Boudreaux's Louisiana Kitchen Menu

Breaded chicken tenderloins served with french fries and homemade 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 cheese dip with fresh crawfish tails and spinach served with homemade 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.

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.

Toasted focaccia loaded with smoked ham, Genoa salami and melted provolone cheese, dressed with boudreaux's' signature olive salad.

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 schmear 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 fresh artichoke-parmesan spread.

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.

Slow cooked red beans over simple rice topped with a sizzled link of andouille sausage and served with cornbread.

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.

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 focaccia.

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 gingersnap 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.