DINNER MENU
(for Lunch and Sunday Brunch, see links on left)

Exective Chef Chris Broussard

Starters

Boudreaux's Sausage Platter 11
Grilled Sausages including Boudin, Crawfish, Andouille, and Alligator
with sweet BBQ and Orange Mustard dipping sauces.

Jumbo Lump Crabcakes 15
Jumbo Lump Crabmeat with vegetables, spices, and herbs drizzled with Lemon Butter.

Coconut Shrimp 9
Abita beer battered Jumbo Gulf Shrimp coated in Coconut Flakes and
served with an Orange Mustard Sauce

Crawfish Maque Choux Fritters 10
Seasoned Crawfish, Fire-roasted Corn, and Tomato grilled fritters Drizzled with Remoulade Sauce

Mama K's Crab & Shrimp Dip 12
Warm Seafood Cream Cheese Dip served with fresh Croustinis.
One of the best dips you will ever taste!!

Soup du Jour 5 / 8

Broussard's Seafood Gumbo 5.5 / 9

 

Salads

B's Favorite 6
Mixed Organic greens, dried Cranberries, toasted Pine nuts, and Tomato with Balsamic Vinaigrette.

The Wedge 6
Crisp Iceberg lettuce wedge with Maytag Bleu Cheese dressing, Bacon, Egg, and Tomato.

Strawberry Fields 7
Baby Spinach, Pecans, Goat cheese, and Red Onion with Pontchatoula Strawberry Vinaigrette

Entrees

Chef's Cheesecake du Jour 21
Chef's inspiration of Savory Cheesecake created with fresh and seasonal ingredients. Served warm with grilled French Bread and choice of side.

BIZ's Rib-Eye 32
Marinated 14oz. Rib-Eye cast iron skillet blackened, topped with Louisiana Jumbo Shrimp Bordelaise. Served with Andouille Jambalaya.

Bauvais Pork 21
Grilled Pork Tenderloin with roasted garlic demi-glace and Caramelized Apple. Served with Sweet Potatoes and Collard Greens.

Filet Rockefeller 34
Twin 4oz. Bacon wrapped Petit Filets, flash fried Louisiana Oysters, Creamed Spinach, and Spiced Hollandaise Sauce. Served with Lyonaisse Potatoes with Mushrooms.

Pine Nut-Crusted Salmon 22
Grilled Salmon with a Pine Nut crust and drizzled with Lemon & Caper butter.
Served with spinach sauté and Herb roasted Tomatoes

Duck & Andouille 27
Boneless Duck breast stuffed with an Andouille Sausage Stuffing, finished with a Steen's Creole Mustard Glaze. Served with Sweet Potatoes and Collard Greens.

Tchefuncte Chicken 18
Blackened Chicken Breast stuffed with an Oyster & Crawfish dressing,
served with Jambalaya Rissotto.

Veal Creole 23
Paneed Baby White Veal, Crawfish Creole sauce, Jambalaya Rissotto

Trout Pecan 21
Skillet fried Pecan -Crusted Speckled Trout drizzled with seasoned Meuniere Butter and Lemon.Served with Sweet Potatoes and Collard Greens

Redfish Pontchartrain 25
Grilled Louisiana Redfish topped with Jumbo Lump Crabmeat in Lemon Butter.
Served atop Spinach & Artichoke Sauté.

Desserts

Chef Chelsea Sikes' homemade dessert inspirations
Cheesecakes
Crème Brulees
Bread Puddings
...and more!