Voodoo Bayou Fort Lauderdale

Crispy fried gator tail, tossed in a tangy Charred Lemon and Chipotle Aioli, & finished with an Espelette sprinkle & Parsley Sprigs.

Our chefs signature recipe: 3 buttermilk biscuits served with honey butter and jalapeno pear jelly.

Eight juicy, hearty and delicious smoked chicken wings. Served with a side of Buffalo sauce, Bleu Cheese dressing made in house & celery.

Light and savory citrus forward truffled house made Deviled Eggs, topped with, caviar and crispy fingerling potato to add a layer of texture

Three fried green tomatoes, topped with pimento cheese, smoked pork belly, tomato jam, crispy frisee & minced chives.

Our homemade cornbread comes warm, soft and perfectly moist. Served with a side of honey butter and molasses. Enough for 1-2 ppl

A New Orleans Classic, succulent shrimp sauteed with Garlic, Shallots, White Wine, Worcestershire, Hot Sauce & lemon juice, the name is deceiving because it is not a traditional BBQ sauce by any means, best enjoyed taking a bite of shrimp & using the baguette to soak up all the delicious juices!

A delicious take on the very popular Mac & Cheese for which we use Calamarata pasta (short rigatoni) and a very tasty Chipotle cheddar sauce which gives just a hint of “heat” to enhance the flavor and lastly , we take it over the top with delicious chunks of in house smoked pork belly

A feast for the taste buds, this appetizer features marinated roasted brussels sprouts rested on a bed of creamy Buffalo sauce & Blue cheese fondue & crumbles, with Bacon lardon, candied pecans & fresh mint.

A “Classic” made better, in house made lettuce mix tossed in creamy caesar dressing with toasted pistachios & capers, finished with sourdough croutons & freshly grated Grana Padano

Hearty southern stew, made with chicken, shrimp and Andouille sausage. Topped with a scoop of white rice and garnished with scallion.

Our Signature salad has a crunchy lettuce mix that is lightly dressed in creamy balsamic vinaigrette with a sweet and savory balance from the fruit and goat cheese.

Hearty southern stew, made with chicken, shrimp & Andouille sausage. Topped with a scoop of white rice & garnished with scallion.

“Summer on plate” with a fresh and tasty composition of watermelon, tasty feta cheese, tossed with watercress and shaved fennel, Sunflower sprouts and seed, decorated with A delicious homemade Pistachio/green goddess vinaigrette.

4 pieces of delicious, crispy Louisiana Style fried chicken. Served with a spicy hot honey for drizzling & a fluffy buttermilk biscuit with honey butter.

12 hours Pickled brined chicken breast, house pickles, topped with tasty “Slap yo mama” smokey and tangy Aioli and served in between delicious Brioche buns.

Rigatoni pasta tossed in a creamy Cajun Cheese sauce with peas & smoked pork belly. Topped with poached egg & parmesan cheese.

Our signature Jambalaya is a true southern staple, Rice cooked with a savory blend of peppers, onions, Tasso ham, Chicken, Shrimp & Andouille Sausage. A hearty “comfort” food with a slight bit of heat.

Campanelle Pasta tossed in a mixture of roasted mushrooms, red wine & aromatics to imitate a traditional meat sauce “Bolognese”. Finished with herbs & Grana Padano Cheese.

A Classic Louisiana seafood stew that is thickened with a “Blonde Roux” containing Crawfish Tails & sauteed Shrimp, our Etouffee does have a bit of heat to it. Served with white rice.

Jumbo Shrimp that are sautéed with Chili Butter, Holy Trinity & Tomatoes, served over a bed of Nora Mills Cheddar Grits & a velvety Couvillion Sauce to contrast the subtle flavors of sweet shrimp and savory grits.

Oysters served over ice with our tangy house cocktail sauce and mignonette. With a lemon wedge.

Oysters served over ice with our tangy house cocktail sauce and mignonette. With a lemon wedge.

5 oysters wood fired with our savory chili butter. Served with a side of freshly made garlic bread.

5 oysters wood fired with a Sardou base, bacon crumbles and shaved parmesan Served with a side of freshly made garlic bread.

5 delicious cornmeal fried oysters with our Tangy NOLA remoulade and fresh lemon.

16 oz bone-in ribeye (Certified Angus Beef) rubbed in Cajun Spices & cooked over Hickory logs, topped with our chili butter & served with Bourbon Au Jus.

8oz Filet Mignon (Certified Angus Beef) cooked over Hickory logs, topped with our chili butter Served with Bourbon Au Jus.

A filet of redfish served with skin & scales on (“On the half Shell”) that is roasted with our chili butter in a wood burning oven. This fish is flaky & firm w/moderate fat content & mild flavor. Accompanied with White Rice, Braised Green Beans (contains pork) & Charred Lemon.

A 7 oz filet Faroe Island Salmon, grilled and served over a bed of vegetable white rice. Topped with a creamy Creole mustard sauce.

One Jumbo Lump Crab cake with just enough filling to bind it all together. Much more crab than cake. Served over our succotash with a warm creole mustard sauce & a refreshing Frisee salad.

A half Claxton Farms Chicken marinated in herbs & garlic, then roasted in our wood burning oven for a crispy skin. The backbone is removed to make it easier for you to enjoy. Served with Bourbon Au Jus, Smoky Collards & white rice.

4 pieces of delicious, crispy Louisiana Style fried Chicken, Half of a sweet and savory Cornbread & Cheddar Waffle. Served with Vanilla Bourbon Maple to drizzle.

Pipe pasta & Tasso Ham in a cheddar cheese sauce. Topped with more gooey melted cheddar, biscuit crumbles, crispy Tasso ham crumble & scallions.

Tasty and savory mix of Cauliflower and Broccolini , placed atop a bed of pecan romesco sauce, finished with a squeeze of lemon juice and topped with Pepitas and freshly grated Grana Padano.

Delicious “Coated” waffle cut Fries, lightly seasoned with Cajun Spices

Red Beans Cooked with Tasso Ham and cooked in the smoker Topped with White Rice & Homemade Andouille Sausage

Potatoes that have been sliced, layered, covered in a cream mixture and baked to perfection. They are served as a large square piece & go great with our steaks.

Sautéed Leafy Southern Greens, braised with chicken stock, chili flakes & smoked ham hocks. Slightly spicy.

Green Beans with bacon cooked low and slow, it packs a ton of flavor, they have a bit of Shallot, Tomato & Roasted Garlic.

Flaky, warm and buttery pastries – fried to perfection. Topped with powdered sugar. A festival food classic.

It takes your traditional banana pudding to another level with freshly baked vanilla wafers, caramelized bananas & Salted Caramel. Garnished with edible flowers.

3 Ice Cream, in a large margarita glass with chocolate ganache, caramel sauce, whipped cream & other sugary-sweet goodies.

An evolution of bread pudding, made it both sweet and savory with French croissant baked in custard, topped with Candied Pecans, Bourbon Caramel and a dollop of homemade whipped cream for a rich and delicious end of the meal

Crispy fried gator tail, tossed in a tangy Charred Lemon and Chipotle Aioli, & finished with an Espelette sprinkle & Parsley Sprigs.

Our chefs signature recipe: 3 buttermilk biscuits served with honey butter and jalapeno pear jelly.

Eight juicy, hearty and delicious smoked chicken wings. Served with a side of Buffalo sauce, Bleu Cheese dressing made in house & celery.

Light and savory citrus forward truffled house made Deviled Eggs, topped with, caviar and crispy fingerling potato to add a layer of texture

Three fried green tomatoes, topped with pimento cheese, smoked pork belly, tomato jam, crispy frisee & minced chives.

Our homemade cornbread comes warm, soft and perfectly moist. Served with a side of honey butter and molasses. Enough for 1-2 ppl

A New Orleans Classic, succulent shrimp sauteed with Garlic, Shallots, White Wine, Worcestershire, Hot Sauce & lemon juice, the name is deceiving because it is not a traditional BBQ sauce by any means, best enjoyed taking a bite of shrimp & using the baguette to soak up all the delicious juices!

A delicious take on the very popular Mac & Cheese for which we use Calamarata pasta (short rigatoni) and a very tasty Chipotle cheddar sauce which gives just a hint of “heat” to enhance the flavor and lastly , we take it over the top with delicious chunks of in house smoked pork belly

A feast for the taste buds, this appetizer features marinated roasted brussels sprouts rested on a bed of creamy Buffalo sauce & Blue cheese fondue & crumbles, with Bacon lardon, candied pecans & fresh mint.

A “Classic” made better, in house made lettuce mix tossed in creamy caesar dressing with toasted pistachios & capers, finished with sourdough croutons & freshly grated Grana Padano

Hearty southern stew, made with chicken, shrimp and Andouille sausage. Topped with a scoop of white rice and garnished with scallion.

Our Signature salad has a crunchy lettuce mix that is lightly dressed in creamy balsamic vinaigrette with a sweet and savory balance from the fruit and goat cheese.

Hearty southern stew, made with chicken, shrimp & Andouille sausage. Topped with a scoop of white rice & garnished with scallion.

“Summer on plate” with a fresh and tasty composition of watermelon, tasty feta cheese, tossed with watercress and shaved fennel, Sunflower sprouts and seed, decorated with A delicious homemade Pistachio/green goddess vinaigrette.

4 pieces of delicious, crispy Louisiana Style fried chicken. Served with a spicy hot honey for drizzling & a fluffy buttermilk biscuit with honey butter.

12 hours Pickled brined chicken breast, house pickles, topped with tasty “Slap yo mama” smokey and tangy Aioli and served in between delicious Brioche buns.

Rigatoni pasta tossed in a creamy Cajun Cheese sauce with peas & smoked pork belly. Topped with poached egg & parmesan cheese.

Jumbo Shrimp that are sautéed with Chili Butter, Holy Trinity & Tomatoes, served over a bed of Nora Mills Cheddar Grits & a velvety Couvillion Sauce to contrast the subtle flavors of sweet shrimp and savory grits.

A Classic Louisiana seafood stew that is thickened with a “Blonde Roux” containing Crawfish Tails & sauteed Shrimp, our Etouffee does have a bit of heat to it. Served with white rice.

Our signature Jambalaya is a true southern staple, Rice cooked with a savory blend of peppers, onions, Tasso ham, Chicken, Shrimp & Andouille Sausage. A hearty “comfort” food with a slight bit of heat.

Campanelle Pasta tossed in a mixture of roasted mushrooms, red wine & aromatics to imitate a traditional meat sauce “Bolognese”. Finished with herbs & Grana Padano Cheese.

Oysters served over ice with our tangy house cocktail sauce and mignonette. With a lemon wedge.

Oysters served over ice with our tangy house cocktail sauce and mignonette. With a lemon wedge.

5 oysters wood fired with our savory chili butter. Served with a side of freshly made garlic bread.

5 oysters wood fired with a Sardou base, bacon crumbles and shaved parmesan Served with a side of freshly made garlic bread.

5 delicious cornmeal fried oysters with our Tangy NOLA remoulade and fresh lemon.

16 oz bone-in ribeye (Certified Angus Beef) rubbed in Cajun Spices & cooked over Hickory logs, topped with our chili butter & served with Bourbon Au Jus.

8oz Filet Mignon (Certified Angus Beef) cooked over Hickory logs, topped with our chili butter Served with Bourbon Au Jus.

A filet of redfish served with skin & scales on (“On the half Shell”) that is roasted with our chili butter in a wood burning oven. This fish is flaky & firm w/moderate fat content & mild flavor. Accompanied with White Rice, Braised Green Beans (contains pork) & Charred Lemon.

A 7 oz filet Faroe Island Salmon, grilled and served over a bed of vegetable white rice. Topped with a creamy Creole mustard sauce.

One Jumbo Lump Crab cake with just enough filling to bind it all together. Much more crab than cake. Served over our succotash with a warm creole mustard sauce & a refreshing Frisee salad.

A half Claxton Farms Chicken marinated in herbs & garlic, then roasted in our wood burning oven for a crispy skin. The backbone is removed to make it easier for you to enjoy. Served with Bourbon Au Jus, Smoky Collards & white rice.

4 pieces of delicious, crispy Louisiana Style fried Chicken, Half of a sweet and savory Cornbread & Cheddar Waffle. Served with Vanilla Bourbon Maple to drizzle.

Pipe pasta & Tasso Ham in a cheddar cheese sauce. Topped with more gooey melted cheddar, biscuit crumbles, crispy Tasso ham crumble & scallions.

Sautéed Leafy Southern Greens, braised with chicken stock, chili flakes & smoked ham hocks. Slightly spicy.

Potatoes that have been sliced, layered, covered in a cream mixture and baked to perfection. They are served as a large square piece & go great with our steaks.

Green Beans with bacon cooked low and slow, it packs a ton of flavor, they have a bit of Shallot, Tomato & Roasted Garlic.

Delicious “Coated” waffle cut Fries, lightly seasoned with Cajun Spices

Red Beans Cooked with Tasso Ham and cooked in the smoker Topped with White Rice & Homemade Andouille Sausage

Tasty and savory mix of Cauliflower and Broccolini , placed atop a bed of pecan romesco sauce, finished with a squeeze of lemon juice and topped with Pepitas and freshly grated Grana Padano.

Flaky, warm and buttery pastries – fried to perfection. Topped with powdered sugar. A festival food classic.

It takes your traditional banana pudding to another level with freshly baked vanilla wafers, caramelized bananas & Salted Caramel. Garnished with edible flowers.

3 Ice Cream, in a large margarita glass with chocolate ganache, caramel sauce, whipped cream & other sugary-sweet goodies.

An evolution of bread pudding, made it both sweet and savory with French croissant baked in custard, topped with Candied Pecans, Bourbon Caramel and a dollop of homemade whipped cream for a rich and delicious end of the meal