Trapper's Fish Camp Menu

Hand harvested from federally inspected beds in the Gulf of Mexico

stuffed with andouille sausage, cheddar cheese and fresh jalapeños topped with housemade cream gravy and scallions

Served with red gravy

Sweet, spicy & smokey bbq shrimp with Memphis BBQ Sauce

Crispy fried and served with black cherry mustard sauce

Panko crusted, served with Remoulade

Served with tortilla chips

Best you ever ate

Breaded to order in our kitchen. Served with red gravy

Served with orange marmalade sauce

Shrimp, chicken, and andouille sausage in a spicy Cajun garlic butter sauce. Served over linguine pasta and topped with diced tomatoes & scallions

Shrimp, scallops, andouille sausage and mushrooms tossed with rigatoni pasta in a spicy red sauce. OOO-EEE the Chef loves this Hot & Spicy dish!

Pan seared tilapia over linguine pasta topped with Hatch Fire Roasted Green Chiles, garlic, mushroom buerre blanc, tomatoes and chives

Cream and imported grated parmesan and romano cheeses

Rigatoni tossed in our Creole cream sauce topped with blackened chicken breast, diced tomatoes and chives

/ pounds served with squash rockefeller

Grilled and topped with a crab and spinach au gratin Served over linguine with a lemon butter sauce

Tilapia topped with scallop, shrimp, & Creole cream sauce Served with broccoli

Blackened with scallop, shrimp served over dirty rice with a brown butter sauce

“Sashimi Grade” with Creole Remoulade sauce Served with squash rockefeller

Maple glazed with creamy horseradish sauce Served with squash rockefeller

Grilled and topped with Seikel’s Mustard, Lemon, Caper, Butter sauce Served over dirty rice

Mesquite grilled in our smoky, sweet & spicy glaze Served over red slaw with creole potato salad

Fresh Gulf shrimp sauteed in garlic butter, cajun spices and white wine Served with dirty rice

Served over Creole Meuniere sauce with Creole potato salad

Gulf shrimp skewered with hickory smoked bacon and garden vegetables, mesquite fired and basted in our tangy BBQ sauce Served with fried okra

Sweet and smokey shrimp served over our SPICY Hatch fire roasted green chili cheddar grits topped with bacon and scallions

Blackened Redfish served over our SPICY crawfish éttoufée and rice

Crispy fried catflish filet served over our SPICY crawfish éttoufée and rice

Blackened in our own spices and topped with Creole Meuniere sauce and served with rice

Injected, Rubbed & Marinated for hours in our House Seasonings then cooked just like Crabtown’s Famous Cajun Turkeys. Crispy Outside - Juicy Inside!

() Boneless loin chops, served over dirty rice with Creole Meuniere sauceServed with Creole potato salad (Mesquite Grilled on request)

Hand breaded and fried served with made from scratch gravy and mashed potatoes

Blackened served over dirty rice with Creole Meuniere sauce

Tossed to order in our creamy Tabasco Caesar dressing

Grilled w/ lemon pepper, topped with lemon butter sauce

Lemon peppered, served with lemon butter sauce and capers.

Smoked pulled pork loin served over red beans & rice. Served with hush puppies.

Shaved prime rib sandwich topped with melted cheddar cheese. Due to the popularity of this sandwich we sell out from time to time. Sorry for the inconvenience.

Served over Creole Meuniere sauce.

Mesquite grilled then topped with lemon and capers.

Beer batteredwith coconut and served with orange marmalade sauce.

Catfish tenders breaded in our cornmeal breading, Served with our tartar sauce (jalapeno relish served on request).

Tender, sweet clams, hand-breaded in our famous spicy flour.

Fresh, farm-raised catfish filets, blackened in Cajun seasoning, topped with Creole Meuniere sauce.

Butterflied shrimp, fried to perfection.

An original Prudhomme recipe, dark & spicy roux.

“Sashimi Grade” with Creole Remoulade sauce.

Served over our roasted garlic mashed potatoes and our spicy red gravy.

USDA Choice Sirloin hand cut and breaded in house served with made from scratch gravy and mashed potatoes.

In a creamy Alfredo sauce w/ fresh grated romano & parmesan cheeses.

A huge bowl of our steak soup surrounding a mound of mashed potatoes topped with aged cheddar cheese.

A lunch portion of our best seller. Blackened chicken breast served over rigatoni tossed in our Creole Cream sauce.

Our New Orleans bread pudding and vanilla ice cream topped with bananas sautéed in caramelized brown sugar, rum, butter and cinnamon

Three layers of Heavenly chocolate cake and chocolate sauce served on a bed of white chocolate and raspberry sauce topped with ice cream

With walnuts and cinnamon, topped with our "Whiskey Sauce" raisins and powdered sugar

Graham cracker crust with Key Lime sweetness served over raspberry sauce

Sweet blackberries with a flaky crust warmed to perfection and served with ice cream

(No Bread)

(No Bread)

(no fried onions)

(no croutons)

(No Sauce)

(After pm-all day Sunday)