Meals From The Heart Cafe

Two large tacos with tomato, and spring mix topped with our lemon garlic remoulade sauce.

Two crab cakes on PoBoy bread dressed with spring mix, tomato, and remoulade sauce.

Two crab cakes served on top of a small bed of spring mix and Creole red potatoes.

The city's best crab cake for over 14 years. Lump crab meat lightly sauteed served over a small bed of spring mix and our house lemon garlic remoulade sauce.

Our house-made gluten-free pancakes are served with maple syrup, butter, and

Tender red kidney beans stewed with vegetables and Cajun spices and served over white rice for a Louisiana Creole comfort classic.

Southern grits with Cajun seasoned shrimp and a creamy crawfish sauce.

Chicken, turkey sausage, okra, tomatoes, and Creole seasonings served over white rice.

Sauteed chicken with onions, mushrooms, bell & roasted red peppers, and provolone cheese.

Grilled chicken served on po boy bread dressed with spring mix, tomato and a lemon garlic remoulade sauce.

Grilled chicken served in two huge taco shells with spring mix, avocade, tomato, green onion, lemon garlic remoulade sauce and side salsa.

Our famous crab cakes served in warm tortillas topped with lettuce, tomato, and a lemon garlic remoulade sauce.

Delicate white fish sautéed in our southwestern spices served on PoBoy bread.

Delicate white fish sautéed in our southwestern spices served in warm tortillas.

Grilled shrimp served in warm tortillas topped with lettuce, tomato and a lemon garlic remoulade sauce.

Grilled shrimp served on PoBoy bread with lettuce, tomato, and a lemon garlic remoulade sauce.

Spring mix greens are used to create this classic Caesar salad with croutons and Parmesan cheese.

The dish that started it all: Chef Doucette's crab cake over spring mix greens with tomatoes, lemon, Vidalia onion dressing for the salad, and lemon garlic remoulade sauce for the crab cake.

Tomatoes, red onions, mushrooms, and cheese served with a Vidalia onion dressing.

Artichoke, chi-peas and other spices combine to make this our vegan version of the city's best crab cakes.

Two vegan crab cakes on top of a small bed of spring mix with Creole red potatoes.

Two grand tacos that could be burritos but we're too lazy to close them. Two large taco shells filled with vegan krab, spring mix, avocado, tomato, green onion, and a side salsa.

Two vegan krab cakes on po'boy bread dressed with spring mix, tomato and remoulade sauce.

Two fresh eggs prepared to your liking.

Smashed avocado and spices on an English muffin with a side of salsa.

Savory chicken sausage links seasoned with choice spices.

Two pancakes with your choice of eggs, chicken sausage, and a side of fruit.

Voted by Travel & Leisure Magazine as one of the 25 Best Places to Eat Pancakes. Our house-made pancakes are served with maple syrup, butter, and fresh fruit.

A traditional Southern breakfast with grits, your choice of eggs, chicken sausage, and a side of fruit.

A Southern breakfast classic cooked with milk and butter for rich flavor.

One pancake, grits, your choice of eggs, sausage, and a fruit cup.

Hearty oatmeal served alongside brown sugar, almond milk, raisins, and butter.

Salmon prepared in olive oil served over a bed of cooked spinach with grits and poached eggs.

Chicken sausage, egg, and cheese on an English muffin with a side of jelly.

Shrimp and Southern grits with a house-prepared crawfish gravy.

Real oatmeal with a side of brown sugar, almond milk, raisins and butter.

A Mung bean-based "scramble" that looks and tastes "just" like "eggs"!

Same great pancakes, except these are safe for BOTH vegans and people with gluten allergies.

Our vegan beignets have become a local favorite for vegans and non-vegans alike! These pillowy-soft squares of fried dough come generously dusted with powdered sugar, delivering the authentic New Orleans experience without eggs or dairy.

Two pancakes with your choice of eggs, with chicken sausage and a side of fruit.

Voted one of the "25 Best Places to Eat Pancakes" (Travel & Leisure Magazine), our housemade pancakes are served with maple syrup, butter and fresh fruit.

Traditional southern breakfast with grits, your choice of eggs, chicken sausage and a side of fruit.

Single pancake with grits, your choice of eggs, sausage and a fruit cup.

Chicken sausage, egg and cheese on an English muffin and a side of jelly.

Zucchini, squash, roasted red peppers and mushrooms sauteed in spices. Served with rice and a side of bread.

A true New Orleans favorite, especially on Mondays! Slow-cooked creamy kidney beans served over rice with a side of bread.

Vegan burger dressed with lettuce, tomato, and pickles topped with a lemon garlic remoulade sauce.

Same as the Beyond the Bayou Burger but served in our enormous taco shells.

A healthy serving of sauteed mushrooms, onions, bell and roasted red peppers, and vegan provolone cheese on po'boy bread.

The vegan version of one of the most popular po boys in the city, made from pea protein and packed with flavor. Yes, it's spicy and hot!

Two house-made black bean burgers on po'boy bread dressed with avocado, spring mix, tomato, and a vegan remoulade sauce.

Black bean burger meat dressed with avocado, spring mix, tomato, and a vegan remoulade sauce served in our enormous taco shells.

Vegan hot sausage cooked with mushrooms, green peppers, red onions, roasted peppers, and vegan cheese served on po'boy bread.

Vegan Krab cake over spring mix with tomatoes, lemon, a Vidalia onion dressing for the salad and lemon garlic remoulade sauce for the krab.

Vegan version of our signature crab cake on a bed of spring mix with tomato, lemons, a Vidalia onion dressing for the salad and remoulade sauce for the krab cake.