Voodoo Bayou - Orlando* 7525 w sandlake rd

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.

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

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

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

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.

“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, Half of a sweet and savory Cornbread & Cheddar Waffle. Served with Vanilla Bourbon Maple to drizzle.

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

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.

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.

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.

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.

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

Elegant Bites of Seasoned Tuna, Warm & Crispy Rice Cakes, Spicy Sauce.

Tender, steamed edamame, roasted in a searing hot saute pan with truffle oil & a touch of butter. Tossed with truffle seasoning & finished with fresh grated aged parmesan cheese.

Tender, steamed edamame, roasted in a searing hot saute pan with truffle oil and a touch of butter. Tossed with truffle seasoning and finished with fresh grated aged parmesan cheese.

A staple of Chinese cuisine, meaty tender spare ribs, marinated in spices then braised in a sweet and tangy umami sauce reduced to a glaze, accompanied with a pickle to contrast the sweetness of the glaze.

Hamachi (Yellowtail) lightly brushed with a yuzu sake drizzle. Each slice is garnished with avocado cream, sesame crunch, & rocoto chili aioli. Topped with a ginger & chili dressed daikon salad.

Sashimi cut salmon topped with Aji amarillo aioli, tomato & fresno pepper relish, black Tobiko & micro cilantro, “showered” with a blood orange ponzu. Finished with a touch of Maldon salt & a drizzle of Tangerine EVOO.

Perfectly seared pork belly slices, served on warm, fluffy bao buns. Topped with a light, crunchy slaw tossed in our house Thaioli.

Korean Style braised short rib, “bathed” in BBQ sauce, charred scallions pickled cucumber & fresno, enhanced with zesty homemade wasabi aioli.

Slow cooked smoked pork belly, seared and glazed with sweet soy sauce. Served over fried rice, topped with a sunny side up egg, scallions & a drizzle of our house kimchi dressing.

It’s a take on the typical Thailand Khao Soi soup, We start with noodles in a bowl, then add an aromatic spicy thai coconut curry broth, then we add 2 very nice tiger prawns and chunks of cold water lobster meat. We continue the dish with baby bok choy &, finish it with Micro Cilantro & Chili oil.

Rich and tasty Wok charred noodles tossed in Tosazu sauce with spices and a medley of asian vegetables, the star of the dish is the very tender premium Wagyu Steak strips.

Tasty and fresh Crab meat atop our own egg fried rice dressed with delicious Lemon butter sauce.

A hearty dish with a well balanced combination of earthy flavors such as marinated bamboo shoots, beech mushroom, marinated soft boiled eggs & wheat noodles.

House made shrimp and scallop shumai topped with Smoked Trout roe, lemon EVOO & sliced scallion.

Earthy and Flavorful exotic mushroom blend encased in our house crafted wrappers.

Delicious handmade Gyoza, filled with braised short ribs”bathed” in Korean BBQ sauce for a mouthful of flavors and textures.

Steamed dumplings consisting of freshly ground pork seasoned with ginger, other aromatics and burst of rich Tonkostu Ramen Broth, the dumplings are then topped with Smokey Dashi & Soy Pearls to enhance the savory flavor of the dumplings. The filling is very brothy hence caution is needed when biting into it.

Delicious Egg Rolls filled with juicy, tender short ribs, melted cheese & a savory homemade consomme for dipping.

Buttery Salmon topped with our savory house miso cream, yuzu, & dill.

Delicate Hamachi served with ponzu jelly, avocado puree and micro cilantro.

Warm Eel glazed with sweet soy glaze, Topped with Rich Red Miso.

Rich King Salmon ‘Toro” cut from the belly of the fish to offer the richest and fattiest bite of salmon, brushed with white miso sake glaze & torched to perfection.

Tuna brushed with soy sake glaze and topped with a dollop of house made truffle mayo, finished with crispy sesame.

A tantalizing blend of tuna & zesty aioli, wrapped in nori & infused with hickory & apple smoke. The perfect balance of smoke, spice, seafood & rice.

A decadent lobster/shrimp combo roll topped with tobiko. Mildly spicy, it delivers a deep, rich savory heat.

Delicate harmony of lightly marinated daikon, eel, cheese . Served with a side of Truffle, aioli, truffle eel sauce for an ever richer flavor experience.

Freshness is evident, with both Hamachi & Madai taking the forefront. Yuzu Ponzu Gel & Yuzu Tobiko accents this roll perfectly.

Fresh Salmon 2 Ways, Spicy chili Sauce, Serrano, Gentle Crisp Texture Big Flavors.

Surf & Turf, Luxury in a roll! Delicately fried Shrimp on the inside and delicious slices if Australian Wagyu beef on the outside topped with Black truffle pate, White Truffle cream and Togarashi spices, torched to perfection.

For Pure Fish Lovers , a “symphony” of high quality Fishes, Tuna, Salmon & Hamachi, wrapped in daikon & topped with Serrano aioli, Ponzu gel & Smoked Trout Roe. No Starch!

Multi textural experience with layers of crispness inside the roll & 4 different toppings including Salmon, Hamachi, Tuna & Avocado.

Wok fried to order, fragrant blend of medium grain rice, garlic, ginger, and fluffy egg. Finished with scallion.

Soy marinated and grilled japanese eggplant paired with delicious sauteed king oyster mushrooms, drizzled with Garlic Ponzu sauce for a fresh and savory tasting side.

Light and fluffy Chinese donut spheres. Served warm with a side of chocolate-hazelnut sauce.

Locally sourced “STELLAR COFFEE” ice cream spiced with cinnamon, cardamom, and star anise. Espresso is poured over dry ice tableside for an astounding visual and aromatic presentation.