Easy going informal restaurant with a menu featuring 
creatively fresh adaptations of New Orleans Creole cuisine

Louisiana Crab Cake Appitizer

louisiana bistro’s blend of Jumbo Lump and Claw Louisiana Blue Crab Meat with panko**** bread crumbs deep fried. Served on a pile of sweet corn Macque Choux, the only dish commonly used in New Orleans restaurants from the original Choctaw Indians in our area. It consists of corn, onions and jalapenos sauteed so that the starch from the corn comes out and thickens the liquid that sweats from the onions and jalapenos. Topped with a streak of cayenne glaze.  OPEN Wednesday -Sunday 6-10 pm For Reservations Call 504.525.3335 Proprietor: Vinsan Herrington Chef: Mars e-mail: LouisianaBistro@aol.com 337 Rue Dauphine New Orleans   70112 In the heart of the French Quarter **** Panko is a Japanese style of light and airy bread crumb which is coarse ground.

Copyright ^© 2007,  Louisiana Bistro

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