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Lunch

Chicken and Andouille Gumbo

Pan- Braised Chicken & Chef Kev’s house made Andouille Sausage with Fresh Vegetables, Cooked in a Chicken Stock and Dark Roux. Served with Short Grain Jasmine Rice 

Classic Crawfish or Shrimp Etouffée  

A Classic Combination of Fresh Louisiana Crawfish or Shrimp Smothered in a Rich Seafood Bisque, Browned Flour, Onions, Bell Peppers, Celery, Garlic & Seasonings and Served with Veggie Jasmine Rice

Cajun Jambalaya

The Most Famous Rice Dish in Louisiana Cooking. We Start With Onions, Bell Peppers, Celery, Tasso, Sausage, Chicken, Tomatoes, Jalapenos and Garlic, Combined with a Rich Stock and Simmered for Hours with Just the Right Amount of Rice Folded in and Served with Sauce Piquant

Grilled Panini (Price Also Reflects Half & Half)

Served with Red Cabbage Slaw, Steamed Veggies

Chicken Pesto

Free Range Chicken Breast and House Made Basil Pesto Panini w/Organic Provolone or Swiss Cheese

Caprese

Buffalo Mozzarella, Organic Basil and Heirloom Tomatoes drizzled with Extra Virgin Olive Oil

French Dip

House Roasted Beef, Pepper Jack Cheese served with herb and spice au Jus

Salads - Add Grilled Chicken Breast or Braised Shrimp

Caesar

Chef Kev’s Version of a Classic! Romaine Lettuce Topped with a Dressing Made From Egg Yolks, Homemade Vinegar, Olive Oil, Lemon Juice, Anchovies, Creole Mustard and Ground Parmesan and Romano Cheese

Chef Kev’s Salad 

Organic Mixed Greens and Fresh Vegetables with a Choice of One of Our Three Wonderful, Homemade Dressings, Either Green Onion  or a Dill Vinaigrette or Rich, Danish Blue Cheese Dressing

Spinach and Arugala Salad

 Fresh Young Spinach Leaves and Peppery Arugula Tossed with Sweet Cream Spinach Salad Dressing

New Orleans Po’ Boy’s

New Orleans traditional toasted french bread sandwich served “dressed” with shredded lettuce tomato and cajun mayo.

Oven Fried Shrimp

ButterMilk battered shrimp “oven” fried, butterflied and spiced to your level of heat

RIce Festival

Andouille Sausage Link and BBQ Sauce served with grilled onion and peppers.

Debris

Roasted Beef with all the tiny pieces (debris) that fall off the roast in the oven in its own gravy, (roll up your sleeves

The “Mandy”

Sliced Marinated Grilled Chicken Breast

Dinner

Chicken and Andouille Gumbo (Cup)

Pan- Braised Chicken & Chef Kev’s house made Andouille Sausage with Fresh Vegetables, Cooked in a Chicken Stock and Dark Roux. Served with Short Grain Jasmine Rice 

Shrimp and Corn Maque Choux

Louisiana Shrimp, Corn Cut off the Cob and Simmered Together with Onions, Bell Pepper & Celery to Create a Dish Named For Corn the Indians Grew and Fertilized with Whole Fish, Which Created a Taste That the French Related to Cabbage, So They Named it "Maque Choux," Which Literally Translates to "Like Cabbage." Served with Rice 

Rabbit Tenderloin with Creole Mustard Sauce

Fresh Rabbit from Foster Farms Seasoned and Sautéed Served with Fresh, Sautéed Spinach and Creole Mustard Sauce

Classic Crawfish or Shrimp Etouffée

A Classic Combination of Fresh Louisiana Crawfish or Shrimp Smothered in a Rich Seafood Bisque, Browned Flour, Onions, Bell Peppers, Celery, Garlic & Seasonings and Served with Veggie Jasmine Rice

Cajun Jambalaya      

The Most Famous Rice Dish in Louisiana Cooking. We Start With Onions, Bell Peppers, Celery, Tasso, Sausage, Chicken, Tomatoes, Jalapenos and Garlic, Combined with a Rich Stock and Simmered for Hours with Just the Right Amount of Rice Folded in and Served with Sauce Piquant

Roasted Half CHicken

Herb and Spice Marinated Half Chicken, Grill Seared and Roasted to Golden Brown. Served over a bed of seasonal greens saute’.

Delmonico Rib-Eye

Certified Select Hereford Beef, 24 Day Wet Aged and Marinated. Grilled as you like. Served with Steamed Vegetables and Roasted Fingerling Potatoes

Bronzed House Fish   

Fresh  Fillet of Seasonal Fish, spice rubbed, Bronzed and Served with a Sauce of Roasted Pecans, Jalapenos, Browned Garlic Butter, Veal Glaze & Lemon Juice. Served with Potatoes and Veggies 

Duck and Shrimp Dulac

Julienned Duck Breast & Shrimp in a Sauce of Leeks, Sun-Dried Tomatoes, Shiitake & Oyster Mushrooms and Duck Glaze and Served with Pasta 

Blackened Stuffed Pork Chop Marchand de Vin      

Tender Pork Chops Stuffed with Ricotta, Asiago, Mozzarella & Caciocavello Cheese & Fresh Basil, then Seasoned and Blackened in a Cast Iron Skillet and Served with a Marchand de Vin Sauce of Prosciutto Ham, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies 

Desserts

Lagniappe -  “a little something extra”

Bread Pudding - A Mixture of Breads Soaked in a Rich Custard and Baked with Raisins and Pecans to Make a Moist Dessert served with a Hard Sauce.

Chocolate Hill - Our Homemade, Rich Chocolate Bundt Cake with a Chocolate Ganache Underneath and White and Dark Chocolate Drizzled on Top 

Sweet Potato Pecan Pie - Creamy Sweet Potato Filling & Pecan Syrup Layer, Baked and Served with Chantilly Cream