DINNER MENU

APPETIZERS

WHALE OF AN ONION – A COLOSSAL BLOOMING ONION, DEEP FRIED IN OUR SPICY SEASONINGS

PORTABELLA FRIES – FRESH FROM THE COLOSSAL MUSHROOM, SLICED AND DEEP FRIED, SERVED WITH A REMOULADE SAUCE

CAJUN CORN – SWEET YELLOW CORN BEER BATTER WITH CAJUN SPICES

CALAMARI – DEEP FRIED SQUID SERVED WITH OUR MARINARA SAUCE

ALLIGATOR – THESE WATER BABIES ARE FARM RAISED AND CORN FED; BITE-SIZED FRIED ALLIGATOR TAIL

OYSTERS – ON THE ½ SHELL

OYSTERS BIENVILLE – IN A WINE & CHEESE SAUCE AND BAKED

OYSTERS ROCKEFELLER – SPINACH & CHEESE IN A WINE SAUCE AND BAKED

OYSTERS CASINO – PARMESAN CHEESE AND BACON WITH ITALIAN BREAD CRUMBS

OYSTER COMBO – ROCKEFELLER, BIENVILLE & CASINO

HUSH PUPPIES – 8 OF OUR GOLDEN SWEET PUPPIES

FRIED OYSTERS – FRIED TO PERFECTION

SHRIMP COCKTAIL – CHILLED, GRILLED OR FRIED

SHRIMP – BOILED IN SPICES SERVED IN THE SHELL

THE CAPTAIN’S PLATTER – CLAMS, POPCORN SHRIMP AND FRIED FISH NUGGETS

THE VARIETY PLATTER – FRIED CHEESE, MUSHROOMS, AND BOILED SHRIMP

FRIED CRAWFISH TAILS – A NEW ORLEANS TREAT, FRIED TO A GOLDEN BROWN

AWARD WINNING WINGS – CAJUN STYLE WITH BLEU CHEESE, SWEET &SPICY

CRAB, SPINACH & ARTICHOKE DIP – A CATCH FAVORITE

ESCARGOT – FRENCH SNAILS BROILED IN OUR GARLIC BUTTER RECIPE

FROG LEGS – SUPERBLY SEASONED FROG LEGS BATTERED DIPPED AND FRIED OR GRILLED

POTATO SKINS – HOMEMADE, DEEPFRIED AND SMOTHERED WITH CHEDDAR CHEESE AND BACON

FRIED CHEESE – MOZZELLA CHEESE BREADED AND DEEP FRIED

BLACKENED PRIME RIB STRIPS – SEARED IN OUR CAJUN SEASONINGS & SERVED WITH REMOULADE SAUCE

WHALER’S FAMOUS CRAB CAKE – COMBINATION OF CRAB, WHITEFISH AND SPICES

MARYLAND CRAB CAKE – MADE WITH MARYLAND BLUE CRAB MEAT

SEAFOOD

SHRIMP GUMBO – SPICY GUMBO WITH SHRIMP

SHRIMP OR CRAWFISH CREOLE – SPICY CREOLE WITH YOUR CHOICE OF SHRIMP OR CRAWFISH SERVED OVER RICE

RED BEANS & RICE – THIS IS ONE OF OUR SPECIALTIES – A SPICY MIXTURE SERVED WITH SMOKED SAUSAGE, YOU’LL LOVE IT!

CHICKEN AND SAUSAGE JAMBALAYA – IN A THICK “SPICY” RICE DISH

BOILED CRAWFISH OR SHRIMP ETOUFFEE – A SPICY ROUX MIXTURE FULL OF VEGGIES

MAMOU CAJUN SHRIMP – HOT’N SPICY SAUTEED SHRIMP

SHRIMP CASSEROLE – GULF SHRIMP TOPPED WITH A CRABMEAT MIXTURE, BIENVILLE SAUCE AND BAKED IN A CASSEROLE

POPCORN SHRIMP – A PLATE FULL OF BITE-SIZED SHRIMP – DEEP FRIED

SHRIMP – BOILED IN SPICES, ½ LB. HEADS OFF – SHELL ON, SERVED CHILLED OR HOT

SHRIMP SCAMPI – SHRIMP SAUTEED IN GARLIC BUTTER, SERVED OVER RICE AND TOPPED WITH MUSHROOMS

BUTTERFLIED SHRIMP – JUMBO SHRIMP FRIED IN OUR SEASONED BATTER OR CHARCOAL GRILLED

BAR-B-QUED SHRIMP – OUR JUMBO PEELED SHRIMP GRILLED WITH OUR OWN SAUCE – SOOOO TENDER AND SCRUMPTIOUS (OVER RICE) (SWEET & SPICY)

OYSTERS – FRESH GULF OYSTERS ROLLED IN OUR SEASONED FLOUR & DEEP FRIED

SCALLOPS – FRIED, SAUTEED IN GARLIC BUTTER, GRILLED OR BLACKENED

SWISS SCALLOPS – BAKED IN GARLIC BUTTER AND TOPPED WITH SWISS CHEESE

FROG LEGS – TENDER FROG LEGS CHARCOAL GRILLED OR DEEP FRIED TO PERFECTION

CLAMS – NEW ENGLAND CLAM STRIPS FRIED TO A GOLDEN BROWN

MARYLAND STYLE BLUE CRAB CAKES – A COMBINATION OF SPICES & BLUE CRAB, FRIED

WHALER’S FAMOUS CRAB CAKES – CRAB MEAT AND FLAKED FISH SUPERBLY SEASONED AND BAKED… DELICIOUS

FRIED COCONUT SHRIMP – HAND BREADED & HOMEMADE, SERVED WITH A SWEET AND TANGY MARMALADE SAUCE

FISH

GROUPER – SOUTHERN GULF GROUPER – FRIED, BAKED, GRILLED OR BLACKENED

WILD SALMON BEARNAISE – WINE-BAKED SALMON WITH OUR CREAMY BEARNAISE SAUCE (ON THE SIDE)

WHALER’S WHITEFISH – YOUR CHOICE: FLORENTINE, BIENVILLE, SCAMPI, BAKED, BLACKENED OR CHARCOAL GRILLED SERVED OVER RICE; DEEP FRIED SERVED WITH HUSHPUPPIES

MAHI MAHI WITH HAWIIAN SAUCE – BLACKENED OR GRILLED - THIS IS A REAL TREAT WITH A BROWN SUGAR PINAPPLE SAUCE (ON THE SIDE)

RAINBOW TROUT –WINE BAKED, GRILLED OR BLACKENED OVER RICE; DEEP FRIED SERVED WITH HUSHPUPPIES- THE TENDER MEAT IS MILD TO THE TASTE

FARM RAISED CATFISH FILLETS - ROLLED IN A MIXTURE OR CORNMEAL AND OTHER SPECIAL WHALER’S INGREDIENTS AND DEEP FRIED, CHARCOAL GRILLED OR BLACKENED

ORANGE ROUGHY – A DELICATE FISH FILET - BAKED, BLACKENED, OR CHARCOAL GRILLED OVER RICE; DEEP FRIED SERVED WITH HUSHPUPPIES

FRESH AHI AHI TUNA – GRILLED OR BLACKENED - IT WILL OPEN EVERY TASTE BUD, GREAT! (SUGGESTED COOKED MEDIUM RARE)

CHICKEN

BAR-B-QUED CHICKEN – GRILLED CHICKEN BREAST WITH OUR AWARD WINNING SAUCE

BLACKENED CHICKEN – CHICKEN BREAST GRILLED IN SPICES

GRILLED CHICKEN – CHARCOAL GRILLED CHICKEN BREAST COOKED WITH GARLIC PEPPER

HAWAIIAN CHICKEN – GRILLED AND COVERED WITH A BROWN SUGAR PINEAPPLE SAUCE

CHICKEN CREOLE – TENDER PIECES OF CHICKEN BREAST SERVED NEW ORLEANS STYLE OVER RICE

CHICKEN MAMOU - TENDER PIECES OF CHICKEN BREAST SAUTEED IN A HOT & SPICY BREW

CHICKEN ROLL-UP – BONELESS CHICKEN BREAST STUFFED WITH A MIXTURE OF ARTICHOKES, CHEESE AND SPINACH; TOPPED WITH A BIENVILLE SAUCE

PASTA

SEAFOOD ALFREDO-SHRIMP & BLUE CRAB IN ALFREDO SAUCE

SHRIMP & SCALLOP LINGUINI-SHRIMP & SCALLOPS BAKED IN A WINE AND CHEESE SAUCE-SERVED OVER LINGUINI

SEAFOOD TORTELLINI-CHEESE FILLED PASTA WITH CRAB & SHRIMP TOPPED WITH ALFREDO SAUCE

BLACKENED CHICKEN TORTELLINI- CHEESE FILLED PASTA TOPPED WITH BLACKENED CHICKEN AND ALFREDO SAUCE

CHICKEN ALFREDO-BONESLESS CHICKEN IN RICH ALFREDO SAUCE

MANHATTAN SEAFOOD LINGUINI-SHRIMP& CRAB IN A RICH RED CREOLE SAUCE

CHICKEN BIENVILLE-TENDER CHICKEN BREAST, SLICED & SERVED OVER LINGUINI W/CHEESE SAUCE

HOUSE SPECIALTIES

FRIED SEAFOOD POTPOURRI -ALL FRIED “CATCH” STYLE/OYSTERS, SHRIMP, CATFISH, CLAMS, STUFFED SHRIMP, & A CRAB CAKE (SORRY NO SUBSTITUTIONS)

BAKED SEAFOOD POTPOURRI - BAKED WHITEFISH, BOILED SHRIMP, OYSTERS BIENVILLE, OYSTERS ROCKEFELLER & SHRIMP IN GARLIC BUTTER, SAUTEED SCALLOPS & A BAKED CRAB CAKE (SORRY NO SUBSTITUTIONS)

ALL SHRIMP POTPOURRI- BOILED SHRIMP, FRIED SHRIMP, FRIED POPCORN SHRIMP, COCONUT SHRIMP & SAUTEED SHRIMP (SORRY NO SUBSTITUTIONS)

ORANGE ROUGHT ROLLUP-A DELICATE FISH FILLET FILLED WITH A SPICY CRAB, FISH, HERB MIXTURE, BAKED THEN TOPPED WITH OUR BIENVILLE SAUCE……….DELICIOUS

LOBSTER TAIL - AN 8 TO 10 OZ. TAIL BAKED, CHARCHCOAL GRILLED OR FRIED TO ITS TENDER BEST

LOBSTER, SHRIMP, & CRAB BOIL-(SERVED MONDAY THRU THURSDAY) - A BOILING POT WITH LOBSTER, SHRIMP, SNOW CRAB LEGS, CRAWFISH, NEW POTATOES, & CORN ON THE COB. SERVED WITH A FRESH GARDEN SALAD

BOILING BAG - A MIXED BAG OF SHRIMP, CRAWFISH, SNOWCRAB, OYSTERS, NEW POTATOES, CORN & ONIONS WITH GARDEN SALAD

SNOW CRAB LEGS AND CLAWS - BOILED IN SPICES – OH SO TENDER-

LOBSTER & CRAB POTPOURRI - LOBSTER TAIL, SNOW CRAB, & KING CRAB

ALASKAN KING CRAB LEGS- A REAL DELICACY – BOILED IN A SPICY BREW (A POUND & ONE QUARTER UP TO A POUND & ONE HALF)

CHARGRILLED FISHERMANS PLATTER - A TRIO OF OUR FRESHEST CATCH OF THE DAY

STEAKS

10 OZ. BLACK ANGUS SIRLOIN - GRILLED OR BLACKENED

8 OZ. FILET MIGNON- BACON WRAPPED TENDERLOIN, CUT FRESH, CHARCOAL GRILLED OR BLACKENED

PRIME RIB – COOKED FRESH DAILY – CUT WHEN YOU ORDER. CHARCOAL GRILLED, BLACKENED OR BAKED –

14 OZ. RIB-EYE – GRILLED OR BLACKENED

12 OZ. CHOPPED BEEF STEAK – GRILLED & TOPPED WITH SAUTEED ONIONS AND PEPPERS

SOUPS AND SANDWICHES

NEW ENGLAND CLAM CHOWDER – CREAMY; LOTS OF CLAMS AND POTATOS

SHRIMP BISQUE – OUR RICH CREAMY RECIPE IS OUTSTANDING

SHRIMP GUMBO – NEW ORLEANS STYLE

SHRIMP OR CRAWFISH ETOUFFEE – FRESH GULF SHRIMP OR CRAWFISH AND VEGETABLES COOKED IN A ROUX

JAMBALAYA – SPICY & FULL OF CHICKEN AND SAUSAGE

SHRIMP OR CRAWFISH CREOLE – NEW ORLEANS STYLE

NEW ORLEANS PORPOURRI – SAMPLER – RED BEANS, GUMBO, SHRIMP BISQUE, AND JAMBALAYA (SERVED WITH A TOSSED SALAD)

NEW ORLEANS PO-BOY – YOUR CHOICE OF FRIED OYSTERS, SHRIMP OR FISH ON FRENCH BREAD TOPPED WITH SHREDDED LETTUCE AND OUR SPICY SAUCE (SERVED WITH FRIES)

PRIME RIB SANDWICH – GRILLED OR BLACKENED ON TOASTED FRENCH BREAD WITH LETTUCE, TOMATO, ONION AND PICKLES

SALADS

CHICKEN SALAD – WHALER’S TRADEMARK CHICKEN SALAD; TENDER CHICKEN BREAST, SEEDLESS GRAPES, CELERY, AND PECANS IN LIGHT MAYO.

SHRIMP SALAD – OUR TOSSED SALAD WITH PEELED SHRIMP, CHEDDAR AND PARMESAN CHEESE, TOPPED WITH HOMEMADE CRUTONS

SEAFOOD SALAD – A RICH COMBINATION OF SHRIMP, CRAB AND FISH

CHICKEN OR SHRIMP CAESAR SALAD – CRISPED ROMAINE LETTUCE WITH OUR HOMEMADE CAESAR DRESSING TOPPED WITH BOILED SHRIMP OR GRILLED CHICKEN

DESSERTS

BEIGNETS – LITTLE FRENCH DONUTS HOT AND TOPPED WITH POWERED SUGAR WITH A CHOCOLATE DIPPING SAUCE

BOURBON STREET BREAD PUDDING – MADE FRESH DAILY WITH BOURBON SAUCE

PECAN COBBLER – LOADED WITH PECANS; TOPPED WITH ICE CREAM AND PRALINE SAUCE

PRALINE CHEESECAKE – TOPPED WITH OUR HOT HOMEMADE PRALINE SAUCE

KEY LIME PIE – A TRADITIONAL SOUTHERN FAVORITE

NEW ORLEANS CHOCOLATE SUPREME – CHOLOLATE BROWNIE TOPPED WITH ICE CREAM, WHIPPED CREAM AND CHOCOLATE SAUCE