Boudreaux’s Louisiana Kitchen Dining & Brunch Menu
501 East 36th Street Charlotte, North Carolina
APPETIZERS GATOR BITES FLASH FRIED GENUINE LOUISIANA ALLIGATOR WITH CAJUN MAYEAUX 5.95 CRAWFISH & SPINACH DIP ZESTY ONION & CREAM CHEESE DIP WITH OUR HOUSE MADE CAJUN CHIPS 7.95 SHRIMP REMOULADE WARM GULF SHRIMP WITH ROASTED RED PEPPER REMOULADE 5.95 JERK CHICKEN (6) GRILLED TENDERLOINS MARINATED IN CARIBBEAN SEASONINGS WITH CREOLE ORANGE MARMALADE 5.95 SHRIMP SKEWERS (2) GRILLED SKEWERS SEASONED WITH “BOURBON MOLASSES” ALONG WITH A CITRUS AIOLI 8.95 STUFFED JALAPENOS (6) FRIED PEPPERS OOZING WITH CHEDDAR CHEESE SERVED WITH CAJUN MAYEAUX 5.95 BEANS & SOUPS 2.95 A CUP
5.50 A BOWL
LOUISIANA RED BEANS & RICE SLOW COOKED & SEASONED WITH ANDOUILLE SAUSAGE & HAM, OVER LONG GRAIN RICE VEGGIE BEANS & RICE SLOW COOKED WITH FRESH VEGGIES, OVER LONG GRAIN RICE. NOT JUST FOR VEGETARIANS GUMBO YA YA ANDOUILLE SAUSAGE, CHICKEN, BELL PEPPERS, ONION, & CELERY, OVER LONG GRAIN RICE SEAFOOD GUMBO SHRIMP, CRAWFISH, OKRA, BELL PEPPERS, ONIONS, CELERY, OVER LONG GRAIN RICE SOUP OF THE DAY CHEF’S CHOICE MADE WITH ONLY THE FRESHEST INGREDIENTS‐PRICE MAY VARY
SALADS LARGE PORTION OF MESCLUN GREENS, ROASTED RED PEPPERS, RED ONIONS, TOMATO, CARROT, ASIAGO CHEESE,& HOUSE MADE CROUTONS, TOPPED WITH CHOICE INGREDIENTS 8.95 SHRIMP SKEWER SALAD BLACKENED CHICKEN SALAD GRILLED SALMON SALAD FRIED OYSTER SALAD SIDE GARDEN SALAD MESCLUN GREENS, TOMATO, CARROT, ASIAGO CHEESE, & HOUSE MADE CROUTONS SERVED WITH BALSAMIC VINAIGRETTE 1.95 DRESSINGS: RANCH, BLUE CHEESE, BALSAMIC VINAIGRETTE, SPICY HONEY DIJON, AND OIL & VINEGAR SANDWICHES ALL SANDWICHES SERVED WITH YOUR CHOICE OF OUR RED SKINNED POTATO SALAD, SEASONED FRIES, OR OUR HOMEMADE OLD BAY CHIPS OYSTER PO’BOY * FAT & JUICY OYSTERS, HAND BREADED & COOKED TO A GOLDEN BROWN 6.95 SHRIMP PO’BOY * GULF SHRIMP, LIGHTLY BREADED & FLASH FRIED 5.95 CRAWFISH PO’BOY * “CAJUN POPCORN”, LIGHTLY BREADED & QUICK FRIED CRAWFISH 5.95 * ALL PO’BOYS DRESSED WITH LETTUCE, TOMATO, & CAJUN MAYEAUX SERVED ON BAGUETTE BREAD BLACKENED CHICKEN BLACKENING SPICE & SEARED IN A CAST IRON SKILLET, MIXED GREENS, TOMATO, & HONEY MUSTARD 5.95 MUFFULETTA TOASTED FOCACCIA, SMOKED HAM, SALAMI, MELTED PROVOLONE, & ITS FAMOUS “OLIVE SALAD” 6.95
BLACKENED CATFISH SEASONED & SEARED IN THE CAST IRON SKILLET, MIXED GREENS & SWEET PEPPER CORN RELISH 5.95 VEGELETTA GRILLED PORTABELLA, MELTED PROVOLONE, & ITS FAMOUS “OLIVE SALAD” ON TOASTED FOCACCIA 5.95 BLACKENED BURGER LETTUCE, TOMATO, RED ONION, KETCHUP, MUSTARD, & MELTED PROVOLONE CHEESE 5.95 FRIED CHICKEN SANDWICH “BOURBON MOLASSES” BREADING, ON TOASTED FOCACCIA WITH LETTUCE, TOMATO, & HONEY MUSTARD 6.95 CRAB CAKE CROISSANT GRILLED & SERVED WITH MESCLUN GREENS, TOMATO, & ROASTED RED PEPPER REMOULADE 7.95 TURKEY ON FOCACCIA WITH ROASTED RED PEPPERS, MELTED PROVOLONE, MESCLUN GREENS, & CITRUS MAYO 6.95 ANDOUILLE SAUSAGE GRILLED LOUISIANA SAUSAGE WITH SAUTÉED ONIONS & BELL PEPPERS, RED BEANS & RICE 5.95 JERK CHICKEN GRILLED WITH MIXED GREENS, TOMATO, AND ORANGE MARMALADE 6.95
MAINS JAMBALAYA SHRIMP, CHICKEN, SAUSAGE, CRAWFISH, ONIONS, PEPPERS, CELERY, & RICE IN A TOMATO CREOLE SAUCE 11.95 LOW COUNTRY SHRIMP & GRITS WITH ANDOUILLE SAUSAGE, CELERY, ONION, & BELL PEPPER IN WHITE WINE, LEMON, & BUTTER SAUCE 10.95
COQ AU VIN CHICKEN BREAST IN A PORTABELLA & CABERNET REDUCTION, WITH THYME GREEN BEANS 11.95 SHRIMP CREOLE IN A SAVORY ONION, BELL PEPPER, CELERY, & TOMATO SAUCE SERVED OVER LONG GRAIN RICE 10.95 VEGGIE JAMBALAYA PORTABELLA, CORN, BELL PEPPERS, SPINACH, OKRA, ONIONS, CELERY, & TOMATO CREOLE SAUCE TOSSED WITH RICE 9.95 OYSTERS ORLEANS PLUMP, JUICY, HAND BREADED & FLASH FRIED TO ORDER, WITH COCKTAIL AND TARTAR SAUCE AND A SIDE OF RED BEANS & RICE 10.95 CRAWFISH ETOUFFEE WITH ONIONS, BELL PEPPERS, & CELERY IN A CREAMY FLOUR‐BUTTER ROUX, OVER LONG GRAIN RICE 11.95 BLACKENED CATFISH SEARED IN A CAST IRON SKILLET, TOPPED WITH A ROASTED RED PEPPER & CORN RELISH, &VEGGIE JAMBALAYA 9.95 SOUTHERN FRIED SHRIMP DELICATELY FRIED TO A GOLDEN BROWN, WITH COCKTAIL & TARTAR SAUCE AND RED BEANS & RICE 10.95 CHESAPEAKE BAY CRAB CAKES GRILLED MARYLAND BLUE CRAB, WITH ROASTED RED PEPPER REMOULADE, & THYME GREEN BEANS 14.95 FRIED CHICKEN SEASONED WITH “BOURBON MOLASSES”, BUTTERMILK BATTERED & FLASH FRIED, OVER GUMBO YA YA 9.95 VEGGIE ETOUFFEE PORTABELLA, ZUCCHINI, CELERY, BELL PEPPER, & ONIONS IN A FLOUR‐BUTTER ROUX, & LONG GRAIN RICE 9.95 DIJON SALMON SALT & PEPPER GRILLED, FINISHED WITH A DIJON GLAZE, UPON A BED OF VEGETARIAN JAMBALAYA 12.95
BONELESS BOURBON PORK CHOPS (2) SIX OZ. CHOPS IN A “BOURBON MOLASSES” MARINADE, WITH GINGERSNAP GRAVY & CHEDDAR GRITS 12.95 SIRLOIN SERVED WITH OUR SOON TO BE FAMOUS CHEDDAR GRITS & TOPPED WITH CAYENNE HERB BUTTER 14.95 SURF & TURF SIRLOIN AND A CHESAPEAKE BAY CRAB CAKE, SERVED WITH CHEDDAR GRITS 18.95 SIRLOIN AND A GRILLED SHRIMP SKEWER, SERVED WITH CHEDDAR GRITS 17.95 ADD A SIDE SALAD TO YOUR DINNER FOR ONLY 1.50 WE HAVE A KID’S MENU FOR THE LITTLE ONES Desserts ~ Chocolate Bomb ~ An individual chocolate cake filled with creamy fudge and served warm, topped with Chantilly cream ~ Bourbon Street Pecan Pie ~ Authentic N'Awlins treat of caramel and chewy pecans in a flaky pastry crust ~ Cheesecake ~ A new variety of cream cheesecake every month ~ Bread Pudding ~ Vanilla, Nutmeg, and French Bread soaked in a rich egg cream mixture, baked with pecans, and topped with a brandy Chantilly cream CATERING AVAILABLE
BRUNCH SERVED SATURDAYS AND SUNDAYS BETWEEN 11:30 AM & 3:00 PM Few traditions in New Orleans are more practiced or more enjoyed than Breakfast in the Afternoon. Sunday Brunch has long been enjoyed all over the globe. Sunday afternoon is a time for visiting with family after church. It’s a time for catching up with friends. It’s a time for soft Jazz. Sunday afternoon is a time for healing the havoc wreaked on Friday and Saturday nights. It’s a warm‐up for the tailgate party to follow. It’s a time to eat well and drink well in preparation for afternoon naps. So remember ‐ If a dear friend asks what you’re doing this weekend, they may want to take you to brunch, but they probably want you to help them move. Thank you very much for joining us for Brunch at Boudreaux’s. ENTREES CAJUN CHICKEN OMELETTE 3 EGG OMELETTE WITH BLACKENED CHICKEN, PORTABELLA MUSHROOMS, CHEDDAR CHEESE, & DICED TOMATOES ~ 6.95 SHRIMP & TASSO OMELETTE 3 EGG OMELETTE FILLED WITH BABY GULF SHRIMP, TASSO HAM, TOPPED WITH HOLLANDAISE SAUCE ~ 7.95 GARDEN OMELETTE 3 EGG OMELETTE STUFFED WITH SPINACH, MUSHROOMS, ROASTED RED PEPPERS, GARLIC, & CHEDDAR CHEESE ~ 6.50 EGGS BENEDICT A TOASTED ENGLISH MUFFIN TOPPED WITH TASSO HAM, POACHED EGG, & HOLLANDAISE SAUCE ~ 7.95 CROISSANT FLORENTINE FRESH CROISSANT ROLL LAYERED WITH SAUTEED SPINACH, SLICED TOMATO, POACHED EGG, & HOLLANDAISE SAUCE ~ 7.95 FRENCH TOAST 3 THICK SLICES DIPPED IN RICH CINNAMON EGG CREAM, COOKED TO GOLDEN BROWN ~ 5.95 PANCAKES 3 MADE FROM SCRATCH PANCAKES SERVED WITH BUTTER AND MAPLE SYRUP ~ 5.95 WITH CINNAMON APPLES ~ 6.95 WITH PECANS ~ 6.95
DROP BISCUITS & GRAVY MADE FROM SCRATCH BISCUITS TOPPED WITH ANDOUILLE SAUSAGE GRAVY & SERVED OPEN‐FACED ~ 5.95 Whites‐only omelets are available for only 1.50 extra!
All entrees served with either English muffin, baked cinnamon apples, grits, or homefries Lagniappe (sides and extras) Beignets (Unholey Cajun Doughnuts) 1.99 One Egg any way 1.95 Croissant Roll 1.95 Grilled Tasso ham 2.50 English Muffin 1.50 Baked Cinnamon Apples 1.95 Grits 1.50 Home Fries 1.50 Charleston Cheddar Grits 2.50 Drop Biscuit (not small) 2.50
WINES White Sonoma Cutrer Chardonnay 2002 Russian River Ranches, California Glass ‐ 8 Bottle 32 First youthful, then smoothly textured with toasty, caramelized oak J Lohr Cypress Chardonnay 2002 Napa Valley, California Glass ‐ 5 Bottle 20 Barrel fermented oak and a smooth texture with ripe pear Rex Goliath Chardonnay 2002 Central Coast, California ‐ Glass 4 Bottle 16 Toasted oak, layers of tropical and citrus fruit flavors with a creamy finish Wairau Peaks Sauvignon Blanc 2002 New Zealand Glass ‐ Glass 7 Bottle 28 Crisp and Dry, fresh herbs and a long citrus finish Huntington Sauvignon Blanc 2002 Napa, California ‐ Glass 5 Bottle 20 Light in body with cut straw and lemon scents Kris Pinot Grigio 2003 Montagna, Italy ‐ Glass 5 Bottle 20 Bright green apple and citrus flavors in a light, round white DeLoach Gewurztraminer 2001 Russian River Valley, California Glass 5 Bottle 20 Captivating aromatic complexity with floral and lychee nuances Painted Hills White Zinfandel 2001 California Glass 4 Bottle 16 Crisp, light‐bodied Sonoma Blush Red Hess Select Cabernet Sauvignon 2001 Napa Valley, California Glass 7 Bottle 28 Ripe fruit, lingering texture, toasty with a silky finish
Hahn Cabernet Sauvignon 2002 Central Coast, California ‐ Glass 4 Bottle 16 Spicy aromas, a variety of complex flavors and a smooth finish Smith and Hook Merlot 1997 Santa Lucia, California ‐ Glass 8 Bottle 32 Cherry, tea and oak checked by fruit and background richness Smoking Loon Merlot 2002 Napa, California ‐ Glass 5 Bottle 20 Ripe plums, black cherry and licorice, along with notes of oak Ravenswood VB Zinfandel 2001 Sonoma, California ‐ Glass 6 Bottle 24 Youthful fruit and a spicy, ripe raspberry aroma Bogle Petite Sirah 2002 Clarksburg, California ‐ Glass 5 Bottle 20 Concentrated raspberry and intense blueberry with lush tannins Schug Pinot Noir 2002 Sonoma, California Glass ‐ 7 Bottle 28 Silky and bright with cherry and the insinuation of strawberry Yolumba Shiraz 2002 South Australia ‐ Glass 7 Bottle 28 Deep cherry in color with fine tannins and anise
COLD BEER What's on Tap ‐ PINT / pitcher Abita Purple Haze ~ 4.00 /13.00 Bass Ale ~ 4.00 /13.00 Doggie Style Pale Ale ~ 4.00 /13.00 Yuengling Lager ~ 3.00 /10.00 Guinness Stout ~ 4.00 /13.00 Bottled From the Bayou Abita Turbo Dog ~ 3.00 Dixie Lager ~ 2.50 Dixie Crimson Voodoo ~ 3.50 Dixie Blackened Voodoo ~ 3.50 From Around the World Amstel Light ~ 3.00 Anchor Steam ~ 3.00 Blue Moon Belgian White ~ 3.00 Bud Light ~ 2.50 Carolina Blonde ~ 3.00 Corona ~ 3.00 Dogfish Head Chicory Stout ~ 3.00 Heineken ~ 3.00 Miller Lite ~ 2.50 Newcastle Brown Ale ~ 3.50 Sam Smith Oatmeal Stout ~ 4.50 Sam Smith Taddy Porter ~ 4.50 Sierra Nevada Pale Ale ~ 3.50 Clausthaler Non‐Alcoholic ~ 3.00