The Bayou - Sanford

Oysters chargrilled on the half shell in garlic herb butter and topped with parmesan.

Oysters chargrilled on the half shell in garlic herb butter and topped with parmesan.

Chargrilled oysters on the half shell, topped with seasoned collard greens.

Chargrilled oysters on the half shell, topped with seasoned collard greens.

Chargrilled oysters on the half shell, smothered in rich crawfish étouffée.

Chargrilled oysters on the half shell, smothered in rich crawfish étouffée.

Seven jumbo shrimp tossed in our spicy Buck Jump Sauce, served over spring mix.

Bite-sized pieces of alligator, fried golden and crispy, served with creole honey mustard and our Streetcar Sauce for dipping.

Flaky redfish cut into bites and fried crisp, served with creole honey mustard and our Streetcar Sauce.

Sweet, tender lobster bites fried golden, served with creole honey mustard and our Streetcar Sauce.

A hot, creamy five-cheese blend — spinach, cheddar, Monterey Jack, brie, and mozzarella — served with garlic bread and tri-color chips. Add shrimp or crawfish.

Chef K's take on boudin — andouille, tasso, and jasmine rice — panko-breaded and fried, dusted with parmesan and served with Who Dat Sauce.

Loaded fries with mixed cheeses, green onion, ranch, and Mardi Gras Drizzle, piled high with beef brisket, chicken, and Bayou Gravy.

Loaded fries with mixed cheeses, green onion, ranch, and Mardi Gras Drizzle, topped with andouille, tasso, bacon, and sausage gravy.

Loaded fries with mixed cheeses, green onion, ranch, and Mardi Gras Drizzle, topped with shrimp and crawfish étouffée sauce.

Chef K's Grandma Marion's recipe, slow-simmered with a hint of filé. Available by the cup or bowl. \

Chef K's Grandma Marion's recipe, slow-simmered with a hint of filé. Available by the cup or bowl.

Mixed greens with red onion, tomato, cucumber, and cheese, served with garlic bread. Add chicken, shrimp, or salmon.

Crispy fried shrimp piled high on Leidenheimer French bread, fully dressed and finished with Bayou Remoulade.

Golden fried catfish on Leidenheimer French bread, fully dressed with Bayou Remoulade.

Fried alligator on Leidenheimer French bread, fully dressed with Bayou Remoulade.

Fried redfish on Leidenheimer French bread, fully dressed with Bayou Remoulade.

Fried or blackened chicken with lettuce, tomato, onion, and pickle.

A 7oz burger stacked with brisket, egg, jerk chicken, Voodoo BBQ, smoked gouda, spring mix, tomato, and onion rings.

Blackened salmon with smoked gouda, spinach, brie, and tomato, served with onion rings.

Roasted beef brisket on French bread with caramelized onions, sweet peppers, smoked gouda, and Bayou Gravy.

Chopped jerk chicken on French bread with caramelized onions, sweet peppers, smoked gouda, and jerk sauce.

Cavatappi in a rich mixed-cheese sauce with sautéed lobster, shrimp, and andouille, topped with fried shrimp and dusted parmesan.

Creamy grits with andouille, tasso, and French Quarter Gravy, finished with mixed cheese and bacon bits. Add catfish, salmon, or red fish.

Creamy grits with andouille, tasso, and French Quarter Gravy, finished with mixed cheese and bacon bits. Add catfish, salmon, or red fish.

Creamy grits with andouille, tasso, and French Quarter Gravy, finished with mixed cheese and bacon bits. Add catfish, salmon, or red fish.

Creamy grits with andouille, tasso, and French Quarter Gravy, finished with mixed cheese and bacon bits. Add catfish, salmon, or red fish.

Creamy grits with andouille, tasso, and French Quarter Gravy, finished with mixed cheese and bacon bits. Add catfish, salmon, or red fish.

Creole-style red beans with andouille and tasso over jasmine rice, served with grilled smoked sausage.

Chef K's jambalaya with shrimp, crawfish, chicken, andouille, tasso, and tomato over jasmine rice.

Your pick of any 3: gator, beans, Cajun Dip, red fish, lobster, hush puppies, Buck Jump Shrimp, or crawfish étouffée.

Catfish over jasmine rice, smothered in crawfish étouffée.

Salmon over jasmine rice, smothered in crawfish étouffée.

Red fish over jasmine rice, smothered in crawfish étouffée.

Pearl-sugar waffles with your choice of chopped jerk chicken or fried chicken strips.

Chicken in a spinach cream sauce with sundried tomatoes and mushrooms over jasmine rice.

Red fish in a spinach cream sauce with sundried tomatoes and mushrooms over jasmine rice.

Shrimp in a spinach cream sauce with sundried tomatoes and mushrooms over jasmine rice.

Salmon in a spinach cream sauce with sundried tomatoes and mushrooms over jasmine rice.

Catfish in a spinach cream sauce with sundried tomatoes and mushrooms over jasmine rice.

Red fish over Cajun fried rice with NOLA street corn and Mardi Gras Sauce.

Salmon over Cajun fried rice with NOLA street corn and Mardi Gras Sauce.

Shrimp over Cajun fried rice with NOLA street corn and Mardi Gras Sauce.

Warm, pillowy New Orleans-style beignets, fried to order and dusted with powdered sugar.

Warm, comforting bread pudding with vanilla, brown sugar, and plenty of bourbon.