RESTAURANT
RESERVATIONS

 

Phone:  1 985 449 0333

 

 

 

 

 

 

 

CATERING

 

Phone:  1 985 449 0633

HOURS

 

Tuesday - Thursday

11am-2pm

5pm-9pm

 

Friday

11am-2pm

5pm-10pm

 

Saturday

5pm-10pm

 

Sunday & Monday

CLOSED

 

DINNER MENU

At Fremin's we take pride in using only the freshest, seasonal ingredients. With exotic ingredients such as succulent oysters from South coast marshes, blue crabs from the Gulf of Mexico, and the freshest fish straight from the docks.

APPETIZERS

CHARGRILLED OYSTERS

Fresh gulf oysters on the half shell, chargrilled, basted with an Italian herbed butter sauce, and broiled with freshly grated Parmesan cheese.

11.00

LOBSTER MAC -N- CHEESE

East Coast lobster with pasta shells in a velvety cheddar and gruyere cheese sauce topped with panko breadcrumbs.

14.00

CRABMEAT ST. JAMES

Jumbo lump crabmeat in a seasoned cream reduction with Italian breadcrumbs, Swiss and Parmesan cheeses and served with garlic toast points.

12.00

SHRIMP SPRING ROLLS

Gulf shrimp spring rolls, fried crispy and served with Cajun slaw.

11.00

EGGPLANT ELOISE

Golden fried eggplant medallions with sauteed jumbo lump crabmeat and sauce Hollandaise.

12.00

CALAMARI CREOLAISE

Golden fried Atlanic squid with Creolaise dipping sauce.

11.00

CHARCUTERIE & CHEESE BOARD

SALUMI CHOICES: Prosciutto, Hot Soppressata, Italian Dry Salami, Pork Rillette FORMAGGIO CHOICES: Presedenta Goat Cheese, Sorrento Gorgonzola, St. Andre Triple Cream, Grand Cru Gruyere Served with crostini, whole grain mustard, orange marmalade, pickled onions, strawberries and banana pepper rings.

2-$10, 4-$18, 6-$25, ALL-$30

SOUPS

ZUPPE DEL GIORNO (Soup of the Day)

CUP 5.50 / BOWL 7.50

SMOKED DUCK & ANDOUILLE GUMBO

CUP 5.50 / BOWL 7.50

SEAFOOD GUMBO

CUP 5.50 / BOWL 7.50

ONION SOUP GRATINEE

6.50

SALADS

FREMIN'S SIGNATURE SALAD

Roma tomatoes, topped with a pesto of fresh basil, pinenuts and sherry vinaigrette, served with baby greens, calamata olives and feta cheese.

SMALL 8.00 / LARGE 11.50

CAJUN COBB SALAD

Fresh lettuce, Roma tomatoes, avocado, bacon, chopped eggs, crabmeat, and crumbled bleu cheese, served with bleu cheese dressing.

SMALL10.00 / LARGE 13.50

SPINACH SALAD

Fresh spinach, hardboiled eggs, smoked bacon, mushrooms and red onions. Garnished with ribbons of fresh cheeses and homemade croutons, served with warm bacon vinaigrette.

SMALL 6.00 / LARGE 10.00

ROMAINE WEDGE SALAD

Romaine half, drizzled with a creamy peppercorn dressing and topped with red onion rings, roasted red pepper strips, and bleu cheese crumbles.

10.00

-TOPPINGS TO COMPLIMENT YOUR SALAD-

GRILLED OR FRIED CHICKEN

4.00

GRILLED, FRIED OR BOILED SHRIMP

5.00

FRIED OYSTERS

5.00

BLACKENED TUNA

5.00

SEARED BEEF TIPS

5.00

-DRESSINGS-

Ranch - Caesar - Light Italian - Warm Bacon Vinaigrette - Creamy Peppercorn Bleu Cheese - Sherry Vinaigrette - Herbal Vinaigrette - Light Strawberry Vinaigrette

ENTREES

FILET MIGNON

8oz Choice tenderloin of beef, broiled to perfection.

39

BLACK ANGUS RIBEYE

12oz. Black Angus ribeye broiled to perfection.

37

-SAUCES AND TOPPING TO COMPLIMENT YOUR STEAK-

LUMP CRABMEAT WITH BERNAISE SAUCE

6

GRILLED GULF SHRIMP

5

FREMIN'S MUSHROOM DEMI-GLACE

4

BLEU CHEESE CRUMBLES

4

ROASTED RACK OF LAMB

Lamb rack, dijon crusted then roasted and served with a choice of roasted garlic demi-glace or mint jelly.

45

FREMIN'S STEAK & CRAB DES ALLEMANDS

Choice filet mignon broiled then set on top of a crab cake and topped with sauce bernaise.

42

RED FISH BELLE RIVER

Red Drum fillet dipped in chef’s blackening seasonings, grilled and topped with a crawfish mushroom Brandy cream sauce.

25

ABOVE ENTREES ARE SERVED WITH YOUR CHOICE OF SIDE AND FARMERS MARKET VEGETABLES

HOUSE SPECIALTIES & PASTAS

FLOUNDER ROULADE

Flounder fillet stuffed with a seafood dressing then baked and topped with sauteed jumbo shrimp, tomatoes and mushrooms.

26

SEAFOOD NAPOLEON

Layers of fried eggplant medallions and seafood mornay, topped with sauteed shrimp, crabmeat and oysters, then draped with two sauces, herbal infused cream and homemade tomato sauce.

24

SOFT SHELL CRAB LAFOURCHE

Louisiana soft shell crab dusted in a seasoned flour and fried golden brown. Served over a bed of herbal angel hair pasta with lump crabmeat then topped with a Brandy mushroom cream reduction.

23

ABBEVILLE PORK

Frenched center cut porkloin, set on a bed of crawfish cornbread dressing, and topped with an Abbeville cane syrup glaze and fried sweet potato nest.

23

SHRIMP OR CHICKEN BROCCOLI LINGUINI

Gulf shrimp or boneless chicken breast, broccoli florets, sliced portabello mushrooms, tri bells and onions in a roasted garlic glove sherry cream sauce.

SHRIMP 21 / CHICKEN 20

CRAWFISH TORTELLINI CARBONARA

Atchafalaya crawfish tails sauteed in a parmesan, tomato, bacon and tasso cream reduction tossed with cheese filled tortillini.

23

DELUXE FRIED SEAFOOD PLATTER

Crispy fried shrimp, crawfish, catfish, oysters, and a crab cake served with French fries, jalapeno hush puppies and our famous roasted corn and Roma tomato tartar sauce. ADD A SOFT SHELL CRAB 8.00

27

VEAL OR CHICKEN MARSALA

Choice of veal or chicken in a rich marsala mushroom wine sauce with linguini Alfredo.

VEAL 23 / CHICKEN 20

SMALL HOUSE SALAD OR INSALATA CAESAR WITH PURCHASE OF ANY ENTREE

3

SIDES

PECAN WILD RICE

3

OVEN ROASTED POTATOES

3

SAUTEED BABY SPINACH

3

LEMON RISOTTO

3

SIDE SALAD

3

FARMER'S MARKET VEGETABLES

3

SWEET POTATO HASH

3

LINGUINI ALFREDO

3

STEAMED BROCCOLI

3

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Location:
402 West Third Street

Thibodaux, LA 70301

1-985-449-0333

1-985-449-0633 Catering

1-985-449-1293 Fax

© 2019 Fremin's Restaurant 

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