-
Stuffed Artichoke Hearts -
Flavorful artichoke hearts filled with our shrimp and crab dressing, fried to a golden
brown and topped with a creamy garlic butter sauce
-
Stuffed Domestic Mushroom Caps
Mushrooms with crab and shrimp dressing, breaded & fried, served with a creamy garlic
sauce
-
Louisiana Shrimp Cocktail or Remoulade
Chilled jumbo gulf shrimp with classic "red" cocktail sauce or special of the
"Creole spicy" Remoulade sauce
-
Oysters Rockerfeller
A N'awlins tradition and created here in the French Quarter - Louisiana oysters topped
with a spinach sauce and laced with Pernod and baked in the shell
-
Oysters Bienville
Named after one of New Orleans most prominent citizens - these baked oysters are topped
with a creamy cheese sauce.
-
Oyster March de Vin
Lightly fried oysters are topped with the classic version of our March de Vin mushroom
sauce
-
Combination of Selected Appetizers
Just like Mardi Gras - you get a taste of many different varieties! Two of the following:
Stuffed Artichokes, Stuffed Mushrooms, Oyster Rockerfeller & Oyster Bienville
Soups
-
Seafood Gumbo
N'awlins version of a seafood soup - that has been recognized worldwide
-
Turtle Soup with Sherry
Tender turtle meat slow-cooked in a rich broth and served with a side of dry sherry
-
Shrimp & Corn Bisque
An extraordinary cream soup filled with tender shrimp and corn
-
Domestic Mushroom & Artichoke Soup
Light cream soup, laced with artichokes and mushrooms
Salads
-
Italian Salad
Mixed greens topped with our special Italian Vinaigrette, our N'awlins version of the
oliver salad
-
Hearts of Palm Salad
Exotic hearts of palm on a bed of crisp romaine with red onions, ripe tomatoes and topped
with a vinaigrette caper dressing
-
Tortorici's Salad
Garden greens topped with grilled chicken, Italian olive salad mix and served with a
Creole honey mustard
-
Italian Antipasto
A perfect combination of provolone cheese, Genoa salami, marinated artichoke quarters,
Louisiana boiled shrimp, prosciutto, olive salad and fried eggplant medallions
-
Traditional Caesar
Creamy caesar dressing lightly tossed with crisp romaine and homemade garlic croutons
-
Cajun Blackened Chicken Caesar
Tender grilled chicken breast coated with Creole spices and blackened seasonings over a
bed of romaine tossed in our classic Caesar
Pastas
-
Fettucine Alfredo
Fresh parmesan cheese, real butter and cram - make this pasta an all time favorite
-
Pasta Vongole
Angel hair pasta topped with sauteed baby clams, roasted garlic, white wine & olive
oil
-
Penne Arezzo
Penne pasta sauteed with roasted garlic, sun dried tomatoes, anchovies, red peppers and
our chef's homemade marinara sauce
-
Pasta Aschutta
angel hair pasta, roasted garlic, olive oil, sun dried tomatoes and marinara sauce
-
Signature Favorites
-
Tortorici's Trio
Beef tenderloin medallion topped with a mushroom sauce, chicken breast with a Creole
crawfish sauce, Louisiana shrimp scampi with pasta and vegetable
-
Veal Picatta
Tender baby veal sauteed with white wine, garlic, mushrooms and capers served with pasta
and a vegetable
-
Rack of Lamb
Grilled lamb chops served with a Madeira mint sauce, Italian roasted potatoes and chef's
vegetable
-
Chef's Special
A daily special creations from our chef - based on his culinary and creative talents
Beef & Veal
-
Tournador Rossini
Tender medallions of beef topped with pate, mushrooms and a March de Vin sauce, served
with Italian garlic roasted potatoes and a chef's vegetable
-
Steak Pizziola
Top sirloin slow cooked in a garlic marinara sauce topped with mozzarella and served with
our chef's vegetable and Italian roasted potatoes
-
Veal Oscar
Baby white veal topped with fresh crabmeat, mushrooms, roasted garlic, artichoke hearts
and a light garlic butter sauce with Italian roasted potatoes and the chef's vegetable
-
Veal Saltimboca
Veal slices folded with fresh rosemary, provolone cheese and prosciutto ham, glazed with a
lemon butter sauce served with a vegetable and Italian roasted potatoes
-
Roasted "Center Cut" Veal Chop
The center cut, and most tender, veal chop is roasted with Italian herbs and served with
garlic roasted potatoes and chef's vegetable
-
Poultry & Game
Roasted Duck
Slow roasted half of "farm raised" duck glazed with a Bing cherry sauce served
with garlic roasted potatoes and vegetable
-
Chicken Tortorici's
Paneed chicken breast covered with roasted garlic, artichoke hearts, sun dried tomatoes
and laced with a white wine butter sauce, served with angel hair pasta and vegetable
-
Chicken Tilleano
Tender sauteed chicken half covered with fresh Italian herbs, mushrooms, potatoes, white
wine, butter and garlic served with our chef's vegetable
Louisiana Seafood
-
Shrimp Scampi
Delicately sauteed jumbo gulf shrimp with a perfect lemon butter and roasted garlic sauce
served over angel hair pasta, served with the chef's vegetable
-
N'awlins BBQ Shrimp
A real N'awlins experience - these jumbo shrimp are served in their shells for added
flavor. Sauteed in a Creole seasoned butter sauce (extra bread is served for sipping
sauce)
-
Soft Shell Crabs
Paneed fresh soft shell crabs are laced with a lemon garlic butter sauce served with
Italian roasted potatoes and vegetable
-
Louisiana Trout Pecan
Fresh trout is breaded Southern style with pecans in the breading, lightly fried, laced
with lemon butter sauce and served with a vegetable and Italian roasted potatoes
-
Crawfish & Baby Veal
A unique chef's creation, lightly sauteed crawfish over baby veal and mushrooms, then
topped with a lemon butter sauce, served with roasted potatoes and vegetable
-
Crawfish Etouffee
This is real New Orleans! Fresh crawfish slow cooked in Creole seasonings served over
steamed rice and a vegetable
Desserts
-
Spumoni
A refreshing dessert - The Italian version of ice cream, with flavors of mint, strawberry,
vanilla with almonds and lemon
-
New York Cheesecake
A rich and creamy cheesecake with your choice of the following sauce: Strawberry,
Blueberry, Southern Pecan Praline
-
Tiramisu
Lady fingers layered with sweetened marscarpone cheese, laced with Grand Marnier and
dusted with cocoa
-
Chocolate Suicide Cake
the ultimate in decadent chocolate, layers of chocolate, iced in chocolate and topped with
chocolate!
|
