Appetizers
Bayou Shrimp Cocktail
Fresh Boiled Gulf Shrimp with Traditional Cocktail Sauce
Sauteed Shrimp over Fried Green Tomatoes
Topped with Hollandaise
Jumbo Lump Crab Cakes
Served with Ancho Aioli
BBQ Shrimp
The Classic New Orleans Recipe served with French Bread.
Oysters on the Half Shell
Served Au-Natural with House made Cocktail Sauce
1/2 Dozen
Full Dozen
Grilled Oysters
Char-Grilled with Parmesan Butter
1/2 Dozen
Full Dozen
Jumbo Crab Claws
Fried with a Remoulade Sauce or Boiled with Parmesan Herb Butter
Sicilian Stuffed Mushrooms
Jumbo Mushrooms with Fresh Italian Sausage over a Bed of Marinara
Classic Escargot en Croute
Baked to Perfection and served in Garlic Butter
Eggplant Mason
Eggplant Medallions Layered with Jumbo Lump Crab and
topped with Bernaise
Blue Bayou Crab Dip
Fresh Jumbo Crab Folded in a Rich Creamy White
Cheese Sauce served with Toast Points
Specialty Soups & Salads
Blue Bayou Seafood Gumbo
Served with Rice
Chef's Special Soup du Jour
Steakhouse Onion Soup
Topped with a Gruyere Cheese Crostini
Crab and Avocado Salad
Jumbo Lump Crab Tossed with Ancho Lime Aioli
layered between Mango Bell PepperSlaw, Fresh Avocado
and Crisp Butter Lettuce
Seafood Entrees
Accompanied by our House, Caesar or Iceberg Lettuce Wedge Salad and the Vegetable du Jour
Blue Bayou Shrimp Scampi
Gulf Shrimp Sauteed in Garlic Butter and Served
with Angel Hair Pasta and Fresh Tomatoes
Broiled Gulf Flounder Stuffed with Jumbo Lump Crab Stuffing
Served with a Fresh Tarragon Beurre Blanc and Vegetable du Jour
Catch of the Day
Broiled, Blackened or Sauteed Topped with Lump Crabmeat
and Lemon Burre Blanc
Seafood Augratin
Fresh Gulf Shrimp and Lump Crabmeat in a Rich Cream Sauce
Alaskan King Crab Legs OR Cold Water Lobster Tail
Broiled and Served with Drawn Butter
Fried Shrimp, Fried Oysters or a Combination
Lightly Battered and Fried to perfection
From Our Butcher Shop
All Beef Served at the Blue Bayou is 100% USDA Sterling Silver Premium
Accompanied by our House, Caesar or Iceberg Lettuce Wedge Salad and the Vegetable du Jour
Add a Cold Water Lobster Tail or Alaskan King Crab to Any Steak |
Petit Filet Mignon
8 Ounce |
Filet Mignon
12 Ounce
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New York Strip
16 Ounce |
8 Ounce Filet Michelle
Sauteed Crawfish Tails and Lump Crabmeat in
a Rich Bernaise Sauce
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Rib-eye
16 Ounce |
Pan Roasted Rack of Lamb
Classic Mustard Crusted served with a Lamb Demi-Glace
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Cowboy Cut Ribeye
22 Ounce Bone-in |
Veal Osso Bucco
Tender 16 OunceVeal Shank Slow Cooked with Italian Seasonings. Served over Fettuccini |
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Chicken Picatta
Breast of Chicken Topped with Lemon Beurre Blanc and Capers served wtih Fettuccini
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Blue Bayou Steak & Lobster
Twin Petit Filet Mignon served with Lobster Sauteed in Galic Butter and
Tossed in Angel Hair Pasta
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Oscar Topping
Fresh Lump Crab and Asparagus in Hollandaise |
Michelle Topping
Sautéed Crawfish Tails and Fresh Lump
Crabmeat in a Rich Bearnaise |
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Port Wine Demi Glace |
Caramelized Onions |
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Blue Bayou Butter |
Sides
Yukon Gold Baked Potato |
Garlic Yukon Mashed Potatoes |
Assorted Wild Mushrooms
Herb Sauteed
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Fresh Steamed Asparagus with Hollandaise
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Fresh Wilted Spinach with
Roasted Garlic
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Creamed Spinach
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Steamed Broccoli with Hollandaise
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You'll Want to Save Room! Our Complete Listing of Desserts, inluding Tableside Bananas Foster,
Premium Ice Cream Drinks and Coffees will Tempt You Beyond Expectations.
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