golden breaded wedges of creamy mozzarella
served over basil marinara.
golden fried, topped with pecorino romano and
served with marinara
six breaded and fried jumbo ravioli lled with herbed ricotta cheese.
served with fresh lemon, marinara,
and grilled pineapple habanero pepper jelly.
lightly breaded tender shrimp served with marinara
and spicy creole honey mustard.
Focaccia & Zuppa
All Soups Served With Italian Crostini.
Add A Slice Of Garlic Mozzarella Bread For 1.50
Deangelos Tomato Basil
plum tomatoes simmered with fennel, leeks, garlic,
and fresh herbs nished with a touch of cream.
Shrimp & Corn Bisque
a louisiana favorite, with a bit of spice
and avored with sherry.
a hearty version of this classic soup, loaded with vegetables, sweet link
sausage, and white beans
Soup & Salad Duo
choose any cup of soup and pair it with a ceasar or sensation
salad. served with garlic mozzarella bread
Add For Shrimp & Corn Bisque$1.00
Shrimp & Pancetta Focaccia
baked atbread with gulf shrimp, crispy pancetta,
fresh spinach, roasted garlic, and aged asiago cheese.
Our Salad Dressings Are Made Following The Mediterranean
Tradition, Using Only The Finest Ingredients Available For The Great
Flavor For Which Deangelos Salads Have Become Famous.
baby mixed greens, calamata olives, red onion, roma tomatoes, pepperoncini,
and fresh gourmet mozzarella tossed in our house vinaigrette.
classic caesar salad tossed with herbed croutons and garnished with
shredded asiago cheese.
crisp romaine tossed with garlic, lemon, and romano dressing, nished
with toasted sliced almonds.
baby mixed greens tossed in a light dressing of balsamic-lemon
dijon vinaigrette with grape tomatoes and asiago cheese.
layered slices of roma tomatoes and gourmet mozzarella, nished with
italian balsamic reduction, extra virgin olive oil, and fresh basil chionade.
Served With Garlic Cheese Bread
Spaghetti & Meatballs
tender meatballs in plum tomato basil sauce nished with
pecorino romano and asiago cheese
Shrimp & Crawfish Diavolo
sauteed gulf shrimp and crawsh tails with linguini
pasta in a spicy tomato cream sauce
fettuccine pasta tossed in a rich alfredo cream, with your
Grilled Chicken Breast$13.95
jumbo lump crabmeat and gulf shrimp in a roasted pepper cream sauce
over angel hair pasta. 1
hearty meat and plum tomato sauce, slow simmered
with red wine and fresh basil tossed over fettuccine pasta.
Every Deangelos Pizza Is Available In 10, 12 And 16 And Is Made Fresh To Order.
Our New York Style Pie Starts With Homemade Plum Tomato Sauce, Quality Cheeses,
And The Freshest Possible Ingredients.
Whole Wheat Dough Is Available Upon Request For 10 And 12 Pizzas
naples-style thin and crispy pizza with gourmet mozzarella and fresh basil
hand rolled meatball pieces, sweet link sausage, caramelized onion, and green peppers
fresh spinach, grilled chicken, feta, roasted garlic, and sun-dried tomatoes.
pepperoni, italian sausage, black forest ham, and spicy herbed asiago cheese.
White Chocolate Bread Pudding
a warm bread pudding with white chocolate
chips topped with jack daniel's whiskey sauce and candied pecans.
ladyngers soaked with espresso and tia maria with layers of shaved
chocolate and mascarpone cream.
Toasted Almond Cream Cake
ladyngers soaked with amaretto, layered with
mascarpone cream and topped with crumbled amarettini cookies and toasted almonds
New York Style Cheesecake
baked with a golden brown graham cracker crust.
Chocolate Mousse Supreme
chocolate cake lled with chocolate mousse and
covered with a semi-sweet chocolate ganache.
Chocolate Silhouette Cheesecake
a creamy blend of regular and chocolate
cheesecake, topped with a semi-sweet chocolate ganache.
Warm Chocolate Chip Cookie Pizza
a large, warm chocolate chip cookie topped
with ice cream and chocolate sauce.
DeAngelo's Pizzeria Company was founded in Baton Rouge, LA in October of 1991 by Louis DeAngelo, Jr. A New Jersey native, Louis honed his culinary ability by working in a friend of the family's pizza shop. He began working at the age of 10, washing dishes, bussing tables, working the counter and eventually making pizzas. By the time Louis was 17, his passion for pizza became an inevitable part of his future.Caesaer Salad
Louis spent less than a semester in college before deciding that his goal was to open his own pizza restaurant, which was fueled by the support and enthusiasm of his parents. His grandfather loaned him the initial capital to buy equipment, signs and utensils. From there he was headed to Baton Rouge to give the town what it really needed--quality pizza!