Sno's Seafood & Steak House

Chef's featured weekend entree:
12oz French cut pork chop glazed with a balsamic blueberry reduction, served on a bed of sweet potato hash, then topped with a blueberry salsa.
Choice of soup du jour or salad

Sno's featured weekend cocktail:
A refreshing blend of Milagro blanco tequila, fresh squeezed grapefruit juice, agave nectar, and soda. Served on the rocks in a collins glass.

Sno's featured weekend cocktails:
Cranberry Mule
A refreshing blend of Deep Eddy’s Cranberry vodka, Ginger Beer, Agave Nectar, and muddled orange and limes with a splash of soda served in a copper mug & garnished with frozen cranberries

Chef's featured weekend featured appetizer:
Crawfish risotto rolled in Italian panko breadcrumbs, fried then set over a spicy marinara topped with a balsamic glaze.

Chef's featured weekend entree:
Ginger Soy glazed fresh salmon served over a stir fry of boy choy, broccoli, edamame, asparagus, onion, red pepper and rice, tossed in a soy vinaigrette

Chef's featured lunch salad:
Blackened Louisiana Gulf shrimp on a bed of baby spinach with fresh grapes, mandarin oranges,
dried cranberries, toasted almonds, red onions, and blue cheese crumbles
Served with a Citrus Vinaigrette

Chef's featured lunch entree:
Louisiana Gulf shrimp, fried golden brown, served over creamy parmesan grits then drizzled
with “New Orleans” style BBQ sauce

Chef's featured soup of the day:
Crawfish Pepper Jack

Chef's featured lunch salad:
Seasoned ground beef over mixed greens with fried corn chips, cheddar cheese, black beans,
roasted corn, chives, and cilantro served with Chipotle Ranch dressing

Chef's featured lunch entree:
Pan fried chicken breast topped with white wine, garlic, capers, and lemon butter sauce
Served with an extra virgin olive oil and herbed pasta

Chef's featured soup of the day:
Cabbage & Sausage

Chef's featured lunch salad:

Mixed greens with fried corn chips, cheddar cheese, black beans, roasted corn, chives, and cilantro
topped with chicken and served with Chipotle ranch dressing.

Chef's featured lunch entree:
Thinly sliced beef seasoned and seared with onions and triple pepper mix in a flour tortilla shell with our oaxaca cheese blend and cilantro rice verde

Chef's featured soup of the day:
Bacon Chorizo Jalapeno

Chef's featured soup of the day:
Crawfish Mushroom Chowder

Chef's featured lunch salad:
Tender strips of filet mignon over a bed of mixed greens with smoked bacon, red onions,
tomatoes, and bleu cheese crumbles served with Bleu Cheese dressing

Chef's featured lunch entree:
Hamburger steak grilled to order, topped with sautéed mushrooms, peppers, onions,
brown gravy, and mozzarella cheese
Served with Cajun mashed potatoes

We take pride in ensuring you have a great experience with us. We appreciate your business and look forward to seeing you soon!

We love hearing from our customers! We appreciate your reviews and testimonials. Thank you for choosing us. Learn more at https://www.facebook.com/SnosSeafood/reviews.

Chef's featured weekend entree:
Center Cut filet mignon grilled to perfection, set over a garlic mushroom demi-glace, served with duck fat roasted fingerling potatoes, and asparagus topped with a crawfish fricassee.
Choice of soup du jour or salad

Chef's featured weekend entree:
Fresh redfish grilled, served over creamy pepper jack grits, then topped with a seafood acadienne sauce
Choice of soup du jour or salad

Chef's featured weekend entree:
Fresh oven-roasted peppers stuffed with a blend of shrimp, spicy chorizo sausage & cheeses then wrapped in bacon and served over roasted corn & black bean salsa

Buffalo Trace Old Fashioned
A smooth blend of Buffalo Trace Bourbon, simple syrup, muddled Luxardo cherries with a dash of bitters, served on the rocks

Sno's featured weekend cocktail:
Blueberry Lemon Drop
A smooth blend of Absolut Citron vodka, Italian Lemoncello, fresh squeezed lemon juice & muddled fresh blueberries, with a splash of simple syrup. Served in a chilled martini glass with a sugared rim

Chef's featured lunch salad:
Mixed greens with carrots, artichokes, red onion, tomatoes, cucumber, and grilled shrimp with a green goddess dressing

Chef's featured lunch entree:
Fresh catfish strips rolled in a mustard batter and spicy Zapp’s potato chips then fried golden brown along with jalapeno tartar sauce for dipping
Served with vegetable medley

Chef's featured soup of the day:
Roasted Poblano & Corn

Come and enjoy!

Planning a business lunch? Host it in our beautiful banquet facilities! Enjoy a relaxing environment and a diverse menu to cater to everyone's taste. Let us take care of the food while you focus on your event. Learn more at https://www.snosseafood.com/.

Chef's featured soup of the day:
Broccoli Pepper Jack