Starters Boudreaux's Sausage Platter 11 Grilled Sausages including Boudin, Crawfish, Andouille, and Alligator with sweet BBQ and Orange Mustard dipping sauces. Jumbo Lump Crabcakes 15 Jumbo Lump Crabmeat with vegetables, spices, and herbs drizzled with Lemon Butter. Coconut Shrimp 9 Abita beer battered Jumbo Gulf Shrimp coated in Coconut Flakes and served with an Orange Mustard Sauce Crawfish Maque Choux Fritters 10 Seasoned Crawfish, Fire-roasted Corn, and Tomato grilled fritters Drizzled with Remoulade Sauce Mama K's Crab & Shrimp Dip 12 Warm Seafood Cream Cheese Dip served with fresh Croustinis. One of the best dips you will ever taste!! Soup du Jour 5 / 8 Broussard's Seafood Gumbo 5.5 / 9 Salads B's Favorite 6 Mixed Organic greens, dried Cranberries, toasted Pine nuts, and Tomato with Balsamic Vinaigrette. The Wedge 6 Crisp Iceberg lettuce wedge with Maytag Bleu Cheese dressing, Bacon, Egg, and Tomato. Strawberry Fields 7 Baby Spinach, Pecans, Goat cheese, and Red Onion with Pontchatoula Strawberry Vinaigrette Entrees Chef's Cheesecake du Jour 21 Chef's inspiration of Savory Cheesecake created with fresh and seasonal ingredients. Served warm with grilled French Bread and choice of side. BIZ's Rib-Eye 32 Marinated 14oz. Rib-Eye cast iron skillet blackened, topped with Louisiana Jumbo Shrimp Bordelaise. Served with Andouille Jambalaya. Bauvais Pork 21 Grilled Pork Tenderloin with roasted garlic demi-glace and Caramelized Apple. Served with Sweet Potatoes and Collard Greens. Filet Rockefeller 34 Twin 4oz. Bacon wrapped Petit Filets, flash fried Louisiana Oysters, Creamed Spinach, and Spiced Hollandaise Sauce. Served with Lyonaisse Potatoes with Mushrooms. Pine Nut-Crusted Salmon 22 Grilled Salmon with a Pine Nut crust and drizzled with Lemon & Caper butter. Served with spinach sauté and Herb roasted Tomatoes Duck & Andouille 27 Boneless Duck breast stuffed with an Andouille Sausage Stuffing, finished with a Steen's Creole Mustard Glaze. Served with Sweet Potatoes and Collard Greens. Tchefuncte Chicken 18 Blackened Chicken Breast stuffed with an Oyster & Crawfish dressing, served with Jambalaya Rissotto. Veal Creole 23 Paneed Baby White Veal, Crawfish Creole sauce, Jambalaya Rissotto Trout Pecan 21 Skillet fried Pecan -Crusted Speckled Trout drizzled with seasoned Meuniere Butter and Lemon.Served with Sweet Potatoes and Collard Greens Redfish Pontchartrain 25 Grilled Louisiana Redfish topped with Jumbo Lump Crabmeat in Lemon Butter. Served atop Spinach & Artichoke Sauté. Desserts Chef Chelsea Sikes' homemade dessert inspirations Cheesecakes Crème Brulees Bread Puddings ...and more! .