Louisiana Pizza Kitchen French Quarter

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

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

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

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

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.

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

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.

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

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.

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

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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

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.

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.

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

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.

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

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.

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.

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.

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

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

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.

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.

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

Served over mixed greens with fresh roma tomatoes.

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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.

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

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.

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

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.

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

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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

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.

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.

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

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.

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

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.

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.

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.

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

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

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.

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.

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

Served over mixed greens with fresh roma tomatoes.

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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

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

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.

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

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

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

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

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

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

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