Nuvolari's Ristorante - Mandeville, LA

Crawfish Tails, Escargot, Garlic and Brandy Demi Glace

Sauteed Mushrooms in a Port Wine Demi Glace, topped with Bleu Cheese Crumbles

Sauteed Spinach and Melted Brie Cheese

Served with Horseradish Cocktail Sauce

Gulf Shrimp and Panko Crusted Eggplant with Sherry Cream Sauce

Fresh Water Mozzarella, Tomatoes, Red Onion, Balsamic Vinegar and Basil infused Extra Virgin Olive Oil

Crispy Bacon, Cherry Tomatoes, Candied Pecans, Red Onion and a Creamy Bleu Cheese Dressing

Fresh Blueberries, Crispy Duck Prosciutto, Peppered Chevre, Fennel, Toasted Pine Nuts and Blueberry-Balsamic Vinaigrette tossed with Baby Spinach

Tomato Basil

Stuffed with Green Onion Wild Rice, over Grilled Asparagus, Sautéed Mushrooms, Sweet and Sour Cabbage, finished with Demi Glace

Grilled Zucchini, Herb Roasted Potatoes, Crispy Parsnips with Charred Tomato-Bacon Vinaigrette

Roasted Fingerling Potatoes, Red Onion, Tasso and Grilled Broccoli, topped with Creole Mustard Cream

Chicken Breast layered with Spinach, Tomato and Provolone Cheese over Linguine Pasta and Marinara Sauce

Penne Pasta tossed with Gulf Shrimp, Sun-Dried Tomatoes and Candied Pecans in a Basil-Pesto Cream Sauce

Wild Rice and sautéed Haricots Vert with Jumbo Lump Crabmeat and Pecan-Citrus Meuniere Sauce

Asparagus, Capers, Parsley, Garlic and Feta Cheese, tossed with Orzo Pasta and Tarragon Vinaigrette, finished with Sun-Dried Tomato Pesto

Wild Rice, sautéed Haricots Vert and a Bing Cherry-Peppercorn Glaze

Mushroom Alfredo Pasta, topped with Jumbo Lump Crabmeat and Lemon Beurre Blanc

Gulf Shrimp and Crabmeat, tossed with Pasta and a choice of Marinara Sauce or Sherry Cream

Served over pasta, with sautéed Haricots Vert