A New Orleans Tradition Since 1924
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  • PO-BOY
  • Uglesich's

    A New Orleans Tradition
    Since 1924


    Preparing Green Tomatos at the restaurant.
    SHRIMP AND GRITS - Southern fried grits topped with shrimp in cream sauce.

    SHRIMP CAKE - Shrimp with tarragon and seasonings, pan fried and topped with chipotle mayonnaise.

    MARINATED SHRIMP - Topped with shallots, celery over French bread.

    GRILLED SHRIMP AND ONIONS - Spicy grilled shrimp on French bread.

    SHRIMP AND SAUSAGE PATTIE - Shrimp and country sausage, deep fried and topped with Creole mustard sauce.

    ECSTASY - Shrimp sauteed in extra virgin olive oil, sherry, lime juice, over mixed spring lettuce with bleu cheese dipping sauce.

    FIRECRACKER SHRIMP - Bursting with flavor. Special Bar-B-que topped with horseradish cream sauce.

    FRIED GREEN TOMATOES (Picture Shown Above)- Topped with shrimp and remoulade sauce.

    CRAWFISH BALLS - Whole tails, rolled with seasoned bread crumbs.

    DES ALLEMANDS CATFISH - Strips of tender catfish fried or grilled.

    FRIED PASTA SHELLS - Two shells stuffed with crabmeat and shrimp.

    CRABMEAT AU GRATIN - Jumbo lump crabmeat, egg yolks, pet milk, whipping cream and butter. Baked.

    CRAWFISH MAQUE CHOUX (Picture Shown Below) - Crawfish smothered with white corn, tomato, and seasonings.

    OYSTER SHOOTER - Oysters sauteed in olive oil, Balsamic vinegar, and cane syrup, with sun dried tomatoes and seasonings.

    STUFFED OYSTERS - Oysters stuffed with seasoned breadcrumbs, imported Parmesan cheese, olive oil and baked.

    FRIED OYSTERS - With bleu cheese dressing on a bed of greens.

    STUFFED ARTICHOKE BOTTOMS - Stuffed with crabmeat.

    FRIED MIRLITONS - Sliced Louisiana vegetable pear (or Chayote) fried and topped with crawfish sauce.

    GATOR STEW - Alligator cooked from scratch in a picante sauce.