Porter & Luke's

Fresh Louisiana crabmeat baked in a decadent parmesan cream, served with warm crostinis.

Gulf yellow fin tuna, avocados, thinly sliced cucumber, stacked on a wonton chip, drizzled with wasabi vinaigrette, topped with toasted sesame seeds.

Louisiana shrimp served over mixed greens with our homemade remoulade sauce.

Farmer's market eggplant dipped in homemade Italian breadcrumbs, fried golden brown, dusted with parmesan cheese, served with red gravy.

Lightly battered, fried golden brown.

Classic hummus dip drizzled with extra virgin olive oil and served with whole wheat pita toast points.

Choice of dressing balsamic vinaigrette, bleu cheese, buttermilk ranch, 1000 island, remoulade, creole tomato, honey mustard. Crisp mixed greens topped with lump crabmeat, jumbo shrimp, caramelized andouille, red onions, chopped eggs and tomato, served with creole tomato dressing.

Choice of dressing balsamic vinaigrette, bleu cheese, buttermilk ranch, 1000 island, remoulade, creole tomato, honey mustard. Crisp mixed greens topped with jumbo shrimp, diced avocados, red onions, tomatoes, shredded carrots, served with your choice of dressing.

Choice of dressing balsamic vinaigrette, bleu cheese, buttermilk ranch, 1000 island, remoulade, creole tomato, honey mustard. Crisp mixed greens, topped with grilled chicken, applewood smoked bacon, corn kernels, avocado, crumbled bleu cheese, tomatoes, red onions, served with your choice of dressing.

Choice of dressing balsamic vinaigrette, bleu cheese, buttermilk ranch, 1000 island, remoulade, creole tomato, honey mustard. Crisp iceberg lettuce wedge, topped with applewood smoked bacon chips, diced tomato, crumbled bleu cheese, topped with our homemade bleu cheese dressing.

Choice of dressing balsamic vinaigrette, bleu cheese, buttermilk ranch, 1000 island, remoulade, creole tomato, honey mustard. Crisp romaine lettuce, topped with freshly grated parmesan cheese, roasted garlic croutons, topped with our homemade Caesar dressing.

Choice of dressing balsamic vinaigrette, bleu cheese, buttermilk ranch, 1000 island, remoulade, creole tomato, honey mustard. 3 mini wedges of crisp iceberg. 1 topped with lump crabmeat and ravigote sauce, 1 topped with shrimp and remoulade sauce, 1 topped with blue cheese and lightly fried Louisiana coastal oysters.

Served on ciabatta or whole wheat bread.

Served on ciabatta or whole wheat bread.

Chef's almost famous fried chicken. Served with French fries or potato du jour.

Served with potato du jour.

Panned eggplant cup filled with shrimp and crawfish in a light butter cream sauce, served with angel hair pasta.

22 oz ribeye served with potato du jour and grilled asparagus and Brabant potatoes.

Charbroiled marinated chicken breast served with vegetable du jour.

Two homemade hand rolled meatballs served over pasta with red gravy.

Eggplant medallions layered with mozzarella cheese and red gravy, baked, served with pasta.

Chicken breast dusted in homemade Italian breadcrumbs, pan fried, topped with mozzarella cheese and red gravy, baked, served with pasta.

Veal medallion dusted in homemade Italian breadcrumbs, pan fried, topped with mozzarella cheese and red gravy, baked, served with pasta.

Rosemary crusted chicken breast served with seasonal vegetables.

Flash fried gulf oysters served over angel hair pasta tossed with a garlic Bordelaise sauce.

Boneless chicken breast blackened ad served over pappardelle pasta tossed in a cream sauce.

Penne pasta tossed with a crawfish and shrimp buttercream sauce.

Grilled or fried, served with fries.

Served with fries.

Served with fries.

Served with tabasco pepper jelly.

Fresh local softshell crab fried golden brown over mixed greens and topped with remoulade sauce.

Dinner. Shaved chicken breast with garlic basil oil and mozzarella cheese.

Dinner. Olive salad, Genoa salami and mozzarella cheese.

Dinner. Ricotta cheese, dates, prosciutto and arugula.

Thick cut tomatoes topped with fresh avocado, local lump crabmeat and fresh cracked pepper served with remoulade dressing.

Every Tuesday featured taco selections. Two flour tortillas with remoulade slaw filled with fried des allemands catfish and lemon wedge.

Every Tuesday featured taco selections. Two grilled shrimp tacos filled with shredded cabbage tossed with cilantro crema and topped with diced tomatoes and avocado served with a lime wedge.

Served with asparagus and Brabant potatoes.

Fried softshell crab served over angel hair pasta and topped with a light crawfish and shrimp buttercream sauce.

Cornmeal crusted fried yellow belly catfish served with Brabant potatoes and vegetable.

Your choice of size.

Served with gulf shrimp and local lump crabmeat. Your choice of size.

Your choice of size.

Fresh mixed greens, diced tomato, shredded carrots, diced red onion, chopped egg, and shredded cheddar cheese. Your choice of size and dressing.

Crisp romaine lettuce tossed with grated Parmesan cheese and house made Caesar dressing topped with roasted garlic croutons. Your choice of size and dressing.

Grilled free range chicken breast charbroiled. Served with fresh mixed greens with roasted pecans, red onions, and tomato. Your choice of dressing.

Crisp iceberg lettuce topped with applewood smoked bacon, diced tomato, crumbled, and blue cheese. *Recommended with blue cheese dressing.

Crisp mixed greens, topped with grilled chicken, applewood smoked bacon, corn kernels, avocado, crumbled blue cheese, tomato, and red onion. Your choice of dressing.

Crisp mixed greens, topped with gulf shrimp, sliced avocado, red onion, tomato, and shredded carrots. Your choice of dressing.

(10 oz.) Seasoned ground chuck chargrilled. Served with applewood smoked bacon, shredded cheddar cheese, mayo, lettuce, sliced tomato, and sliced pickle on a toasted seeded bun. Your choice of side.

Sliced chisesi ham, roasted turkey, sliced baby Swiss cheese, lettuce, sliced tomato, and applewood smoked bacon on wheat berry bread with a creole honey mustard. Your choice of side.

Genoa salami, olive salad, mozzarella, and Parmesan cheese.

Prosciutto, dates, ricotta, mozzarella, and fresh arugula lightly tossed in olive.

Shaved grilled chicken breast with pesto, mozzarella, Parmesan, and diced tomatoes.

Hand cut and fried to order. Lightly seasoned with salt and pepper.

Farmers market eggplant dipped in Italian breadcrumbs, fried golden brown, and dusted with Parmesan cheese. Served with red gravy.

Gulf shrimp served over shredded iceberg lettuce. Topped with diced tomatoes with remoulade sauce.

Served with brabant potatoes, vegetables, and fries.

Served with catfish, shrimp, and local oyster.

Two flour tortillas filled with grilled gulf shrimp cilanto lime crema slaw topped with fresh avocado and diced tomato

Two flour tortillas filled with fresh des allemands catfish,fried golden brown and topped with remoulade slaw

Chicken breast dusted in homemade Italian breadcrumbs pan fried. Topped with mozzarella cheese and red gravy baked and served with angle hair pasta.

Rosemary crusted chicken breast. Served with asparagus.

Eggplant medallions layered with mozzarella cheese and red gravy, baked, and served with angel hair pasta.

Fish of the day served with house salad, asparagus, and brabant potatoes.

Veal medallion dusted in Italian breadcrumbs pan fried. Topped with mozzarella cheese and red gravy. Baked with angle hair pasta.

(2) Homemade hand rolled meatballs. Served with over angel hair pasta with red gravy.

16 oz Ribeye cooked to perfection in a cast iron skillet. Served with brabant potatoes and asparagus.

Panned eggplant cup filled with gulf shrimp and Louisiana crawfish tails in a light butter cream sauce. Served with angel hair pasta.

Served with brabant potatoes and smothered green beans.

Chardbroiled with creole spices. Served with brabant potatoes and asparagus.

(½) Fried chicken.

Served with fries.

Served with fries. Your choice of style.

Your choice of size.