Louisiana Pizza Kitchen Menu

House recipe, served over rice.

House recipe, served over rice.

A half or full baked ciabatta loaf, brushed with garlic butter and topped with aged parmesan.

Marinated in sunflower oil and char-grilled.

Served with fried bread sticks.

Served with marinara and topped with olive salad.

House made organic blend of veal, beef and pork meatball served with garlic bread.

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

Sautéed crawfish in a traditional New Orleans red gravy, served over rice.

Beer battered beignets stuffed with jumbo lump crab meat, served with a lemon-dill aioli.

Spinach, goat cheese, walnuts, beets, and apples in a poppy seed vinaigrette.

Romaine, bell peppers, red sweet onions, kalamata olives, cherry tomatoes, cucumbers, capers, and feta cheese with a Greek vinaigrette.

Layers of heirloom tomatoes, fresh water mozzarella, red onions, and basil with a balsamic glaze.

Pepperoni, prosciutto, Italian sausage, olives, feta, mozzarella cheese, basil, and marinara.

Italian sausage, ricotta, mozzarella cheese, and marinara.

Crawfish, diced bell pepper, and mozzarella with our signature étouffée sauce.

Bottle

Bottle

Bottle

Bottle

A crisp salad featuring peanut and fresh ugli fruit.

Assorted Flavors

Skyy Vanilla Bean Vodka, fresh blueberries, and lemonade.

Skyy Peach Vodka, iced tea and, a splash of lemonade.

Pimm’s No.1, mint, and cucumbers topped with sprite and club soda.

Gin, Campari, and sweet vermouth topped with an orange peel.

Aperol liqueur and prosecco topped with soda water.

1792 Whiskey, lime, and agave topped with Fever Tree ginger beer.

Don Julio Silver Tequila, triple sec, lime, and agave.

2018 California

2013 Calchaqui Valley, Argentina

2016 Rioja DOCa, Spain

2015, Toscana, Italy

2015 Central Coast, California

N.V. Spain

2017 Napa Valley, California

2017 New Zealand

2018 Mosel, Germany

Mexico

California

Italy

Pennsylvania

Belgium

Belgium