2 eggs your way, seasoned French fries, choice of bacon or sausage patty, and your choice of house made biscuit, or jalapeno cornbread muffin
All Sandwiches are 2 scrambled eggs topped with mild cheddar on your choice of a house made biscuit or an English Muffin
Egg Sandwich “BLT”
Egg Sandwich with Sausage Patty
Egg Sandwich with Ham
All Burritos are 2 scrambled eggs and served with a flour tortilla or as a “bowl”
Andouille & Bean Breakfast Burrito
Andouille pork sausage, mild salsa, red beans, and mild cheddar cheese
“Jambalaya” Breakfast Burrito
Our Jambalaya base of Andouille pork sausage, Tasso ham, caramelized bell pepper, onion, and celery
Shrimp & Crawfish Breakfast Burrito
Shrimp & Crawfish and mild cheddar
Served with brown sugar and milk
with Cream Cheese
Cinnamon, Berry, Raisin, Cheese, or Bearclaw
Chocolate, Blueberry, or Almond Poppyseed
Café Moto “House-Blend” (in house)
Tropicana 10 ounce
Gulf Coast Oyster With A Shot Of Cocktail Sauce.
Add Petrov 40 Proof Vodka$3.00
Add Jalapeno Infused Petrov 40 Proof Vodka$3.50
Jalapeño Corn Bread Muffin
Shrimp Bourbon Street
Shrimp In A Light Cornmeal & Cornflour Crust, Flash Fried; Served With An Orange Marmalade Horseradish Dipping Sauce.
A Savory Blend of Shrimp and Crawfish with Creole Spices and the Cajun Trinity all blended into a Delicious Pate-style Spread; Served with garlic toast.
Soft Shell Crab Appetizer
One medium sized Soft Shell Crab Dusted In Flour And Flash-Fried; Served Atop Smoked Tomato Beurre Blanc and Laced with House-Made Tartar Sauce.
Oysters En Brochette
Gulf Coast Oysters Wrapped in Bacon and Dusted with Flour, then Lightly Fried; Served with our House-made Remoulade Sauce.
Cajun Chicken Taquitos (2)
Shredded Chicken Poached With Creole and Mexican Spices, Rolled In A Corn Tortilla and Flash-Fried; Served With House-Made Guacamole And Sour Cream.
The Classic New Orleans Soup In A Mildly Spicy Dark Roux With Shrimp, Crab, Crawfish, Andouille Pork Sausage, Okra, & Rice.
Bowl of Seafood Gumbo “Cajun Style”
Substitute Cajun Potato Salad For Rice, Resulting in a Rich And Creamy Cajun Treat.
Shrimp, Crab, Crawfish, And Sweet Corn In A Light Tomato Cream Based Soup With A Splash Of Sherry and rice.
A Spicy Rice Dish Of Chicken, Andouille Pork Sausage, And Tasso (Smoked Ham) With The Cajun Trinity And Creole Seasoning.
Red Beans & Rice
A New Orleans Classic Of Creamy Beans And Rice; Served With A Ring Of Spicy Andouille Pork Sausage.
Seasoned French Fries
Romaine And Mixed Greens Tossed with a House-Made Creole Mustard Vinaigrette, Topped with House-Made Seasoned Garlic Bread Crumbs and Crumbled Hard Boiled Egg.
Spring Mix Tossed with a Poppy Seed Vinaigrette, Topped with Toasted Pecans and Mandarin Oranges.
Romaine Lettuce Tossed With Our House-Made Caesar Dressing, Topped With House-Made Lightly Seasoned Garlic Bread Crumbs And Shaved Parmesan Cheese.
Po Boy Sandwiches
Served On French Baguette With Seasoned Fries. Start With A Cup of Red Beans & Rice or A Small House Salad; Add - $2 Start with a Small Bayou or Caesar Salad; Add - $3 Start With A Cup of Gumbo, Bisque, or Jambalaya; Add - $4.
Fried Shrimp Po Boy
Shrimp In A Light Cornmeal & Cornflour Crust, Flash Fried; Topped With Lettuce, Tomatoes, Pickles, And Remoulade Sauce.
New Orleans BBQ Shrimp Po Boy
Sautéed Shrimp In Our Spicy BBQ Blend With Garlic, Worcestershire, Butter And Lemon; Topped With Shredded Cabbage And House-Made Tartar Sauce.
Blackened Catfish Po Boy
Pan Seared Catfish Filet Dusted With Creole Seasoning; Topped With Shredded Cabbage And House-Made Tartar Sauce.
Pulled Pork Po Boy
House Smoked Pork Shoulder, “Pulled” And Topped With A House-Made Coleslaw And BBQ Mayonnaise.
Fried Catfish Po Boy
Cornmeal And Cornflour Crusted Catfish Filet Flash-Fried Topped with Lettuce, Tomato, Pickles, And Tartar Sauce.
Soft Shell Crab Po Boy
Two Soft-Shell Crab Dredged In Flour; Topped With Lettuce, Tomato And Pickle And House-Made Tartar Sauce.
Spicy Andouille Po Boy
Grilled Spicy Andouille (On-Do-Ee) Pork Sausage Topped With Lettuce, Tomato, Pickles, Mayo And Creole Mustard.
Genoa Salami, Ham, Swiss And Provolone Cheese Topped With Our House-Made Olive Salad - Our Version Of A Muffuletta.
Sloppy Roast Beef Po Boy
Thinly Sliced Beef In A Rich Brown Beef Gravy; Topped With Lettuce, Tomato, Pickles And Mayonnaise.
Fried Oyster Po Boy
Cornflour Battered Gulf Oysters Flash-Fried; Topped with Lettuce, Tomato, Pickles, and House-Made Tartar Sauce.
Chicken Po Boy
Grilled Chicken Breast Dusted with Creole Seasoning; Topped With Lettuce, Tomatoes, Pickles And Our Caesar Dressing.
Substitute Andouille Mayo, add$1.00
Shrimp Remoulade Salad
Lightly Spiced Boiled Shrimp On Romaine Lettuce With Remoulade Dressing With Tomato And Crumbled Hard Boiled Egg.
Chicken Caesar Salad
Grilled Chicken Breast Atop Our Large Caesar Salad.
Oyster Caesar Salad
Flash-Fried Gulf Oysters Atop Our Large Caesar Salad.
Oyster “Brochette” Caesar Salad
Gulf Oysters Wrapped in Bacon and Flash-Fried Atop Our Large Caesar Salad.
Cajun Taquito Caesar Salad
Two Cajun Chicken Taquitos with House Made Guacamole Atop Our Large Caesar Salad.
A Complimentary Small House Salad Is Served With All Main Dishes Upgrade to a Small Caesar or a Small Bayou Salad; Add - $1.
Sautéed Shrimp With Peas And Mushrooms In A Mild Creole Tomato Sauce Served With Rice.
Grilled Chicken Breast Served With A Lightly Spiced Tasso (Smoked Ham) Cream Sauce With Sautéed Mushrooms And Peas, Topped With Parmesan Cheese; Served With Rice.
Catfish St. Charles
Blackened Catfish (Pan Seared Catfish Filet Dusted With Creole Seasoning), Laced With A Ribbon Of Our Mild Jalapeno Cream Sauce, Served With Green Beans And Rice With A Classic Meuniere Sauce.
Mardi Gras Pasta
Shrimp And Crawfish Sautéed In A Sherry Tomato Cream Sauce With Capers And Mushrooms Tossed With Pasta And Topped With Parmesan Cheese.
Bud’s Favorite Version Of Jambalaya; House-Smoked Duck And Chicken, Sautéed Shrimp, Our Andouille Pork Sausage And Tasso (Smoked Ham) Jambalaya Base, Smoked Tomato Sauce And A Rich Duck Essence All Tossed With Pasta.
A Spicy Rice Dish Of Smoked Diced Chicken Pieces, Andouille Pork Sausage, Tasso Caramelized Onions, Celery, Green Peppers And Creole Seasoning; Topped With Your Choice Of Grilled Chicken Breast, Smoked Chicken Thigh, or Andouille Pork Sausage.
Red Beans & Rice
A New Orleans Classic Of Creamy Beans Slow Cooked In a Rich Duck and Pork Stock. Your Choice Of Andouille Pork Sausage, Grilled Chicken Breast, Smoked Chicken Thigh, Or Two Chicken Taquitos.
Crawfish Etouffee (Eh-Too-Fay)
Crawfish Tail Meat Slow Cooked In A Mildly Spiced Light Roux With Onions, Bell Peppers And Celery, Garlic And Herbs With Rice. Substitute Cajun Potato Salad for Rice for a Rich and Creamy “Cajun” Treat, Add - $2.
A Taste Of New Orleans
Crawfish Etouffee And Rice With Your Choice Of Fried Catfish Or Blackened Catfish Laced With A Ribbon Of House-Made Tartar Sauce.
Chicken Creola W/Pasta
Chicken Breast Pieces With Peas And Mushrooms In A Mild Creole Tomato Sauce, Tossed With Pasta And Topped With Parmesan Cheese.
Fried Shrimp Plate
Shrimp In A Light Cornmeal & Cornflour Crust, Flash Fried; Served with Seasoned Fries.
Your Choice of Fried or Blackened Catfish Filet. Served with Seasoned Fries.
Fried Oyster Plate
Cornflour Coated Gulf Coast Oysters Flash-Fried; Served with Seasoned Fries.
Fried Soft Shell Crab Plate
Soft Shell Crab Dusted In Flour And Flash-Fried; Served with Seasoned Fries.
Since 1979, my passion for food and dining in my hometown of New Orleans has evolved into my mission in life. Over the past 29 years I have been the founding owner/chef of 9 restaurants in 5 different cities. All of the restaurants have been committed to serving authentic New Orleans style Creole and Cajun Cuisine. I am always so delighted and fulfilled when I open a new place and a large clientele develops who appreciate all things "In The New Orleans Manner ". What inspires me to continue my craft is knowing that I am not only feeding the souls of customers who already enjoy my style of food, but I am also introducing those from other areas to the authentic foods of my heritage. Not only have I been fortunate to be a part of 9 successful restaurants but I have sold each restaurant to one of my employees; not only were they given the opportunity to be chefs and entrepreneurs, but they also continued my mission of serving authentic Creole and Cajun cuisine in the New Orleans Manner.