Chops Bistro - Metairie, LA

pan seared crab cakes with corn maque choux, topped with smoked pepper creme fraiche, finished with roasted red pepper coulis & parsley oil

louisiana oysters flash fried & tossed in buffalo sauce & blue cheese, set over a bed of fresh spinach tossed in a bacon vinaigrette

crispy fried calamari tossed in a cayenne sugar, served with a sweet thai chili sauce.

fresh tuna seared to perfection, rare, and accompanied by an abita amber, soy, and dijon mustard sauce.

louisiana gulf shrimp sauteed in our house angry shrimp sauce and served with fried stone grits.

fried green tomato slices topped with boiled shrimp, finished with our creole remoulade sauce.

blackened yellow fin tuna, crispy flour tortilla chips, tomato concasse and spinach chiffonade, finished with melted pepper jack cheese and a chipotle sour cream.

served with a sriracha aioli and soy reduction

dark roux based gumbo slow cooked, made with roasted duck & andouille sausage.

traditional creamy bisque house made from scratch filled with lump crabmeat and fresh roasted corn.

crisp romaine lettuce, tossed with our house made creole caesar dressing & topped with shaved parmesan cheese, and house made garlic croutons.

tender baby spinach leaves tossed in a brown sugar bacon vinaigrette, topped with feta cheese, walnuts, and caramelized onion.

mixed greens tossed with spiced pecans, shaved red onion, goat cheese, and dried cranberries, with a balsamic reduction and extra virgin olive oil.

crisp iceberg lettuce with a creamy house made bleu cheese dressing, bacon, bleu cheese crumbles and vine ripened tomato.

pan roasted, served with a bourbon honey demi topped with crispy fried onion rings and served over sweet potato mash and sauteed spinach.

grilled medallions of filet mignon served atop fried green tomatoes, one topped with a tasso hollandaise, the other with a bleu cheese demi, served with brabant potatoes and grilled asparagus.

topped with caramelized onions and roasted garlic demi glace, with baby french green beans and garlic mashed potatoes.

creole seasoned and seared redfish topped with lump crabmeat and a citrus butter served with shoestring zucchini and squash.

fresh yellowfin tuna, char grilled and set over spinach tossed with brown sugar and bacon, finished with a red wine balsamic reduction.

fettuccini tossed with louisiana shrimp, house made tasso, vine ripened tomatoes & green onions in a rich cream sauce. a timeless classic

all of our fish at chops arrives each morning for freshness that cant be beat & is served with seasonal accompaniments.

filet mignon topped with caramelized onion demi glace over garlic brabant potatoes and roasted asparagus.

pan fried veal medallions, served over a creamy balfredo pasta, garnished with a tomato basil concasse.

char grilled 14 oz ribeye served with lump crab, crumbled blue cheese and wine sauce, served over pureed potatoes and fresh asparagus.