The Italian Barrel French Quarter 1240 Decatur Street

Fresh marinated cherry tomatoes & garlic over toasted ciabatta bread topped with shaved Parmigiano Reggiano and basil

Bed of arugala with thinly sliced cured beef and shaved Parmigiano Reggiano, finished with lemon infused olive oil

Veal and pork meatball slowly braised in a Northern Italian tomato sauce

Fresh cantaloupe topped with 24 month aged Parma Prosciutto

Chef's selection of imported cheese accompanied with imported crackers & honey

Chef's selection of imported cheese accompanied with imported crackers & honey

Chef's selection of imported cold cuts with Italian bread sticks

Chef's selection of imported cold cuts with Italian bread sticks

Chef's selection of imported cold cuts and cheeses with crackers, honey and Italian breadsticks

Chef's selection of imported cold cuts and cheeses with crackers, honey and Italian breadsticks

Mixed greens, shaved red onions, cherry mozzarella cheese and cherry tomato, tossed with a basil balsamic vinaigrette

Fresh tomatoes, basil, & imported "bufala" mozzarella

Jumbo lump crabmeat over mixed greens with heirloom tomatoes, roasted red peppers, & avocado served with emulsified herb vinagrette

4oz Prime filet, sliced over arugula and topped with shaved Parmigiano-Reggiano and a lemon infused olive oil

Spaghetti pasta tossed in roasted garlic, pepperoncini, and extra virigin olive oil

Fresh pasta filled with pureed pumpkin, tossed in caramelized butter and sage sauce

Potato gnocchi in a warm butter with garlic and fresh parsley, finished with lemon and Parmigiano-Reggiano

Potato gnocchi folded into a delicate cream with sweet peas, shallots, and speck proscuitto

Penne pasta with spicy tomato sauce and italian sausage

Classic Northern Italian bolognese made with soffrito and passata tomatoes, slow-cooked for depth of flavor and finished with Parmigiano Reggiano & Basil chiffonade over penne

Six layers of fresh pasta woven with slow-simmered bolognese, velevety bechamel, Parmigiano Reggiano, mozzarella, and fresh ricotta - the classic from Bologna

Ravioli filled with porcini, truffle, and ricotta, tossed in a white wine cream and finished with fresh-grated black truffle

Linguini pasta tossed in fresh house made pesto with sauteed jumbo gulf shrimp

Jumbo lump crabmeat in a smooth cream vodka sauce, tossed with penne pasta

Fresh spinach gently sautéed with garlic and toasted pine nuts

Brussels Sprouts and Panchetta sauteed in Olive Oil

Zuchinni, squash and bell peppers sauteed in olive oil

Yukon Gold potatos sliced and seared

Lady fingers soaked in espresso then layered between a sweet marscopone, dusted with cocoa