Copelands Menu Word Scramble
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| Question | Answer |
| Broiled Crabcakes | lump crabmeat mixed with Old Bay, Mayo, lemon juice and served with Creole Remoulade sauce. |
| Al's Cajun Popcorn | Shrimp lightly seasoned, battered and golden fried served with tiger and sweet heat sauces |
| Stuffed Mushrooms | mushroom caps stuffed with crabmeat stuffing served with tiger sauce |
| Bayou Broccoli | Broccoli, bacon, Monterey Jack and Colby cheeses lightly breaded and served with Tiger sauce |
| Buffalo Spring Rolls | Chicken in wing butter with Fontina and Mozzarella mix rolled up and fried served with wing butter, cheddar bleu cheese dressing and celery for dipping |
| Fried Pickles | Fried pickle chips topped with chip season and served with peppercorn ranch and tiger sauce |
| Artichoke & Spinach Dip | Monterey Jack and served with fried bow tie pasta |
| Jazzy Wings(large: 5 XL: 10) | Whole jointed wings seasoned and fried and tossed in our homemade wing butter served with celery sticks. Homemade Bleu Cheese and Ranch dressing. |
| Onion-Mum | Giant yellow onion served with tangy Rosette Sauce |
| Crawfish Bread | Broiche bread topped with Artichoke and spinach dip, velvet crawfish, a drizzle of alfredo sauce, sprinkle of monterey jack cheese served in 2 pieces. |
| Hot Crab Claws | Blue crab claws sauteed in an olive oil herb vinaigrette with a light garlic touch and served with 5 garlic croutons. Try it with Shrimp! |
| Copelands Favorites Sampler Platter | Artichoke and Spinach dip and fried bowtie pasta. 3 bayou broccoli and Als Cajun Popcorn served with sweet heat and tiger sauce. |
| Shrimp Orleans | Shrimp, Andouille and smoked sausage sauteed with creole trinity of vegetables, shrimp stock, touch of cream over spicy rice pilaf. |
| Steak Labouchere | 3 oz. ribeye steak, garlic butter, tossed in angel hair pasta with Labouchere sauce. |
| Crabmeat Ravioli | 3 jumbo crabmeat ravioli smothered in alfredo sauce and baked. |
| Pecan Crusted Catfish | Fillet crusted with fresh pecans topped with Creole Meuniere sauce garnished with onion strings |
| Seafood Pasta | Shrimp, crabmeat, oysters and fresh herbs simmered in a light red gravy, angel hair pasta, Parmesan cheese. (marinara & clam juice) |
| Shrimp Etouffee | Dark roux-based sauce with garlic, green onions, and spices served over rice |
| Paneed Eggplant with shrimp creole | NOLA sauce loaded with shrimp served over 1 piece of fried eggplant sliced in half. |
| Fried Catfish Creole | catfish fillet topped with spicy shrimp creole |
| Cobb Salad | Mixed greens, tomatoes, bacon, bleu cheese, boiled egg, avacado, honey balsamic vinaigrette |
| Chop Salad | Chopped mixed greens, hearts of palm, green olives, red onion, boiled egg, bacon, bleu cheese, tomatoes, red wine vinaigrette, garnished with onion strings |
| Apple Almond Bleu Salad | Apple, almonds, bleu cheese, sun dried tomato, red onion, mixed greens, honey balasmic vinaigrette |
| Cajun Gumbo YaYa Bowl/big bowl | Cajun roux, loaded with shrimp, scallops and plum tomatoes and Cajun spices served with a scoop of white rice |
| Corn & Crab Bisque Bowl/Big Bowl | Lump crabmeat, whole kernel corn and green onions in a sweet cream bisque |
| Red Bean Soup | Chunks of smoked sausage. Monday & Saturday. |
| Baked Potato Soup | Creamy cheddar cheese base loaded with chunks of baked potato. Garnish: Shredded cheddar cheese, crisp bacon, chopped green onions and sour cream. Tuesday & Friday |
| Broccoli Cheddar Soup | cheese, broccoli, and bacon in a creamy chicken veloute based soup. Garnish: Cheese & Bacon Wednesday |
| Chicken Fajita Soup | Cream veloute based soup with strips of spicy grilled chicken, carmelized onions, bell peppers, and pimento peppers. Garnish: Fried Tortilla Strips Thursday & Sunday |
| Caesar Salad | Romaine lettuce tossed in Copeland's Caesar dressing fresh Parmesan cheese, frico and crunchy croutons |
| Penthouse Salad | Crisp Lettuce, tomato wedges, eggs, cheddar cheese, bacon, homemade croutons, auto served with peppercorn ranch |
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