Bayou

Cajun breadcrumb crusted, fried and served with tartar sauce.

Charred filet of salmon with creole mustard, sun-dried tomato salsa and golden apples.

10 oz. Cajun seasoned and grilled to your liking and topped with bleu cheese salsa. Accompanied roasted potatoes.

Grilled and layered with thin sliced capicolla, kalamata olive salsa and accompanied by dirty rice.

Fried avocado wedges with remoulade sauce.

With creole tomato dip sauce.

Arborio rice and mushrooms laced with basil-lemon aioli and tomato cream sauce.

Scallops and grilled calamari tossed with avocado, onions, cilantro, extra virgin olive oil and citrus.

Authentic cajun style sausage grilled and served with basquaise sauce.

Ginger-lime broth, accompanied by grilled flour tortillas.

Crispy corn chips, crawfish tails, smothered with black beans, melted monterrey jack and cheddar cheese, tomatoes, celery, onions pickled jalapenos and sour cream.

Grilled lamb chops (3) served with petite salad of roasted peppers.

With spicy chipotle mayo.

With shrimp bisque sauce.

Baby arugula, tomatoes, tossed with sauteed onions, oyster mushrooms and laced with cracked olive vinaigrette and shaved parmigiano reggiano cheese.

Spring greens tossed with roasted peppers, apples, golden raisins and laced with peach vinaigrette.

Ground alligator and pork, grilled and served over ciabatta bread with stella bleu cheese–tomato salsa.

Grilled alligator tail over arugula and with andouille au jus.

8 oz. Ground skirt steak grilled and served with bacon, melted monterey jack cheese on brioche. Accompanied by rosemary-garlic flavored potatoe wedges.

Grilled to your liking with brown butter and creamed spinach.

Oven roasted pork shank with sherry wine, fine herbs, caramelized onions, peas, andouille sausage and served over risotto.

Roasted medallions of pork tenderloin wrapped with bacon and melted blue cheese au gratin over porcini mushroom sauce. Accompanied by mashed potatoes.

Crab stuffed jumbo shrimp over artisanal pasta with saffron-cognac cream sauce.

Grilled swordfish served over ragu of mixed beans and fresh linguini.

Lobster tail, clams, mussels, calamari, crawfish tails, andouille sausage simmered in creole tomato sauce with orzo.

A cajun delicacy tender crawfish tails smothered in cream sauce of onions, celery, peas, herbs, andouille sausage and served over fettuccine.

Oven roasted fillets stuffed with andouille sausage, spinach, tomatoes and monterey jack cheese. Served with cream of roasted garlic and portabello mushroom sauce. Accompanied by roasted potatoes.

Served over rigatoni with truffle-parmigiano cream sauce.

Regular and decaffeinated.

Regular and decaffeinated.

Regular and decaffeinated.

With a bourbon cream sauce.

Topped with raspberry sauce and fresh whipped cream.

Served in a chocolate coated wafer bowl topped with whipped cream and corn flake crumbs.

Crepe filled with marshmallows topped with vanilla ice cream and praline sauce.

Vanilla or chocolate with your choice of topping honey, chocolate, or raspberry sauce.

With vanilla ice cream.

Bananas sauteed in banana liquor, rum and brown sugar served over vanilla ice cream.