Deanie's Seafood Restaurant in the French Quarter Menu

Hand-cut colossal onions, battered in buttermilk and golden-fried.

Lightly breaded artichoke hearts, grated pecorino romano, and house-made marinara sauce.

Mushroom caps stuffed with blue crab dressing and topped with beurre blanc and romano cheese.

Large skewered shrimp, maple cured bacon, caramelized onion, Tiger sauce.

This creamy seafood dip combines parsley, celery, tri-colored peppers, and a special blend of seasonings with fresh jumbo lump crabmeat and boiled shrimp. Topped with Monterey Jack.

We procure the freshest shrimp available, then prepare in our time tested boiling recipe. Served chilled.

Battered lightly and served with romano cheese and house-made marinara.

Large head-on Gulf shrimp sauteed in our signature buttery blend of seasonings. French baguette for dipping.

Boiled and peeled Louisiana shrimp or lump crabmeat over mixed greens with our house-made remoulade or cocktail sauce.

Lump crabmeat and boiled shrimp on a bed of mixed greens with tomatoes, artichoke hearts, red onion, cucumber, sweet dry corn, cheddar, and pecorino romano cheese.

Romaine hearts, Danish blue cheese crumbles, spiced pecan pieces, and Deanie's original fig vinaigrette.

Mixed greens with tomatoes, Genoa salami, artichoke hearts, provolone, and house-made olive salad. Topped with romano.

Romaine leaves tossed in our house-made Caesar dressing with shaved romano cheese and croutons.

Fresh baby spinach, crumbled bacon, hard-boiled egg, and sweet red onion. Topped with crispy Louisiana oysters and our creole honey mustard dressing.

Mixed greens, tomatoes, cucumber, red onion, cheddar cheese, and sweet dry corn. Choice of house-made dressing.

Iceberg wedge, Deanie's signature boiled Gulf shrimp, blue cheese crumbles, bacon bits, chopped egg, and house-made remoulade.

Etouffee "to smother" Gulf shrimp smothered in a buttery blend of onions, celery, bell pepper and garlic. Served over rice and french bread

Fresh shucked and served raw.

Oysters over-broiled on the half shell with lemon, garlic, butter, pecorino romano cheese, and spices • Pairs well with Gustav Schmitt Riesling | Add Lump Crabmeat or Crawfish Tails MP

Oysters oven-broiled on the half shell with our signature buttery blend of seasoning and pecorino romano cheese | Add Lump Crabmeat or Crawfish Tails MP

1. Select your fish. Ask your server for today's selection | 2. Choose a Cooking Method: Broiled, Fried, Grilled, or Blackened | 3. Add a Topping: | Fried Oysters +$10.00 |Shrimp Étouffée +$4.00 | Lump Crabmeat (MP)

A bounty of fresh shrimp, oysters, catfish, soft shell crabs, and crab balls, served with French fries.

Shrimp, oysters, catfish | Choose 2 or all 3.

Jumbo Gulf shrimp are butterflied and stuffed with our crabmeat dressing, then fried or broiled, as you like.

Seasonal Item Louisiana crawfish are prepared in four delicious ways - crawfish étouffée, crawfish bisque, fried crawfish tails, and crawfish balls.

Louisiana crab prepared four delicious ways - crabmeat au gratin, fried soft shell crab, fried crab claws and fried crab balls

Seasonal Item

Fresh ground Angus. Served with French fries.

Grilled marinated chicken breast. Served with French fries.

Large head-on Louisiana shrimp sauteed in our signature buttery blend of seasonings. Served with a French baguette for dipping | Pairs well with Ant Moore Estate, Sauvignon Blanc.

Étouffée "to smother." Louisiana Crawfish Tails mothered in a buttery blend of onions, celery, bell pepper and garlic. Served over rice and French Bread

Fresh lump crabmeat baked into our creamy four-cheese blend. Served with French bread | Pairs well with Cellier Des Chartreaux Blue Sauvignon Blanc.

Flounder fillets stuffed with our crabmeat dressing, broiled in compound butter. Served with our vegetable of the day | Pairs well with Oynos, Pinot Grigio.

Linguine pasta tossed with Louisiana shrimp and a creamy New Orleans-style barbecue sauce with romano cheese | Pairs well with Franco Serra, Pinot Noir.

Shrimp Etouffee smothered in a buttery blend of onions, peppers, celery, and garlic to make a delicious sauce served over a fresh filet of blackened redfish. Served with our vegetable of the day | Pairs well with Domaine de la Motte, Chardonnay.

All of Bucktown's favorites - shrimp and crabmeat blended together and topped with mozzarella on this white flatbread that combines the flavors of a backyard boil into one dish | Pairs well with Hogwash, Rose.

Tenderloin, naturally lean and tender, char-grilled to your specification. Served with our vegetable of the day and a side | Pairs well with Baptiste Estate Reserve, Cabernet Sauvignon.

Fried or broiled.

Lump crabmeat and boiled shrimp on a bed of mixed greens with tomatoes, artichoke hearts, purple onion, cucumber, sweet dry corn, cheddar, and pecorino romano cheese.

Iceberg wedge, Deanie's signature boiled Gulf shrimp, blue cheese crumbles, purple onion, honey bacon, chopped egg, and house-made remoulade.

Romaine hearts, Danish blue cheese crumbles, spiced pecan pieces, and Deanie's original fig vinaigrette.

Fresh baby spinach, crumbled honey bacon, hard-boiled egg, and sweet red onion. Topped with crispy Louisiana oysters and our creole honey mustard dressing.

Mixed greens with tomatoes, Genoa salami, artichoke hearts, provolone, and house-made olive salad. Topped with romano cheese.

Romaine leaves tossed in our house-made Caesar dressing with shaved parmesan cheese and croutons.

Mixed greens, tomatoes, cucumber, red onion, cheddar cheese, and sweet dry corn. Choice of house-made dressing.

All three options!

Fried shrimp, oysters, or catfish served with French fries and cole slaw. Choose 1, 2, or all 3.

Three jumbo shrimp stuffed with crabmeat dressing, fried or broiled to order. Served with French fries and cole slaw.

Fried soft shell crab (1) served with French fries and cole slaw.

Crispy fried crawfish tails and crawfish étouffée. Served with French fries and cole slaw.

Our delicious crabmeat au gratin and fried soft-shell crab. Served with French fries and cole slaw.

Linguine pasta tossed with Louisiana boiled shrimp and a creamy New Orleans style barbeque sauce.

Broiled, Fried, Grilled, or Blackened | We select the freshest fish available and prepare it to your liking, served with our vegetable of the day | Add a Topping: Fried Oysters, Shrimp Étouffée s and Lump Crabmeat

Fresh ground Angus. Served with French fries.

Grilled marinated chicken breast. Served with French fries.

Coconut milk and moist flakes of coconut lightly flavor this rich custard-based bread pudding, drenched in a hazelnut and cocoa cream anglaise and sprinkled with toasted almonds.

Creamy house-made cheesecake on a Graham cracker and pecan crust, covered with a fluffy sour cream topping and strawberry puree.

A rich, moist chocolate cake with chocolate buttercream and a fortified chocolate ganache.

Traditional New Orleans deep dish pecan pie.

Made with vanilla ice cream, topped with caramel, chocolate, whipped cream, and cherries.