GOUTE (APPETIZERS) Crawfish Bayou Techè.................................. 10 Fried green tomatoes, bronzed crawfish tails, with Cajun hollandaise Lafayette Blue Crab Cakes................................ 11 Jumbo lump crab meat, Bourbon Street remoulade, blackened fried onions Lobster Macaroni and Cheese.............................. 12 Cavatappi, Maine Lobster, aged white cheddar Beef and Bacon Skewers................................. 12 Tenderloin tips wrapped in crispy Applewood bacon, creamy blue cheese dipping sauce Jumbo Gulf Shrimp Your Way!............................. 11 Au Gratin Spiced parmesan cream, asiago toast Brochette Pepper jack and jalapeno stuffed shrimp, smoked bacon, and garlic butter Shrimp Cocktail Blackened shrimp, bourbon cocktail sauce, spicy horseradish Indicates one of our award winning, signature dishes "Laissez les bon temps rouler"
NON-ALCOHOLIC BEVERAGES Pepsi........................ 2.5 Iced Tea...................... 2.5 Diet Pepsi..................... 2.5 Pellegrino Sparkling Water 1 liter..... 5 Sierra Mist.................... 2.5 Fiji Artesian Water 1 liter........... 5 Mountain Dew.................. 2.5 DOMESTIC AND IMPORT BEER Bud Light..................... 4.5 Blue Moon..................... 5.5 Bud Light Platinum............... 5 Corona....................... 5.5 Budweiser.................... 4.5 Dos Equis..................... 5.5 Coors Light.................... 4.5 Guinness...................... 5.5 Michelob Ultra.................. 4.5 Heineken..................... 5.5 Miller Lite..................... 4.5 Sam Adams Lager................ 5.5 O Douls...................... 4.5 Stella Artois.................... 5.5 SALADS Steakhouse Chop Salad.................................. 8 Romaine, tomatoes, cucumbers, red onions, blue cheese Strawberry Field Salad.................................. 10 Field greens, ripe strawberries, candied walnuts, champagne vinaigrette, boursin cheese Bourbon Street Grilled Caesar Salad.......................... 11 Grilled romaine heart, shaved parmesan crisp, asiago croutons, candied bacon Center Cut Wedge Salad................................. 9 Iceberg lettuce, Applewood bacon, red onions, tomatoes, blue cheese, Cajun ranch, blackened fried onions SOUPS & GUMBO French Onion Soup.................................... 7 French Quarter classic with a twist Bayou Gumbo....................................... 9 Classic Louisiana style served with rice Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of food born illness
Signature Steaks Bone-In Ribeye, 20 ounce cut........ 49 FROM THE GRILL Additions Surf & Turf.............. 23 Add 9 ounce lobster tail or 8 ounces of Alaskan King Crab legs, drawn butter, lemon Porterhouse, 22 ounce cut.......... 40 Oscar Steak Topping......... 10 Add Maryland Blue Crab meat, asparagus and New York Strip, 16 ounce cut........ 30 hollandaise Filet Mignon, 8 ounce cut.......... 32 Scampi Steak Topping........ 10 Add three jumbo shrimp sautéed with white Filet Mignon, 12 ounce cut.......... 39 wine, butter, lemon, herbs USDA Prime Rib, King s 20 ounce cut.. 32 Cajun Smother Steak Topping..... 4 USDA Prime Rib, Queen s 12 ounce cut. 26 Add spicy Cajun reduced cream sauce, your choice of spiciness Steak Temperature Guide Rare - cool red center, Medium Rare - warm red center, Medium - hot pink center, Medium Well - disappearing traces of pink, Well Done - no pink, done throughout. Please allow an additional 10-15 minutes for well done steaks SIDES 5 Loaded Baked Potato Creamed Spinach Garlic Mash Wild Mushroom Risotto Corn Maque Choux over Grit Cakes Baked Sweet Potatoes Steak Fries Sautéed Mushrooms and Gravy White Cheddar Macaroni and Cheese Sautéed Asparagus with Hollandaise Sauce Fried and Grilled Brussel Sprouts Vegetable Medley Indicates one of our award winning, signature dishes "Laissez les bon temps rouler"
CHEF'S SPECIALS Chicken Scaloppini..................................... 23 Chicken breast sautéed in a lemon butter sauce, artichokes, wild mushrooms, capers served over angel hair pasta. Pair with Sauvignon Blanc Lollipop Pork Chop.................................... 23 Fire roasted pork chop topped with a smoky mountain moonshine and maple syrup glaze Pair with Merlot Rack of Lamb........................................ 36 Crusted spring rack of lamb, honey mustard glaze, Yukon potatoes with onions and bacon, finished with popcorn Brussels and mint demi glaze Pair with Cabernet Sauvignon Chilean Sea Bass...................................... 30 Pan seared sea bass served over truffle risotto with a red wine reduction and a warm asparagus and heirloom tomato salad Pair with Riesling Short Rib.......................................... 30 Slow cooked braised short ribs, potato pave, caramelized bourbon onions, topped with fried sweet potatoes Pair with Big & Bold Reds Blackened Salmon..................................... 24 Blackened pan seared salmon glazed in a Cajun hollandaise, risotto Pair with Pinot Noir Ragin' Cajun Pasta..................................... 24 Choice of gulf shrimp, chicken breast, andouille sausage, or combo tossed in a creamy Cajun alfredo sauce with Spanish onions and a rainbow of bell peppers and fresh shredded parmesan cheese. Pair with Chardonnay New Orleans Filet and Crab................................ 38 8 ounce filet mignon, potato pave, Bourbon Street crab cake finished with a Cajun cream sauce Pair with Cabernet Sauvignon Bourbon Street Seafood Special.............................. 29 Chef s selection of seasonal seafood paired with a seasonal vegetable and starch Bourbon Street Chef s Cut of the Day........................... 39 Chef s selection of season cuts of meat paired with seasonal vegetable and starch Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of food born illness
LAGNIAPPE A LITTLE EXTRA Bourbon Pecan Cheesecake 8 New York style cheesecake, with a layer of Bourbon pecan pie and drizzled caramel sauce. White Chocolate Bread Pudding 8 Cinnamon bread baked in a white chocolate custard finished with a rich Bourbon sauce. Carrot Cake 8 A tall, sweet spiced cake, filled with carrots & toasted nuts, with cream cheese icing. Vanilla Bean Crème Brûlée 8 Vanilla custard finished with caramelized sugar and fresh seasonal berries. Chocolate Cake 8 Rich, dark chocolate cake, semi-sweet chocolate pieces and dusted with Dutch cocoa. LIQUID LAGNIAPPE A LITTLE EXTRA Drambuie 6.5 The flavor provides a kaleidoscopic taste sensation, a complex arrangement of herbal, spicy, sweet and honey notes. Sambuca 6.5 The sweetness of anise with strong notes of black licorice. Grand Marnier 6.5 Fragrant orange flavors enhanced by the cognac with nuances of orange essence and hazelnuts. Nocello 9.5 Sweet with a rounded and balanced walnut flavor and vanilla tones. Port 9.5 A sweet wine with flavors of raspberry, blackberry, caramel, cinnamon, and chocolate.