The Roux Kitchen 537 Edgewood Ave SE

Garlic herb butter, parmesan & Romano cheeses, toasted baguette

Garlic herb butter, parmesan & Romano cheeses, toasted baguette

Wings lacquered in a sweet-smoky bourbon Creole glaze, finished with scallions and a slow-building heat.

Sweet lobster sauteed in nutty garlic brown butter, finished with charred lemon, fresh herbs and scallion oil.

Blue crab folded into warm Cajun cream with Parmesan, fire trinity and herbs; baked until bubbling and served with grilled French bread.

Shell-on jumbo shrimp sauteed in a rich, peppery butter-Worcestershire sauce, served with toasted baguettes.

Wild-caught salmon fried with our house seasoning, drizzled with remoulade sauce.

A deep dark roux with chicken, shrimp, and andouille sausage, served with jasmine white rice. 8oz

A deep dark roux with chicken, shrimp, and andouille sausage, served with jasmine white rice. 14oz

Charred romaine hearts, buttered French bread croutons, shaved Parmesan and our house-made Caesar dressing.

Romaine and spinach, boiled eggs, cheddar cheese, tomatoes, red onion and your choice of balsamic vinaigrette or ranch dressing

Flame-grilled branzino in lemon-herb butter, with jasmine rice and sauteed spinach.

Cajun garlic dry-rubbed ribeye with roasted garlic-herb butter sauce and garlic butter mashed potatoes and sautéed spinach

Four rosemary-garlic marinated lamb chops, flame-grilled with Bayou Gold dipping sauce, served with garlic mashed potatoes and broccolini.

Wok-fried jasmine rice with soy sauce, egg, scallions, Cajun garlic-butter and lobster meat, finished with a lobster tail, fried or grilled.

Your choice of grilled or fried shrimp over four-cheese grits and Cajun bechamel cream sauce.

Fried catfish over four-cheese grits and Cajun bechamel cream sauce, finished with scallions.

Comes with grilled corn

Served over white rice with chargrilled broccolini and a side of Cajun lemon butter sauce.

Redfish seasoned with our signature Creole spices, grilled to perfection, and finished with a rich lemon garlic herb butter sauce. Served with creamy garlic mashed potatoes.

Flame-grilled Chilean sea bass with a crawfish Creole cream sauce served over mashed potatoes.

1/2lb Shrimp, 1/2lb Snow Crab Legs, Corn and Potatoes

1 lb snow crab legs, corn & potatoes

Pillowy New Orleans beignets fried golden, dipped in vanilla-cane glaze.

Brown-butter peaches beneath a golden cobbler crust, served warm with butter pecan ice cream and salted caramel

3 Egg Omelet with tomato, spinach, onion, red pepper, and sharp cheddar cheese served with a side of breakfast potatoes.

Flame-grilled Cajun shrimp over creamy four-cheese grits with Cajun bechamel cream sauce, finished with scallion oil and fresh herbs.

Crispy seasoned catfish over creamy four-cheese grits with Cajun bechamel cream sauce, finished with scallion oil and a bright Creole touch

Cajun-seasoned grilled steak served with two eggs prepared to order and seasoned breakfast potatoes.

Crispy seasoned quarter chicken served over a golden Belgian waffle with house-made cinnamon butter and a warm bourbon-butter syrup glaze.

Tender lobster bites served over a golden Belgian waffle with house-made cinnamon butter and warm bourbon-butter syrup.

A folded lobster omelette served with shaved battered potatoes and Cajun bechamel cream sauce on the side.

Garlic herb butter, parmesan & Romano cheeses, toasted baguette

Wings lacquered in a sweet-smoky bourbon Creole glaze, finished with scallions and a slow-building heat.

Pillowy New Orleans beignets fried golden, dipped in vanilla-cane glaze.

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