Tope La | Entrees

Tope là Chicken Fried Steak Cajun marinated pork tenderloin medallions, battered, deep-fried and topped with an andouille cream sauce. Served with garlic mashed Yukon gold potatoes and chef’s selected vegetable	$16
Cajun Fried Cornish Game Hen 20-ounce Cornish Game Hen injected with our homemade marinade, deep-fried crispy served with chicken and sausage jambalaya risotto and accompanied with Louisiana hot beurre blanc dipping sauce.	$18
Chicken Maurepas Crawfish tail stuffed chicken breast breaded in Japanese breadcrumbs and pannéd. Served with twin sauces of hollandaise and brown meuniere butter and chef's selected vegetable.	$18
Chicken Angelique Grilled chicken breast served over sautéed spinach and fried grits medallions, sauced with andouille cream and garnished with sweet potato hay. Served with chef's selected vegetable.	$18
Pecan Crusted Tilapia Tilapia fillet dusted in pecan flour, deep fried, and served with a brown meuniere butter. Accompanied with garlic mashed Yukon potatoes and chef’s selected vegetable.	$18
Shrimp and Artichoke Stack Sautèed jumbo shrimp in a pepper jack cream sauce, layered between artichoke cakes. Served with edamame succotash.	$19
Crabmeat Stuffed Red Snapper Crabcake filled red snapper cooked crunchy and finished with an artichoke sundried tomato, spinach and pepper jack cream. Served with chef’s selected vegetable.	$23
Shrimp and Grits Our version of this classic. Jumbo shrimp sauteed in a cream sauce with mushrooms, green onions, garlic, seasonings and a touch of shrimp stock. Served with fried grits and edamame succotash.	$17
Tilapia Evangeline Grilled tilapia fillet smothered in crawfish etouffee. Served with garlic mashed Yukon gold potatoes and chef's vegatable.	$18
Broiled Redfish Topped with jumbo lump crabmeat and lemon beurre blanc. Served with sauteed spinach and pecan rice.	$26

Add a house salad to any entree - $3
Add jumbo lump crabmeat or lobster meat topping to any entree - $9