Menu
First Course
Second Course
Third Course
First Course
Cajun Crab Rangoon
Crispy wontons filled with our house-made Cajun crab dip, golden fried, with a drizzle of spicy aioli.
Caprese Avocado Toast
Toasted sourdough layered with avocado mash, mozzarella, fresh tomato & basil, finished with a balsamic glaze.
Deviled on the Bayou
Our signature deviled eggs, topped with crispy panko-fried Gulf shrimp and a kick of spicy aioli.
Second Course
Blackened Cajun Pasta
Cavatappi pasta tossed in our rich Cajun parmesan cream sauce, topped with blackened chicken and toasted panko.
Fruity Pebbles Pancake
Our oversized signature pancake, drizzled with a Fruity Pebble glaze and rainbow crunch topping.
Bayou Chicken Sammie
Crispy fried chicken breast with Monterey Jack cheese, lettuce, tomato & Bayou sauce on a brioche bun. Served with seasoned fries.
Southern Fish and Grits
Crispy catfish filet over roasted grits with sautéed peppers, onions, and our creamy Bayou sauce.
Crab Cake Benedict
Gulf crab cakes with spinach and bacon, topped with poached eggs and hollandaise on English muffins. Served with roasted grits.
Third Course
Peaches and Cream Sliders
Cinnamon-sugar sweet rolls stuffed with whipped peach filling, topped with warm peaches and whipped cream.
Mini Beignets
Coated with powdered, served with wildberry jam for dipping.
Smores Waffle
Belgian waffle drizzled with chocolate sauce, topped with marshmallow fluff and crushed graham crackers.
First Course
Cajun Crab Rangoon
Crispy wontons filled with our house-made Cajun crab dip, golden fried, with a drizzle of spicy aioli.
Caprese Avocado Toast
Toasted sourdough layered with avocado mash, mozzarella, fresh tomato & basil, finished with a balsamic glaze.
Deviled on the Bayou
Our signature deviled eggs, topped with crispy panko-fried Gulf shrimp and a kick of spicy aioli.
Second Course
Blackened Cajun Pasta
Cavatappi pasta tossed in our rich Cajun parmesan cream sauce, topped with blackened chicken and toasted panko.
Fruity Pebbles Pancake
Our oversized signature pancake, drizzled with a Fruity Pebble glaze and rainbow crunch topping.
Bayou Chicken Sammie
Crispy fried chicken breast with Monterey Jack cheese, lettuce, tomato & Bayou sauce on a brioche bun. Served with seasoned fries.
Southern Fish & Grits
Crispy catfish filet over roasted grits with sautéed peppers, onions, and our creamy Bayou sauce.
Crab Cake Benedict
Gulf crab cakes with spinach and bacon, topped with poached eggs and hollandaise on a split English muffin. Served with roasted grits.
Third Course
Peaches & Cream Sliders
Cinnamon-sugar sweet rolls stuffed with whipped peach filling, topped with warm peaches and whipped cream.
Mini Beignets
Coated with powdered, served with wildberry jam for dipping.
Smores Waffle
Belgian waffle drizzled with chocolate sauce, topped with marshmallow fluff and crushed graham crackers.
First Course
Cajun Crab Rangoon
Crispy wontons filled with our house-made Cajun crab dip, golden fried, with a drizzle of spicy aioli.
Caprese Avocado Toast
Toasted sourdough layered with avocado mash, mozzarella, fresh tomato & basil, finished with a balsamic glaze.
Deviled on the Bayou
Our signature deviled eggs, topped with crispy panko-fried Gulf shrimp and a kick of spicy aioli.
Second Course
Blackened Cajun Pasta
Cavatappi pasta tossed in our rich Cajun parmesan cream sauce, topped with blackened chicken and toasted panko.
Fruity Pebbles Pancake
Our oversized signature pancake, drizzled with a Fruity Pebble glaze and rainbow crunch topping.
Bayou Chicken Sammie
Crispy fried chicken breast with Monterey Jack cheese, lettuce, tomato & Bayou sauce on a brioche bun. Served with seasoned fries.
Southern Fish and Grits
Crispy catfish filet over roasted grits with sautéed peppers, onions, and our creamy Bayou sauce.
Crab Cake Benedict
Gulf crab cakes with spinach and bacon, topped with poached eggs and hollandaise on English muffins. Served with roasted grits.
Third Course
Peaches and Cream Sliders
Cinnamon-sugar sweet rolls stuffed with whipped peach filling, topped with warm peaches and whipped cream.
Mini Beignets
Coated with powdered, served with wildberry jam for dipping.
Smores Waffle
Belgian waffle drizzled with chocolate sauce, topped with marshmallow fluff and crushed graham crackers.
First Course
Cajun Crab Rangoon
Crispy wontons filled with our house-made Cajun crab dip, golden fried, with a drizzle of spicy aioli.
Caprese Avocado Toast
Toasted sourdough layered with avocado mash, mozzarella, fresh tomato & basil, finished with a balsamic glaze.
Deviled on the Bayou
Our signature deviled eggs, topped with crispy panko-fried Gulf shrimp and a kick of spicy aioli.
Second Course
Blackened Cajun Pasta
Cavatappi pasta tossed in our rich Cajun parmesan cream sauce, topped with blackened chicken and toasted panko.
Fruity Pebble Pancake
Our oversized signature pancake, drizzled with a Fruity Pebble glaze and rainbow crunch topping.
Bayou Chicken Sammie
Crispy fried chicken breast with Monterey Jack cheese, lettuce, tomato & Bayou sauce on a brioche bun. Served with seasoned fries.
Southern Fish and Grits
Crispy catfish filet over roasted grits with sautéed peppers, onions, and our creamy Bayou sauce.
Crab Cake Benedict (+$3)
Gulf crab cakes with spinach and bacon, topped with poached eggs and hollandaise on English muffins. Served with roasted grits.
Third Course
Peaches and Cream Sliders
Cinnamon-sugar sweet rolls stuffed with whipped peach filling, topped with warm peaches and whipped cream.
Mini Beignets
Coated with powdered, served with wildberry jam for dipping.
Smores Waffle
Belgian waffle drizzled with chocolate sauce, topped with marshmallow fluff and crushed graham crackers.
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
When making your reservation, please let us know that you would like the Houston Restaurant Week menu.
Restaurant Information
Menu Photos
