Bayou Restaurant > Bayou Restaurant MenuRosebank Dinner Menu
sauteed in a ginger-lime broth and accompanied by grilled flour tortillas.
mashed sweet potatoes blended with brown sugar, bread crumbs and diced andouille sausage, then deep fried and drizzled with a spicy mayo.
breaded shrimp over grilled eggplant served with new orleans remoulade sauce.
savory chicken wings tossed with louisiana red hot sauce.
w/toasted ciabatta bread.
poached scallops and grilled calamari diced and tossed with avocado, onions, cilantro, and extra virgin olive oil and served in a half avocado.
a cajun jambalaya made with tasso ham, rolled and fried finished with a lemon-basil mayonnaise.
shallow fried shrimp served with a bisque sauce of roasted corn, crab meat, brandy and lobster broth. accompanied by grilled focaccia bread.
yes you read it right. fresh tuna, cream cheese, grated carrots rolled in a garlic tortilla and flash fried. accompanied by chive aioli and spicy soy sauce.
served with blue cheese-tomato salsa over spring mixed greens.
prince edward island mussels slowly simmered with abita amber beer, cajun herbs and seasonings and served with grilled ciabatta crostini.
cajun seasoned alligator patties grilled and served over ciabatta bread with stella bleu cheese and tomato salad.
crispy tortilla chips, crawfish tails smothered with red beans, monterey jack and cheddar cheese, diced tomatoes, celery, onions, pickled jalapenos and sour cream.
pan seared crabcake topped with an out of this world lobster chutney made with fresh lobster, pepper, onions, and apples tossed in a red pepper aioli.
skewered scallops, topped with homemade bread crumbs made of ground dry rice and cajun spice, pan seared and drizzled with a spinach pesto.
skewered pork tenderloin grilled with a homemade maple peach bbq sauce served with baby greens tossed with roasted peppers, calamata olives, and sweet onions.
baked mini cakes served over spring mix greens and topped with a hurricane sauce.
fresh ahi tuna encrusted with black and white sesame seared and topped with a olive salad with spicy capicolla, calamata and green olives.
chicken filets sauteed with onions and peppers and wrapped in a sun dried tomato served with spicy bbq sour cream dip.
little neck clams topped with an andouille sausage stuffing, baked and finished with a lime basil butter sauce.
oyster mushrooms sauteed with spinach and andouille sausage and topped with melted jack cheese.
a new orleans tradition: beer-simmered red beans, smoked sausage, trinity (onions, bell peppers and celery), and cajun spices served in a bowl topped with rice.
baby arugula, tomatoes, purple onions, tossed with sauteed onions, oyster mushrooms and laced with cracked olive vinaigrette and accompanied by caramelized parmigiano reggiano cheese.
spring greens tossed with roasted peppers, apples, golden raisins and laced with peach vinaigrette.
fresh greens with crisp fried bacon, onions, pecans, and parmigiano reggiano cheese drizzled with sweet pecan vinaigrette.
chopped romaine, sweet red onions, pecans, and cucumbers tossed in honey mustard vinaigrette.
chicken filets stuffed with andouille sausage, spinach, tomato and monterey jack cheese. served with a creamy sauce of roasted garlic, portabella mushroom and smoked chilis. accompanied by rice and brown sugar carrots.
grilled honey-cilantro chicken filets wrapped in garlic tortilla with baby greens, grape tomato, and melted monterey jack cheese. served with hurricane sauce and rice.
grilled chicken, andouille sausage, onions, celery tossed with jambalaya red tomato sauce with rice.
tender medallions of pork tenderloin, wrapped with bacon, seared and topped with stella bleu cheese au gratin. accompanied by dirty mashed potatoes and served with porcini mushroom broth.
pork chop butter flied and stuffed with brie cheese, crawfish tails and oven roasted. served over dirty rice and topped with calamata olive and spicy capicolla salsa.
baby rack ribs, slowly simmered and finished on our grill basted with hickory flavored bbq sauce. accompanied by corn bread.
a salute to louie armstrong. ny strip shell steak grilled to your liking served with stella bleu cheese salsa and herb roasted potatoes.
herbed and grilled baby lamb chops served over cafe frisse salad, laced with a sweet pecan vinaigrette.
the whole rack of lamb is cajun crusted, lightly-charred and roasted to perfection. served over and andouille sausage cream and rice.
ahi tuna steak seared, sliced and served with fried whole calamari, dressed with sesame-roasted garlic vinaigrette and accompanied by a baby arugula salad and rice.
succulent shrimp sauteed in a basil wine sauce with oyster mushrooms, calamata olives, and grape tomatoes tossed with spinach fettuccini.
a cajun delicacy: tender crawfish tails smothered in a sauce of onions, celery, peas, herbs, and andouille sausage served over fettuccini.
lump crab meat cakes with a seafood sauce of capers, worcestershire, tomatoes, and red onions served on a bed of rice.
grilled scallops, shrimp, mussels, crawfish tails and andouille sausage simmered in creole tomato sauce with rice.
medley of mussels, grilled shrimp, scallops, crawfish tails and andouillesausage slowly simmered in a cilantro-garlic white wine broth. accompanied by rice and brown sugar carrots.
fresh filet of catfish dusted with cajun spices and cooked and served on a hot iron skillet with rice tossed with peppers and onions and finished with a creamy creole mustard sauce.
with a bourbon cream sauce.
with raspberry sauce and fresh whipped cream.
served in a chocolate coated wafer bowl topped with whipped cream and corn flake crumbs.
with your choice of topping: honey, chocolate or raspberry.
with vanilla ice cream.
bananas sauteed in banana liquor, rum and brown sugar. served over vanilla ice cream.
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