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Vincent's
4411 Chastant St
Metairie, LA 70006
Uber
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Main Menu
Appetizers
Eggplant Sandwich
paneed eggplant layered with italian sausage, basil, spicy mozzarella cheese and
tomatoes topped with red sauce
Oysters Almondine
flash-fried oysters topped with toasted almonds and lemon terragon cream sauce
Artichoke Vincent
louisiana shrimp and crabmeat, diced tomatoes and green onions with
fried artichoke hearts topped with lemon terragon cream sauce
Rose Of Sicily
marinated roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil
Eggplant Sticks
served with red sauce
Fried Calamar
served with red sauce
Seafood Stuffed Mushrooms
topped with lemon terragon cream sauce
Meatballs On Garlic Toast
Pasta
All Entrees Are Served With House Salad And Side Of Pasta.
Our House Specialty- Canneloni
homemade pasta stuffed with ground baby veal, pureed spinach and parmesan cheese baked on a bed of alfredo cream and topped with a light red sauce.
Angel Hair Bordelaise
extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta
Spaghetti And Meatballs
baby white veal meatballs in red sauce over angel hair pasta
Italian Sausage
served with angel hair pasta and red sauce
Fettucine Alfredo
fettucine pasta tossed with a classic alfredo sauce
Shrimp Fettucine
sauteed fresh gulf shrimp with green onions in a seafood cream sauce over fettucine pasta
Sauteed Italian Oysters
fresh oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta
Eggplant Parmesan With Angel Hair Pasta
paneed medallions of eggplant topped with
red sauce and melted mozzarella cheese
Meat
Bracialoni
baby white veal stuffed with artichoke hearts, bacon, garlic & parmesan cheese baked and
topped with red sauce
Seafood Stuffed Pork Chop
double-cut pork chop breaded and stuffed with a seafood stuffing,
topped with a light pineapple demi-glace
Filet Mignon
grilled 8oz filet served with whipped potatoes & topped with sauce dujour
Boneless Duck Breast
grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze
Chicken
Chicken Parmigiana
breaded chicken breast topped with mozzarella cheese and red sauce
Garlic Chicken
baked bone-in chicken topped with garlic, olive oil and fresh herbs
Paneed Chicken
breaded chicken breast topped with lemon cream sauce
Stuffed Chicken Breast
chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom marsala sauce
Parmesan Crusted Breast Of Chicken
pan sauteed and placed on a bed of creamed spinach and
finished with a champagne beurre blanc
Chicken Marsala
fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms,
green onions, and a touch of cream
Seafood
Sauteed Fresh Fish
sauteed fish served with crabmeat cream sauce
Stuffed Shrimp In Pastry
fresh gulf shrimp and seafood stuffing wrapped in phyllo pastry and
topped with crabmeat cream sauce
Crab Cakes
jumbo lump crabmeat cakes floured & lightly browned &
topped with champagne beurre blanc & a cointreau aiol
Jumbo Lump Crabmeat & Shrimp Parma
jumbo lump crab & shrimp topped with
champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked
Herb Crusted Salmon
topped with jumbo lump crabmeat and a buerre blanc sauce served with
garlic braised spinach
Veal
Veal Picata
sauteed baby white veal topped with lemon cream.
Veal Marsala
sauteed baby white veal with mushrooms, green onions, marsala wine and a touch of cream
Veal Parmigiana
breaded baby white veal topped with melted mozzarella cheese and red sauce
Veal Florentine
sauteed baby white veal in egg batter over a bed of parmesan spinach, topped with lemon cream
Osso Bucco
stewed baby white veal shank with angel hair pasta topped with brown veal demi-glace
Browse Nearby
General Info
Cuisine
Italian
About Us
Vincent’s Italian Cuisine was founded in 1989 by native New Orleanian Vincent Catalanotto. From a large, close Sicilian family, Vincent grew up eating wonderful food prepared by his parents who were both great cooks. Vincent learned to love and appreciate food at an early age, and then spent most of his life working in the service industry, fueling his passion for the restaurant business while allowing him to hone his innate ability to create fabulous meals and to make people happy. His years of experience as a waiter convinced him that people like to eat food that is familiar, but which has a spark of uniqueness about it.