We are taking all precautions to prevent the spread of the Corona Virus.
Open Daily from 11am-9pm
Get ‘Ya Night Started Right.
1lb of jumbo wings (chicken wings, cause everyone knows gators don't fly, right?) smothered in our heavenly Cajun dry rub, Frank's Red Hot, homemade Thai chili (Mama-Kin) or super-spicy Korean barbecue sauce (Gochujang). Served with our house made Cajun ranch or homemade chunky bleu cheese dressing and celery.
Wild caught shrimp so fresh from the Gulf that you can still taste the ocean. We start with a bacon salted rim, our secret, super-spicy, cocktail sauce and then cool it off with house-made crème fraîche, dill and lemon.
New Orleans comfort food. Indiana corn, red and green peppers, onion and creamy cheese baked in a cast-iron skillet and served with baguettes.
Fresh Gulf oysters and shrimp, breaded and deep fried. Served with Voodoo fries and remoulade dipping sauce.
Chicken, andouille sausage, Cajun spice, cream cheese, and the holy trinity wrapped in a paper-thin wonton.
Cochon Fou means "Crazy Pig" in Cajun Land and you'll be crazy about these deep-fried pieces of bacon wrapped pork tenderloin. Served with our sweet and spicy "Mama Kin" sauce.
Our famous fries, smothered in beer cheese, bacon, green onion, black olives, jalapenos and sour cream then we add Voodoo Dust for some extra flavor.
Fresh Gulf shrimp, sautéed in our spicy gochujang BBQ then mixed with our white cheese sauce and pasta. Served in a big bowl with baguettes.
Four meaty Maryland crab cakes with a little Cajun flavor. Served with remoulade sauce.
Louisiana alligator tail, dredged in flour and corn meal and deep-fried to perfection. Served with our spicy cocktail sauce.
Gulf oysters and Maryland crab baked in a crock with Parmesan cheese, butter and Italian bread crumbs. Served with garlic butter crostini.
'Cause somebody told us we had to have them on the menu.
Field Greens, tomatoes, shaved Parmesan and cranberries tossed in house Gorgonzola dressing.
Giant iceberg wedge with egg, bacon, tomatoes and our Gorgonzola house dressing.
Grilled or fried chicken breast, dry rubbed with Cajun spice. Dressed with tomato, cheese, Indiana Corn, green and red pepper, onion and dressed in Cajun ranch.
Grilled Shrimp, red onion, diced tomatoes, cheddar cheese all tossed with spring mix in our Gorgonzola house dressing.
Our hand-pattied Bedford Burger, complete with melted cheddar, over field greens, with diced house-made pickles, red onion and tomatoes, tossed in homemade 1,000 Island dressing.
Grilled or fried chicken breast tossed in our spicy Atchafalaya sauce with diced eggs, cheddar cheese, bacon, blue cheese crumbles and our homemade Cajun ranch dressing.
Blackened wild salmon served on field greens with quinoa, avocado, almonds, strawberries and lime vinaigrette.
Fresh, mild yet flavorful Mahi Mahi from the Gulf of Mexico, blackened and served on field greens with diced tomato, pineapple, bacon and almonds. Dressed with lime vinaigrette.
Our burgers start with a 1/3 lb hand-formed, Angus patty and then things get crazy. Served with Voodoo Fries
Solid, like the town its named after. "Dressed" with cheddar cheese, mayo, tomato, onion, lettuce and home-made pickles. Served with Voodoo fries.
Ground Angus chuck meets ground Andouille sausage for a match made in burger heaven. We melt provolone cheese and serve it "dressed" with Cajun aioli, lettuce, tomato, onion and homemade pickles on a brioche bun.
Our super-cheesy mac n cheese with bacon, pickles and our gochujang BBQ sauce. Its creamy and spicy and just a little sweet.
The quintessential burger experience. Bacon, lots of bacon. Smoked cheddar, Angus chuck. "Dressed" with lettuce, tomato, onion and homemade pickles.
Most people can't handle this one. One Bedford burger and one Bayou burger, bacon, lettuce, tomato, onion and mayo. This behemoth burger weighs in at over 1 lb.
*Add an over-medium egg for $1 if you have the guts.
The classic chicken sandwich. Grilled or fried with bacon, lettuce, tomato, onion, pickle and creamy Creole mustard.
Grilled or fried chicken breast tossed in our spicy Atchafalaya sauce dressed with lettuce, tomato, blue cheese crumbles and blue cheese dressing on a brioche bun.
Blackened Angus, Atchafalaya sauce, Amish blue cheese, bacon, lettuce, tomato, pickle, caramelized onion and blue cheese dressing.
Cheddar, American and Provolone cheese melted on red pepper bread with tomatoes.
All Sandwiches Served With Voodoo Fries.
Grilled jumbo Gulf shrimp smothered in an Étouffée sauce and served on French bread. "Dressed" with Cajun aioli, lettuce and tomato.
Our take on the Indiana classic. Hand-cut, pounded thin, breaded with a Cajun twist. Dressed with Cajun aioli, lettuce and tomato.
Slow roasted beef, provolone cheese dressed with lettuce, tomato and a horseradish mayo.
Fresh oysters, soaked in buttermilk, breaded and fried with a little Cajun love. Dressed on a French roll with lettuce, tomato and Cajun remoulade sauce.
Fresh Gulf shrimp, fried to perfection with just a little spice. Served on a French roll with lettuce, diced tomato and remoulade sauce.
Fresh lump crab fried into delightful little cakes then served on French bread with lettuce, tomato and Cajun Remoulade.
Louisiana crawfish tails deep fried and served on a French roll. Dressed with Cajun remoulade, lettuce and tomato.
Spicy andouille sausage, grilled with Provolone cheese and served dressed on a French Roll with creamy Creole mustard sauce.
Giant Bowls of Cajun Love Served with French Bread
In French Creole cooking, Étouffée means "to smother" and this smooth, savory dish smothers fresh gulf shrimp in a Cajun gravy made from scratch with the holy trinity (green pepper, onion and celery), roux and love.
A Monday tradition in Cajun country, we slow cook 'em for hours, then we add some spice and some andouille sausage for a flavor kick!
Jambalaya, oh me oh my oh... like the Hank Williams song, Jambalaya is an essential Cajun dish. Rice, tomato, the "holy trinity", chicken thighs, andouille sausage and love in a bowl.
This tomato-based dish is super flavorful with the "holy trinity", rice and shrimp. A little spice, but it won't hurt ya'..
The best gumbo north of New Orlleans. Chicken thighs, andouille sausage, and spices. The chef doesn't like okra, but trust him, its better without it. Served with rice.
Louisiana crawfish tails smothered in our homemade etouffee sauce, served over rice with French bread.
Bedford's Best. We cook 'em from scratch on a 500 degree stone. (all pizzas available on a 7" flatbread for 1/2 the cost of it's big brother)
Jumbo Gulf shrimp, spicy andouille sausage, peppers, onion, Cajun spices and lots of cheese.
Cajun spiced chicken thighs, crawfish tails, jumbo Gulf Shrimp, andouille sausage, spinach, mushrooms, peppers, onion and mozzarella.
Pepperoni, Italian sausage, Mama's meatballs, chicken, bacon and a crumbled Bedford burger with loads of cheese.
Gochujang BBQ chicken, pineapple, onion and spinach. Spicy!
A veggie lovers dream pizza. We are brushing the thin crust with garlic olive oil, adding tomato sauce, sundried basil tomatoes, artichoke hearts, spinach, onion, peppers, black olives, garlic cloves, fresh tomato and lots of cheese.
Spinach, tomato, basil and garlic.
Our kind of white pizza. Alfredeaux sauce, chicken or shrimp, bacon, mozzarella and Cajun spices.
Alfredeaux, chicken thighs, Italian sausage, applewood bacon, jalapeno and a sweet and spicy gochujang BBQ drizzle.
Start with a 14 inch blank canvas with cheese and add all the toppings you want for a buck each. Italian sausage, pepperoni, Mama's meatballs, bacon, chicken, andouille sausage, mushrooms, spinach, pineapple, black olives, asparagus, jalapenos, artichokes, green pepper, onion, tomato, garlic cloves.
All pasta dishes made to order, from scratch
A new Orleans Jazz Fest favorite, cavatappi pasta, creamy garlic parmesan wine sauce and buttery crawfish. Served with French bread.
Cavatappi pasta with a decadent butter cream sauce, Voodoo Dusted grilled chicken, tomatoes and scallions. Topped with Parmesan cheese and served with French bread.
Linguine, topped with our famous red gravy and made to order alfredeaux sauce. Served with French bread. Add chicken or shrimp for $5
Fresh Gulf Shrimp, andouille sausage, and applewood smoked bacon sauteed in a spicy brown butter cream sauce, diced tomatoes and shallots. Topped with Parmesan cheese and served with French Bread.
Ricotta-stuffed tortelllin, tossed in a creamy garlic sauce with fresh spinach and butter sauteed Gulf shrimp. Topped with tomatoes and Parmesan cheese and served with French bread.
Your mama wishes you'd add a salad for only $3. They're supposed to be good for you. As for our steaks, we only offer aged, Angus beef.
An 8 oz filet mignon smothered in andouille cream sauce on a bed of crispy grilled asparagus with smashed garlic red potatoes. Our signature dish. *
A center-cut, 8 oz choice fillet, wrapped with bacon and grilled to perfection. Served with choice of two sides
Our homemade blackening spice adds incredible flavor to this freshly caught Mahi
A finely-marbled, hand-cut, buttery, beautiful piece of red meat deliciousness. 12 oz cut with two sides. *
Choice 12 Ounce NY Strip broiled at 800 degrees. Served with two sides.
A 12 ounce, thick hunk of beef, cut from the top of the sirloin. Lean and tasty with intense flavor. Served with two sides.*
Grilled Indiana pork medallions wrapped in applewood smoked bacon and served with two sides.
Blackened wild-caught salmon, served over dirty rice with asparagus and sweet, spicy Korean BBQ.
All of our sides are made fresh, daily. Premium sides are an additional $1.
Pomme frites (fancy word for French fries) cooked perfectly to order and sprinkled in Voodoo dust.
Skin-on, red potatoes, cooked in spicy crab boil and then smashed in garlic butter and heavy cream.
We slow cook our green beans in pork and chicken stock all day and add a little spice.
Grilled with a little garlic salt and butter.
Fresh broccoli steamed. A nice low-carb side, chock full of nutrients.
A cup of our delicious Jambalaya.
Red beans and andouille sausage slow cooked with rice.
Chicken and andouille gumbo, slow cooked with rice.
Macaroni and cheese with a delicious twist.
Friday and Saturday only after 4 PM
Field Greens, tomatoes, shaved Parmesan, almonds and cranberries with your choice of dressing.
Applewood smoked bacon, Indiana honey and balsamic bring out all the flavor of these sprouts.
'Cause you have to feed them by law. Kids 12 and under please.
Extra toppings $1 ea
Iceberg lettuce or spring mix with cheese and your choice of dressing.
Ask your server for the day's desserts
Little pillows of deliciousness with powdered sugar. Order some French Market Coffee or Cafe Au Lait.
Our french bread, soaked in a rum cream and then topped with rum raisin sauce.
Pepsi, Diet Pepsi, Lemonade, Mountain Dew, Diet Mt. Dew, Sierra Mist, Root Beer, Dr. Pepper
Brewed all day
Fresh-Brewed French Market coffee and milk. A New Orleans tradition.
French Market coffee brewed fresh all day.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Parties of 8 or more will be charged a 20% gratuity. Please let our server know of any food allergies and we'll do our best to accommodate your needs.
1539 J Street, Bedford, Indiana 47421, United States
Now open Sunday- Thursday from 11 AM till 8 PM. Friday And Saturday from 11 AM till 9 PM.
We are dedicated to providing you, our guest, with fresh, innovative, dishes designed to please your palate and your wallet. We prepare every item on our menu from scratch, using only the freshest ingredients. We recommend you try something new, 'cause we guarantee you'll like it. More than anything though, we want you to feel like our treasured guest, so don't be afraid to ask anything of us, as we want you to leave completely satisfied and feeling like a friend. Thanks for your patronage, we'll see you in the dining room.
-Lance and Julia
Our restaurant is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event.
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets whenever possible.