Menu
Seafood menu Baton Rouge
Seafood menu Baton Rouge
University Seafood keeps the seafood menu Baton Rouge diners come for centered on three parts of the kitchen: boiled seafood, lunch specials, and sandwiches and po-boys. The boiled seafood section covers shrimp, crawfish, and crab, with seasonal crab and crawfish on the board. Boiled items also include corn and potato, so a plate can stay simple or build out with more pieces.
Lunch specials bring a different pace. One option pairs shrimp fried rice with the meal, and fries can stand in for fried rice for an added charge. That section also includes combinations such as 6 Butterfly Shrimp And 1 Fish, which gives the menu a quicker lunch path without leaving the seafood focus behind.
Sandwiches and po-boys round out the board. The section includes hamburger on bun, white, or wheat bread, hamburger on French bread, and pork chop on bun, white, or wheat bread. Served with fries, these choices sit beside the seafood items rather than replacing them. home page covers the take-out details and the day-to-day visit basics.
From the Kitchen
A close look at the boiled pots, lunch plates, and po-boys.
Dishes
The kitchen keeps the focus on seafood, then adds sandwich and lunch options.
