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Enjoy an old favorite...or discover a new one!
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Chef Specials

Sunday Brunch

12:00 till 3:00 SUNDAY ONLY

2 eggs your way

served with grits or hashbrowns. choice of bacon, ham or smoked sausage

breakfast buritto

filled with scrambled eggs, crawfish tails, tasso, onions and peppers. topped with mozzarella and cheddar

eggs orleans

toasted ciabatta topped with grilled chisesi ham, two poached eggs and hollandaise sauce over hashbrowns and asparagus

cajun omelette

tasso andouille sausage and shrimp served with hashbrowns or grits and wheat toast


grilled chicken flatbread

shaved chicken breast with garlic basil oil and mozzarella cheese

muffaletta flatbread

olive salad , genoa salami and mozzarella cheese




bayou tacos

two flour tortillas with remoulade slaw filled with fried des allemands catfish and lemon wedge

shrimp tacos

two grilled shrimp tacos filled with shredded cabbage tossed with cilantro crema and topped with diced tomatoes and avocado served with a lime wedge


LUNCH ONLY 11 am -4pm

p&l cheeseburger

10 oz handmade ground chuck patty topped with shredded cheddar cheese,lettuce, tomatoes, pickles and mayo on a warmed seeded bun with a side of fries

Fried Chicken Sandwich

buttermilk marinated chicken breast with house seasoning blend fried golden brown on a brioche bun with crysttal hot sauce aoli and sliced pickles served with house made chips

softshell crab blt

served on warmed ciabatta bread with Applewood smoked bacon, lettuce, tomatoes and mayo

p&l club sandwich

chisesi ham, roasted turkey, lettuce, tomatoes, Applewood smoked bacon, swiss cheese, and creole honey mustard, on wheatberry bread served with chips


red beans and rice with hot or smoked sausage


smothered cabbage with breaded pork chop


des allemands catfish

cornmeal crusted fried yellow belly catfish served with Brabant potatoes and vegetable

charbroiled salmon

served with vegetable and potaotes

softshell crab pontchartrain

fresh local softshell crab served over angel hair pasta topped with a buttercream sauce with gulf shrimp and Louisiana crawfish tails

red beans and rice with smoked hamshank

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