Bourbon Street Hideaway Restaurant - Fort Wayne, IN

Fresh alligator sausage and shrimp blended into a creamy mixture of cheeses, spices and peppers then baked on a Romano crust. Topped with a crawfish cream sauce.

Cajun breaded, fried and served on a bed of fresh greens with ragin Cajun cocktail sauce.

Shrimp broiled in our housemade Louisiana buffalo butter sauce.

Creole poached jumbo shrimp with layers of celery sticks and ragin Cajun cocktail sauce.

Shredded chicken, crispy tasso and a creamy sauce baked on herbed flatbread.

Hand selected mushrooms stuffed with specially prepared crab mixture and topped with a cream sauce.

Rich, dark roux thickened stock with chicken, spicy Cajun andouille sausages and vegetables bowl.

Spring mix lettuce and tender romaine lightly dressed with a sherry herb vinaigrette, topped with golden raisins, pickled red onions and spiced pecans.

A wedge of crisp iceberg lettuce topped with gorgonzola and our house olive relish served with your choice of bleu cheese, ranch or sherry herb dressing.

Our signature dish! The best version outside of the bayou. A flavorful tomato sauce with chopped celery, onions and bell peppers blended with chicken, andouille sausage and shrimp. Tell your server if you would like us to spice it up for you.

Oven roasted alligator tail, smothered in a classic n'awlins piquant sauce and served with a mound of white rice.

Cajun cornmeal crusted and topped with our crawfish etouffee, served with rice and a skewer of roasted vegetables.

Blackened hand cut scottish salmon with fresh herbs and bleu cheese glaze served with our smashed red skin potatoes.

Hand cut choice ribeye topped with garlic butter poached mushrooms and served with a skewer of herb roasted potatoes.

Bowtie pasta tossed in a creamy garlic and herb alfredo with artichoke hearts, shredded chicken and Cajun tasso ham.

Louisiana crawfish tails simmered in a trinity tomato emulsion and served over rice.

Served with creamy corn macque choux and buttery smashed red skin potatoes, topped with a Cajun honey butter.

Jumbo sea scallops, baked in mornay sauce and served on a bed of sauteed spinach with rice pilaf.

6 jumbo shrimp and housemade crab stuffing, served on a bed of corn macque choux and topped with a Cajun tasso cream sauce.

This crowd pleasing wild white fish is served with baby bakers and a veggie.

Cavatappi pasta with smoked Gouda, aged cheddar and gorgonzola cheeses.

Fresh greens slow cooked with ham hocks and onions.

Baby potatoes tossed in herbed butter and rosemary then oven roasted.

Made with smoked Gouda, cream and love.

Unbelievable, gooey and sinful. No turning back once it gets to the table. Graced with an even naughtier bourbon creme with a scoop of vanilla ice cream.

This cheesecake will have you longing for your grandma's kitchen and good ole Southern comfort with your choice of blueberries or chocolate.

Creamy vanilla custard topped with a shell of caramelized sugar.

Topped with caramel or chocolate sauce.