Louisiana Bistreaux Seafood Kitchen East Point Menu

Louisiana Crawfish tails, seasoned and fried, served with creole mustard sauce.

E-z peel shrimp sauteed in our spicy Cajun BBQ sauce. Served with French bread

Whole split okra battered and fried, served with chili basil aioli.

Crab cakes hand-made and served with mustard cream

Maine lobster tail lightly dusted and fried, served with dill beurre blanc

Romaine, croutons, parmesan and Caesar dressing. Substitute baby kale for an additional $3.99

Crumbled bleu cheese, bacon, tomatoes, cucumbers and chives with bleu cheese dressing.

Camellia red beans with grilled Andouille sausage.

Shrimp sauteed in our etouffee sauce with white rice

Chicken, Andouille and shrimp with Bayou seasonings and white rice.

Crawfish tails sauteed in our etouffee sauce with white rice

Seasoned sauteed shrimp, andouille sausage and jalapeno gouda grits in a spicy cream sauce

Crawfish tails chopped and stuffed in ravioli with mozzarella then topped with sauteed shrimp and tomatoes in our Orleans butter over sauteed spinach

Eggplant deep-fried, layered, and topped with assorted vegetables sauteed with pontchartrain sauce and white rice

Grouper crusted with zapp's crawtator chips in a Cajun crawfish cream sauce served with sauteed spinach and our jalapeno gouda grits

Grilled, seasoned, and topped with pontchartrain sauce with shrimp and lump crabmeat, served with corn maque choux and dirty rice

Grilled with spices and topped with Orleans lemon butter sauce with crawfish and lump crabmeat, served with corn maque choux and dirty rice.

Sauteed redfish topped with shrimp and etouffee sauce, served with corn maque choux and dirty rice.

Gulf shrimp, grilled and served with dill beurre blanc, served with corn maque choux and dirty rice.

Grilled salmon filet topped with crawfish hollandaise sauce, served with white rice and green beans

Gulf shrimp lightly battered and fried

Lightly dusted in corn flour and fried.

Our catfish and shrimp combo

Marinated chicken breast, grilled and topped with our bourbon maple glaze, served with jalapeno gouda grits.

Fried chicken fingers with spicy sriracha basil chili sauce, served with brabant potatoes.

Topped with seasoned butter, served with brabant potatoes.

Two bone-in pork chops with garlic butter, served with brabant potatoes.

Topped with seasoned butter, served with brabant potatoes

Frenched Lamb Chops marinated and grilled.

Louisiana crawfish tails, seasoned and fried, served with creole mustard sauce

E-z peel shrimp sauteed in our spicy Cajun BBQ sauce. Served with French bread

Whole split okra battered and fried, served with chili basil aioli

Crab cakes are hand-made and served with mustard cream

Maine lobster tail lightly dusted and fried, served with dill beurre blanc

Romaine, croutons, Parmesan and Caesar dressing

Crumbled bleu cheese, bacon, tomatoes, cucumbers, and green onions with bleu cheese dressing

Prepared with smoked turkey

Crawfish tails chopped and stuffed in ravioli with Mozzarella then topped with sauteed shrimp and tomatoes in our Orleans butter over sauteed spinach

Crawfish etouffee and spicy fried crawfish tails

Shrimp sauteed in our etouffee sauce with white rice

Crawfish tails sauteed in our etouffee sauce with white rice

Seasoned sauteed shrimp, andouille sausage, and jalapeno gouda grits in a spicy cream sauce

Eggplant deep-fried, layered, and topped with assorted vegetables sauteed with Pontchartrain sauce and white rice

Grouper crusted with zapp's crawtator chips in a Cajun crawfish cream sauce served with sauteed spinach and our jalapeno gouda grits

Grilled, seasoned, and topped with Pontchartrain sauce with shrimp and lump crabmeat, served with corn maque choux and dirty rice

Grilled, seasoned, and topped with Orleans lemon butter sauce with crawfish and lump crabmeat served with corn maque choux and dirty rice

Sauteed redfish topped with shrimp and etouffee sauce, served with corn maque choux and dirty rice

Gulf shrimp, grilled and served with dill beurre Blanc, corn maque choux, and dirty rice

Grilled salmon filet topped with crawfish hollandaise sauce, served with white rice and green beans

Fresh catfish filet lightly dusted in corn flour and fried

Blackened redfish, deep-fried, served with our Cajun BBQ sauce and jalapeno gouda grits

Our catfish and shrimp combo

Our Angus burger topped with cheddar cheese.

Fried filet of catfish on a French baguette and served with remoulade sauce

Blackened Angus burger with fried jalapenos, Pepper Jack cheese and served with our creole sauce

Our Angus burger is stuffed with crawfish tails topped with Pepper Jack cheese and served with creole sauce

Topped with seasoned butter, and served with brabant potatoes

Bone-in pork chop with garlic butter served with brabant potatoes

Fried chicken fingers with spicy sriracha basil chili sauce, served with brabant potatoes

Topped with seasoned butter, and served with brabant potatoes

Marinated chicken breast, grilled and topped with our bourbon maple glaze, served with jalapeno- gouda grits and green beans

Frenched lamb chops marinated and grilled. For optimum quality, we suggest the lamb be prepared at medium temperature

EZ peel shrimp sauteed in our spicy Cajun BBQ sauce. Served with French bread.

Louisiana Crawfish tails, seasoned and fried, served with creole mustard sauce.

Maine lobster tail lightly dusted and fried. served with dill beurre blanc.

Whole split okra battered and fried, served with chili basil aioli.

Tender gator tail strips, lightly seasoned and fried.

Crab cake hand-made, served with mustard cream.

Romaine, croutons, Parmesan and Caesar dressing.

Angus burger with fried jalapenos and pepper jack cheese.

Classic Po Boy with fried shrimp on a French baguette.

Our Angus burger stuffed with Crawfish topped with Pepper Jack cheese and served with Creole sauce.

Lightly dusted in corn flour and fried.

Blackened Redfish, deep-fried, served with our Cajun BBQ sauce and Jalapeno Gouda Grits.

Our Catfish and Shrimp combo.

Grouper crusted with Zapp's crawtator chips in a cajun crawfish cream sauce, served with sauteed spinach and our jalapeno gouda grits.

Grilled with spices and topped with Orleans lemon butter sauce with crawfish and lump crabmeat, served with corn maque choux and dirty rice.

Sauteed redfish topped with shrimp and etouffee sauce, served with corn maque choux and dirty rice.

Gulf shrimp, grilled and served with dill beurre blanc, served with corn maque choux and dirty rice.

Grilled, blackened Redfish filet topped with Dill Beurre Blanc, served with corn maque choux and dirty rice.

Grilled Salmon filet topped with Crawfish Hollandaise sauce, served with white rice and green beans.

Chicken, Andouille and shrimp with Bayou seasonings and white rice.

Crawfish etouffee and spicy fried crawfish tails.

Crawfish tails sauteed in our etouffee sauce with white rice.

Crawfish tails chopped and stuffed in ravioli with mozzarella then topped with sauteed shrimp and tomatoes in our Orleans butter over sauteed spinach.

Camellia red beans with grilled Andouille sausage.

Shrimp sauteed in our etouffee sauce with white rice.

Seasoned sauteed shrimp, Andouille and our house special grits in a spicy sauce.

Grilled ribeye topped with crawfish and lump crabmeat in our seasoned butter, served with brabant potatoes.

Marinated chicken breast, grilled and topped with our bourbon maple glaze, served with jalapeno gouda grits.

Frenched Lamb Chops marinated and grilled.

Fried chicken fingers with spicy sriracha basil chili sauce, served with brabant potatoes.

Two bone-in pork chops with garlic butter, served with brabant potatoes.

Chicken, Andouille and shrimp with Bayou seasonings and white rice.

Crawfish etouffee and spicy fried crawfish tails.

Crawfish tails sauteed in our etouffee sauce with white rice.

Camellia red beans with grilled Andouille sausage.

Shrimp sauteed in our etouffee sauce with white rice.

Seasoned sauteed shrimp, Andouille and our house special grits in a spicy sauce.

Eggplant deep-fried, layered and topped with assorted vegetables sauteed with Ponchartrain sauce and white rice.

Crawfish tails chopped and stuffed in ravioli with mozzarella then topped with sauteed shrimp and tomatoes in our Orleans butter over sauteed spinach.

Lightly dusted in corn flour and fried.

Blackened Redfish, deep-fried, served with our Cajun BBQ sauce and Jalapeno Gouda Grits.

Our Catfish and Shrimp Combo.

Grilled ribeye topped with crawfish and lump crabmeat in our seasoned butter, served with brabant potatoes.

Marinated chicken breast, grilled and topped with our bourbon maple glaze, served with jalapeno gouda grits.

Frenched Lamb Chops marinated and grilled.

Bone-in pork chop with garlic butter, served with brabant potatoes.

Fried chicken fingers with spicy sriracha basil chili sauce, served with brabant potatoes.

Angus burger with jalapenos and pepper jack cheese.

Fried filet of Catfish on a French baguette.

Grilled chicken breast served over steamed white rice topped with etouffee.

Classic Po Boy with fried shrimp on a French baguette.

EZ peel shrimp sauteed in our spicy Cajun BBQ sauce. Served with French bread.

Louisiana Crawfish tails, seasoned and fried, served with creole mustard sauce.

Maine lobster tail lightly dusted and fried. served with dill beurre blanc.

Whole split okra battered and fried, served with chili basil aioli.

Tender gator tail strips, lightly seasoned and fried.

Crab cake hand-made, served with mustard cream.

Romaine, croutons, Parmesan and Caesar dressing.

Grilled with spices and topped with Orleans lemon butter sauce with crawfish and lump crabmeat, served with corn maque choux and dirty rice.

Gulf shrimp, grilled and served with dill beurre blanc, served with corn maque choux and dirty rice.

Grilled with spices and topped with Ponchartrain sauce with shrimp and lump crabmeat, served with corn maque choux and dirty rice.

Sauteed redfish topped with shrimp and etouffee sauce, served with corn maque choux and dirty rice.

Grilled Salmon filet topped with Crawfish Hollandaise sauce, served with white rice and green beans.

Grilled, blackened Redfish filet topped with Dill Beurre Blanc, served with corn maque choux and dirty rice.