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APPETIZERS
ENTREES
DESSERTS

Sample Menu - Chef Changes Menu Nightly

Jumbo Lump Crabmeat Salad

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Escargot and Crawfish 10.50
Crawfish Tails, Escargot, Garlic and Brandy Demi Glace

Seared Filet Tips 10
Sauteed Mushrooms in a Port Wine Demi Glace, topped with
Bleu Cheese Crumbles

Flash Fried Oysters and Brie 10
Sauteed Spinach and Melted Brie Cheese

Calamari Fritti 9.50
Served with Horseradish Cocktail Sauce

Shrimp and Eggplant 10
Gulf Shrimp and Panko Crusted Eggplant with Sherry Cream Sauce


Soup and Salad
All Entrees are served with Caesar Salad or Tomato Basil Soup
 
Caprese Salad 10
Fresh Water Mozzarella, Tomatoes, Red Onion, Balsamic Vinegar and
Basil infused Extra Virgin Olive Oil

Gorgonzola Wedge 9
Crispy Bacon, Cherry Tomatoes, Candied Pecans, Red Onion and a
Creamy Bleu Cheese Dressing

Summer Blueberry and Duck Salad 11
Fresh Blueberries, Crispy Duck Prosciutto, Peppered Chevre, Fennel,
Toasted Pine Nuts and Blueberry-Balsamic Vinaigrette tossed with
Baby Spinach

Soup Du Jour 5
Tomato Basil


Roast Duck
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Hand-Cut Steaks
Char-Grilled and Served with Roasted Mushrooms, Smoke
Gouda Gratin and Maitre d' Butter

8 oz. Beef Filet 32
12oz. Beef Filet 38
14oz. Ribeye 29

Fish and Specialties

Bacon Wrapped Manchester Quail 26
Stuffed with Green Onion Wild Rice, over Grilled Asparagus, Sautéed
Mushrooms, Sweet and Sour Cabbage, finished with Demi Glace

Pan Roasted Fish 24
Grilled Zucchini, Herb Roasted Potatoes, Crispy Parsnips with Charred
Tomato-Bacon Vinaigrette

Char-Grilled 14oz. Pork Chop 25
Roasted Fingerling Potatoes, Red Onion, Tasso and Grilled Broccoli,
topped with Creole Mustard Cream

Chicken Florentine 16
Chicken Breast layered with Spinach, Tomato and Provolone Cheese
over Linguine Pasta and Marinara Sauce

Genoa Shrimp 19.50
Penne Pasta tossed with Gulf Shrimp, Sun-Dried Tomatoes and
Candied Pecans in a Basil-Pesto Cream Sauce

Char-Grilled Fish 26
Wild Rice and sautéed Haricots Vert with Jumbo Lump Crabmeat and
Pecan-Citrus Meuniere Sauce

Char-Grilled Salmon 24
Asparagus, Capers, Parsley, Garlic and Feta Cheese, tossed with Orzo
Pasta and Tarragon Vinaigrette, finished with Sun-Dried Tomato Pesto

Roasted 1/2 Duck 26
Wild Rice, sautéed Haricots Vert and a Bing Cherry-Peppercorn Glaze

Panned Veal 25
Mushroom Alfredo Pasta, topped with Jumbo Lump Crabmeat and
Lemon Beurre Blanc

Gulf Shrimp and Crab 25
Gulf Shrimp and Crabmeat, tossed with Pasta and a choice of Marinara
Sauce or Sherry Cream

Veal Picatta/Marsala 19.5/20
Served over pasta, with sautéed Haricots Vert

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!

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