Mouton’s Bistro
Our kitchen

If we can make it here,
we do.

Tex-Cajun cooking since 2012.

What we make

The short list.

Our dressings, sauces and gravies are made here. Our croutons come from our own French bread. The boudin in the boudin balls is ours, the turkey on the Cali Club is brined in crab boil and smoked here, our French fries and sweet potato fries are cut by hand, and the hash browns are confit in butter.

And we’re committed to quality: only the best ingredients, every time.

Homemade lump crab cake
Gambino’sFrench bread from New Orleans, for every po-boy and the garlic bread.
Savoie’sRoux, the start of the gumbo and étouffée.
ElginSmoked sausage in the gumbo, red beans and jambalaya.
Sheila Partin’sSweet sourdough buns for every burger.
Beef tallowProteins are fried in 100% beef tallow.
Peanut oilDesserts and vegetable sides are fried in peanut oil.
A little local history

Leander “Catfish” Brown.

Our catfish plate is named for Leander “Catfish” Brown, the railroad man behind the town’s name. Beer-battered, Cajun fried or blackened, with hand-cut fries and serrano coleslaw.

See the menu
Blackened catfish with hand-cut fries and serrano coleslaw
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