" " The menu | Fat Mardi's " "

The menu

Quality cuisine with a southern flare served in a friendly atmosphere

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  • Calamari
    Fried calamari served with remoulade sauce.
  • Crescent City chicken pizza-flatbread
     
  • Basket of fries
    Side portion available
  • Shreveport dip
    Spinach and artichoke dip served with corn chips.
  • Swamp Fries
    Fries, pulled pork, melted cheese, sour cream. Served on a hot skillet.
  • Fish cakes
    Three fish cakes, fried and served with remoulade sauce.
  • 1 lb chicken wings
    Mild, medium or Voodoo!
  • Poutine
    Crisp french fries, fresh cheese curds and our house gravy.
  • Nachos
    Add veggies, chicken or sausage. Extra guacamole.

CREOLE CLASSICS FROM THE BAYOU

  • Voodoo Ragout
    Gumbo with shrimp and a sauce made of all the spices in the kitchen. Very hot!
  • Chicken & Sausage Gumbo
    A roux thickened stew with chicken, sausage and the “The Cajun Trinity” of veggies and spices ser- ved over rice.
  • Jambalaya
    Creole spiced tomato sauce with chicken, shrimp, ham & sausage with rice.
  • Nawlins Shrimp Creole
    Thick, aromatic stew with shrimp, “The Cajun Trinity” of veggies and spices served over rice. The classic “Nawlins” meal.
  • Served with garlic bread

FRENCH QUARTER SPECIALTIES

  • Add cheese
  • Garlic bread
  • Cajun chicken Alfredo
    Fettuccine in a creamy garlic Alfredo sauce. Served with garlic bread.
  • Lobster Mac & Cheese
    Traditional recipe prepared with a blend of cheeses. Served with garlic bread.
  • PASTA
  • Fish & chips
    Beer battered cod with french fries and remoulade sauce.
  • Steak frites
    Grilled sirloin 8oz with cajun spicy fries. Add a bold BBQ sauce .99
  • Cajunchicken
    Chicken breast blackened in cajun spices in a red-pepper coulis.
  • Grilled salmon
    Grilled salmon on a bed of roasted peppers with onion confit and a drizzle of coriander oil.
  • Cajun blackened catfish
    Cajun blackened catfish with herbs and house spices with lemon and butter.
  • Half rack
    Ribs with our special bbq sauce.
  • Ribs
  • Accompanied with vegetables of the day, red cabbage slaw, your choice of mashed sweet-potatoes with roasted garlic or rice.

FAT MARDI'S BURGERS

  • Add cheese
  • Add Bacon
  • Vege Burger
    Veggie patty garnished with onion confit and peppers.
  • 3 Beef sliders
  • Chicken burger
    Breaded chicken with Gouda cheese.
  • Bourbon Burger
    With breaded, Gouda cheese.
  • Lafitte Burger
  • Fat Mardi’s burgers are garnished with lettuce, tomato, pickle and red onion on a leavened bun with Cajun spicy fries. Replace fries for a green salad, onion soup or poutine.

SOUPS AND SALADS

  • MAKE YOUR SALAD A MEAL
    Add chicken
  • New-England Clam Chowder
  • Soupe à l’oignon Napoléon
    Beer-based onion soup, baked with Swiss cheese and croutons.
  • Soup of the Day
  • Salade “Fat’s”
    Mesclun, green apple, carmelized pe- cans, goat cheese and sun dried tomato dressing.
  • Salade césar
    Crunchy romaine lettuce, parmesan cheese, bacon, lemon and our house dressing.
  • Green salad
    Mesclun with a maux mustard, fresh herb dressing.

"PO' BOY" SANDWICHES

  • Sausage Po’ Boy
    Frankfurter style pork and beef sausage.
  • Smoked turkey Po’ Boy
    Cajun smoked turkey.
  • Pulled-pork Po’ Boy
    Pulled pork that has been braised overnight.
  • Served on a ciabatta bun, garnished with lettuce, tomatoe and remoulade sauce which we make with a mayo base, pickles, garlic, onion, parseley and our house mix of spices and condiments.
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