Dooky Chase Restaurant

creole spiced boiled shrimp, deviled egg, pickled okra

candied pecans, blue cheese, pepper jelly vinaigrette spinach, garlic, parmesan, topped with fried oyster

mixed greens, goat cheese crumble, boiled eggs, red onions, candied lump crabmeat cake, over fried green tomato pecans, house vinaigrette; Add Fried Oysters $10.95 Add Fried Shrimp… 7.95

Assortment of bread served with a trio of spreads; eggplant farci lump

crab meat, tomato concasse black olives and boiled shrimp, and minced; Add Fried Oysters…..$10.95 Add Fried Shrimp… 7.95

Shrimp sauteed in garlic butter, mixed gently with garden peas, potatoes, and mushrooms

Shrimp simmered in creole sauce and served with steamed rice

Succulent chicken, shrimp and okra simmered to perfection in a creole sauce, served with jambalaya

Pan seared red fish, served with succotash, lump crab meat and creole sauce Recommended Wine: Mer Soleil Santa Maria Chardonnay Reserve

Red fish fillet poached in tomatoes, green peppers and seasoning, served with parsley buttered rice

A delicate combination of crawfish tails, onions, green peppers and spices in a flavorful sauce, served with steamed rice Recommended Wine: Sonoma-Curtier Russian River Ranches Chardonnay

Batter fried selections of shrimp, oysters, fish and stuffed crab over brabant potatoes

Jumbo shrimp stuffed with crab meat dressing and batter fried over brabant potatoes Recommended Wine: Kendall-Jackson Vintner’s Reserve Chardonnay

Desserts

Merchandise

Dooky Chase’s Seasoning

Meats/Poultry

Boneless breast of chicken stuffed with oyster dressing, baked slowly in marchand de vin sauce, served with sweet potatoes

14oz ribeye, garlic butter sauce

Tender cuts of veal coated with bread crumbs and pan-fried, served with jambalaya and French style string beans Recommended Wine: Sonoma-Curtier Russian River Ranches Chardonnay

13oz double cut pork chop, served with greens and candied sweet potatoes

Select cuts of veal braised and simmered in creole sauce served with creole grits Recommended Wine: Kendall-Jackson Vintner’s Reserve Chardonnay

3 pieces of creole seasoned marinated chicken cuts

Dooky Chase’s Restaurant 2301 Orleans Ave

mixed greens, charred corn, red onions, grape tomatoes, candied pecans, blue cheese, pepper jelly vinaigrette

mixed greens, goat cheese crumble, boiled eggs, red onions, candied pecans, house vinaigrette

Add Fried Oysters… 10.95; Add Fried Shrimp… 7.95

Add Fried Oysters… 10.95; Add Fried Shrimp… 7.95

20% Gratuity will be added to tables of 5 or more. No separate checks. Up to 4 credit cards may be accepted for one check. Emily Tenette Chase and Edgar “Dooky” Chase, Sr. opened the doors of Dooky Chase’s Restaurant for business in 1941. Initially a sandwich shop and lottery ticket outlet in 1939, Dooky’s evolved into a thriving bar and later a respected family restaurant in the Treme Neighborhood. The restaurant would become a meeting place for music and entertainment, civil rights, and culture in New Orleans. In 1946, Edgar “Dooky” Chase, Jr., a jazz musician, married Leah Lange Chase. Through the vision of Dooky Jr. and Leah, the barroom and sandwich shop grew into a sit-down restaurant wrapped within the cultural environment of African-American art, jazz, and Creole cooking. Together the couple would introduce one of the first African American fine dining restaurants to the Country. Dooky Chase’s Restaurant remains family owned and operated and the premier restaurant for authentic Creole Cuisine. The Chase Family continues to be a catalyst for social change and voices for progress in the City of New Orleans by threading cultures through food and music. Edgar “Dooky” Chase, Sr. and Emily Tenette Chase “This place is dedicated to the fun-loving people of our great city who are desirous of enjoying good food and drinks where there is always good order.”