DINNER AT "BAYOU LA SEINE"

winter / spring 2004

appetizers ~ entrées

SOUP OF THE SEASON

see daily specials

FRIED GREEN TOMATOES

lightly breaded with cornmeal, served with with bacon and arugula

OYSTERS ROCKEFELLER

large oysters from Normandy blanketed with a sauce of spinach, fresh herbs, Pernod-scented cream and Parmesan, lightly gratinéed and served in their shells

SCALLOPS ROCKEFELLER

wild scallops blanketed with a sauce of spinach, fresh herbs, Pernod-scented cream and Parmesan, lightly gratinéed

OYSTERS BIENVILLE

large oysters from Normandy, lightly gratinéed in a sauce of leeks, cream and white wine, served in their shells

CRAWFISH PIE

flaky crusted individual tart of crawfish tails smothered with veggies and cajun spices

TEE'MUFF

in New Orleans, Muffuletta is the king of sandwiches; here, it's transformed into a puff pastry filled with chorizo, two varieties of ham, cheese and layers of marinated olive salad. Served warm

TEE'BUBBA

an appetizer-sized crawfish boil, made with fresh crawfish and veggies

CAESAR SALAD

a variety of seasonal greens with parmesan reggiano, croutons and our Caesar dressing

main courses ~ les plats

GUMBO DU JOUR

one of the classic cajun recipes, a gumbo is a flavorful sort of soup thickened with a dark roux, in which seafood and/or meats is cooked. Served with basmati rice see daily specials

CAJUN MATRIOCHKA

a take-off on Turducken; boneless turkey breast stuffed with duck in turn stuffed with Burgundy-poached figs and roasted. Served with smothered greens, wild rice, and a Burgundy/balsamic vinegar caramel sauce

VEGETARIAN PANNEQUETS

parcels of chevre, zucchini and dried tomato-stuffed eggplant, with a red pepper coulis and mardi-gras basmati rice

FILET MIGNON DE PORC NEW ORLEANS

tenderloin of pork stuffed with apples, smoked sausage, pecans and cornbread crumbs, accompanied by smothered greens and a Port wine flavored reduction

BARBECUE SHRIMP

jumbo whole shrimp baked in a spicy sauce of garlic-infused olive oil, oregano and crushed black peppercorns. Served with basmati rice flavored with fried leeks and coriander

BUBBA DOES TOKYO

raw yellowtail tuna "blackened" with wasabi, served on a salad of various sprouts with sesame seeds, pickled ginger, snow peas and soy sauce

BUBBA COMES HOME (CRAWFISH BOIL)

fresh crawfish boiled and presented in a spicy stock with tiny potatoes, corn, carrots and leeks

CLASSIC JAMBALAYA

ham, smoked sausage, veggies and baby shrimp cooked with rice and cajun spices

BLACKENED RIB STEAK

Irish Black Angus rib steak seared with cajun spices, served with Dirty Rice and green beans

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20, rue Saint Paul 75004 PARIS    Tel: 01 42 77 68 28 or 29