Bud & Rob's New Orleans Bistro

A New Orleans classic of creamy red beans cooked with bacon fat, served with rice and topped with an Andouille pork sausage medallion.

A spicy rice dish of chicken, Andouille pork sausage, Tasso ham, the Cajun trinity, and Creole seasoning, topped with Andouille pork sausage medallions. Served as 8 oz cup.

The classic New Orleans soup in a mildly spicy dark roux with shrimp, crab, Andouille pork sausage, okra, & rice.

Shrimp, crab, and sweet corn in a light tomato cream based soup with a splash of sherry and rice

Flash fried shrimp served with an orange marmalade horseradish dipping sauce and a side of Remoulade sauce.

Flash fried lightly seasoned catfish strips served with house-made tartar sauce and Remoulade sauce.

Romaine hearts tossed with our house-made Caesar dressing, topped with house-made garlic bread crumbs and shaved Parmesan cheese

A whole, "whale size" crab lightly fried and served with Remoulade and house-made tartar sauce.

Mildly spicy chowder with fingerling potatoes, tasso ham and little neck clams.

Flash-fried shrimp topped with lettuce, tomatoes, pickles and Remoulade sauce. Served on French Baguette

Sauteed shrimp in a spicy new Orleans BBQ sauce with garlic, Worcestershire, butter, and lemon topped with shredded cabbage and house-made tartar sauce. Served on French Baguette

Flash-fried catfish filet topped with lettuce, tomato, pickles, and tartar. Served on French Baguette

Grilled lightly smoked chicken thigh with garlic mayo, lettuce, and tomato. Served on French Baguette

Pan seared catfish filet dusted with Creole seasoning; topped with shredded cabbage and house-made tartar sauce. Served on French Baguette

House smoked pork shoulder, pulled and topped with house-made coleslaw and BBQ sauce infused mayonnaise. Served on French Baguette

Two Soft Shell Crabs, Breaded and fried to order. Served with lettuce, tomato, tartar sauce & remoulade.

A New Orleans classic of creamy red beans and rice

Pan seared catfish filet dusted with Creole seasoning and laced with a ribbon of creamy house-made tartar sauce, served over a vegetable rice pilaf

Grilled lightly smoked chicken thigh sautéed in a lightly spiced Tasso (smoked ham) cream sauce with sautéed mushrooms and peas, topped with parmesan cheese

Shrimp sauteed in a mild Creole tomato sauce with peas and mushrooms

Bud’s favorite version of Jambalaya; house-smoked duck, grilled chicken, sautéed shrimp, Andouille pork sausage, Tasso (smoked ham), smoked Jambalaya base, and a rich duck essence all tossed with pasta.

Shrimp sauteed with our house-made Creole seasoning in a Tasso Ham cream sauce, with a splash of our house-made Creole tomato sauce; served over creamy cheese grits.

Lightly smoked grilled chicken thigh finished in a rich gravy with mushrooms and peas, served over cheese grits.

Crawfish tail meat slows cooked in a seasoned roux with onions, bell peppers and celery, garlic and herbs, served on a bed of rice.

Crawfish Etouffee on a bed of rice and laced with a ribbon of house-made tartar sauce; topped with your choice of Blackened Catfish or Fried Catfish

Flash-fried catfish filet served with seasoned fries.

Romaine hearts tossed with our house-made Caesar dressing, topped with house-made garlic bread crumbs, shaved Parmesan cheese, and a grilled lightly smoked boneless/skinless chicken thigh.

Creole tomato cream sauce, crawfish, shrimp, capers and mushrooms.

Cajun seasoned Blackened Catfish served atop our House made Caesar salad.

Creamy egg custard baked with French bread and topped with a white chocolate Frangelico sauce and toasted pecans.

A delicious nutty dessert reminiscent of pecan pie, topped with a cream cheese frosting and a drizzle of our light caramel sauce.

Individual, extra creamy version of cheesecake with a pecan & vanilla wafer crust, topped with a thin layer of lemon sour cream and a drizzle of strawberry coulis.

3 pieces, House made beignets dusted with powdered sugar, with a side of strawberry coulis

Poppyseed vinaigrette, spring greens, clementine supremes, toasted pecans.

Lightly seasoned tail-on shrimp sautéed in a tasso ham and creole tomato cream sauce served with fried grit triangles.

A whole, “whale size” crab lightly fried and served with Remoulade and house-made tartar sauce.

Blackened Louisiana farm raised catfish and tail-on shrimp laced with a house made tartar served over a veggie rice pilaf.

The classic new Orleans soup in a mildly spicy dark roux with shrimp, crab, andouille pork sausage, okra, and rice.

Shrimp, crab, and sweet corn in a light tomato cream based soup with a splash of sherry and rice.

A spicy rice dish of chicken, andouille pork sausage, tasso ham, the Cajun trinity, and creole seasoning, topped with andouille pork sausage medallions.

A new Orleans classic of creamy red beans cooked with bacon fat, served with rice and topped with andouille pork sausage medallions.

Romaine hearts tossed with our house-made Caesar dressing, topped with house-made garlic bread crumbs and shaved parmesan cheese.

Romaine hearts tossed with our house-made Caesar dressing, topped with house-made garlic bread crumbs and shaved parmesan cheese topped with grilled lightly smoked boneless skinless chicken thigh.

Romaine hearts tossed with our house-made Caesar dressing, house-made garlic bread crumbs, and shaved parmesan cheese all topped with a pan seared catfish filet dusted with creole seasoning.

Sautéed shrimp in a spicy new Orleans BBQ sauce of garlic, Worcestershire, butter and lemon; with shredded cabbage and house-made tartar sauce.

Lightly smoked grilled chicken thigh with garlic mayo, lettuce, and tomato.

House smoked pork shoulder with house-made coleslaw and BBQ sauce infused mayonnaise.

Pan seared catfish filet dusted with creole seasoning with shredded cabbage and house-made tartar sauce.

A new Orleans classic of creamy red beans and rice, with lightly smoked grilled chicken thigh.

Pan seared catfish filet dusted with creole seasoning and laced with a ribbon of creamy house-made tartar sauce, served over a vegetable rice pilaf with meuniere sauce.

Lightly smoked grilled chicken thigh sautéed in a lightly spiced tasso (smoked ham) cream sauce with sautéed mushrooms and peas, topped with parmesan cheese; served over rice.

Lightly seasoned shrimp sautéed in a creole tomato sauce with peas and mushrooms; served over rice.

Bud's favorite version of Jambalaya; smoked duck, grilled chicken, sautéed shrimp, andouille pork sausage, tasso smoked ham, smoked Jambalaya base, and a rich duck essence all tossed with penne pasta.

Lightly seasoned shrimp in a tasso ham cream sauce with capers and a splash of our house-made creole tomato sauce.

Lightly smoked grilled chicken thigh finished in rich beef gravy with mushrooms and peas, served over creamy cheese grits.

A Cajun classic of crawfish tail meat slow cooked in a seasoned roux with onions, bell peppers and celery, garlic and herbs, served on a bed of rice and with a side of our Cajun potato salad.

Blackened catfish on a bed of crawfish etouffee and rice, laced with a ribbon of house-made tartar sauce.

Rich and creamy egg custard baked with French bread and topped with our white chocolate frangelico sauce, strawberry coulis and toasted pecans.

Individual, extra creamy version of cheesecake with a pecan and vanilla wafer crust, topped with a thin layer of lemon sour cream and laced with strawberry coulis.

A delicious nutty dessert reminiscent of pecan pie, topped with a cream cheese frosting and a drizzle of our light caramel sauce.