Spahr's At The Station Menu
Spahr's At The Station menu gallery
Choose your favorite dish
Breakfast
Toasted biscuit with grilled ham, 2 eggs, and topped with crawfish cream sauce. Served with breakfast potatoes.
Grilled biscuit topped with fresh local sausage and a peppered cream sauce
8 oz hand cut ribeye served with 2 eggs, grits, and a biscuit.
Sauteed shrimp in our signature cream sauce over grits with bacon and a biscuit.
Our breakfast potatoes with onions, peppers, cheese, a fried egg and a choice of bacon, sausage, or ham.
Cheddar cheese grits, with crumbled bacon, Cajun seasoning, green onions, and topped with a fried egg. Served with a choice of biscuit or toast.
Egg sandwich with onions and peppers, American cheese, and a choice of ham, bacon, or sausage.
6oz burger with egg and bacon on a toasted bun, served with grits or breakfast potatoes.
Toasted biscuit with signature crab cakes, 2 eggs, and topped with lemon cream crab sauce. Served with breakfast potatoes.
Whole wheat toast, egg, bacon, tomato
3 egg whites, grilled shrimp , tomatoes, onions, peppers with whole wheat toast.
4 egg whites, 1 slice bacon, whole wheat toast, fresh berries
French for "lost bread". Our version features locally sourced French bread, dipped in a sugar-cinnamon custard, grilled and topped with powdered sugar and fresh strawberries.
Fresh homemade buttermilk pancake. Don't forget to ask for Louisiana Cane Syrup! Add blueberries, or chocolate chip for $2 more.
Five buttery, made-to-order beignets topped with powdered sugar.
Fresh local sausage, onions, peppers, and pepper jack cheese.
Shrimp, crabmeat, onions, peppers, and Cheddar, topped with crawfish sauce.
Broccoli, tomatoes, onions, peppers, and mushrooms.
Bacon, ham, sausage, onions, peppers, and pepper jack cheese.
Ham, tomatoes, onions, peppers, jalapenos, and Cheddar.
Louisiana crawfish tails, tomatoes, Cheddar cheese and green onions.
Appetizers
Jumbo Gulf shrimp, fried and tossed in a sweet and spicy sauce, set around creamy coleslaw.
Thin onion slices, battered and fried crispy, a bayou tradition.
Crab Claws hand battered and fried or sauteed in a Cajun butter sauce.
Crab meat baked in a rich and creamy spinach and artichoke dip. Served with crispy corn tortilla chips.
Fresh local crab meat, rolled in flaky breadcrumbs.
Thelma and Bill's original recipe with shrimp, crab, and sausage.
Three fresh ahi tuna sliders made with lemon ginger aioli and cucumber and onion relish on fresh toasted slider buns.
Salads
Cucumbers, shaved red onion, grape tomatoes, cheddar cheese, boiled egg and crostinis on a mound of slad mix. Add Chicken or Shrimp for an upcharge.
Jumbo boiled shrimp and crab meat served on a bed of salad mix, boiled egg, tomatoes, black olives, artichoke hearts, and green onions.
Crispy fried green tomatoes, boiled jumbo gulf shrimp, boiled egg, grape tomatoes, shaved red onion, and salad mix topped with remoulade sauce.
Louisiana Wild Seafood
Local, wild caught catfish thinly sliced and fried to perfection.
Two large handmade crabcakes topped with our signature Craw Sauce.
Butterflied jumbo gulf shrimp tossed in our signature fish fry then fried to perfection.
Fresh oysters harvested from the Gulf of Mexico, lightly dusted for a crispy finish.
Catfish Chips, jumbo shrimp, oysters, stuffed crab, onion sticks, fries, toast, and hush puppies.
Two cups of gumbo with a collection of Bill's favorites, catfish chips, popcorn shrimp, fried Louisiana crawfish tails, two crabcake minis, and softshell delight. Served with our famous onions sticks, hush puppies and toast.
Pasta & Southern Traditions
Penne pasta tossed in a tangy creole crab meat cream sauce, topped with fried jumbo shrimp.
Sauteed Louisiana Crawfish Tails and fettuccine tossed with Spahr's favorite pepper jack cream sauce.
Fresh Louisiana shrimp and crab meat in a rich cream sauce over penne pasta.
Blackened chicken breast tossed in our cream sauce seasoned with our house blend of Louisiana spices.
Two Panko crusted fried chicken breast topped with our signature Craw Sauce.
Cajun favorite made with dark roux and local crawfish, served with rice, potato salad and Catfish Chips.
Seared Ahi Tuna Steak topped with lemon crab cream sauce.
Ground beef steak topped with grilled onions and gravy. Served with a side and toast.
Large catfish fillet fried served over rice and topped with crawfish etouffee.
Sandwiches
Blackened jumbo Gulf shrimp on French bread, dressed with fried green tomatoes, house creolaise sauce and a blend of salad greens. Served with a side of onion sticks or fries.
Our signature crab cake on a toasted bun, dressed with coleslaw and house remoulade dressing. Served with a side of onion sticks or fries.
French bread stuffed with popcorn shrimp and dressed with lettuce, tomato, and tartar sauce. Served with a side of freshly battered onion sticks or French fries.
Our catfish chips on French bread, dressed with lettuce, tomato, and tartar sauce. Served with a side of freshly battered onion sticks or French fries.
A half of poboy with popcorn shrimp, dressed with lettuce, tartar sauce, and tomato. Served with a cup of gumbo and a side.
Blackened chicken breast topped with grilled onions, peppers, melted pepper jack cheese, bacon, and spicy Cajun mayo on a toasted bun. Served with a side of freshly battered onion sticks or French fries.
Homemade Desserts
Southern favorite made with local French bread and raisins. Served with rum sauce.
5 count of fried pastry dough covered in powdered sugar.
Whipped peanut butter filling in an Oreo cookie crust with chocolate sauce.
Served with Vanilla ice cream, chocolate ganache, and raspberry sauce.
From a reviewer’s perspective, the menu at Spahr's At The Station offers a distinctly Louisiana-inspired spread that leans heavily into seafood and Southern comfort classics, with enough variety to appeal across all-day dining. Breakfast sets a hearty tone with standouts like Bayou Benedict, Biscuits & Gravy, Steak & Eggs, Shrimp & Grits, and the Breakfast Potato Bowl, each emphasizing rich, filling preparations typical of the region. The appetizers continue the indulgence with crowd-pleasers such as Honey Sriracha Shrimp, Onion Sticks, Crab Fingers, Spinach Crab & Artichoke Dip, and Crabcake Minis, highlighting a strong seafood-forward identity.
For lighter fare, the salads section includes House Salad, Seafood Salad, and Boiled Shrimp Remoulade, while the heart of the menu shines in the Louisiana Wild Seafood offerings like The Original Catfish Chips, Crabcakes, Shrimp Platter, Fried Oysters, and a generous Seafood Platter, all reinforcing the restaurant’s coastal roots. Pasta and Southern Traditions bring a comforting, Cajun-leaning twist with dishes such as Voodoo Pasta, Crawfish Pepper Jack Fettuccine, Seafood Pasta, Blackened Chicken Pasta, and Cajun Chicken, balancing spice and richness. Sandwich lovers are well covered with Blackened Shrimp Poboy, Crab Cake on Bun, Overstuffed Shrimp Poboy, Catfish Chip Poboy, and a Soup & Sandwich option. To finish, desserts like Bread Pudding, Beignets, Peanut Butter Pie, and Flourless Chocolate Cake round out the menu on a classic Southern sweet note, leaving a strong final impression of indulgence and tradition.