New Orleans seafood
Gulf seafood, French Quarter style
Louisiana oysters, Gulf redfish and shrimp, blue crab and crawfish, cooked the Cajun and Creole way at the corner of Bourbon and Conti.
Why seafood here
The Gulf is right down the river
New Orleans cooking grew up on the Gulf of Mexico’s catch: oysters from Louisiana’s bays, shrimp and blue crab from the marshes, redfish from the coast and crawfish from the bayous. At Oceana those ingredients meet Cajun and Creole seasoning in dishes visitors travel for, and that locals order without looking at the menu.
Here is what to look for, with every dish linked to its place on our menu.
Oysters
Louisiana oysters, four ways
Raw on the half shell, Rockefeller-style with spinach, bacon and Pernod, chargrilled with garlic butter and Parmesan, or our own chargrilled oysters with Cajun garlic-herb cream. Fried, they go on a po-boy or a platter.
-
Fresh Oysters on the Half-Shell 1/2 Dozen $16 · One Dozen $23
-
Oceana’s Famous Oysters 1/2 Dozen $18 · One Dozen $29
Freshly shucked Louisiana oysters on the half-shell, chargrilled over an open flame, smothered with our unique Cajun garlic herb cream sauce & finished with Parmesan & Romano cheeses.
-
Original Charbroiled Oysters 1/2 Dozen $18 · One Dozen $29
Zesty garlic butter sauce & Parmesan cheese.
-
Oysters Rockefeller 1/2 Dozen $18 · One Dozen $29
The classic sauce done our way! Spinach, smoked bacon, & Pernod liqueur topped with freshly grated Parmesan.
Gulf redfish
Redfish, the local favorite
Redfish is the Gulf fish New Orleans loves most. Ours comes pan-sautéed under crawfish cream as Redfish Oceana, or blackened in a hot skillet and topped with your pick of sauces, from crawfish étouffée to lemon butter.
-
Redfish Oceana $32
Lightly breaded & pan-sautéed redfish topped with our own crawfish mushroom cream sauce. Served with garlic mashed potatoes & sautéed vegetables.
-
Make it gluten-free!
Gulf shrimp
Shrimp, from barbecued to Creole
New Orleans barbecued shrimp has nothing to do with a grill: it’s shrimp in a peppery butter sauce made for French bread. Shrimp also star in our Creole, our pastas, our po-boys and a heaping fried platter.
-
Barbecued Shrimp $17
Tail-on Gulf shrimp sautéed in New Orleans-style lemon & pepper sauce.
-
Shrimp Creole $23
This popular Creole dish is made with tomatoes, shrimp & the Cajun holy trinity.
-
Mardi Gras Pasta $28
Gulf shrimp, crawfish tails, bell peppers, & onions in a creamy Alfredo sauce.
Crab & crawfish
Crab cakes, soft-shells and crawfish
Louisiana crabmeat cakes are our most-ordered appetizer. Crawfish turn up all over the menu, in étouffée, in pasta and in the crawfish mushroom cream sauce that tops so many of our dishes.
-
Our most popular appetizer! Served with crawfish mushroom cream sauce. Make it gluten-free!
-
Southern Cajun stew served with rice.
-
Seasoned, golden fried oysters, Gulf shrimp, & crispy fish piled high. Ask about our ultimate platter!
Seafood questions
New Orleans seafood, explained
What seafood is New Orleans known for?
Gulf oysters, shrimp, blue crab, redfish and crawfish. Look for dishes like chargrilled oysters, barbecued shrimp, crab cakes, crawfish étouffée and seafood gumbo.
What is New Orleans barbecued shrimp?
A New Orleans classic of shrimp cooked in a rich, peppery butter sauce, not on a grill. It is served with French bread to soak up the sauce.
Where can I eat seafood near Bourbon Street?
Oceana Grill is at 739 Conti Street on the corner of Bourbon, serving Gulf seafood from 10 AM to 1 AM, plus seafood breakfasts from 8 AM.
Do you serve raw oysters?
Yes, freshly shucked Louisiana oysters on the half shell by the half dozen or dozen, alongside three chargrilled and baked preparations.
