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Cajun/Creole Specialty
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FILET OF
CATFISH
Deep fried
Blackened
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CREOLE BAKED
CATFISH
Blessed by a spicy rich
Creole sauce with
natural brown rice
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BLACKENED CATFISH ETOUFFEE
Catfish filets are blackened, then
blanketed with a creamy
crawfish etouffee, served with natural
brown rice.
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CATFISH En PAPILLOTE
Filet of catfish covered by a rich
creamy crawfish etouffee and
cooked in the classic tradition
of France - A parchment paper bag
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SHRIMP CREOLE
Spicy, but nice. Gulf shrimp are
simmered to perfection in a rich
creole sauce with natural
brown rice. |
CHICKEN PONTALBA
Sauteed diced chicken breast & thigh meat married together with diced potatoes, diced turkey ham, scallions, mushrooms,
topped with sauce bernaisse. |
BAYOU
KITCHEN JAMBALAYA
Prize Winner - National Rice Contest
Diced chicken, shrimp, sausage and more. Topped with a blending of
cheese and served en casserole. |
SHRIMP VICTORIA
Sour cream based sauce, blessed
with white wine, green onions, mushrooms and
seasoning.
Served with natural
brown rice or pasta. |
BAYOU
GRILLED SHRIMP
Cajun garlic buttered served with natural brown rice |
SWEET BASIL SHRIMP
Gulf shrimp sauteed in butter,
white wine, basil and spices, with
natural brown rice
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CRAWFISH ETOUFFEE
Your choice of Cajun or Creole style.
Served with natural brown rice
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SHRIMP ETOUFFEE
Shrimp with onions, bell peppers and cajun spices in a light roux
with
natural brown rice
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Vegetarian Entree Delights |
VEGETARIAN JAMBALAYA
Bayou seasoned |
VEGETARIAN STIR FRY
Bayou seasoned |
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Lagniappe
(Cajun French meaning "something a little extra")
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WINE SAUTEED
MUSHROOMS
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GARLIC BREAD
The best!
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MOUNTAINS OF
HOMEMADE ONION RINGS
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All entrees are served with a seafood appetizer,
choice of soup, salad cart, warmed French bread and creamy butter.
There is a charge of 1.50 for substitution to entree
accompaniment. |
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** May be blackened for an
additional 2.00 charge. |
