Louisiana Pizza Kitchen- French Quarter

Pizza

At our french quarter pizza kitchen, every pizza we serve is fired in a wood-burning oven, topped with meats and poultry that are organic and free-range, and available on either an unbleached white or untreated whole-wheat flour crust for no additional charge.

• Cheese

  Topped with whole milk mozzarella imported from italy (through new york) and a rich, zesty marinara sauce.

• Pepperoni Classico

  Pepperoni is sliced in the classic style with our zesty marinara sauce and imported whole milk mozzarella.

• Pepperoni Bacon

  Long slices of pepperoni salami top a signature pie covered in imported whole milk mozzarella and our rich marinara sauce.

• Margarita

  Ripe roma tomatoes, fresh locally sourced basil, and imported whole milk mozzarella cheese top this delightfully robust pizza.

• Grilled Eggplant

  Locally sourced louisiana eggplant from nearby plaquemines parish are drizzled with imported italian olive oil, and combined with freshwater mozzarella, red sweet onions and fresh basil.

• Vegetarian

  Seasonal market vegetables (always fresh and locally sourced, whenever possible) are grilled and doused with fresh, whole milk mozzarella imported from italy.

• Roasted Garlic

  Graced by cloves of roasted garlic, this pie is topped with sun-dried tomatoes, fresh baby spinach, rich feta and imported whole milk italian mozzarella.

• Greek

  Combining the flavors of fresh spinach, ripe roma tomatoes, kalamata olives, sweet red onions, rich feta and imported mozzarella cheeses.

• Four Seasons

  Artichoke hearts are seasoned, quartered, and joined by locally sourced mushrooms, sun-dried tomatoes, and asparagus. The four are then topped by authentic, imported parmesan and mozzarella.

• Wild Mushroom

  Locally sourced seasonal wild mushrooms are sliced alongside red and yellow bell peppers. Fresh basil, feta and imported italian mozzarella are added.

• Hawaiian

  Thick sliced applewood smoked bacon is married to the flavor of sweet pineapple and rich marinara, then draped beneath a layer of imported italian whole milk mozzarella cheese.

• Four Cheese

  Imported whole milk italian mozzarella is combined with rich feta, ricotta, and aged parmesan atop this signature pie covered in our own zesty marinara.

• Bbq Chicken

  Organic, free-range chicken is slowly roasted in our rich bbq sauce and combined with corn, scallions, imported mozzarella cheese, and our own zesty marinara.

• Roasted Chicken

  Organic, free-range chickens (bred from france's label rouge program) are slow roasted with black beans, cilantro, jalapenos, roma tomatoes, sour cream and imported mozzarella cheese.

• Applewood Smoked Bacon & Chives

  Our signature pie combines applewood smoked bacon that's sliced thick with fresh, locally-sourced chives, tomatoes, and sour cream under a blanket of imported italian mozzarella.

• Salsiccia Marinara

  This savory blend of fresh marinara, imported italian sausage, alligator sausage, and smoked andouille sausage is also topped by a whole milk mozzarella imported from italy.

• FRIED OYSTER

  Topped with select p & j oysters, imported italian mozzarella, ripe roma tomatoes, artichokes, and grilled eggplant sourced locally from plaquemines parish.

• Smoked Salmon

  Organic smoked salmon is sliced razor thin and generously added to a combination of ripe roma tomatoes, capers, caviar, sweet red onions, and farm fresh cream cheese. Imported italian mozzarella completes this original recipe.

• Crawfish éTouffée

  Plentiful, locally sourced crawfish are smothered in a creamy cajun étouffée sauce then topped with a whole milk mozzarella imported from italy and fresh scallions.

• Shrimp Teriyaki

  Jumbo gulf shrimp are sautéed in a gourmet teriyaki sauce and topped with sweet red onions, crisp red and yellow bell peppers, locally sourced mushrooms, and fresh imported italian mozzarella.

• Jambalaya

  Organic wood-fired crust topped with a traditional creole sauce, fresh gulf shrimp, organic free-range chicken, authentic andouille sausage and fresh whole milk mozzarella imported from italy.

Pasta

All french quarter louisiana pizza kitchen pasta recipes are prepared using organic, free-range meats and poultry. Each dish is served with your choice of organic white or whole-wheat penne pastas. And all vegetables are locally sourced, whenever possible.

• Savory Herb Spaghetti

  Enjoy this french quarter standard with your choice of hand-rolled meatballs (made with fresh pork, beef, and veal) or imported italian sausage.

• Classic Lasagna

  Layered with our own special seasoned ground beef, fresh ricotta, and whole milk imported italian mozzarella cheese imported from italy.

• Four Cheese Stuffed Shells

  Stuffed with fresh ricotta, authentic aged parmesan, imported italian mozzarella and asiago cheeses, organic pasta shells are served in a rich creole sauce made from ripe roma tomatoes.

• Chicken Manicotti

  Organic manicotti pasta is stuffed with an intoxicating combination of fresh spinach, imported mozzarella, and seasonal mushrooms then smothered and baked in our own zesty marinara.

• Artichoke Ravioli

  Cheese-stuffed ravioli pasta shells are sautéed in a fresh pesto cream sauce with artichoke hearts and sun-dried tomatoes.

• Wild Mushroom Fettucine

  This signature recipe calls for locally sourced seasonal wild mushrooms, which are sautéed in a mixture of minced white garlic, fresh lemon, and extra virgin olive oil.

• Hunter's Chicken

  Grilled free-range, organic chicken in a classic cacciatore sauce of garlic, onion, tomato, basil, and mushrooms is served over organic angel hair pasta.

• Chicken Piccata

  Organic, free-range chickens (bred from france's label rouge program) are paneed (pan-fried) and served in a savory lemon-caper butter sauce and served over organic angel hair pasta.

• Bone-In Center-Cut Pork Chop

  Grilled and stuffed with a decadent mixture of goat cheese, sun-dried tomatoes, and fresh spinach, these chops are accompanied by penne pasta in a pine nut pesto sauce.

• Pasta Jambalya

  We ditch the white rice in favor of organic penne pasta in this fresh take on a local favorite. Sautéed fresh gulf shrimp, andouille sausage, and free-range chicken are combined in a traditional rendition of a classic creole jambalaya sauce.

• Garlic Shrimp Pasta

  Jumbo gulf shrimp seasoned to perfection and sautéed in a savory garlic butter sauce then served in large portions over organic angel hair pasta.

• Crawfish Fettuccine

  Fresh locally sourced crawfish are seasoned and sautéed in a delicate white cream sauce before being served over a bed of organic fettuccine pasta.

• Fettuccine Alfredo

  Organic fettuccine pasta served in a bed under our delicate creamy alfredo sauce. Choose from our plain, free-range organic chicken, or jumbo gulf shrimp options.

Salads

• Caesar

  Recognized in local culinary circles as award winning, our made-from-scratch caesar dressing is prepared daily with real anchovies. Fresh romaine lettuce, aged parmesan, and toasted croutons round out this excellent, versatile offering.

• Chicken Breast and Tomato Caesar

• Grilled Shrimp and Sun-Dried Tomato Caesar

• Grilled Salmon Caesar

• Fried Oyster Spinach Caesar

• Freshwater Mozzarella

  Ripe roma tomatoes and imported italian mozzarella combined with sweet red onions, fresh basil, and extra virgin olive oil.

• Bleu Cheese and Pecan

  Served over mixed greens with fresh roma tomatoes.

• Baby Spinach

  Fresh spinach sprouts, goat cheese, walnuts, and strawberries are dressed in our signature poppy-seed vinaigrette.

• Greek Cherry Tomato Salad

  Crisp romaine lettuce, bell peppers, sweet red onions, kalamata olives, cucumbers, capers and feta cheese in a zesty greek vinaigrette with ripe cherry tomatoes.

Wraps, Sandwiches, Calzones

All our famous french quarter wraps and sandwiches are available on your choice of ciabatta (all natural white flour or wholegrain) and served with a side of pasta salad, soup, french fries, grilled asparagus, or coleslaw.

• Black Beans Wrap

  Seasoned black beans wrapped with imported mozzarella cheese, fresh sour cream, ripe roma tomatoes, cilantro, jalapeños, shredded carrots, and sweet red onions.

• Chicken Caesar Wrap

  Free-range, organic chicken is oven roasted and wrapped with our award-winning, made-from-scratch caesar salad.

• Bbq Sausage Wrap

  Imported italian sausage is wrapped with smoked andouille, alligator sausage, whole milk mozzarella cheese, ripe roma tomatoes, crisp romaine, and a smoky chili aioli.

• Fried or Grilled Shrimp Wrap

  Fresh gulf jumbo shrimp are either fried to perfection or seasoned in creole spices and grilled with mixed greens, chili aioli, and ripe roma tomatoes.

• Grilled Eggplant Wrap

  Grilled eggplant (locally sourced from nearby plaquemines parish) is combined with roasted bell peppers, ripe roma tomatoes, fresh baby spinach, and herb infused goat cheese.

• Chicken Dijon Wrap

  Oven roasted chicken breast with dijon mustard, parmesan cheese, mixed greens and roma tomatoes.

• Grilled Salmon Wrap

  Grilled salmon, fennel, cream cheese, capers, cucumbers and red onion.

Calzones

• Mushroom Calzone

  Locally sourced wild mushrooms are folded in a calzone of fresh ricotta, imported mozzarella and a zesty marinara.

• Spinach & Sun-Dried Tomato

  Fresh baby spinach sprouts and sun-dried tomatoes are folded and baked to perfection with authentic ricotta, imported mozzarella, and a bold marinara sauce.

• Classic Calzone

  This authentic calzone features imported italian sausage, fresh ricotta, mozzarella imported from italy through new york, and a zesty marinara sauce.

Appetizers

All our famous french quarter wraps and sandwiches are available on your choice of ciabatta (all natural white flour or wholegrain) and served with a side of pasta salad, soup, french fries, grilled asparagus, or coleslaw.

• Soup of the Moment

  Anytime you're ready for a hot cup or bowl of fresh-made soup, we're ready for you. Soups change daily, sometimes hourly. Check with us often.

• Red Beans

  Enjoy our rendition of this true crescent city classic that combines a hearty blend of seasoned red beans with sausage, onions, celery, bell peppers, and creole spices served over white rice.

• Chicken and Andouille Gumbo

  Our famous french quarter recipe is thickened by a dark roux and contains a hearty portion of andouille sausage and slow-roasted chicken.

• Spinach and Artichoke Melt

  Perfect for sharing, this starter combines melted mozzarella with fresh spinach and artichokes. Served with fried pita bread sticks for dipping.

• Sausage Sampler

  Carnivores love this sampler of sweet imported italian sausage, seasoned alligator sausage, and smoky cajun andouille sausages. Each is wood fired and served with spicy dijon mustard dipping sauce.

• Wild Mushroom Raviolis

  Organic ravioli pasta is stuffed with locally sourced wild mushrooms, flash fried, and served with a smoked chili aioli.

• Fried Calamari

  Served with a zesty marinara for dipping, our recipe features seasoned calamari sliced thin, lightly battered, and flash-fried.

• Grilled Italian Artichokes

  These char-grilled artichokes are marinated in sunflower oil-a perfect light bite for two.

• Shrimp and Corn Maque Choux

  Grilled shrimp served over a fresh corn, garlic and cream sauce.

• Crawfish éTouffée

  Locally sourced crawfish are sautéed in a traditional new orleans étouffée sauce and served over rice.

• Ciabatta Garlic Bread

  This grilled ciabatta loaf is brushed with our own garlic butter and topped with aged parmesan.

• Pocket Bread

  Served warm and fresh, each loaf is wood fired and brushed with a tangy pesto.