New Orleans Bistro

Name: New Orleans Bistro
Address: 4907 Cordell Ave., 20814, MD, 20814
Telephone: 301-986-8833

4907 Cordell Ave., Bethesda, MD 20814, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 10:30AM-9:00PM •

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Details

Cuisine: Cajun, Creole
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

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Sunday Brunch

Soups

Seafood Gumbo

Shrimp, oysters, and crawfish in a light, luscious Cajun gumbo with rice.

Chicken and Sausage Gumbo

Chicken and smoked beef sausage in a dark, intense Cajun gumbo with rice.

Crab Bisque

Salads

House Salad

Arugala, baby spinach, goat cheese, orange sections and red onion with seasonal vinaigrette or creamy creole dressing.

Creole Salad

Fried eggplant and sweet potato with roasted corn, tomato, bacon and green onions on a bed of spinach. Creamy creole dressing.

Entrees

Eggs Sardou

Two poached eggs on artichoke bottoms and creamed spinach. Topped with hollandaise sauce.

Eggs Hussard

Two Holland rusks topped with Canadian bacon and covered with Marchard De Vin sauce. Covered next with grilled sliced tomato and poached eggs. Topped with Hollandaise sauce.

Eggs Benedict

Two poached eggs on English muffins and Canadian bacon. Topped with hollandaise sauce.

Oysters Benedict

Fried oysters on English muffins and Canadian bacon. Topped with hollandaise sauce.

Creolina Omelet

Andouille, onion and goat cheese omelet served with Creole sauce.

Crawfish Omelet

Crawfish sautéed with bell pepper, onion and Cajun spices. Served with choice of cheddar or pepper jack cheese. | All of the above dishes served with Lyonnaise potatoes

Shrimp and Cheese Grits

Shrimp sautéed with tasso, mushrooms, green onion and Creole spices. Served with Monterey Jack and parmesan cheese grits.

French Toast

Served with crisp bacon or sausage links.

Beef Burgundy

Diced prime beef cooked in a red wine sauce with mushrooms. Served with white rice.

Chicken Creole

Chicken breast simmered in a delicious Creole sauce. Served with white rice.

Desserts

Bananas Foster

Sorbet Trio

Bread Pudding, Maple Bourbon Sauce

Beignets (3)

Chocolate Cherry Torte with Bourbon Vanilla Ice Cream

Sweet Potato Pie with Praline Glaze, Chantilly Cream

Lunch

Appetizers

Fried Green Tomatoes with Shrimp, Remoulade Sauce

Delicately fried green tomatoes topped with shrimp boiled Cajun style. Served with New Orleans French remoulade sauce.

Baked Mussels

A large serving of mussels baked on the half shell in their own juices with herbs, spices, garlic and butter.

Fried Calamari with Two Sauces

Prepared crispy outside and tender inside. Served with Creole Remoulade and Aiolli Sauces.

Cajun Oysters Buffalo Style

Succulent oysters coated with corn flour, fried crispy and dusted with Cajun spices. Served with buffalo sauce, bleu cheese dressing, celery and carrot.

Eggplant Creole

Eggplant stuffed with andouille laced goat cheese, then breaded and deep fried. Served with Creole sauce and Basil oil.

Barbequed Shrimp*

Extra large shrimp in a zesty New Orleans style barbecue sauce. Served with toasted French garlic bread.

Cajun Egg Rolls with Two Sauces

Crawfish and crabmeat egg rolls with Cajun spices. Served with homemade jalapeno and New Orleans French remoulade.

Soups

Seafood Gumbo

Shrimp, oysters, and crawfish in a light, luscious Cajun gumbo with rice.

Chicken and Sausage Gumbo

Chicken and smoked beef sausage in a dark, intense Cajun gumbo with rice.

Crab Bisque

Salads

House Salad

Arugala, baby spinach, goat cheese, orange sections and red onion with seasonal vinaigrette or creamy creole dressing.

Ceasar Salad

Classic French preparation. Traditional dressing with homemade croutons.

Blackened Salmon Ceasar Salad

Salmon fillet seasoned and blackened in a cast iron skillet. Served atop a Ceasar salad.

Marinated Shrimp Salad

Shrimp boiled in a Cajun court bouillon, immersed in a creole marinade. Served with a zesty dressing on a bed of arugala.

Creole Salad

Fried eggplant and sweet potato with roasted corn, tomato, bacon and green onions on a bed of spinach. Creamy creole dressing.

Authentic New Orleans Po-Boys

Fried Shrimp

Fried Oyster

Fried Catfish

Sandwiches

Cajun Grilled Chicken Breast

Tender chicken breast seasoned and grilled. Served on a bun with bacon and Monterey Jack Cheese.

Hamburgers

The Cajun burger has Cajun Spices, Red Pepper Mayonnaise and Pepper Jack Cheese. A traditional hamburger with American cheese is also available.

Entrees

Grilled Chicken with Cajun Jambalaya, Creole Sauce*

Tender and juicy chicken breast, seasoned and grilled to perfection. Served on Cajun tasso and andouille sausage jambalaya with a lively Creole sauce.

Pecan Crusted Chicken Breast, Creole Mustard Sauce

Lightly spiced pecan crusted chicken, sautéed and served with a lively creole sauce. Served with white rice and vegetables.

New Orleans Chicken and Andouille Sausage Penne Pasta*

Sautéed chicken breast and andouille sausage tossed with red peppers, mushrooms and penne pasta in a Cajun cream sauce.

Red Beans and Rice with Andouille Sausage

Red kidney beans simmered with ham hock, onion, garlic and spices. Served with Cajun sausage and white rice.

New Orleans Shrimp and Tasso Linguine*

Shrimp with spiced smoked ham, red peppers and mushrooms in a Cajun cream sauce. Served over linguine.

Shrimp or Crawfish Etouffée*

Extra large shrimp or crawfish in a deep, rich seafood sauce. Served with white rice.

Shrimp Creole*

Extra large shrimp in a zesty tomato based sauce. Served with white rice.

Fried Catfish

Crispy fried catfish served with homemade tartar sauce and Cajun fries.

Vegetarian Creole*

Medley of vegetables in a zesty vegetable and tomato based sauce. Served with white rice.

Desserts

Bread Pudding, Maple Bourbon Sauce

Sweet Potato Pie with Praline Glaze, Chantilly Cream

Chocolate Cherry Torte with Bourbon Vanilla Ice Cream

Sorbet Trio

Beignets (3)

Dinner

Appetizers

Fried Green Tomatoes with Shrimp, Remoulade Sauce

Delicately fried green tomatoes topped with shrimp boiled Cajun style. Served with New Orleans French remoulade sauce.

Baked Mussels

A large serving of mussels baked on the half shell in their own juices with herbs, spices, garlic and butter.

Fried Calamari with Two Sauces

Prepared crispy outside and tender inside. Served with Creole Remoulade and Aiolli Sauces.

Cajun Oysters Buffalo Style

Succulent oysters coated with corn flour, fried crispy and dusted with Cajun spices. Served with buffalo sauce, bleu cheese dressing, celery and carrot.

Eggplant Creole

Eggplant stuffed with andouille laced goat cheese, then breaded and deep fried. Served with Creole sauce and Basil oil.

Barbequed Shrimp*

Extra large shrimp in a zesty New Orleans style barbecue sauce. Served with toasted French garlic bread.

Cajun Egg Rolls with Two Sauces

Crawfish and crabmeat egg rolls with Cajun spices. Served with homemade jalapeno and New Orleans French remoulade.

Soups

Seafood Gumbo

Shrimp, oysters, and crawfish in a light, luscious Cajun gumbo with rice.

Chicken and Sausage Gumbo

Chicken and smoked beef sausage in a dark, intense Cajun gumbo with rice.

Crab Bisque

Salads

House Salad

Arugala, baby spinach, goat cheese, orange sections and red onion with seasonal vinaigrette or creamy creole dressing.

Ceasar Salad

Classic French preparation. Traditional dressing with homemade croutons.

Marinated Shrimp Salad

Shrimp boiled in a Cajun court bouillon, immersed in a creole marinade. Served with a zesty dressing on a bed of arugala.

Creole Salad

Fried eggplant and sweet potato with roasted corn, tomato, bacon and green onions on a bed of spinach. Creamy creole dressing.

Entrees

Grilled Chicken with Cajun Jambalaya, Creole Sauce*

Tender and juicy chicken breast, seasoned and grilled to perfection. Served on Cajun tasso and andouille sausage jambalaya with a lively Creole sauce.

Pecan Crusted Chicken Breast, Creole Mustard Sauce

Lightly spiced pecan crusted chicken, sautéed and served with a lively creole sauce. Served with white rice and vegetables.

New Orleans Chicken and Andouille Sausage Penne Pasta*

Sautéed chicken breast and andouille sausage tossed with red peppers, mushrooms and penne pasta in a Cajun cream sauce.

Blackened Sirloin

Prime Sirloin prepared in a classic New Orleans style. Served with garlic mashed potatoes and vegetables.

Tournedos, Two Sauces

Sautéed prime beef tenderloin with Bordelaise and Green Peppercorn sauces. Served with garlic mashed potatoes and vegetables.

Filet Mignon, Cajun Crawfish Sauce*

Grilled prime beef tenderloin with a smooth seafood sauce. Served with garlic mashed potatoes and vegetables.

Seafood Jambalaya, Creole Sauce*

Shrimp, oysters and seasonal fish in a Cajun jambalaya. Served with a lively Creole sauce.

Barbequed Shrimp*

Extra large shrimp in a zesty New Orleans style barbeque sauce. Served with white rice and toasted French garlic bread for dipping.

New Orleans Shrimp and Tasso Linguine*

Extra large shrimp with spiced smoked ham, red peppers and mushrooms in a Cajun cream sauce. Served over linguine.

Shrimp or Crawfish Etouffée*

Extra large shrimp or crawfish in a deep, rich seafood sauce. Served with white rice.

Shrimp Creole*

Extra large shrimp in a zesty tomato based sauce. Served with white rice.

Oyster Casserole

Oysters, crabmeat, artichoke hearts, eggplant, mushroom, potato and herbs in a garlic bacon butter sauce.

Fried Catfish with Crawfish Etouffée*

Catfish, tender inside and crispy outside with a deep, rich seafood sauce. Served with white rice.

Pecan Crusted Trout, Meuniere Sauce

A New Orleans preparation of a French classic. Served with white rice and vegetables.

Vegetarian Creole*

Medley of vegetables in a zesty vegetable and tomato based sauce. Served over white rice.