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Bourbon Blue

  • $$$$
  • Cajun & Creole, American (New), Southern & Soul, Vegetarian-Friendly
  • 2 Rector St, Philadelphia PA19127 40.024262 -75.222193
  • (At Main St)
  • google maps
  • (215) 508-3360
  • 0

Lunch

Salads

South Of The Border chopped iceberg lettuce topped with tomatoes, black bean & corn salsa, avocado, cheddar cheese, tortilla crisps & blackened chicken with a side of ranch dressing.   14.50
House Salad (v). mesclun greens, tomatoes, cucumbers & onions, with a side of balsamic dressing.   7.50
Grilled Shrimp & Bibb Salad bibb lettuce tossed with cherry tomatoes, cucumbers & avocado in a creamy chipotle lime dressing topped with grilled shrimp.   15.50
Spinach & Filet Tip Salad # gorgonzola cheese, granny smith apples & candied pecans tossed in a bacon mustard vinaigrette with popeye spinach, topped with blackened filet tips.   15.50
Iceberg Wedge # a wedge of iceberg lettuce topped with blue cheese dressing, cherry tomatoes and crispy.   8.00
Grilled Salmon Caesar grilled north atlantic salmon fillet served over a tossed caesar salad of romaine hearts, croutons, and parmesan cheese.   15.00

Lunch & Sandwich Selections

All Sandwiches Are Available With Your Choice Of Cajun Fries, Sweet Potato Fries ($1), Side House Salad ($1), Or A Cup Of Soup.

Meatloaf Sandwich # andouille meatloaf topped with sautéed onions & horseradish cheddar with roasted garlic aioli on a toasted cuban baguette.   9.50
Turkey B.L.T. Wrap sliced turkey, bacon, lettuce & tomato in a herb tortilla with a side of chipotle aioli.   9.50
Bourbon Blue Burger # an 8 oz angus burger topped with gorgonzola cheese, mushrooms & bacon, on a toasted brioche roll.   11.50
Veggie Burger (v). a vegan patty, seared, served on a brioche roll with lettuce, tomato & onion.   10.00
Crab Cake Sandwich a lump crab cake, baked, served on a brioche roll with lettuce, tomato & creole tartar sauce.   11.50
Southwestern Chicken Wrap blackened chicken tossed with romaine, parmesan, tortilla crisps & caesar dressing.   9.50
Jambalaya * # andouille sausage, chicken, tasso & crawfish in a piquant stew of tomatoes, trinity & dirty rice, topped with jumbo shrimp.   11.50

 

Dinner

Appetizers

Blackened Filet Mignon Tips * # seasoned filet tips seared in a cast iron skillet, served with basil aioli.   9.50
Pan Seared Scallops pan seared diver scallops on avocado slices over a fruit & vegetable ceviche.   13.50
Cheesesteak Eggroll # shaved sirloin, caramelized onions & american cheese rolled together & deep fried, served with spicy ketchup and garlic aioli.   10.50
Bruschetta (v). chopped tomatoes, red onions, garlic & basil pesto, topped with locatelli cheese & balsamic reduction, on toasted baguette slices.   9.00
Chicken Quesadilla # blackened chicken, salsa and cheddar cheese in a flour tortilla, served with sour cream & tortilla chips.   9.50
Roasted Red Pepper Hummus (v). chick peas blended with sesame oil & roasted red peppers, served with toasted pita & crudité.   8.50
Calamari flash fried in tempura flour with fresh jalapeno peppers, served with marinara sauce.   9.50
Alligator Quesadilla # housemade alligator sausage mixed with peppers, onions and pepperjack cheese in a flour tortilla, topped with sour cream.   10.50

Soups $5

Gumbo Ya Ya # a creole stew of chicken, andouille sausage, trinity & okra, over dirty rice.   
Garden Vegetable & Tomato (v). roasted zucchini, squash, carrot, celery and onion in a tomato stew.   

Salads

House Salad (v). mesclun greens, tomatoes, cucumbers & onions, with a side of balsamic dressing.   7.50
Caesar Salad chopped romaine hearts tossed with parmesan cheese, garlic croutons and caesar dressing.   8.50
Iceberg Wedge # a wedge of iceberg lettuce topped with blue cheese dressing, cherry tomatoes and crispy bacon.   8.00

Dressings

Balsamic Vinaigrette    
Caesar    
Blue Cheese    
Ranch    
Bacon Mustard Vinaigrette    
Creamy Chipotle Lime    

Oysters

On The Half Shell # half a dozen, shucked to order, dressed with cocktail sauce, lemon & saltines.   16.50
Rockefeller a new orleans classic with creamy gouda and spinach, baked to perfection.   18.00

Oversized Salads

South Of The Border chopped iceberg lettuce topped with tomatoes, black bean & corn salsa, avocado, cheddar cheese, tortilla crisps & blackened chicken with a side of ranch dressing.   14.50
Spinach & Filet Tip Salad # gorgonzola cheese, granny smith apples & candied pecans tossed in a bacon mustard vinaigrette with popeye spinach, topped with blackened filet tips.   15.50
Grilled Shrimp & Bibb Salad bibb lettuce tossed with cherry tomatoes, cucumbers & avocado in a creamy chipotle lime dressing topped with grilled shrimp.   15.50
Grilled Salmon Caesar grilled north atlantic salmon fillet served over a tossed caesar salad of romaine hearts, croutons and parmesan cheese.   15.00

Entrees

Jambalaya * # a new orleans staple, andouille sausage, chicken, tasso & crawfish in a piquant stew of tomatoes, trinity & dirty rice, topped with jumbo shrimp.   19.50
Blackened Fish Tacos blackened mahi mahi served in flour tortillas (3) with guacamole, black bean & corn salsa and diced tomatoes, topped with chipotle aioli, served with a side of dirty rice.   23.00
Pan Seared Tilapia # dusted with blackening seasoning and seared, served with shrimp & sweet potato hash and broccoli, topped with candied pecans & vanilla brown butter.   22.50
Southern Fried Chicken # an 8 oz chicken breast, buttermilk battered & deep fried golden brown, set atop mashed potatoes and sautéed spinach, topped with country gravy.   20.50
Baked Twin Crab Cakes lump crab meat folded with caramelized onions, herbs, spices and panko breadcrumbs, baked, served with dirty rice and roasted asparagus, topped with creole tartar sauce.   24.50
Filet Mignon # 6oz, grilled, set atop mashed potatoes & grilled asparagus, accompanied by cabernet demi glace.   28.50
Pork Tenderloin pan seared pork tenderloin, sliced, served with jicama slaw, topped with peach chutney and shoestring sweet potato fries.   21.00
Creole Caprese Pasta roasted cherry tomatoes, sautéed onions and fresh mozzarella cheese tossed in a basil pesto cream sauce with bucatini pasta, topped with blackened chicken breast.   21.00
Grilled Vegetable Napoleon (v). portobello mushroom, squash, zucchini, red pepper & eggplant layered together, topped with fresh mozzarella cheese, drizzled with basil oil & balsamic vinegar reduction.   18.50
Creole Bouillabaisse # a provencal seafood stew of shrimp, scallops & clams with tomatoes, onions, celery, peppers & herbs, served with saffron rice.   21.50
Consuming Raw Or Undercooked Meats/Seafood May Be Hazardous To Your Health.

 

Brunch

Available Saturday 11am-3pm And Sunday 10am-3pm.

Buttermilk Pancakes (v). three buttermilk pancakes with a side of syrup.   8.50
add strawberries.   3.00
add chocolate chips.   2.00
add bananas fosters.   2.00
Southern Benedict poached eggs over turkey sausage patties on a buttermilk biscuit, topped with country gravy.   11.50
Scrapple Sliders fried scrapple, scrambled eggs, and american cheese sandwiched between two buttermilk biscuits with a side of lyonnaise potatoes.   10.50
The Basic Favorite three eggs, served with your choice of toast, breakfast meat & a side of lyonnaise potatoes.   8.50
Battered French Toast (v). three slices of "texas toast" brioche, battered and seared, topped with fresh chopped strawberries & whipped cream.   10.00
Hangover Burger 8 oz burger, grilled, topped with country gravy and an over easy egg on a brioche roll, with a side of lyonnaise potatoes.   11.50
Eggs Benedict # poached eggs over ham or crab cakes on an english muffin, topped with hollandaise & served with lyonnaise potatoes.   12.50
Home Skillet # lyonnaise potatoes, cheddar cheese & diced ham, topped with three sunny side up eggs, served in an iron skillet.   9.50
Breakfast Burrito (v). scrambled eggs cooked with pepperjack cheese and salsa fresca, wrapped in a herbed garlic tortilla with a side of lyonnaise potatoes and sour cream.   8.50
add bacon, ham, scrapple, or turkey sausage.   2.00

Create Your Own Omelet $11

1 Meat, 1 Cheese, 1 Vegetable. Additional Items $0.50 Each.

Meat ham, bacon, turkey sausage, scrapple, shrimp.   
Cheeses american, pepperjack, cheddar, provolone.   
Vegetables spinach, mushrooms, onions, tomatoes, peppers, asparagus, broccoli.   

Additions

Toast white, wheat, rye, bagel.   1.50
Potatoes lyonnaise potatoes.   3.00
Meat bacon, turkey sausage, scrapple, ham.   2.00
Pancakes 1 or 2.  ea 2.00
Eggs 1 or 2.  ea 1.50
Egg Whites Are Available For Substitution Upon Request.

 

Thursday Prix Fixe $30

First Course

Gumbo Yaya    
Garden Vegetable & Tomato    
House Salad mesculin greens with tomatoes, cucumbers and onions, with a side of balsamic dressing.   
Caesar Salad crisp romaine hearts tossed with parmesan cheese, garlic croutons and caesar dressing.   
Iceberg Wedge a wedge of iceberg lettuce topped with blue cheese dressing, cherry tomatoes and crispy bacon.   
Calamari flash fried in tempura flour with fresh jalapeno peppers, served with marinara sauce.   
Roasted Red Pepper Hummus chick peas blended with sesame oil and roasted red peppers, served with toasted pita & crudité.   
Chicken Quesadilla blackened chicken, salsa, & cheese in a flour tortilla, served with sour cream and tri-color tortilla chips.   

Second Course

Southern Fried Chicken an 8 oz chicken breast buttermilk battered and deep fried golden brown, set atop mashed potatoes and sautéed spinach, topped with country gravy.   
Blackened Tilapia dusted with blackening seasoning and seared, served atop shrimp & sweet potato hash & broccoli, topped with a candied pecan & vanilla brown butter.   
Jambalaya a new orleans staple, andouille sausage, chicken, tasso & crawfish in a piquant stew of tomatoes, trinity & dirty rice, topped with jumbo shrimp   
Pork Tenderloin pan seared pork tenderloin, sliced, served with jicama slaw, topped with peach chutney and shoestring sweet potato fries.   
Grilled Vegetable Napoleon portobello mushroom, squash, zucchini, red pepper & eggplant layered together, topped with fresh mozzarella cheese, drizzled with basil oil & balsamic vinegar reduction.   

Third Course

Warm Brownie Sundae chocolate fudge brownie topped with vanilla ice cream, chopped peanuts, whipped cream & a maraschino cherry.   
Bananas Foster Bread Pudding french bread soaked in dark rum custard with bananas, slow cooked, served with a vanilla bourbon caramel sauce.   
Pecan Pie decadent and crunchy, with just right balance of sweetness.   

 

Dessert

Pecan Pie decadent and crunchy, with just right balance of sweetness.   4.50
a la mode.   1.50
Warm Brownie Sundae chocolate fudge brownie topped with vanilla ice cream, chopped peanuts, whipped cream & a maraschino cherry.   6.00
Bananas Foster Bread Pudding french bread soaked in dark rum custard with bananas, slow cooked, served with a vanilla bourbon caramel sauce.   6.00
Vanilla Ice Cream    3.50
Vanilla Bean Crème Brule egg custard with a caramelized sugar topping.   4.50
add strawberries.   4.00

Snacks & Appetizers

Bruschetta chopped tomatoes, red onions, garlic & basil pesto, served on grilled baguette slices topped with locatelli cheese & balsamic reduction.   9.00
Fried Calamari flash fried in tempura flour with fresh jalapeno peppers, served with marinara sauce.   9.50
Roasted Red Pepper Hummus served with toasted pita and crudité.   8.50
Nachos baked, topped with cheese, olives, black bean & corn salsa, jalapenos, salsa, sour cream & lettuce.   9.00
add beef or chicken.   3.50
Cheesesteak Egg Roll shaved sirloin, sautéed onions & american cheese, deep fried, with spicy ketchup & garlic aioli.   10.50
Fried Pickles battered dill pickle chips, served with with ranch dipping sauce.   8.50

Sandwiches, Salads & Small Plates

Bourbon Blue Burger 8oz angus burger topped with sautéed mushrooms, blue cheese & bacon, on a brioche roll.   11.50
Veggie Burger on a brioche roll, l.t.o.   10.00
Turkey B.L.T Wrap shaved turkey, bacon, lettuce & tomato in a herbed tortilla with a side of chipotle aioli.   9.50
Blackened Fish Tacos creole marinated mahi mahi served in flour tortillas with guacamole, black bean & corn salsa and diced tomatoes, topped with chipotle aioli.   14.50
Iceberg Wedge topped with blue cheese dressing, cherry tomatoes and crispy bacon.   8.00
Andouille Meatloaf just like mom used to make but jazzed up with andouille sausage, served with mashed potatoes and topped with gravy.   13.50

Kids

Kids Pasta bucatini, parmesan cheese butter, olive oil, or marinara.   5.00
Chicken Fingers french fries, honey mustard or bbq.   6.00
Cheeseburger american, brioche roll, french fries.   8.50
Grilled Chicken Sandwich brioche roll, l.t.o., french fries.   7.50
Plain Burger brioche roll, french fries.   7.50
Cheese Quesadilla cheddar, tortilla chips, side salsa.   6.50

Kids Drinks

Shirley Temple    
Orange Juice    
Apple Juice    
Iced Tea    
Whole Milk    
Coke    
Sprite    
Ginger Ale    

Vegetarian & Vegan

House Salad (vg). mesculin greens topped with tomatoes, red onions and cucumbers, with balsamic dressing on the side.   7.50
South Of The Border chopped iceberg lettuce topped with tomatoes, black bean & corn salsa, avocado, cheddar cheese, tortilla crisps & blackened chicken with a side of ranch dressing.   10.50
Bibb Salad bibb lettuce tossed with cherry tomatoes, cucumbers & avocado in a creamy chipotle lime dressing.   9.50
Garden Vegetable & Tomato (vg). roasted zucchini, squash, carrot, celery and onion in a tomato stew.   5.00
Roasted Red Pepper Hummus (vg). chick peas blended with sesame oil & roasted red peppers, served with & crudité.   8.50
Bruschetta grilled baguette slices topped with basil pesto, marinated tomatoes, red onions, garlic, and shaved locatelli cheese, garnished with balsamic reduction.   9.00
Vegan "Burger" (vg). a vegan patty topped with lettuce, tomato and onion, served on a brioche roll with a cajun fries or a side house salad (vegan option served with no roll).   10.00
Creole Caprese Pasta roasted cherry tomatoes, sautéed onions and fresh mozzarella cheese tossed in a basil pesto cream sauce with bucatini pasta.   17.00
Grilled Vegetable Napoleon (vg). portobello mushroom, squash, zucchini, red pepper & eggplant layered together, topped with fresh mozzarella cheese, drizzled with basil oil & balsamic vinegar reduction.   18.50

Gluten Free

Oysters On The Half Shell half a dozen, shucked to order, served with cocktail sauce & lemon.   16.50
House Salad mesculin greens topped with tomatoes, cucumbers & onions, with a side of balsamic dressing.   7.50
Iceberg Wedge a wedge of iceberg lettuce topped with blue cheese dressing, cherry tomatoes and crispy bacon.   8.00
Garden Vegetable & Tomato roasted zucchini, squash, carrot, celery and onion in a tomato stew.   5.00
Blackened Filet Mignon Tips seasoned filet tips seared in a cast iron skillet, served with basil aioli.   9.50
Roasted Red Pepper Hummus chick peas blended with sesame oil & roasted red peppers, served with crudité.   8.50
South Of The Border chopped iceberg lettuce topped with tomatoes, black bean & corn salsa, avocado, cheddar cheese, tortilla crisps & blackened chicken with a side of ranch dressing.   14.50
Spinach & Filet Tip Salad gorgonzola cheese, granny smith apples & candied pecans tossed in a bacon mustard vinaigrette with popeye spinach, topped with blackened filet tips.   15.50
Grilled Shrimp & Bibb Salad bibb lettuce tossed with cherry tomatoes, cucumbers & avocado in a creamy chipotle lime dressing topped with grilled shrimp.   15.50
Filet Mignon 6oz, grilled, set atop mashed potatoes & roasted asparagus (please ask for this dish with no sauce).   28.50
Pan Seared Tilapia dusted with blackening seasoning and seared, served with shrimp & sweet potato hash and broccoli, topped with candied pecans & vanilla brown butter.   22.50
Creole Bouillabaisse a provencal seafood stew of shrimp, scallops & clams with tomatoes, onions, celery, peppers & herbs, served with saffron rice.   21.50
Pork Tenderloin pan seared pork tenderloin, sliced, served with jicama slaw, topped with peach chutney and shoestring sweet potato fries.   21.00
Grilled Vegetable Napoleon portobello mushroom, squash, zucchini, red pepper & eggplant layered together, topped with fresh mozzarella cheese, drizzled with basil oil & balsamic vinegar reduction.   18.50
(V) Vegetarian, (VG) Vegan, * Spicy, # House Specialty.
Bourbon Blue
2 Rector St
At Main St
(215) 508-3360
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