Chartres House Cafe - New Orleans, LA

Thinly sliced green tomatoes served with Cajun ranch and marinara sauces for dipping

Topped with crawfish cream sauce

Peeled fresh Gulf shrimp served sauteed in a Classic New Orleans-style BBQ sauce with french bread

Tortillas stuffed with roasted duck and mixed cheese, served with sour cream and salsa

A creamy blend of spinach and artichokes topped with melted mozzarella cheese, served with crispy bow-tie pasta

Leidenheimer® french bread topped with our creamy blend of spinach, crawfish tails, mozzarella cheese and parmesan cheese

Six wings served with Cajun ranch for dipping

A Cajun tradition of ground beef, pork, rice, onions, peppers and seasonings, fried and served with creamy Creole mustard sauce

Crispy fried green tomatoes topped with seasoned Gulf shrimp and Louisiana remoulade dressing

Marinated alligator meat perfectly fried and served with Louisiana remoulade sauce

Fresh catch Louisiana Gulf seafood served fried to perfection with our house blend seafood seasoning, hushpuppies, tartar and cocktail sauces

Fresh catch Louisiana Gulf seafood served fried to perfection with our house blend seafood seasoning, hushpuppies, tartar and cocktail sauces

Fresh catch Louisiana Gulf seafood served fried to perfection with our house blend seafood seasoning, hushpuppies, tartar and cocktail sauces

Fried crawfish tails and crawfish étouffée

A New Orleans original! Sesame-crusted Italian bun layered with our own unique olive salad, salami and ham, topped with melted provolone cheese

Half pound angus burger, grilled to perfection and topped with Patton hot sausage patty and provolone cheese; served on jalapeño-cheddar bun with garlic mayonnaise

Half pound patty grilled the way you like it. Add bacon or bleu cheese

Portobello mushroom cap marinated in olive oil and balsamic vinaigrette, grilled and served on a jalapeño-cheddar bun with a remoulade spread

Marinated chicken breast blackened with Cajun seasoning, topped with bacon, provolone cheese and garlic mayonnaise

Classic romaine Caesar salad topped with Gulf shrimp, croutons and parmesan cheese

Romaine lettuce tossed in Cajun ranch topped with crisp Gulf oysters, tomatoes and bleu cheese crumbles

Marinated chicken breast served atop a bed of romaine lettuce, tomatoes, red onions and cucumbers

Classic dark roux, onions, peppers, celery, chicken and andouille sausage, finished with rice

Cream-based soup featuring sweet corn and blue crab

Patton's® hot sausage patties and swiss cheese, a local favorite. Served "dressed" with lettuce, tomato, pickle and garlic mayonnaise on Leidenheimer® french bread with french fries

Served "dressed" with lettuce, tomato, pickle and garlic mayonnaise on Leidenheimer® french bread with french fries

Served "dressed" with lettuce, tomato, pickle and garlic mayonnaise on Leidenheimer® french bread with french fries

Served "dressed" with lettuce, tomato, pickle and garlic mayonnaise on Leidenheimer® french bread with french fries

Served "dressed" with lettuce, tomato, pickle and garlic mayonnaise on Leidenheimer® french bread with french fries

Served "dressed" with lettuce, tomato, pickle and garlic mayonnaise on Leidenheimer® french bread with french fries

Served "dressed" with lettuce, tomato, pickle and garlic mayonnaise on Leidenheimer® french bread with french fries

Penne pasta tossed in a savory parmesan cream sauce, topped with chicken breast blackened with Cajun seasoning

Louisiana Gulf fish filet stuffed with crawfish stuffing, grilled and topped with lemon butter, served with steamed vegetables and Cajun potatoes

Two Portobello mushroom caps marinated in olive oil and balsamic vinaigrette, served with fried green tomato chips

Our fresh Louisiana catch topped with praline cashew sauce served with Cajun potatoes and steamed vegetables

Seasoned Gulf shrimp served with chicken and andouille jambalaya

Red Beans & Rice, Jambalaya, Chicken & Andouille Gumbo and Crawfish Étouffée. Select three of the above NOLA favorites

Crawfish sautéed in a traditional Creole stew, topped with steamed white rice. Complement the dish with fried crawfish tails

Creamy, slow-simmered red beans served with white rice and grilled smoked sausage, topped with Southern-fried chicken strips

Fresh Louisiana redfish blackened with Cajun seasonings and served with steamed vegetables and jambalaya

Sautéed crawfish tails in a savory cream sauce, tossed with penne pasta and topped with a crispy crawfish cake and parmesan cheese

Topped with raspberry sauce

Chocolate cake with chocolate mousse, brownie crust and frosting

A New Orleans tradition, bread soaked in cream and baked with raisins, served with a vanilla cream sauce