B.C.D. Menu

SEATED DINNER MENU

APPETIZERS/HOR D’ OEUVRES


Petite Crab Cakes:
2oz. Crab Cakes (3ea.) on a bed of Mixed Greens w/ a drizzle of Creole Remoulade.

Marinated Crab Claws:
4oz. Marinated Crab Claws (Marinated in a Jerk Caesar Vinaigrette)

T.M.B Bruschettas:
Tomato, Mozzarella, and Basil in a Balsamic Vinaigrette Marinade atop a Garlic Butter Toast Point (6ea.).

Lollipop Lamb Chops:
Petite Marinated Lamb Chops (2) on a bed of Candied Sweet Mashed Potatoes w/ a drizzle of Aged Balsamic Glaze.

B.C.D Crawfish Bread:
Sauteed Crawfish Tails tossed in a Crawfish Bechamel on French Bread topped w/ Mixed Cheese, Green Onions, & Bacon Bits.

SALADS


B.C.D House Mix Salad:
Spring & Herb Blend Mix, w/ Tomatoes, Cucumbers, Garlic & Butter Croutons, Candied Pecans, and Diced Apples w/ a Raspberry Vinaigrette.

Baby Arugula w/ Jumbo Lump:
Baby Arugula tossed in a Mandarin Ginger Dressing w/ Fresh Jumbo Lump Crabmeat and Shaved Parmesan Cheese.

Grilled Romaine Hearts:
Grilled Hearts of Romaine w/ Croutons, Shaved Parmesan Cheese, and a Creamy Caesar Dressing.

S.N.C Wedge Supreme:
Crispy Iceberg Wedge topped with Blue Cheese Crumbles, Diced Red Bell Peppers, Green Onions, Bacon Crumbles, & Chopped Boiled Eggs w/ a Creamy Blue Cheese Dressing.

ENTREES


Filet Mignon Classic:
8oz. Wet-Aged Filet Mignon topped with a Caper Peppercorn Sauce, Garlic Mashed Potatoes and Sauteed Green Bean Almondine.

Filet Oscar:
8oz Wet-Aged Filet Mignon topped with Jumbo Lump Crabmeat and a Cajun Bearnaise Sauce w/ Cured Asparagus and Herb Roasted New Potatoes.

B.C.D Surf & Turf:
14oz. N.Y. Strip topped with (2) Petite Jumbo Lump w/ Fettuccini Alfredo and Garlicky Parmesan Broccoli Florets.

BCD Sweet Chili Glazed Chicken:
Roasted Airline Chicken Breast Glazed with our Signature BCD Glaze served w/ Garlic Mashed Potatoes & Mardi Gras Corn.

Garlic & Herb Roasted Chicken:
Herb Roasted Airline Chicken Breast served with Candied Sweet Mashed Potatoes and Garlicky Parmesan Broccoli.

Blackened Salmon Oscar:
6oz. Select Salmon (Blackened) topped with Jumbo Lump Crabmeat a Cajun Bearnaise Sauce w/ Cured Asparagus and Garlic Mashed Potatoes.

Seafood Overboard:
Shrimp, Crawfish Tails, and Crabmeat in a Seafood Bechamel over a mound of Smoked Gouda Grits topped w/ Bacon, Green Onions, Diced Tomatoes, and Garlic Toast Points.

Pan Seared Redfish:
Fresh Redfish Pan Seared w/ a Lemon Buerre Blanc, Veggie Rice and Scalloped Potatoes.

Bayou Pasta Delight:
Jumbo Lump Crabmeat, Gulf Shrimp, Sun-Dried Tomatoes,& Garlic sautéed Spinach in a Bayou Bechamel sauce topped w/ flash fried Oysters.


DESSERTS


Snicker’s Bread Puddin
Sweet Potato Bread Pudding
Apple Pie Bread Pudding
Chocolate Chip Ooey Gooey
Cheesecake (Old Fashioned)
Brownie A-La-Mode
Strawberry Shortcake Martini
Chef Select Creme Brulee
Tiramisu
Key Lime Pie
Krissy’s Pecan Pies
Apple Pie
Sweet Potato Pie