APPETIZERS

• ARTICHOKE AND SPINACH DIP
  Topped with Monterey Jack and served with our unique fried bow tie pasta.

• COPELAND’S FAVORITES SAMPLER PLATTER
  A sampling of our Artichoke and Spinach Dip, Bayou Broccoli®, and Buffalo Spring Rolls.

• BUFFALO SPRING ROLLS
  Chicken, hot sauce, Mozzarella, Cheddar Bleu cheese dressing and wing butter sauce.

• JAZZY WINGS
  Jumbo whole chicken wings seasoned and fried. Homemade Cheddar Bleu cheese dressing or Ranch dressing.

• ONION-MUM®
  Taste the ORIGINAL Onion-Mum® — Served with tangy Rosette sauce.

• BAYOU BROCCOLI® Since 1983
  A combination of broccoli, crispy bacon, melted signature cheese mix, and our original Tiger sauce.

• SPICY CRAWFISH CHEESE FRIES
  Thick garlic butter fries, topped with crawfish gravy, spicy Pimento cheese, Mozzarella, melted and garnished with green onions.

• HOT CRAB CLAWS
  Fresh Louisiana Blue Crab claws sautéed in an olive oil vinaigrette with a light garlic touch. Served with crispy crouton toast just right for dipping.

• CRAB STUFFED BEIGNETS
  Our delicious crabcake mix dipped in tempura batter lightly fried and served with white Remoulade dressing.

• CRAWFISH BREAD
  Artichoke and spinach, sautéed crawfish, Alfredo sauce, Monterey Jack cheese.

• AL’S CAJUN POPCORN
  Shrimp lightly seasoned, battered and golden fried. Served with Tiger sauce. Fun Presentation.

• STUFFED MUSHROOMS Since 1983
  Homemade lump crabmeat stuffing, signature sauce.

SOUPS

• CAJUN GUMBO YA YA Since 1983
  Classic Cajun roux, loaded with shrimp, scallops and Copeland’s gourmet touches.

• CORN & CRAB BISQUE
  Lump crabmeat, corn and green onions in a sweet cream bisque.

SOUP OF THE DAY

• MONDAY RED BEAN TUESDAY BAKED POTATO WEDNESDAY BROCCOLI CHEDDAR THURSDAY CHICKEN FAJITA FRIDAY TOMATO BASIL SATURDAY BAKED POTATO SUNDAY CHICKEN FAJITA

SMALL TASTING PLATES

• CRAB STUFFED CATFISH ROULADE
  Crabcakes stuffed in catfish slices, rolled, crusted with corn flour and fried. Served with a roasted corn and bacon butter sauce.

• STEAK LABOUCHERE
  Seared USDA Prime sirloin steak, angel hair pasta tossed with garlic butter and finished with our own Labouchere sauce, a creamy Burgundy mushroom sauce perfectly seasoned.

• CRABMEAT RAVIOLI
  Jumbo crabmeat ravioli smothered in Alfredo sauce and baked to bubbly perfection.

• PECAN CRUSTED CATFISH
  Crusted with fresh pecans. Topped with a Creole Meuniére sauce and crispy fried onion strings.

• SHRIMP ORLEANS
  Gulf shrimp, smoked sausage, and our original recipe of Andouille sausage, pan sautéed with Creole trinity of vegetables, shrimp stock, touch of cream and all served over aromatic jasmine rice. A true New Orleans melting pot of flavors.

• CRAB STUFFED SHRIMP
  Jumbo Gulf shrimp stuffed with lump crabmeat dressing, breaded and fried to a golden brown. Served over Tasso butter cream.

SALADS

• SHRIMP & LUMP CRABMEAT REMOULADE
  Boiled Gulf shrimp, fresh crisp mixed greens, sliced celery, diced Roma tomatoes, tossed in our homemade white Remoulade dressing. Topped with fresh lump crabmeat and sliced avocado.

• GRILLED CHICKEN COBB SALAD
  Grilled chicken breast, mixed greens, tomato, Bleu cheese, bacon, avocado, boiled egg, Balsamic vinaigrette.

• CHOP SALAD
  Chopped mixed greens, hearts of palm, olives, red onion, boiled egg, bacon, Bleu cheese, tomatoes, Red Wine vinaigrette, garnished with fried onion strings.

• PENTHOUSE SALAD®
  Crisp lettuce, fresh tomatoes, eggs, Cheddar cheese, bacon, homemade croutons, choice of dressing.

• APPLE ALMOND BLEU SALAD
  Fresh apple, toasted almonds, crumbled Bleu cheese, sun dried tomato, red onion, mixed greens, Honey Balsamic vinaigrette. Calories 510.

• CAESAR SALAD
  Fresh, chilled Romaine with Copeland’s Caesar dressing, Parmesan cheese and homemade croutons.

EAT FIT NOLA

• Eat Fit Nola menu item criteria for entrée or entrée salad: Less than 600 calories • Less than 800 mg sodium • Less than 10% of calories from animal-based saturated fat • 0 grams trans fats • No white, refined starches • Less than 5 grams (one teaspoon) of added sugar (e.g. Honey, agave, sugar, etc.)
• SALMON COBB SALAD
  Grilled salmon, bacon, tomatoes, eggs and red onions. Topped with avocado and drizzled with Balsamic vinaigrette.

• SHRIMP & CATFISH MARINARA
  Shrimp and catfish sautéed with garlic and herbs in a light marinara sauce, tossed with whole grain pasta.

• FRESH FISH & CRAB CLAWS
  Seared seabream on top of whole grain pasta, topped with sautéed crab claws in an Italian White Wine vinaigrette.

• GRILLED SIRLOIN
  5 oz. grilled USDA Prime top sirloin, served with vegetable medley, drizzled with Balsamic vinaigrette.

• GARLIC SHRIMP SEABREAM
  Seared seabream on top of vegetable medley. Topped with jumbo shrimp, cooked in a garlic caper tapenade sauce.

• GRILLED CHICKEN
  Marinated fresh chicken breast with light seasoning, roasted lemon vinaigrette with a mixture of summer squash, asparagus and tomatoes.

SEAFOOD PASTA

• CRABCAKES AND SHRIMP ALFREDO
  win golden fried hand-formed crabcakes, sautéed Gulf shrimp, topped with a light shrimp Alfredo sauce, on a bed of angel hair pasta.

• PASTA SHRIMP COPELAND
  Tender shrimp, sautéed in a shrimp butter sauce with garlic, mushrooms, parsley and green onions. Served over angel hair pasta.

• CRAB STUFFED SHRIMP ALFREDO
  Gulf shrimp stuffed with lump crabmeat on a bed of angel hair pasta, topped with a light shrimp Alfredo sauce.

• SHRIMP AND TASSO PASTA Since 1983
  Gulf shrimp pan sautéed with our original recipe of Cajun ham, “Tasso”, in a Parmesan cheese and cream sauce, served over bow tie pasta.

• CRAB STUFFED EGGPLANT
  Copeland’s crabcake stuffed between two fresh eggplant slices lightly battered and fried, served over angel hair pasta and topped with shrimp and crawfish au gratin.

• CRAWFISH FETTUCCINE
  Crawfish sautéed in a light cream sauce with green onions, special seasonings, fettuccine.

• CAJUN CRAWFISH PASTA
  Velvety crawfish cream sauce served over pasta, accompanied with sautéed mushrooms and roasted corn.

PARMESANS

• VEAL PARMESAN
  Thin fresh veal, panéed, and served atop angel hair pasta tossed in a creamy Alfredo and Marinara sauce, finished with melted Mozzarella, Fontina and Parmesan cheeses.

• CHICKEN PARMESAN
  Breaded fresh chicken breast fried, angel hair tossed with Alfredo topped with Marinara, melted Mozzarella, Fontina and Parmesan cheeses.

• EGGPLANT AND CHICKEN PARMESAN
  Breaded fresh chicken breast and eggplant breaded in brioche crumbs and golden fried, angel hair tossed with Alfredo topped with Marinara, melted Mozzarella, Fontina and Parmesan cheeses.

SIGNATURE PASTA

• JAMBALAYA PASTA Since 1983
  Shrimp, chicken, Andouille and smoked sausages, spicy jambalaya sauce, peppers, mushrooms, bow tie pasta.

• CHICKEN FETTUCCINE SAUCE PIQUANT
  Fresh chicken pieces seasoned and sautéed in a rich tangy Sauce Piquant, served with fettuccine.

• TOMATO BASIL CHICKEN
  Grilled, seasoned, fresh chicken breast, angel hair pasta, plum tomatoes, fresh basil, olive oil, a touch of garlic butter, Parmesan cheese.

• CHICKEN ALFREDO
  Breaded fresh chicken breast fried and served with fettuccine sautéed in Alfredo sauce.

CLASSICS

• EGGPLANT PIROGUE® Since 1983
  Fresh Cajun fried eggplant slices, smothered in a delicious au gratin sauce with Gulf shrimp and fresh crab claws for an amazing taste combination. Served over angel hair pasta.

• VEAL COPELAND® Since 1983
  Milk-fed veal, spiced and panéed with a creamy blend of fettuccine, Gulf shrimp and Tasso.

• SHRIMP DUCKY
  House roasted and flash fried strips of fresh duck, on top of sautéed Gulf shrimp in a rich Burgundy mushroom sauce, served over rice or fettuccine.

• STEAK & SHRIMP LABOUCHERE
  Prime sirloin, Gulf shrimp, sautéed mushrooms, in our signature Labouchere sauce over jasmine rice.

• SHRIMP ORLEANS
  Gulf shrimp, Andouille and smoked sausage sautéed with Creole trinity of vegetables, shrimp stock, touch of cream, over jasmine rice.

• CRAB STUFFED SHRIMP
  Jumbo Gulf shrimp stuffed with lump crabmeat dressing, breaded and fried to a golden brown. Served over Tasso butter cream with fries.

• BBQ SHRIMP BOIL
  Jumbo Gulf shrimp, roasted corn and boiled potatoes in a spicy garlic seafood broth.

• NEW ORLEANS FAMOUS RED BEANS AND RICE
  A New Orleans tradition, from the best recipe of its kind. Served with Andouille sausage, fried catfish strips or fried chicken strips.

CHICKEN

• BLACKENED BAYOU CHICKEN
  Fresh full breast of chicken, coated with Copeland’s secret spices and blackened, served over our unique homemade mushroom dressing and smothered with a rich, creamy, crawfish sauce.

• GRILLED CHICKEN WITH YAMS
  Mashed sweet potatoes, roasted pecan pieces, caramelized onions, homemade Worcestershire sauce, onion strings.

• BLACKENED CHICKEN
  Blackened or grilled fresh chicken breast served with a mixture of summer squash, asparagus, tomatoes, homemade Worcestershire sauce and choice of any one signature side.

• GRILLED CHICKEN CREOLE
  Marinated grilled chicken breast, classic Creole sauce over jasmine rice. Calories 470.

STEAK

• All steaks are broiled to your satisfaction and served with a complimentary side.
• RIBEYE Since 1983
  Finest hand selected, 12 oz. Certified Angus Beef ® ribeye steak, 28 day aged, served sizzling with a complimentary side.

• AL’S FAVORITE FILET
  Center cut, tender filet, topped with fabulous caramelized onions and sizzling steak butter.

• GARLIC FILET
  Center cut filet, topped with fresh minced garlic butter.

• CLASSIC FILET Since 1983
  8 oz. of the most tender center cut filet served sizzling.

• PETITE FILET
  6 oz. tender filet.

• PRIME TOP SIRLOIN
  10 oz. USDA Prime top sirloin steak.

SIGNATURE SIDES

• Copeland’s Fries

• Garlic Sweet Potato Fries

• Loaded Macaroni & Cheese

• Smothered Green Beans

• Red Hot Potatoes

• Red Beans and Rice

• Vegetables Toot Toot®

• Corn Macque Choux

• Loaded Baked Potato

• Loaded Crawfish Baked Potato

• Creamed Spinach

• Mashed Sweet Potatoes

• Vegetable Medley

• Side Salad

FRIED SEAFOOD PLATTERS

• Our new frying shortening delivers our traditional fried food flavor now with 29% less saturates, 50% less trans fat, and 33% less cholesterol. Additionally, our frying shortening contains 0 grams of artificial trans-fat per serving.
• COPELAND’S FAMOUS FRIED SEAFOOD PLATTER
  Gulf shrimp, crawfish tails, oysters (seasonal), golden fried hand-formed crabcake and our thin crispy catfish served with onion strings, fries, signature corn fritters and Leidenheimer french bread.

• FRIED SHRIMP PLATTER
  Gulf shrimp seasoned and lightly fried.

• THIN CRISPY FRIED CATFISH PLATTER
  Thinly sliced catfish, seasoned and lightly fried.

FISH SELECTIONS

• Fresh fish filleted daily, perfectly cooked to order. Topped with your choice of Lemon Bordelaise, Garlic Butter, Creole Meuniére.
• CRAB STUFFED CATFISH BORDELAISE
  Fillet of catfish stuffed with our lump crabmeat stuffing, seasoned and broiled. Topped with garlic butter and served with a mixture of summer squash, asparagus, tomatoes and choice of any one signature side.

• CATFISH ACADIANA®
  Golden fried catfish with creamy shrimp butter sauce, on top of roasted pecan cole slaw, served with two corn fritters and choice of any one signature side.

• BLACKENED CATFISH
  Fillet of catfish seasoned and blackened, served with a mixture of summer squash, asparagus, tomatoes and choice of any one signature side.

• RICOCHET CATFISH®
  Lightly fried catfish, topped with pecans, sesame and Creole Meuniére sauce on top of roasted pecan cole slaw, served with two corn fritters and choice of any one signature side.

• BLACKENED REDFISH Since 1983
  Farm raised redfish blackened or grilled, served with a mixture of summer squash, asparagus, tomatoes and choice of any one signature side.

• FRESH FISH ORLEANS
  Grilled fresh fish, Gulf shrimp, Andouille and smoked sausage with Creole trinity of vegetables, shrimp stock, touch of cream. Served with choice of any one signature side.

• FRESH SALMON
  Grilled or blackened, served with a mixture of summer squash, asparagus, tomatoes and choice of any one signature side.

• FRESH FISH OF THE DAY
  Fillet of hand cut fresh fish, grilled or blackened, served with a mixture of summer squash, asparagus, tomatoes and choice of any one signature side.

OVERSTUFFED PO-BOYS

• All seafood is seasoned, hand-battered, golden fried, dressed and served overstuffed on New Orleans Leidenheimer French bread with fries.
• CATFISH PO-BOY

• SHRIMP PO-BOY

• ROAST BEEF DEBRIS PO-BOY
  THE ULTIMATE TRADITIONAL ROAST BEEF PO-BOY Roast beef mayo, lettuce, tomato, pickle on New Orleans own French bread with fries.

BURGERS

• COPELAND BURGER Since 1983
  1/2 lb. hand-formed choice ground chuck, Monterey Jack, Cheddar cheese, crispy Applewood smoked bacon, beefy mayo, Tiger sauce on a croissant and fries.

• HICKORY CHEDDAR BURGER
  8 oz. hand-formed ground chuck, tangy BBQ sauce, diced yellow onions, grated Cheddar cheese, and fries.

• BON TEMPS BURGER Since 1983
  1/2 lb. hand-formed choice ground chuck, melted Monterey Jack, served with BBQ sauce and fries.

• CREOLE KITCHEN BURGER
  Griddle top burger, René mushrooms, Swiss cheese, Homemade Sweet & Sour Pickles, Tabasco® aioli and Tiger sauce. Served with our Loaded Crawfish Baked Potato.

SANDWICHES

• LE CLUB CROISSANT Since 1983
  Smoked turkey, lean ham, Applewood smoked bacon, cheeses, served with Tiger sauce and fries.

• BLACKENED BBQ CHICKEN MELT
  Fresh chicken blackened with special spices, topped with signature BBQ sauce, signature cheese mix, fresh mushrooms, Applewood smoked bacon slices, crispy fried onion strings, homemade Honey Mustard dressing and fries.

• OOEY GOOEY GRILLED CHEESE
  Mozzarella, Fontina, Swiss and Parmesan cheeses, grilled on sourdough bread, brushed with homemade Pineapple Apple Butter. Served with apple slices and choice of any one signature side.