S FAVORITES

  BACON JACK CHICKEN  14                      CRAWFISH ENCHILADAS  16

Blackened 8oz. chicken breast topped with               Fresh Louisiana crawfish and a mix of crispy         

applewood bacon, grilled onions,                              Southwest and Cajun seasonings, rolled in

mushrooms and Pepper Jack cheese, topped            flour tortillas topped with a blend of Pepper

with our herb cream sauce and set over                   Jack and cheddar cheeses and baked to perfection          

pan grilled vegetables.                                             perfection, served with pan grilled vegetables.

     FRIED SOFT SHELL CRABS                      CRABMEAT AUGRATIN  16

                  A true delicacy!                                     Our hand-picked crabmeat folded in a rich

One Crab:  16           Two Crabs:  24                   béchamel cream topped with mozzarella and

                                                                              baked  to perfection, served with pan grilled

                                                                                    vegetables.

    SOFT SHELL DE’MAISON                        CRAWFISH HALF & HALF 15

Fried soft shell crab stuffed with our seafood          Crispy fried Louisiana crawfish and our     

stuffing and topped with crawfish etouffee.             award winning crawfish etouffee on one plate,

One Crab:  20        Two Crabs:  27                                      served with fries.

                                                                                           World Champion

     CRAWFISH ETOUFFEE  16                            STUFFED SHRIMP  15

A traditional Cajun dish using the trinity of                     Fresh Gulf shrimp stuffed with our

vegetables, Louisiana crawfish and spices to                 homemade seafood stuffing and fried        

     create a dark sauce that is served                          golden brown, served with French

                 over white rice.                                                    fries and jambalaya.

        2007 WORLD CHAMPION

BBQ SHRIMP 16

Jumbo Gulf Shrimp simmered in a rich Creole Herb Veloute’ with garlic toast points for dipping.

SHRIMP ETOUFFEE  15

A traditional Cajun dish using the trinity of vegetables, Louisiana shrimp and spices to create a

light sauce that is served over white rice.

RANDOL’S BLUE POINT CRAB CAKES  (1) 16  (2) 23

Our crab cakes are made in the true Baltimore style. All lump crabmeat, no fillers.

Drizzled with our herb caper cream sauce and served with pan grilled vegetables.

BLACKENED CATFISH ETOUFEE  18.95

Seasoned Catfish filet blackened and set over rice and topped with shrimp etouffee.

Served with vegtables and baked potato.

BOOK YOUR HOLIDAY OR SPECIAL

OCCASION EVENT WITH US!

SEAFOOD PLATTERS

(NO SUBSTITUTIONS ON PLATTERS)

  CREATE YOUR OWN PLATTER                       CRAWFISH PLATTER   22

Choose from fresh catfish, Gulf shrimp, crawfish              Cup of Crawfish Bisque, Crawfish

      and oysters. These items are fried and                          Etouffee, Fried Crawfish, Crawfish      

     served with jambalaya and French fries                         Boulets, Crawfish Pie served with

             Choose one item for  14                                                        french fries.

            Choose two items for  16

           Choose three items for  20

       SHRIMP PLATTER  20                                 SEAFOOD PLATTER  21

   Cup of shrimp gumbo, stuffed shrimp,                         Cup of seafood gumbo, fried oysters,

fried shrimp, shrimp pie and shrimp etouffee.                fried catfish, fried deviled crab, fried     

      shrimp, served with French fries.                               fried frog leg and crawfish etouffee.

                                                                                                 served with French fries.

PEEL N’ EAT SEAFOOD (seasonal)

All regularly priced steamed seafood items listed below are served with

potatoes, corn and ½ onion

STEAMED CRAWFISH (MKT)             STEAMED BLUE POINT CRABS (MKT)

STEAMED SHRIMP (MKT)                 RANDOL’S FAMOUS BBQ CRABS (MKT)

FLAME GRILLED STEAKS

CERTIFIED ANGUS STEAKS

All steaks come with a house salad , pan grilled vegetables and your choice of

one of our side dishes.

EL DORADO RIBEYE (MKT)

Twelve ounce Certified Angus Ribeye grilled to your specification with our famous Crawfish Enchilada

SAMBAL RIBEYE (MKT)

Prime Angus ribeye, topped with a sweet soy and Sambal chili glaze,

served with smoked potato hash, in a herbed ginger, garlic, chive butter.

FILET (MKT)                                             RIBEYE (MKT)

Eight ounce Certified Angus.                                       Twelve ounce Certified Angus

SIDES

Smothered  Cabbage                                                 French Fries

Green Beans and Tasso                                            Baked Potato

 Smoked Potato Hash

A la Carte’

        Smothered Cabbage  1.5                                          Crawfish or Shrimp Pie  3.5

        Green Beans and Tasso  1.5                                     Shrimp Jambalaya  2.5

        Twice Baked Potato  3.5                                           French Fries  2

        Smoked Potato Hash  2.5                                          Baked Potato  3

ASK FOR OUR SEAFOOD PRODUCTS AT YOUR

NEIGHBORHOOD GROCERY STORE!

RANDOL’S SIGNATURE DISHES

(These dishes include house salad)

REDFISH RANDOL  18

Randol’s own crawfish stuffing between fresh fillets of blackened Redfish, topped with

crispy fried onion rings and set over shrimp etouffee and drizzled with a tangy

house-made remoulade sauce.  Served with house vegetables. 

PAN FRIED SNAPPER  17

Fresh Gulf Snapper lightly battered and pan fried, set over Louisiana long grain rice and smothered

with shrimp etouffee.  Served with house vegtables.

THAI SNAPPER  18

Fresh Gulf Snapper lightly breaded and pan sautéed, topped with Randol’s lump crabmeat in a curry

cream. Served with garlic sautéed bokchoy and Napa cabbage.

TUNA SESAME  18

Sesame crusted Yellowfin Tuna pan seared and set over a crispy eggplant medallion, drizzled with ginger

cane glaze. Finished with three jumbo blackened shrimp and Asian aromatic vegetables.    

SAIGON SOFTSHELL CRAB (1)21.95 (2)28.95

Panko crusted softshell crab deep fried, set over Asian cabbage and topped with lump crabmeat and

curry cream sauce, drizzled with a sweet chili sauce.

2007 GOLD MEDAL LAFAYETTE

PARTIES OF 6 OR MORE ARE AUTOMATICALLY

CHARGED AN %18 GRATUITY

NO CHECKS ACCEPTED

THERE IS A $10 FOOD MINIMUM PER PERSON

FOR TABLE SERVICE AFTER 7PM

CHECK US OUT ON THE WEB AT

WWW.RANDOLS.COM