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Vincent's Italian Cuisine

İtalyan Restoranı ve Kokteyl Barı$$$$

Metairie

Kaydet

Paylaş

Vincent's Italian Cuisine

7.3^/10

puanlama

5 Fotoğraf

Menü

Main Menu 8

Main Menu

Appetizers

Eggplant Sandwich

Paneed eggplant layered with italian sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce

Artichoke Vincent

Louisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce

Eggplant Sticks

Served with red sauce

Seafood Stuffed Mushrooms

Topped with lemon terragon cream sauce

Oysters Almondine

Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce

Rose of Sicily

Marinated roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil

Fried Calamar

Served with red sauce

Meatballs On Garlic Toast

Soups

Italian Chicken

Corn & Crabmeat Bisque

Served in a toasted bread cup

Salads

House Salad

Caesar Salad

Italian Salad

Pasta

All Entrees Are Served With House Salad And Side Of Pasta.

Our House Specialty- Canneloni

Homemade pasta stuffed with ground baby veal, pureed spinach and parmesan cheese baked on a bed of alfredo cream and topped with a light red sauce.

Spaghetti and Meatballs

Baby white veal meatballs in red sauce over angel hair pasta

Fettucine Alfredo

Fettucine pasta tossed with a classic alfredo sauce

Sauteed Italian Oysters

Fresh oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta

Angel Hair Bordelaise

Extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta

Italian Sausage

Served with angel hair pasta and red sauce

Shrimp Fettucine

Sauteed fresh gulf shrimp with green onions in a seafood cream sauce over fettucine pasta

Eggplant Parmesan with Angel Hair Pasta

Paneed medallions of eggplant topped with red sauce and melted mozzarella cheese

Meat

Bracialoni

Baby white veal stuffed with artichoke hearts, bacon, garlic & parmesan cheese baked and topped with red sauce

Filet Mignon

Grilled 8oz filet served with whipped potatoes & topped with sauce dujour

Seafood Stuffed Pork Chop

Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace

Boneless Duck Breast

Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze

Chicken

Chicken Parmigiana

Breaded chicken breast topped with mozzarella cheese and red sauce

Paneed Chicken

Breaded chicken breast topped with lemon cream sauce

Parmesan Crusted Breast of Chicken

Pan sauteed and placed on a bed of creamed spinach and finished with a champagne beurre blanc

Garlic Chicken

Baked bone-in chicken topped with garlic, olive oil and fresh herbs

Stuffed Chicken Breast

Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom marsala sauce

Chicken Marsala

Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions, and a touch of cream

Seafood

Sauteed Fresh Fish

Sauteed fish served with crabmeat cream sauce

Crab Cakes

Jumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a cointreau aiol

Herb Crusted Salmon

Topped with jumbo lump crabmeat and a buerre blanc sauce served with garlic braised spinach

Stuffed Shrimp in Pastry

Fresh gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce

Jumbo Lump Crabmeat & Shrimp Parma

Jumbo lump crab & shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked

Veal

Veal Picata

Sauteed baby white veal topped with lemon cream.

Veal Parmigiana

Breaded baby white veal topped with melted mozzarella cheese and red sauce

Osso Bucco

Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glace

Veal Marsala

Sauteed baby white veal with mushrooms, green onions, marsala wine and a touch of cream

Veal Florentine

Sauteed baby white veal in egg batter over a bed of parmesan spinach, topped with lemon cream

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