Bisou Bistro at The Canal House

Main

• Chicken and Andouille GumboUSD 15.00

  Grilled Chicken Breast & Chef Kev's house made andouille sausage with fresh vegetables, cooked in a chicken stock and dark roux

• Shrimp CreoleUSD 18.00

  A classic combination of fresh Louisiana shrimp smothered in a rich seafood and tomato bisque

• Andouille Red Beans and RiceUSD 15.00

  We start with onions, bell peppers, celery, garlic, sweet kidney beans and House Made andouille sausage. Combine with a rich stock, and simmer for hours

• Shrimp and Corn Maque ChouxUSD 18.00

  Louisiana shrimp and corn cut off the cob simmered with onions, bell pepper and celery. Served with Rice. This dish was named for the corn grown and fertilized by the Indians using whole fish creating a taste that the French associated with cabbage. They named it "Maque Choux," which translates to "like cabbage"

• Duck GueydanUSD 18.00

  Wild Magret Duck julienne sauté with Portobello mushrooms in creole duck glaze

• Roasted Half ChickenUSD 18.00

  Herb and spice marinated half chicken, grill seared and roasted to a golden brown perfection

• Delmonico Rib-EyeUSD 22.00

  Certified select Hereford beef, 24 day wet aged. Spice seared and finished to your liking

• Glazed SalmonUSD 18.00

  Fresh, wild caught salmon fillet, brown sugar rubbed, and glazed with a sauce made with roasted pecans and browned garlic butter

Salads

Add Grilled Chicken Breast or Braised Shrimp for $5

• CaesarUSD 7.00

  Chef Kev's version of a classic! Romaine lettuce topped with a dressing made from egg yolks, homemade vinegar, olive oil, lemon juice, anchovies, Creole mustard, ground parmesan and Romano cheese

• Chef Kev's SaladUSD 7.00

  Organic mixed greens and fresh vegetables with your choice of one of our homemade dressings: Vidalia Onion, Herb Vinaigrette, or Danish Blue Cheese

• Spring SaladUSD 7.00

  Fresh young spinach leaves and frisee, tossed with sweet Vidalia dressing