Boudreaux's Louisiana Kitchen

flash fried alligator tail medallions served with cajun mayeaux

breaded chicken tenderloins served with french fries and home made honey mustard

louisiana select oysters dusted with seasoned flour and flash fried – cocktail sauce

served with lemon aioli

sliced toasted baguette points, vine ripened tomato, red onion, sliced garlic and extra virgin olive oil

rich cream cheesy dip with fresh crawfish tails and spinach served with home made potato chips

a hearty roux based gumbo with chicken and andouille sausage over simple rice

shrimp, chicken andouille sausage and crawfish with trinity and file in a roux base

rich and creamy with maryland blue crab, white onions and a splash of cream sherry

chef’s choice made with only the freshest ingredients

a flavorful mixture of chopped romaine hearts ripe tomato, carrots and shaved red onion topped with spicy homemade croutons and asiago cheese

chicken breast with cajun spices and brown sugar sliced over chopped romaine hearts tossed with diced tomato, asiago cheese and homemade caesar dressing

seasoned meat or fish on a bed of romaine hearts ripe tomato, carrots and shaved red onion topped with spicy homemade croutons and asiago cheese

chopped romaine, tomato and carrots with homemade croutons and asiago cheese

fresh seafood dusted with seasoned corn meal flour and flash fried - served in a toasted baguette with lettuce, tomato and our own cajun mayeaux

toasted foccacia loaded with smoked ham, genoa salami and melted provolone cheese, dressed with boudreaux’s signature olive salad

lean roasted pork loin simmered in our tomato creole and stuffed in a garlic herb tortilla with shredded cheddar cheese and char-grilled red onions

grilled maryland blue crab cake served on a toasted buttered croissant with lettuce, tomato and roasted red pepper remoulade

garlic and herb flatbread spread with a schmere of spinach, sun-dried tomato and asiago cheese, filled with chilled grilled asparagus, shredded carrots, diced tomatoes, roasted red peppers and iceberg lettuce

with roasted red peppers, melted provolone cheese, lettuce, red onion and freshartichoke-parmesan spread

seasoned 8oz burger topped with apple-wood bacon, pickled red onion/green apple slaw and pepperjack cheese, dressed with tangy mustard – it’s amazing

half a pound of ground sirloin dusted with cajun spices and seared – topped with bleu cheese dressing and served on a kaiser roll with lettuce tomato and onion

black beans and curried garden vegetables grilled in a savory patty and served on a toasted kaiser roll with cucumbers, tomato, red onions and citrus aioli

gulf shrimp, crawfish tails, tender chicken breast and andouille sausage simmered with rice in a zesty tomato creole sauce

slow cooked red beans over simple rice topped with a sizzled link of andouille sausage and served with corn bread

gulf shrimp sautéed in olive oil and tomato creole sauce served over simple rice

gulf shrimp and louisiana crawfish tails simmered with trinity in a thickened roux and served over simple rice

blackened fish served over simple rice and smothered with shrimp and crawfish etouffee mahi mahi, salmon or tilapia

a bowl of roux-based gumbo with chicken and andouille sausage served over simple rice, topped with a spicy andouille link

a bowl of classic file gumbo stocked with shrimp and crawfish, okra and trinity over simple rice, topped with seasoned shrimp and crawfish

blackened chicken. tasso ham, sweet corn kernels and trinity finished in a light cajun cream and tossed with tri-colored rotini pasta

gulf shrimp and andouille sausage sautéed with trinity in a lively creole beurre-blanc and served over charleston cheddar cheese grits

cremini mushrooms, sun-dried tomatoes, asparagus, baby spinach and zucchini tossed with tri-colored rotini in a light white wine sauce, topped with asiago cheese and served with rosemary foccacia

tender boneless chicken breast seasoned with bourbon and molasses the flash fried and served over simple rice with gumbo yaya

2 center cut pork loin chops marinated in bourbon and molasses then grilled – served over cheddar grits and collard greens then topped with ginger snap gravy

blackened chicken. tasso ham, sweet corn kernels finished in a light cajun cream and tossed with tri-colored fusilli

tiger shrimp dusted with seasoned corn meal flour and flash fried – served with red beans and rice

9 oz black angus rib eye dredged in cracked black pepper and pan-seared, topped with a cognac shallot cream with jumbo lump crab and served with rosemary new potatoes and grilled asparagus