11.00Bayou OmeletChoice of fillings (tasso, andouille, ham, bacon, crawfish tails, spinach, scallions, mushrooms or cheese), you may pick three for your omelet any additional item will beOptions:
Additional item (+2.00)
Poached Eggs DeltaTwo eggs over a southern butter biscuit sautéed spinach, red onions, choron sauce.
WafflesLueberry or plain waffles with raspberry butter and country syrup.
Magnolia's DecadencePotato stuffed with two eggs, onion, cheddar, scallions and bacon.
Biscuits and GravySouthern butter biscuits, bowl of grits and pan-gravy.
French Quarter ToastWith pears, strawberries, and country syrup.
Red Beans OmeletWith andouille and chedder.
Chicken and Andouille
Chicken TchoupitoulesHalf boneless chicken rolled and baked, served with smothered potatoes and bearnaise.
Chicken Fried SteakWith potato, vegetable and onion gravy.
Chicken CreoleHoly trinity tomato sauce, served with rice.
Blackened Louisiana CatfishWith jalapeño mashed potato and vegetable.
Monday Red Beans and RiceRed beans slow cooked with andouille sausage and the holy trinity.
Louisiana Breakfast Tacos
Soup and SaladServed with our delta dressing.
Soup and Po' BoyAccompanied by french fries or sweet potato fries.Options:
Red Bean and RiceWith andouille sausage, topped with a fried chicken breast.
Bayou BurgerA mouth watering 10 ounces, served with french fries.
Deep-Fried CatfishServed with cole slaw.
Blackened CatfishServed with mashed potato and vegetables.
Blackened Chicken SaladWith cucumber dressing.
Delta's Louisiana CreoleServed over rice.Options:
Chicken Fried SteakServed with onion gravy, potato and vegetables.
JambalayaServed spicy with chicken and smoked pork andouille sausage.
Delta Fried or BBQ ChickenHalf chicken cooked tender and juicy, with candied yams and collards.
Chicken Fried SteakServed with potato, vegetable and onion gravy
Lenore's ChickenThinly pounded chicken breast stuffed with andouille dressing with cheese hollandaise.
Pork Chops EtouffeeSmothered in a rich brown gravy with cornbread stuffing. (Allow 20 minutes)
BBQ St. Louis RibsSlow cooked and draped with the chef's secret sauce.
Blackened 8 Oz. Filet MignonServed with mashed cipolte sweet potatoes.
Catfish LafitteBlackened louisiana catfish with cajun succotash, sauteed andouille and crawfish in a light cream sauce.
Shrimp CreoleSweet gulf shrimp sautéed in a holy trinity red sauce.
Cedar Roasted SalmonFresh atlantic salmon roasted on a cedar plank with a rosemary black pepper sauce and glazed apples.
Crawfish Etouffee P/ASautéed in a seafood based roux sauce.
FlounderPan fried with cornbread stuffing in a crawfish butter sauce.
RavioliStuffed with spinach and ricotta in a light tomato basil sauce.
Stuffed PineappleHalf pineapple stuffed with stir fried vegetables.
Veggie WrapSautéed vegetables in spinach and tomato tortilla over avocado sauce.
Fried OkraServed with a creole mustard dipping sauce.
Fried Cheese GritsSmothered in chicken creole.
Cornflake Chicken Chicken
Fried Green TomatoesWith diced chicken and shiitake mushrooms in a black pepper cream sauce.
Crawfish Popcorn Served with Remoulade Sauce.
Alligator and Smoked Pork SausageServed with a creole mustard dipping sauce.
The Delta Crab CakeServed with caramelized apple and onion tartar sauce.
"A Louisiana Tradition"
Chicken and Smoked Pork Andouille Gumbo
Soup of the Day P/A
Hearts of RomaineWith hearts of palm, red onion and choice of dressing.
Boston SaladWith walnuts and hearts of palm with sesame ginger dressing.
Duck Lady SaladPepper crusted duck breast served rare on fresh greens with a raspberry sauce.
Shrimp RemouladeSautéed gulf shrimp over a bed of lettuce covered with a horseradish sauce.
Blackened Chicken SaladOver fresh greens with cucumber dressing.
Blackened Tofu SaladShiitake mushroom and couscous.
BBQ Pulled Pork
Mustard Battered Catfish
Deep Fried Shrimp
Batter Fried Oysters
Big Bayou Burger
1/2 Oyster 1/2 Shrimp
MuffulettaRound italian bread loaf stuffed with ham, mortadella, salami, provolone cheese and an olive vegetable relish.
Red Beans and RiceWith smoked port andouille sausage.