Blackened Ahi Tuna...................................................................... 11.5

Blackened Ahi Tuna served rare and cold with Regatta’s soy

ginger dipping sauce.

 

Crab Cake Mermentau..................................................................... 11

Two crab cakes sautéed and served with Regatta’s own

remoulade sauce.

 

Crab Fingers.................................................................................... 10

Crab Claws lightly battered, breaded then fried to crispy golden brown. 

Served with Regatta’s own Yum Sauce for dipping.

 

Fried Fish Bites............................................................................... 8.5

Fish nuggets lightly dusted with corn flour and fried to a golden

brown. Served with Regatta’s own tartar sauce.

 

Smoked Fish Dip............................................................................. 8.5

Smoked white fish, cream cheese and chives blended together.

Served with tortilla chips. This is the best dip on the water.

 

Kabuki Shrimp................................................................................ 9.5

Large imported-shrimp with a dab of cilantro wrapped in a wonton,

fried to a golden brown then covered with a sweet and spicy sauce.

 

BBQ Shrimp..................................................................................... 10.5

A traditional New Orleans recipe of shrimp sautéed in butter, herbs

and spices that produces a savory sauce. Served with dipping bread.

 

Crawfish Cornbread......................................................................... 12

Crawfish tails baked into savory cornbread and smothered with

Regatta’s signature crawfish étouffée.

 

Crawfish Nachos............................................................................. 10

Regatta’s signature crawfish étouffée atop fresh fried corn tortilla

chips topped with shredded Monterey jack, cheddar cheese

and sliced jalapenos.

 

Alligator Bites................................................................................. 10

Alligator meat lightly battered and fried. Served with Regatta’s

own tartar sauce.

 

Waffle Cheese Fries......................................................................... 10

A mound of waffle fries topped with bacon bits, Monterey Jack and

Cheddar cheese.  Served with Regatta’s own ranch dipping sauce.

 

Broccoli, Cheese & Bacon Boulettes............................................... 7.5

Breaded and fried to create creamy goodness. Served with Regatta’s

own honey mustard dipping sauce

 

Southern Fried Pickles.................................................................... 7

Hand-breaded and fried dill pickle chips served with ranch dipping sauce.

 

Southern Fried Mushrooms............................................................. 7

Hand-breaded and fried mushrooms served with ranch dipping sauce.

All  SIdes...........................................................3

Side Salad

Baked Potato

Potato Salad

Waffle Fries

Sweet Potato Fries

French Fries

Corn Grits

Corn Maque Choux

Macaroni and Cheese

Smothered Cabbage

Creamed Spinach

Grilled Asparagus

Broccoli Florets

Boiled Sausage

Boiled Mushrooms

Red Wine Mushrooms

Free Refills on Ice Tea & Soft Drinks Only

Community® Coffee (regular or decaffeinated)............................ 2

Community® Iced Tea (Sweet or Unsweet).................................. 2.5

Soft Drinks.................................................................................... 2.5

Soft Drink Choices Include: Coke®, Diet Coke®, Coke Zero®, Sprite®, Orange Fanta®, Barq’s® Root Beer, Dr. Pepper®, and Minute Maid® Lemonade

Thornwell Duck and Sausage Gumbo - Cup / Bowl....................... 7 / 14

Our take on a “Hunting Camp” style gumbo made with a dark,

rich roux, pulled duck meat, smoked sausage, seasonings and

the Cajun trinity.

Louisiana Shrimp and Okra Gumbo - Cup / Bowl......................... 7 / 14

A dark roux-based gumbo with Louisiana shrimp, okra, and

the Cajun trinity.

 

Galley Salad.................................................................................. 18

Steamed then chilled shrimp and crab meat sit atop fresh

mixed greens with croutons and the Regatta dressing of your choice.

 

Blue Cheese Wedge Salad............................................................. 11

Regatta’s spicy blue cheese dressing poured over a wedge of

iceberg lettuce and garnished with tomato and bacon bits for a

simple yet outstanding salad.

 

Caesar Salad - Small / Large........................................................ 3 / 7

Romaine lettuce & croûtons tossed in Regatta’s house-made

Caesar dressing.

 

Green Salad - Small / Large.......................................................... 3 / 7

Mixed salad greens with a house-made dressing of your choice

and croûtons.

 

    Jazz up your Caesar or green salad by adding a protein topping.

 

Chicken 8 oz. (grilled or fried).................................................................. 8

Shrimp (6 grilled or fried).......................................................................... 7.5

Ahi Tuna Steak 4 oz. (grilled)................................................................... 6

Grilled Salmon 8 oz. fillet......................................................................... 13

Blackened Ahi Tuna 8 oz. steak............................................................... 11.5

Grand Lake Special Po-Boy........................................................... 12

Fried oysters and fried or grilled shrimp are served on a French

baguette dressed with mayo, lettuce and tomato. Served with your

choice of French Fries, Waffle Fries or Sweet Potato Fries.

 

Fried Oyster Po-Boy...................................................................... 11

Dressed with mayo, lettuce and tomato. Served with your choice

of French Fries, Waffle Fries or Sweet Potato Fries.

 

Fried Fish Po-Boy.......................................................................... 10.5

Dressed with mayo, lettuce and tomato. Served with your choice

of French Fries, Waffle Fries or Sweet Potato Fries.

 

Fried or Grilled Shrimp Po-Boy...................................................... 11

Dressed with mayo, lettuce and tomato. Served with your choice

of French Fries, Waffle Fries or Sweet Potato Fries.

 

Prime Rib Po-Boy.......................................................................... 11

Tender slow cooked prime rib with sautéed onions and aioli. Served

with your choice of French Fries, Waffle Fries or Sweet Potato Fries.

An Insiders Tip: Ask your server about having it Cajun Style.

 

Old Fashion Cheeseburger ............................................................ 10

A 1/2 lb. seasoned ground beef patty, dressed with mayo, mustard,

lettuce, pickles, onions (raw or grilled), tomato topped with American

cheese. Additional options: jalapeno mayo, jalapeno slices and Swiss

Add Bacon....................................................................................... 2

 

Grilled Chicken Sandwich ............................................................. 9

4oz. grilled chicken breast on toasted bun dressed with lettuce,

tomato, and your choice of honey mustard or BBQ sauce, topped

with American cheese.

 

Grilled Tuna Steak Sandwich........................................................ 10

Ahi tuna steak served on a toasted bun with aioli sauce, lettuce

and tomato.

 

Cajun Bait on a Bun ..................................................................... 11

Crawfish & shrimp patty served on a toasted bun dressed with

Regatta’s own tartar sauce, lettuce and tomato

 

Classic Manhattan Reuben ........................................................... 10

An American sandwich made with corned beef, Swiss cheese,

sauerkraut, and Russian dressing. Served grilled between slices

of buttered rye bread.

All Seafood Entree's Served with a Side Salad and a Side Dish

Crab Calcasieu................................................................................ 23

Fried eggplant plank topped with a crab cake and Regatta’s signature crawfish and shrimp velouté sauce.

 

Fish Point Breaux ........................................................................... 18

Fried fish filet smothered in Regatta’s signature crawfish étouffée. 

Served with a side of rice in case there is leftover sauce.

 

Crawfish Étouffée ........................................................................... 18.5

Crawfish tails smothered in a trinity of vegetables and a rich sauce. 

Served over rice.

 

Stuffed Crabs (3) ............................................................................ 20.5

Made with blue point crab meat then broiled to perfection.

 

Crab Cake Mermentau .................................................................... 21

Three crab cakes made with seasoned Louisiana blue point crab meat sautéed and served with our remoulade sauce.

 

Blackened Ahi Tuna with Soy Ginger Sauce.................................... 24.5

Blackened Ahi tuna served rare and cold with Regatta’s soy ginger

dipping sauce.

 

Grilled Salmon with Dill (8 oz.)......................................................... 25

A delicious, heart-healthy fish with enhanced flavor from the grill

and a touch of dill.

 

Flounder a la Cheniere du fond....................................................... 25.5

Filet of flounder stuffed with our special crab meat stuffing then

broiled and topped with Regatta’s signature Vermouth Sauce.

 

BBQ Shrimp..................................................................................... 17.5

A traditional New Orleans recipe of shrimp sautéed in butter, herbs

and spices that produces a savory sauce. Served with baguette

ends for dipping.

 

Shrimp and Corn Grits .................................................................... 22.5

Our signature corn grits topped with our sautéed shrimp and

smoked sausage cream sauce.

 

Seafood Enchilada .........................................................................  23

A large flour tortilla stuffed with Regatta’s own crawfish, shrimp

and cheese stuffing that is topped with our creamy cheesy crawfish,

shrimp and crab sauce.

 

Fried Soft Shelled Crabs.................................................................... 24

Two soft-shelled crabs prepared the most traditional and popular way.

 

Seafood Platter ................................................................................. 28

Fried shrimp, oysters and fish; a sautéed crab cake, a broiled

stuffed crab, and a cup of shrimp and okra gumbo.

 

Fish Entrée (2 grilled or fried fish filets)............................................. 16.5

 

Shrimp Entrée (grilled or fried)........................................................... 21

 

Oyster Entrée (fried).......................................................................... 19

 

Half & Half Entrée (fish, shrimp, or oyster)........................................ 21

Pick two (fish, shrimp or oysters) and have them grilled or fried.

Can’t decide? Then have one grilled and one fried.

All Entree's Served with a Side Salad and a Side Dish

Prime Rib: Traditional or Cajun Style

A whole ribeye loin cooked (a minimum of six (6) hours) to produce

a tender, mouthwatering way to eat steak. Have a slice right off the

loin or seasoned and seared “Cajun Style” (it’s sure to make your

taste buds dance).

16 oz......................................................................................... 26

12 oz......................................................................................... 22.5

8 oz........................................................................................... 19.5

 

Ribeye (14 oz.).................................................................................. 24

 

Hamburger steak with grilled onions (10 oz.).................................... 14

 

STEAK TOPPERS

Top with red wine mushrooms or grilled onions............................... 3

Top with crawfish etoufee or crabmeat............................................. 6

 

Grilled Chicken Breast ..................................................................... 11

8 oz. chicken breast; split, seasoned, and grilled to a juicy perfection.

 

Bon Temps Chicken................................................................... 17

An 8 oz. chicken breast topped with sautéed mushrooms,

honey mustard dressing, cheddar/jack cheeses, then broiled

to a tender, juicy perfection.

 

Grilled Chicken and Shrimp Pasta............................................ 18.5

Chicken and shrimp grilled to perfection and served over

fettuccine with a velvety cream sauce.

 

BBQ Quail.................................................................................. 22

(2) 4 oz. quail seasoned, grilled and basted with a savory BBQ sauce.

 

Crispy Duck with Cane Syrup..................................... 22

A 1/2 duck cooked till it’s crispy and finished with a cane syrup glaze.

All Entree's Served with a Side Salad and a Side Dish

Bread Pudding .......................................................................... 6

New Orleans Style bread pudding with a pecan praline topping

and whiskey sauce.

 

Crème Brûlée ............................................................................ 7

French-style custard topped with caramelized sugar.

Served with a scoop

of vanilla bean ice cream.

 

Triple Chocolate Fudge Cake (1 slice)....................................... 8

Layered chocolate cake, chocolate fudge, chocolate icing and

chocolate chips; served with a scoop of vanilla bean ice cream.

 

Cheesecake (2 slices)................................................................ 8

Classic cheesecake with your choice of chocolate, strawberry or blueberry topping.

 

Key Lime Pie (1 slice)................................................................ 6

A slice of the sunny Florida Keys on a plate.

 

Vanilla Bean Ice Cream (1 Scoop)............................................. 2

A delicious stand-alone treat or perfect pairing for any dessert.

Served with Boiled Corn & Potatoes

Boiled Shrimp (1 lb. Order)....................................................... Market

Boiled Dungeness Crab (with side and salad)...........................Market

Boiled Crawfish (3 or 5 lb. Order)...............................................Market

Boiled crawfish are only available during season and when available.
Please ask your server for details

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508 Hawkeye Avenue | Lake Arthur, Louisiana 70549 | (337) 774-1504

© 2023 by Regatta, L.L.C