Boudreaux's Menu

flash fried alligator tail medallions served with cajun mayeaux.

rich cream cheesy dip with fresh crawfish and spinach served with homemade potato chips.

tender chicken breast strips marinated and grilled, served with creole marmalade.

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

chef’s choice made with only the freshest ingredients. price varies daily.

is a delicious mixture of flavorful spring greens tossed with ripe tomato, carrots and shaved red onion topped with spicy homemade croutons and asiago cheese.

house salad with maryland blue crab cakes. make your salad a meal.

with. make your salad a meal.

with. make your salad a meal.

spring greens, tomato and carrots with homemade croutons and asiago cheese.

select louisiana oysters dipped in cornmeal flour and flash fried, served on a toasted baguette with lettuce, tomato and cajun mayo.

gulf shrimp dusted with seasoned flour and flash fried, served on a toasted baguette with lettuce, tomato and cajun mayo.

toasted focaccia filled with smoked ham, salami and melted provolone cheese, dressed with boudreaux's own olive salad.

half a pound of ground sirloin dusted with cajun spices and seared - topped with bleu cheese dressing and served on a toasted onion roll with lettuce, tomato and onion. sub grilled/ sub provolone che

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

with roasted red peppers, melted provolone cheese, lettuce, red onion and fresh artichoke-parmesan spread.

sweet and spicy marinated chicken tenderloins grilled and served with lettuce, tomato and creole marmalade on a toasted baguette.

i'm not kidding about the best veggie burger anywhere ever in the world ever anywhere - black beans and curried vegetables grilled in a savory patty and served on a toasted onion roll with cucumbers,

shrimp, chicken, sausage, crawfish, onions, peppers, celery, & rice in a tomato creole sauce.

with andouille sausage, celery, onion, & bell pepper in white wine, lemon, & butter sauce.

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

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

louisiana select oysters dusted with seasoned flour & flash fried to order, with a side of red beans & rice.

gulf shrimp and louisiana crawfish tail sauteed in olive oil with onions, bell peppers, & celery in a thickened roux, served over simple rice.

gulf shrimp dusted with seasoned corn meal flour & flash fried, served with red beans & rice.

tender boneless chicken breast seasoned with bourbon and molasses & flash fried, over gumbo ya ya.

2 center cut boneless pork loin chops marinated in bourbon and molasses then grilled. served over cheddar grits and collard greens then topped with gingersnap gravy.

blackened fish served over simple rice and smothered with shrimp & crawfish etouffee.

lightly seasoned with cajun spice & brown sugar, then seared. finished with a roasted red pepper & corn relish over vegetable jambalaya.

lightly seasoned with salt, pepper and fresh herbs, finished with a maryland blue crab bechamel over grilled zucchini and roasted peppers.

shrimp, chicken, andouille sausage and crawfish with trinity and file in a roux base. it's everthing gumbo with a little something extra.

andouille sausage, chicken, bell peppers, onion, & celery, over long grain rice.

shrimp, crawfish, okra, bell peppers, onions, celery, over long grain rice.

breaded chicken tenderloins served with french fries and honey mustard.

savory little dogs wrapped in sweet corn bread.

boudreaux's famous seasoned fries.

an individual chocolate cake filled with creamy fudge and served warm, topped with chantilly cream.

authentic n'awlins treat of caramel and chewy pecans in a flaky pastry crust.

traditional new york style cream cheese cake.

vanilla, nutmeg, and french bread soaked in a rich egg cream mixture, baked with pecans, and topped with a brandy chantilly cream.