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

      April 23rd – May 13th

    • Salad - Strawberry Goat Cheese

      Salad - Strawberry Goat Cheese


      Baked goat cheese balls and fresh strawberries served with pistachio puree.  Mixed greens topped with toasted almonds and dried cranberries dressed with cane vinaigrette.

    • Entrée - Cranberry Pork Medallions

      Entrée - Cranberry Pork Medallions


      Pan seared pork medallions served with rustic red potato mash and green bean almondine. Topped with cranberry glaze.

    • Pasta - Shrimp and Crab Fettuccine with Roasted Red Peppers

      Pasta - Shrimp and Crab Fettuccine with Roasted Red Peppers


      Sautéed shrimp and crabmeat served with roasted red peppers and asparagus in a lemon, white wine cream sauce. Garnished with Balsamic reduction.

    • Appetizer - Smoked Salmon Crudo

      Appetizer - Smoked Salmon Crudo


      Smoked salmon served with chipotle cream cheese, capers, pistachio crumble, and spring mix.

    • Dessert - Strawberry Shortcake

      Dessert - Strawberry Shortcake


      Bakewell crème biscuit with Strawberry compote

    • Starters

    • Soup

      Cup 8
      Bowl 12

      Your server will inform you of today’s offerings

    • Shrimp & Goat Cheese Crepes


      Goat cheese filled crepes with gulf shrimp chardonnay cream sauce

    • Blackened Tuna Crudo


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

    • Shrimp & Paella Risotto


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

    • Oysters or Shrimp Lafourche


      Fried oysters or shrimp topped with crabmeat & mushroom cream sauce

    • Almond Duckling Strips


      Almond breaded duck strips with sesame ginger sauce

    • Duck & Bacon Kabob Bites


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

    • Bruschetta


      Classic Italian bruschetta served on grilled crustini

    • Salads - Dinner

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

    • Milano


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

    • Caesar


      Romaine tossed with caesar dressing, topped with croutons and parmesan

    • Caprese Small


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

    • Caprese Deluxe


      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


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

    • Beet and Goat Cheese Salad


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

    • Pastas

    • Crawfish Ya-Ya


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

    • Italian Sausage Gnocchi


      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


      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


      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


      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   +12 Add a cup of soup or almond duckling strips, milano or caesar salad, bread pudding or crème brulee

    • Three Cheese Steakburger


      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


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

    • 12-ounce Ribeye


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

    • Sweet and Spicy Roasted Chicken


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

    • Blackened Tuna


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

    • Cornmeal Fried Flounder & Sautéed Shrimp


      Pecan brown butter, milano corn grits, grilled asparagus

    • 8-ounce Filet


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

      Add sauce nouveaux   +6

    • Cowboy Pork Chop


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

    • Pan Seared Snapper & Crab


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

    • Stuffed Fish of the Day


      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


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

    • Milano Bread Pudding


      Warm bread pudding laced with rum sauce and caramel

    • Crème Brûlée


      Baked custard with brûlée sugar

    • Irish Coffee Cheesecake 


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