APPETIZERS
ENTREES
DESSERTS

Sample Menu - Chef Changes Menu Nightly

Jumbo Lump Crabmeat Salad

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Snails and Tails 9.50
Crawfish Tails, Escargot, Mushrooms and Brandy
Demi Glace
Fried Oysters and Brie 9.75
Sauteed Spinach and Melted Brie Cheese
Calamari Fritti 8.50
Served with Horseradish Cocktail Sauce
Pan Steamed Mussels 9
Pancetta, Garlic, Shallots, Chardonnay and Fresh Herbs
served with Bruschetta
House Made Potato Gnocchi 9
Pesto Cream, Gulf Shrimp and Romano Cheese
Soup and Salad
All Entrees are Served with Complimentary Caesar Salad
 

Caprese Salad 9
Fresh Water Mozzarella, Vine Ripened Heirloom Tomatoes,
Bleu Cheese Vinaigrette and Chiffonade Basil
Jumbo Lump Crabmeat and Baby Greens 12
Avocado, Fried Mozzarella Cheese, Tomatoes,
Shaved Red Onion and Balsamic Dressing

Bleu Cheese Iceberg Wedge 8
Crispy Bacon, Cherry Tomatoes, Candied Pecans,
Red Onion, and Creamy Bleu Cheese Dressing

Soup de Jour 6
Tomato & Basil


Roast Duck
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Hand Trimmed Steaks
All steaks are Char-Grilled and Served with
Sauteed Mushrooms, Potato
of the Day and Bleu Cheese Butter
8 oz. Beef Filet 31
12oz. Beef Filet 37
14oz. Ribeye 29
Toppings

— Grilled Shrimp
— Sauteed Jumbo Lump Crabmeat

Fish and Specialties


Char-Grilled Pork Chop 21
With Chanterelle Mushrooms, Lyonnaise Potatoes and
Sage Beurre Noisette
Creole Spiced Beef Tips 25
Pan Seared with Smoked Tomatoes, Wild Mushrooms,
Bleu Cheese Crumbles and Demi Glace over
Herb Roasted Potatoes

Pan Roasted Gulf Fish 24
Artichoke Hearts, Spinach and Brabant Potatoes, topped
with Jumbo Lump Crabmeat and Citrus Beurre Blanc

Pesto Crusted Salmon 23
Creamy Smoked Tomato Risotto with Sauteed
Asparagus and Basil Pesto Butter

Roasted 1/2 Duck 24
With Wild Rice, Haricots Vert and a Bing Cherry
Peppercorn Glaze
Braised Italian Sausage and Shrimp 18.5
Tomaotes and Cream, tossed with Angel Hair Pasta,
Fresh Basil and Romano Cheese

Char-Grilled Redfish 25
Wild Rice, Haricots Verts and a Pecan, Jumbo
Lump Crabmeat Satsuma Meuniere
Genoa Shrimp 18.5
Penne Pasta tossed with Gulf Shrimp, Sun-dried Tomatoes
and Candied Pecans in a Basil Pesto Cream

Mediterranean Chicken 17
Heirloom Tomatoes, Capers, Kalamat Olives,
Rosemary, Basil
Paneed Veal Alfredo 24
Served over a Wild Mushroom Pasta Alfredo, topped with
Jumbo Lump Crabmeat and Lemon Butter

Baked Eggplant 16.5
Layered over Marinara, Spinach, Tomato and Provolone
Cheese over Linguine Pasta

Tirmisu
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Home Made Desserts 7

Assorted Sorbets and Ice Cream
Italian Cannoli
Creme Brulee
Rum Cake
DBC
 Tiramisu
 White Chocolate Cheesecake

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Nuvolari's - 246 Girod St. - Mandeville, La 70448 - 985.626.5619 - Open 7 Nights a Week!