Vincent's Italian Cuisine - Uptown New Orleans

Appetizers

• Eggplant Sandwich

  Paneed eggplant layered with Italian Sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce

• Oysters Almondine

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

• Artichoke Vincent

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

• Rose Of Sicily

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

• Eggplant Sticks

  Served with red sauce

• Fried Calamar

  Served with red sauce

• Seafood Stuffed Mushrooms

  Topped with lemon terragon cream sauce

• Meatballs On Garlic Toast

Soups

• Italian Chicken

• Corn & Crabmeat Bisque

  served in a toasted bread cup

Salads

• House Salad

• Italian Salad

• Caesar Salad

Pasta

All entrees are served with house salad and side of pasta.

• Our House Specialty- Canneloni

  Homemade pasta stuffed with ground baby veal, pureéd spinach and Parmesan cheese baked on a bed of Alfredo cream and topped with a light red sauce.

• Angel Hair Bordelaise

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

• Spaghetti And Meatballs

  Baby white veal meatballs in red sauce over angel hair pasta

• Italian Sausage

  Served with Angel Hair pasta and red sauce

• Fettucine Alfredo

  Fettucine pasta tossed with a classic Alfredo sauce

• Shrimp Fettucine

  Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta

• Sautéed Italian Oysters

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

• Eggplant Parmesan With Angel Hair Pasta

  Panéed 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

• Seafood Stuffed Pork Chop

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

• Filet Mignon

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

• 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

• Garlic Chicken

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

• Paneed Chicken

  Breaded chicken breast topped with lemon cream sauce

• Stuffed Chicken Breast

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

• Parmesan Crusted Breast Of Chicken

  Pan sauteed and placed on a bed of creamed spinach and finished with a champagne Beurre Blanc

• 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

• Stuffed Shrimp In Pastry

  fresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce

• Crab Cakes

  Jumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a Cointreau aioli

• Jumbo Lump Crabmeat & Shrimp Parma

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

• Herb Crusted Salmon

  topped with Jumbo Lump Crabmeat and a buerre blanc sauce served with garlic braised spinach

Veal

• Veal Picata

  Sautéed baby white veal topped with lemon cream.

• Veal Marsala

  Sautéed baby white veal with mushrooms, green onions, Marsala wine and a touch of cream

• Veal Parmigiana

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

• Veal Florentine

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

• Osso Bucco

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