Dinner Hours: Monday - Thursday  5pm-9:30pm 
Friday and Saturday 5:00pm - 10:00pm 
Entrees Priced from $11 - $25 

Bar: Monday - Saturday 4pm-2am

Late Night Menu:  Wednesday - Sunday 10pm-1am 
Priced $6-$9 

Louisiana Cooking and French Creole Cuisine

Louisiana cooking - which can be divided into two styles of cooking known as Cajun and Creole - is one of only a few truly native American regional cuisines,  and is by far the most variegated and interesting.  Unfortunately, popular misconceptions about the cuisine have developed during the last decade as a result of the notoriety of Paul Prudhomme and his Blackened Redfish.  The fact is that many Cajun and Creole dishes are not hot and spicy.  Peppers, herbs, and spices are used in carefully controlled quantities to enhance, rather than dominate the flavors of other ingredients. 

The Cajun style of cooking had its roots in the countryside of southern France.  French immigrants who came to Nova Scotia during the 18th century and later settled in the Mississippi delta region adapted the dishes of their homeland to use ingredients that grew in the wild area. 

The Creole style of cooking developed in the city of New Orleans and is a mixture of the traditions of French, Spanish, Italian, American Indian, African, and other ethnic groups.  The flags of seven different nations flew over New Orleans during its early days, so that the city's chefs were constantly changing their recipes and adding to their repertoires in order to please new patrons. 

In general, classical French Creole dishes such as those featured at The Old Bay Restaurant, are often more complex and sophisticated than their Cajun counterparts.  However, the latest generation of chefs in southern Louisiana have tended to ignore the differences between the two styles of cooking in an effort to create new dishes - ergo the term "Louisiana cooking". 

The Menu

Ever since The Old Bay opened its doors, its menus have been almost continuously revised in an effort to take full advantage of fresh, seasonal ingredients.  In addition, the Chef's special offerings ensure that there is always something new for the restaurant's many regular customers. 

Each time the menu is revised, a concerted effort is made to ensure that there will be something for everyone to enjoy - a sublime yet simple dish such as Brown Scallops. Due to popular demand, there is always a wide variety of seafood and steaks on the menu.  However, the menu has at various times included poultry, veal, pork, lamb, and a variety of game dishes. 

Banquets and Private Parties

The Old Bay can accommodate private parties ranging from eight to a hundred and fifty persons.  And, as a result of the restaurant's unique cuisine and atmosphere, we can offer on-premises banquet packages with a refreshing difference.  Whether it's dinner, or just cocktails and hors d'oeuvres, we can turn any get together into a Mardi Gras! 

Louisiana Language and Ingredients

Andouille (Ahn-doo-ee)
A popular Cajun smoked pure pork sausage with a chunky consistency and a spicy flavor. 

Blackening
The process of cooking fish or meat coated with a special mixture of herbs and spices, in a hot black iron skillet. 

Bronzing
A process similar to blackening, using the same mixture of herbs and spices, but at a lower temperature. 

Cajun (Kay-juhn)
The slang pronunciation of the word"Acadian" referring to the descendants of French colonists who migrated to the Mississippi delta region from Acadian Nova Scotia.  Cajun cooking tends to be simple, robust, and often spicy- reminiscent of the home cooking of Southern France. 

Creole (Cree-ohl)
The Creoles are the people- generally of mixed ethnic background- who settled in or around New Orleans.  Creole dishes tend to be elegant, subtle, and complex, with roots in the cuisines of many countries. 

Crawfish (Not "Crayfish")
A small, fresh water shellfish whose tail meat is among the sweetest and tastiest imaginable. 

Gumbo (Guhm-boh)
A rich soup flavored with roux and containing a combination of meats, seafood, and vegetables.  There are many recipes for gumbo as there are families in Southern Louisiana. 

Jambalaya(Juhm-bah-lie-ya)
A spicy rice dish containing, various combinations of meats, seafood, and vegetables.  Similar to Spanish Paella. 

Mardi Gras
1.) A Pre-Lenton festival celebrated in New Orleans and many other cities around the world. 2.) The festive atmosphere experienced at The Old Bay Restaurant every day of the year!

Roux (Roo)
A roux is a mixture of flour and oil, heated in a pan to achieve varying degrees of color and flavor.  Roux is used in many dishes to give them a distinctive taste and a texture not possible with other ingredients. 

Tasso (Tah-soh)
A very highly seasoned Cajun smoked ham, usually used in small amounts to add flavor to a variety of dishes. 

Hot and Spicy
You will notice that some of the dishes featured in this menu are marked "Hot and Spicy".  These dishes are prepared that way in order to preserve their authenticity.