Dinner Menu

Our menu highlights traditional and contemporary Italian dishes, with a flare for other European and American influences. In addition, we also offer a lighter, more economical weekday lunch service for our local business clientele.

    • Features - Dinner

      August 6th thru August 25th

    • Entrée - Black Tea Smoked Duck Breast

      Entrée - Black Tea Smoked Duck Breast

      28

      Smoked duck breast with cherry plum gastrique.  Shaved fennel and cabbage salad, citrus cardamom vinaigrette. Oven roasted fingerling potatoes, duck crackling.

    • Pasta - Vegetarian Roasted Eggplant Bolognese

      Pasta - Vegetarian Roasted Eggplant Bolognese

      16

      Fire roasted eggplant and fried fresh eggplant in housemaid red sauce served over rigatoni.

    • Appetizer - Beef Carpaccio

      Appetizer - Beef Carpaccio

      12

      Shaved tenderloin, preserved lemon aioli, radish, fried capers, aged cheddar, crispy shallots, and pickled cherries with toasted crostini.

    • Dessert - Frozen Margarita Pie

      Dessert - Frozen Margarita Pie

      8
    • Starters

    • Soup

      Cup 8
      Bowl 12

      Your server will inform you of today’s offerings

    • Shrimp & Goat Cheese Crepes

      10

      Goat cheese filled crepes with gulf shrimp chardonnay cream sauce

    • Blackened Tuna Crudo

      12

      Blackened, seared tuna with pickled celery & peppers, fried spinach, cane soy vinaigrette

    • Shrimp & Paella Risotto

      12

      Jumbo gulf shrimp, tasso, saffron, and red onion & bell peppers

    • Oysters or Shrimp Lafourche

      16

      Fried oysters or shrimp topped with crabmeat & mushroom cream sauce

    • Almond Duckling Strips

      9

      Almond breaded duck strips with sesame ginger sauce

    • Duck & Bacon Kabob Bites

      16

      Grilled duck breast and pickled pepper wrapped in bacon on herbed cheese, cane syrup gastrique, mojo verde

    • Bruschetta

      9

      Classic Italian bruschetta served on grilled crustini

    • Salads - Dinner

      add…tuna +12…chicken +6… shrimp +8, entree’ size please

    • Milano

      6
      10

      Fresh baby greens, grape tomatoes, cucumbers parmesan with cane vinaigrette

    • Caesar

      6
      10

      Romaine tossed with caesar dressing, topped with croutons and parmesan

    • Caprese Small

      9

      Fresh mozzarella, tomato, fresh basil, balsamic pearls, basil oil

    • Caprese Deluxe

      15

      Fresh mozzarella, tomato, basil, balsamic pearls, basil oil, baby greens with French vinaigrette, hearts of palm, kalamata olives, roasted walnuts

    • Seared Tuna and Mango Stack

      24

      Seared tuna, mango, avocado, and mixed greens tossed with ginger dressing and crispy wontons

    • Beet and Goat Cheese Salad

      8
      14

      Baby mixed greens dressed with citrus vinaigrette pickled beets, and pecan crusted goat cheese

    • Pastas

    • Crawfish Ya-Ya

      20

      Louisiana crawfish and mushrooms in cheddar cheese cream tossed with porcini ravioli

    • Italian Sausage Gnocchi

      18

      Castalano’s italian sausage, potato gnocchi, crimini mushrooms red onion, and spinach tossed in light roasted garlic sauce

    • Parmigiana

      Eggplant 17
      Chicken 20
      Veal 27

      Eggplant, chicken or veal, marinara and mozzarella over cappellini pasta

    • Shrimp alla Vodka

      20

      Jumbo gulf shrimp with red onion and basil in a creamy tomato sauce tossed with linguine pasta

    • Linguine with Louisiana Crawfish or Shrimp

      Crawfish 20
      Shrimp 18

      Louisiana shrimp or crawfish, tasso, and cream tossed with linguine

    • Lasagna

      16

      Layered pasta, seasoned beef, italian sausage, cheeses with marinara

    • Piccata

      Chicken 20
      Veal 27

      Pan seared chicken or veal scaloppini in a white wine and caper sauce tossed with capellini pasta

    • Pollo Maria

      18

      Breaded, fried chicken breast topped with gouda cream sauce with red onions and grape tomatoes over capellini pasta

    • Entrées - Dinner

      Turn any entrée into a four-course dining experience   +15 Add a cup of soup or almond duckling strips, milano or caesar salad, bread pudding or crème brulee

    • Three Cheese Steakburger

      17

      Grilled steak burger prepared medium, mozzarella, provolone, cheddar, lettuce, tomato, and pesto mayo on sweet pepper bun
      - Add bacon or mushrooms +1.50 -

    • Boneless Beef Short Rib

      28

      Braised boneless beef rib, herb mashed potatoes, butter glazed carrots

    • 12-ounce Ribeye

      33

      12-ounce choice ribeye, Tuscan fries or Milano corn grits with today’s vegetable.
      Add sauce nouveaux +6

    • Sweet and Spicy Roasted Chicken

      20

      Honey sriracha basted, boneless skin-on half chicken, wild rice, and brussel sprouts

    • Blackened Tuna

      24

      Yellow fin tuna, sun dried tomato & spinach risotto, brussel sprouts

    • Cornmeal Fried Flounder & Sautéed Shrimp

      26

      Pecan brown butter, milano corn grits, grilled asparagus

    • 8-ounce Filet

      37

      Tuscan fries or Milano corn grits with today’s vegetable.

      Add sauce nouveaux   +6

    • Cowboy Pork Chop

      25

      Double cut, bone in 14oz pork chop glazed with fig cola reduction bacon-jalapeno cornbread and tomato confit

    • Pan Seared Snapper & Crab

      27

      Red snapper with lemon buerre blanc, wild rice blend, and grilled asparagus

    • Stuffed Fish of the Day

      27

      Fish of the day with a shrimp and crabmeat stuffing topped with mango chutney puree with wild rice and brussel sprouts

    • Desserts

    • Grand Marnier Crème Brûlée

      8

      Creme brûlée infused with Grand Marnier liqueur with a fired sugar top and an orange supreme

    • Milano Bread Pudding

      7

      Warm bread pudding laced with rum sauce and caramel

    • Crème Brûlée

      7

      Baked custard with brûlée sugar

    • Irish Coffee Cheesecake 

      8

      Irish coffee cheesecake with a graham cracker crust and a chocolate drizzle.