1915 Pratt St.
Gretna, LA 70053
Sicilian Eggplant Sticks
Hand cut and coated in our seasoned breadcrumb recipe, fried to a crisp tenderness. Served with "Red Gravy"
Quail with Honey Pepper Pancetta
Boneless crispy quail tossed with a sweet and savory honey and pepper reduction
Hand cut in house, dusted with our own seafood batter and fried to perfection. Served with Alfredo sauce and "Red Gravy"
Mozzarella Cheese Points
Part skim Mozzarella cheese, battered and golden fried. Served with "Red Gravy"
Cup 6.5 Bowl 12
Kolette's own recipe made with fresh snapping turtle meat.
Served with sherry
Cup 6.5 Bowl 12
A traditional New Orleans style filé & okra gumbo with shrimp and crabmeat. Finished with rice
Cream of Artichoke Soup
Cup 6 Bowl 11
Creamy artichoke hearts and mushrooms in a delicate cream base
Add grilled chicken or shrimp to any salad
Add anchovies 1.5
Mandina's Italian Salad
Small 7 Large 13
Fresh cut Romaine lettuce tossed with our special olive salad blend, creamy Italian dressing, sun-dried tomatoes, and Italian cheeses garnished with Mozzarella, Parmesan, black olives, sliced pepperoni and tomato wedges
Classic Caesar Salad
Small 4 Large 12
Fresh cut Romaine lettuce tossed with homemade creamy Ceasar dressing, fresh cut herb croutons, Parmesan cheese, and fresh black pepper
Add a House Salad or Caesar Salad with any Entrée 4
Meatballs or Italian Sausage with Pasta
A pair of our famous hand mixed meatballs made with the finest ground beef or Italian sausage served over Angel Hair pasta topped with our famous "Red Gravy"
Eggplant Dominic Jude
Crispy cut eggplant medallions, hand cut and breaded in house, layered with a shrimp and crabmeat stuffing, topped with a creamy shrimp Alfredo sauce over Linguine pasta
Highest quality veal breaded with our special blend of Italian seasonings topped with a shrimp and crabmeat stuffing, ladled with our creamy "Lindsey Grace" Alfredo sauce. Served with Angel Hair pasta topped with "Red Gravy"
Chicken Lindsey Grace
Tender breaded chicken breast topped with our creamy Alfredo sauce blended with herbs and spices. Served over Angel Hair pasta (prepared with seafood stock)
Layers of pasta, meat sauce, Mozzarella, and Parmesan cheeses topped with an extra healthy serving of baked Mozzarella cheese
Jumbo Gulf shrimp sautéed in a Worcestershire spiked butter sauce loaded with fresh herbs and spices. Served over a bed of fresh Linguine pasta
(On the Spicy Side)
Grilled Redfish topped with artichoke hearts, capers, fresh sliced mushrooms, green onions, and fresh parsley in a white wine lemon garlic butter sauce garnished with jumbo lump crabmeat served over Linguine pasta
Fried Seafood Extravaganza
Gulf jumbo shrimp, Southern raised catfish, mini pepper with shrimp and crabmeat stuffing, cup of seafood gumbo and golden fries
Highest quality veal breaded with our special blend of Italian seasonings over Linguine pasta tossed with white wine, lemon juice, capers and a splash of cream. Garnished with jumbo lump crabmeat
Grilled Chicken Sorelle
Marinated grilled chicken breast topped with prosciutto and mushrooms sautéed in a creamy Alfredo sauce. Served with Angel Hair pasta topped with our olive oil Bordelaise sauce.
Veal Blake Anthony
Highest quality tender breaded veal served over a bed of fresh Linguine pasta topped with our rich and velvety Alfredo sauce
Paneed Veal Salaparuta
Highest quality veal breaded with our special blend of Italian seasonings. Served with Angel Hair pasta tossed with our olive oil Bordelaise sauce
Beef rounds rolled into a loaf stuffed with bread crumbs, Italian seasonings, sliced eggs, Parmesan and Mozzarella cheeses. Marinated then braised in our "Red Gravy" topped with baked Mozzarella cheese. Served with Angel Hair topped with "Red Gravy"
Grilled Yellowfin Tuna served over a crispy fresh hand cut eggplant medallion and creamed spinach
(All dishes below are topped with "Red Gravy" and baked Mozzarella cheese served with Angel Hair pasta)
Eggplant Parmigiana 15
Chicken Parmigiana 16
Veal Parmigiana 18
Shrimp Julia Grace 17
Straight from Sicily to New Orleans our “Red Gravy” recipe was born in the breathtaking Hills Salaparuta, Sicily in the late 1800’s by “Maw Maw” Mandina. After 33 years we have now brought our famous recipe from our kitchen to yours with a touch of Sicilian Love.
Look for it in your favorite grocery store! If you don't see it, demand it!
The Mandina Family