Weidmann's Menu (Update 2025)

Rubbed with special seasonings, brushed with a bourbon bacon glaze, and served over our white barbecue sauce.

Homemade with bacon, ham, cheddar and fontina cheese.

Rainbow trout grilled to golden brown and topped with an almond butter sauce.

Fresh local catfish, lightly seasoned and charbroiled.

Homemade with fresh lump crabmeat, special seasonings and served with buerre blanc.

Our homemade crab cakes topped with crabmeat belvedere, melted fontina cheese and topped with buerre blanc.

Stone ground grits from sciple's mill, slow cooked with butter and cheddar cheese, then topped with fresh gulf shrimp, ham, tomatoes, peppers and onions and a light cream sauce.

Fresh local catfish, grilled and then smothered with our crabmeat belvedere. Topping and a light cream sauce.

Fresh gulf redfish blackened with our special blend of creole spices.

Fresh grilled atlantic salmon.

Fresh gulf redfish, blackened then topped with shrimp, mushrooms and a spicy tomato and cream sauce.

Spring mix and romaine with chevre, tomatoes, carrots, and croutons. Tossed in a champagne vinaigrette dressing.

Mixed greens with tomatoes, cheese, croutons, and your choice of dressing.

Romaine lettuce with croutons and shaved Parmesan cheese.

Served atop a large caesar salad.

Served atop a large caesar salad.

Spring mix and romaine with chvre, tomatoes, carrots, croutons, tossed in a champagne vinaigrette dressing.

Atlantic salmon, grilled and served atop a large caesar salad.

Rotisserie cooked chicken salad served with cole slaw and fresh fruit.

Gulf shrimp served on a bed of mixed greens with egg, avocado and tomato: and topped with our famous remoulade sauce.

Our version of the classic- a shrimp remoulade salad paired with a grilled swiss cheese sandwich on rye bread.

Shrimp remoulade salad paired with grilled pimento cheese and applewood smoked bacon sandwich on sourdough bread.

Tomatoes, basil, and fresh mozzarella drizzled with balsamic vinaigrette.

Chicken tossed with linguine, broccoli, mushrooms and our alfredo sauce.

Tortellini stuffed with three cheeses and tossed with a tomato basil cream sauce, shrimp, mushrooms, onions and bell peppers.

Cheese stuffed tortellini tossed with sun-dried tomato pesto sauce, onions, peppers, mushrooms, and rotisserie chicken.

Linguine pasta tossed with shrimp, artichokes, red bell peppers, garlic, butter, and white wine.

1 slice.

1 slice.

1 slice.

1 slice.

1 slice.

1 slice.

A new orleans favorite. A generous portion of italian meats and cheeses piled high on an oversize bun with olive salad.

8 ounce chopped sirloin with danish bleu cheese and applewood smoked bacon, a fried green tomato, lettuce, and comeback dressing

8 oz. chopped sirloin topped with applewood smoked bacon, sharp cheddar, fried green tomato, lettuce, and comeback sauce. Served with homemade potato chips.

8 oz. Chopped sirloin topped with grilled portobello mushrooms, Swiss, fried green tomato, lettuce, and comeback dressing. Served with homemade potato chips.

Blackened chicken breast, topped with pepper jack cheese, crawfish, and andouille sausage in a spicy cream sauce with mushrooms and green onions.

Grilled chicken breast topped with spinach and fontina cheese, then finished with a rich cream sauce.

Panted chicken breast with homemade marinara and 3 melted cheeses.

Paned chicken breast topped with shrimp, applewood smoked bacon, spinach and mushrooms in a smoked gouda cream sauce.

4 oz bone-in duroc pork chop grilled and brushed with a bourbon bacon glaze.

Our 14 oz duroc pork chop stuffed with a pork boudin sausage and covered with a spicy crawfish cream sauce with mushrooms and green onions.

10 oz. center cut filet. Topped garlic butter and thinly sliced flash-fried onion strings.

14 oz. certified USDA prime ribeye. Topped with thinly sliced flash-fried onion strings.

A classic- poached eggs on an english muffin with canadian bacon and hollan-daise sauce, served with fresh fruit.

Homemade crab cakes perched atop english muffins topped with poached eggs and hollandaise sauce, served with fresh fruit.

Poached eggs on an english muffin with canadian bacon and crawfish hollan-daise sauce, served with cheese grits.

A biscuit served open faced, topped with fried green tomatoes, and smothered with a sausage gravy, served with sausage and two scrambled or poached eggs

Shrimp, portobello mushrooms, spinach, and bacon in a smoked gouda cream sauce over a grit cake made with stone ground grits.

A southern tradition- an oversize belgian waffle paired with 3 pieces of our fried chicken tenders.

An oversize Belgian waffle topped with fresh strawberries, cream cheese, and homemade whipped cream

An oversize Belgian waffle topped with fresh blueberries, cream cheese, and homemade whipped cream

Three slices of brioche of french toast stuffed with fresh strawberries , cream cheese and then lightly dusted with powdered sugar.

Three slices of brioche of french toast stuffed with fresh blueberries, cream cheese and then lightly dusted with powdered sugar.