MenuLizard is going away soon!

We had a good run but we never figured out how to convince restaurant owners to send us their menus en masse.

We started this site in 2005. Back then, most restaurants did not have their own websites, so a central repository for menus was a very useful idea.

But now, everyone has their own website. And nobody ever sends us their menus anymore. The average menu age on MenuLizard is almost 14 years old! We will keep the site up for a little while longer, but at some point soon, we are going to pull the plug.

Thanks for using the site! It was fun making it, and we really wish it had become successful and popular. But alas, it was not meant to be!

Dressings: House Ranch, Fat Free Ranch, Bleu Cheese, French, Balsamic Vinaigrette, Fat Free Raspberry Vinaigrette, Caesar
New Orleans chefs, especially the Creole-Italians, have always loved to create pasta dishes. You'll notice the jazzed-up twist in our creations. All served with French bread. Half order or Full order
All served with vegetables and rice. Garlic horseradish mashed potatoes available after 5 p.m.
Traditional Cajun Creole Dinners
House Specialty Dinners
Blackened Specialties
Blackening is a Louisiana cooking method in which the meat is dredged in butter and coated with spices, then dropped in an extremely hot cast iron skillet. The butter cooks off, leaving a dark flavorful crust on the outside and tender juicy meat on the inside. Served with rice and vegetables.
Fried Dinners
All served with fries and hushpuppies.
A poboy is a hoagie-style sandwich that originated in New Orleans. All poboys are served with a choice of fries, pasta salad or hushpuppies
All sandwiches are served with a choice of fries or pasta salad and all come with lettuce and tomato.
Side Orders
Free refills on pop, tea, and coffee