The Italian Barrel French Quarter 1240 Decatur Street

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

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

Fresh cantaloupe topped with 24 month aged Parma Prosciutto

Traditional thin sliced, slow cooked veal with tuna sauce served chilled

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

Shaved celery root and crisp green apple in a bright lemon-Dijon vinaigrette, finished with chives, toasted pine nuts, and Parmigiano Reggiano.

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, blanched green beans, roasted red peppers, & avocado served with emulsified herb vinagrette

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

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

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

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

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