seafood - Vincent's Italian Cuisine

1 seafood MedallionsPaneed eggplant layered with jumbo lump crabmeat and shrimp, topped with a creole crawfish cream sauce$ (substitute veal) $ or Blackened Fresh FishTopped with crabmeat cream sauce$ Eat Fit option served blackened with sauce on the sideStuffed Shrimp in Pastryfresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce$ CakesJumbo lump crab cakes Topped with champagne beurre blanc & a Cointreau aioli$ BasilicoGrilled Tuna with capers, tomatoes, fresh basil, mushrooms sauteed in lemon juice and extra virgin olive oil$ Lump Crabmeat & Shrimp ParmaJumbo lump crab & shrimp baked with beurre blanc and parmesan cheese$ Crusted SalmonTopped with jumbo lump crabmeat and champagne beurre blanc sauce.

2 Served with garlic braised spinach$ For Eat Fit option, served with steamed spinach and sauce on the sideseafoodChicken ParmigianaBreaded chicken breast topped with mozzarella cheese & red sauce$ Fit option served grilled with a side of wilted spinachGarlic ChickenBaked, bone-in chicken topped with garlic, olive oil and fresh herbs$ ChickenBreaded chicken breast topped with lemon cream sauce$ Chicken BreastChicken breast stuffed with provolone cheese, prosciutto and artichoke hearts, breaded, baked and topped with a mushroom Marsala sauce$ Crusted ChickenPan sauteed and served on a bed of creamed spinach.

3 Finished with a champagne Beurre Blanc$ MarsalaBoneless chicken breast sauteed in a mushroom marsala sauce$ Carbonarapaneed chicken breast served with fettuccine pasta finished with a sweet pea, fresh onion, and bacon cream sauce$ Of vincent sAvailable Tuesday - Thursday Full table participation required$55 per person course one Rose of SicilyFlash fried Roman artichoke with prosciutto, basil, Parmigiano-Reggiano, and olive oil and Parmesan Crusted ShrimpOn a bed of fried spinach course two CannelloniHomemade pasta filled with veal and spinach, served over Alfredo sauce and topped with red sauce course three Corn and Crabmeat BisqueServed in a toasted bread bowl course four House Salad course five (If table of four or more all four are served if table of two choose two)

4 Shrimp TagliatelleGrilled shrimp, artichokes and cherry tomatoes tossed with homemade pasta in light cream sauceVeal RobertoSaut ed veal topped with jumbo lump crabmeat and a Portobello cherry buerre blancSeafood MedallionsPaneed eggplant layered with jumbo lump crabmeat and shrimp, topped with a creole crawfish cream sauceBlackened RedfishTopped with crabmeat cream sauce course six Tiramisu or White Chocolate Bread PuddingEat Fit NOLA items meet the nutritional criteria designated by Ochsner Health System. Visit or ask your server for more HOuse specialty CanneloniHomemade pasta stuffed with ground baby veal, pureed spinach and Parmesan cheese baked on a bed of Alfredo cream and topped with red sauce$ Hair BordelaiseExtra virgin olive oil, garlic and green onions tossed with angel hair pasta.

5 $ Shrimp $ Chicken $ BordelaiseSaut ed calamari with extra virgin olive oil, artichoke hearts, black olives, garlic and green onions tossed with grape tomatoes and served over angel hair$ and MeatballsBaby white veal meatballs in red sauce over angel hair pasta$ SausageServed with Angel Hair pasta and red sauce$ Fettucine AlfredoFettucine pasta tossed with a classic Alfredo sauce. $ Pan ed Veal $ Chicken $ FettucineSaut ed Gulf Shrimp in a seafood cream sauce over Fettucine.$ Italian OystersLightly battered Louisiana oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta $ Parmagiana with angel hair pastaPan ed medallions of eggplant topped with red sauce and melted mozzarella cheese$ LasagnaGround beef & Italian Sausage layered between fresh lasagna sheets with mozzarella, Parmesan, ricotta, & basil, finished with our homemade red sauce.

6 $ $7 Caesar (substitute with entree $ )$9 Italian Black olives, chopped green olives, artichoke hearts, mozzarella cheese(substitute with entree $ )$ lemon and parmigiano reggiano(substitute with entree $ )$ with our house vinaigrette cup bowlItalian Chicken Vegetable $5 $8 Corn & Crabmeat Bisque served in a freshly baked bread cup $9 $13saladsEggplant SalsicciaPaneed eggplant stuffed with Mozzarella cheese, Italian Sausage, tomatoes and basil; baked and topped with red sauce $ Rose of SicilyBaby artichokes, marinated,then deep fried; topped with extra virgin olive oil, shallots, capers, and Prosciutto(1) $ (2) $ in garlic butter, green onions, white wine, and bell peppers.

7 Served with toasted crostinis$ RockefellerFried oysters with sambuca braised spinach, baked with parmesan cheese and lemon cream sauce$ AlmondineFried oysters topped with toasted almonds and lemon tarragon sauce$ VincentArtichoke Hearts battered & fried then topped with crabmeat, shrimp, green onions & tomatoes. Finished with lemon tarragon cream$ Sticksbreaded and fried, served with red sauce$ on Garlic Toast$ and fried, served with red sauce$ Stuffed Mushrooms topped with tarragon lemon cream $ Crusted Jumbo Shrimp on a bed of fried spinach, topped with a white wine butter sauce$ Lump Crabmeatjumbo lump crabmeat atop a bed of mixed greens, marinated artichoke hearts, calamata olives and sliced Roma tomatoes.

8 Served with a choice of dressing.$ Eat Fit, try this salad with our house vinaigretteRomaine & KaleRomaine lettuce and Kale with red onions, homemade croutons, creamy blue cheese dressing and crispy pancetta (substitute with entree $6)$ Pasta Served with Italian Chicken Vegetable SoupCorn and Crabmeat Bisque as a substitute for Chicken Vegetable Soup $6 extraBurrata CapreseSliced tomato and burrata with basil, topped with a balsamic reduction (substitute with entree $ )$12 Roasted Beet and ArugulaOven roasted beets layered with arugula and goat cheese with red wine vinaigrette (substitute with entree $ )$ Eat Fit, try this salad with our house vinaigretteDressings: House Vinaigrette, Bleu Cheese Vinaigrette, Creamy Italian , Honey Mustard, Thousand Island, or any salad add anchovies $3 add white sicilian anchovies $5 Lamb ChopsMarinated and grilled, served with brabant potatoes and french beans, finished with a mint demi-glac $ seafood Stuffed Pork ChopDouble-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glac $ Duck BreastThinly sliced and topped with a sweet hot pepper jelly glaze.

9 Served with brabant potatoes and french beans$ served without potatoesmeatVeal PicataSaut ed veal topped with lemon cream$ Veal MarsalaSaut ed veal with mushroom marsala sauce$ BuccoBraised veal shank with angel hair pasta; topped with veal demi-glac $ ParmigianaBreaded veal topped with melted mozzarella cheese and red sauce$ Veal RobertoSaut ed veal topped with jumbo lump crabmeat; finished with a portobello mushroom sherry beurre blanc$ SorrentinoVeal sauteed & layered with paneed eggplant & red sauce. Topped with melted mozzarella$ Chop14 oz. veal chop stuffed with fresh basil, fontina cheese, & prosciutto.

10 Grilled and finished with a cream sherry wine demi-glac . served with white truffle rissoto and grilled asparagus$ Grigio, Caposaldo (Italy) Blanc, Woodbridge (Ca) , La Terre (California) Zinfandel, Beringer (California) , Villa Viva (France) Chianti (Italy) Noir, Robert Mondavi Private Selection (California) , Woodbridge (California) Sauvignon, Woodbridge (California) by the glassinquire with server about our special wines by the glassBracialoniVeal stuffed with artichoke hearts, bacon, garlic & Parmesan cheese, baked and topped with red sauce$ MignonGrilled 8oz filet served with whipped potatoes and grilled asparagus; topped with Marchand de Vin$ Add jumbo lump crabmeat Bordelaise $8 served without potatoes