SINCE 1986
June 24- June 30, 2016
Chef  Brett recommends
  1. Crawfish Tempura with Red Hot Mayo
  2. Beef and andouille meatloaf bakes in puff pastry, topped with smokin' hot habanero gravy with mashed sweet potatoes
  3. Fried Calamari tossed in Red Hot Sauce and butter, served with blue cheese
  4. Crawfish tails and fettuccine tossed in spicy garlic cream sauce
  5. St. Louis ribs in tangy rootbeer bbq sauce
  6. Tsunami-Coconut Vodka and pineapple juice with a splash of blue curacao
  7. Smoky, rich roux-based soup with chicken, sausage and trinity vegetables
  8. Oreo Mousse Cake
  9. BBQ Pork Pie with Chili Cheese Grits Topping
  10. Crawfish tails smothered in rich vegetable based brown gravy, served over rice
  11. Cajun Martini- chili pepper infused Absolut with jalapeno stuffed olive
  12. Blackened Duck breast and Shrimp in Pot Wine Reduction
  13. Title 13
    Title 13
    Charred Oysters- A Father's Day Special
About us
Established in 1986, the Bayou is Long Island's original home of Cajun/Creole food, cocktails and BIG FUN!!  We feature a  "Vieux Carre" menu; a small set menu with specials that change daily. This unique dining experience is derived from the style and presentation found in the most creative restaurants
in the French Quarter of New Orleans. 

Chef Brett Chester presents weekly specials that include choice cuts of meat, chicken, fresh fish and pasta that are "hot to not".   Cajun/Creole cuisine,
with  its unique flavors,  has a very broad appeal. 

Our lively bar features New Orleans cocktails  including  the Hurricane, Cyclone
and "simply the best" Bloody Mary anywhere! 
We Feature Blackened Voodoo Lager, Dixie and Abita Beer.

Come on down, kick back and savor the Cajun magic of The Bayou!
Laissez Les Bon Temps Rouler!!