Blue Bayou Restaurant & Oyster Bar

Traditional New Orleans style with chicken, andouille sausage and white rice.

A Louisiana tradition with chicken and andouille sausage smothered with spices and white rice.

Marinated alligator perfectly fried and served with creole mustard sauce.

Lightly fried oysters in our house seasoning blend.

Fresh crab, onions, peppers, pan seared • Our most popular appetizer

Louisiana crawfish tails and shrimp in cajun seasoning topped with a creamy lemon butter garlic sauce | Add Jumbo Lump Crabmeat

Creamy slow simmered red beans served with white rice.

Jalapeno and cucumber tequila added to our house blend bloody mix.

Bacon vodka blended with our house mixture and garnished with candied bacon.

A zesty bloody mary made with pickle vodka, our house blended bloody mary mixture, and a dill pickle for garnish.

Traditional New Orleans breakfast with creamy stone ground smoked Gouda cheesy grits, eggs done your way, choice of Bacon, Sausage, or Alligator Andouille Sausage, served with an English muffin.

Texas French toast topped with a medley of fresh strawberries, blueberries, and raspberries topped with powdered sugar, served with warm maple syrup.

Pearl Belgium waffles piled high with our Southern style fried chicken tenders, served with warm maple syrup.

New Orleans version of a classic egg benedict served with our crab cakes filled with lump crabmeat and served with poached eggs topped with Hollandaise sauce over a bed of lettuce, served with seasoned breakfast potatoes.

Jumbo Gulf shrimp grilled to perfection, served on a bed of English muffins and poached eggs topped with Hollandaise sauce, served with seasoned breakfast potatoes.

Multi grain bagel topped with smoked salmon and smothered in cream cheese topped with capers, served with seasoned breakfast potatoes.

A combination of bananas, cinnamon, brown sugar and rum, piled high atop a rich New York style cheesecake.

Large buttery pecans layered on a rich, smooth filling with a hint of Kentucky bourbon on a pastry crust.

Served with our famous praline rum sauce.

A warm pecan brownie topped with vanilla bean ice cream, smothered in our caramelized praline rum sauce and topped with pecan pieces.

Fettuccine pasta tossed in Cajun creamy Alfredo sauce.

Fresh caught redfish fillet blackened with Cajun spices and served with sautéed vegetables | Add Jumbo Lump Crabmeat +$8.00

Fresh caught redfish fillet stuffed with Louisiana crabmeat dressing, baked and topped with crawfish cream sauce and Jambalaya.

Louisiana crawfish sautéed in a traditional creole tomato base stew over steamed white rice.

Shrimp and crawfish tails, bell peppers and onions in a creamy Alfredo sauce tossed over penne pasta.

Creamy, slow simmered red beans served over white rice and alligator Andouille sausage.

Fried green tomatoes and seasoned creamy southern grits surrounded by shrimp, drizzled with a Cajun cream sauce.

A sampling of the city's most famous dishes: Creole Jambalaya, Crawfish Etouffee, Red Beans & Rice, and Chicken and Andouille Gumbo.

Our house mixture of fresh watermelon and lime with a sugar rim and a small slice of watermelon to garnish.

Blue Moon with brut champagne and an orange slice.

Our brut with a splash of orange juice.

House made strawberry lemonade and rosé with a strawberry garnish.

A royal mimosa that is a unique blend of orange liqueur and splash of fresh lemonade with a sugar rim.

Three egg omelette filled with a combo of Gulf shrimp and Louisiana crawfish with cheddar cheese, bell peppers, onions, and sautéed veggies topped with our creamy crawfish étouffée, served with seasoned breakfast potatoes and toast.

Three egg omelette filled with New Orleans alligator sausage, bell peppers and onions topped with our crawfish mushroom cream sauce, served with seasoned breakfast potatoes and toast | Add Jumbo Lump Crabmeat +$8.00

Three egg omelette filled with sausage, bacon, ham and cheddar cheese topped with bell peppers and onions, served with seasoned breakfast potatoes and toast.

Three egg omelette filled with sautéed onions, spinach, peppers, mushrooms, tomatoes, cheddar cheese topped with Hollandaise sauce, served with seasoned breakfast potatoes and toast.

Six fresh shucked Louisiana oysters on the half shell, chargrilled over an open flame, smothered with our unique zesty Cajun garlic-herb sauce, and topped with a blend of parmesan and Romano cheese.

Six fresh shucked Louisiana oysters, chargrilled on the half shell and topped with creole tomato and garlic sauce.

Six freshly sautéed shucked Louisiana oysters, chargrilled on the half shell topped with spinach in rich cream and cheese.

Fresh Louisiana oysters shucked to order and served with all the fixings.

8oz Angus beef patty, lettuce, tomato, red onions, pickles, spicy mayo, and American cheese on a toasted sesame seed bun.

New Orleans Style BBQ shrimp sautéed in a garlic Worchestershire butter sauce. Dressed with lettuce, tomato and pickles on Leidenheimer French bread with French fries.

Thin cut catfish, fried crispy in our house seasoned flour. Dressed with lettuce, tomato and pickles on Leidenheimer French bread with French fries.

Marinated alligator perfectly fried and served with Creole mustard sauce. Dressed with lettuce, tomato and pickles on Leidenheimer French bread with French fries.

Lightly fried shrimp battered in our house seasoned flour. Dressed with lettuce, tomato and pickles on Leidenheimer French bread with French fries.

Crispy romaine lettuce, croutons, Caesar dressing, and parmesan cheese.

Mixed greens, cherry tomato, purple onion, cucumber, parmesan, croutons and house made dressing.

Golden fried seafood served with French fries and hushpuppies with cocktail and tartar sauce.

Golden fried seafood served with French fries and hushpuppies with cocktail and tartar sauce.

Golden fried seafood served with French fries and hushpuppies with cocktail and tartar sauce.

A smokey whisper of fresh garden tomatoes and Absolut Peppar mingle among vibrant veggies, and zesty Cajun spices.

A bright and bluesy serenade of lavender infused St. Roch vodka and fresh squeezed lemonade playing homage to Bourbon's bluesy soul.

A Canal Street Bywater Bourbon revival with sweet orange notes, bourlesque bitters, and classic cherry charm.

A twisted mélange of local bayou sugar cane rums, swirling tropical fruit winds, pomegranate currents, and passion fruit seas.

Black Pearl White Rum, Lime, and Sugar find perfect harmony in this timeless island original.

Gentilly Gin, Bayou Spiced Rum drift through honey and orange in a smooth southern haze.

Tequila, muddled cucumbers, lemon, with a splash of simple syrup over iced lemonade.

Cold brew espresso, Stoli Vanilla, and Five Farm Irish Creme topped with cocoa powder and coffee beans.

A twist on a classic cocktail combining McQueen and the Violet Fog Hibiscus Gin with our housemade simple syrup, fresh lemon juice, and brut champagne.

Made with locally known distilling companies, choice of Gator Bite Coffee Rum or Irish Channel Whiskey. Cold brew espresso, house made simple syrup, and garnish with cinnamon, nutmeg, and coffee beans.

Absolut Citron and Cointreau collide in this golden treasure of citrus.

1800 Reposado, King Cointreau, and the Salty Krewe reign in the revelry of Mardi Gras in this festive lime fiesta!

Part house blended bloody mix, part Michelob Ultra or Modelo.

A refreshing blend of rum, mint leaves, lime juice, simple syrup, and soda water, a perfect balance of sweetness and citrus.

Absolut Vanilla Vodka, French Truck Cold Brew, 5 Farms Irish Cream awaken in a silken dance of cream and cacao.

Elusive bites of Hardhide Strawberry whiskey waltz Acadiana undertones of fresh strawberry and house sour.

Rémy Martin 1738 and Cointreau chauffeur the timeless charm of New Orleans while lofty tunes of pineapple and fresh squeezed lemonade guide this smooth ride.

St. Roch Vodka, Black Pearl Rum, Gentilly Gin, and friends gather with house sour to concoct a swampy tale.

1800 Blanco's crisp bite, blackberry liqueur's dark allure, and a cranberry sweet and sour spell.

Pimm's and Remy stitch up champagne charm, sewing bold buttons of cucumber and sticking pins of lemonade.