Pascal’s Manale

Crab ravigote over white remoulade sauce, crispy red onions, finished with basil oil.

Arugula topped with crab remoulade, served with Manale's crackers.

Fried eggplant topped with shrimp in a creamy tomato basil vodka sauce.

Italian breadcrumb battered eggplant deep fried and served with house marinara sauce.

Whole milk mozzarella cheese battered in seasoned bread crumbs and deep fried. Served with Marinara.

Fried Gulf shrimp and calamari, served with pepperoncini peppers and lemon aioli.

Blend of beef, veal, and pork, served with New Orleans Bordelaise sauce, house red gravy and grated Pecorino Romano.

For the table- fried mozzarella cheese, onion rings, and fried calamari. Served with marinara sauce.

Butter, garlic, shallot, lemon, house Creole seasoning. Served with Leidenheimer French bread.

House-made andouille sausage and Pecorino Romano bechamel.

Gulf oysters topped and baked with a stuffing of chopped spinach, breadcrumbs, and Herbsaint.

Broiled Gulf oysters, shrimp, and crabmeat in Leidenheimer French bread dressing, seasoned with shallots and parsley.

Boiled Gulf shrimp served atop mixed salad greens and served with cocktail sauce.

Chopped greens topped with seasoned breadcrumbs, grated Pecorino Romano, fresh lemon and Caesar dressing.

Chopped baby kale, cherry tomatoes, candied pecans, capers, radishes, grated Pecorino Romano, topped with Gulf oysters fried in Manale's house seasoning, Creole mustard vinaigrette

Seafood gumbo with Gulf shrimp, blue crab, and okra with LA popcorn rice.

Seafood gumbo with Gulf shrimp, blue crab, and okra with LA popcorn rice.

Mixed greens with baby kale, mortadella, olive salad, ciliegine mozzarella, cherry tomatoes, crispy pecorino, red wine vinaigrette, topped with sliced prosciutto.

Mixed greens with cherry tomatoes, pickled red onions, balsamic vinaigrette, topped with crispy garlic.

House mixed greens tossed with fresh herbs, Castelvetrano and Taggiesca olives, radishes, pickled red onions, topped with boiled gulf shrimp and a red wine vinaigrette.

Roux based soup with turtle meat, boiled egg, baby spinach, diced tomatoes, lemon, and sherry.

Roux based soup with turtle meat, boiled egg, baby spinach, diced tomatoes, lemon, and sherry.

Crispy iceberg lettuce with red wine vinaigrette, crispy bacon, pickled red onion, blue cheese crumbles, and our house made blue cheese dressing.

Boneless chicken breast, grilled, and sauteed in a garlic, wine, and mushroom sauce served with capellini.

Simmered in a sauce of Marsala wine and mushrooms. Served with capellini.

House red gravy, mozzarella cheese. Served with capellini.

Sauteed with a lemon butter caper sauce. Served with capellini.

Fettucine and crab tossed with Alfredo sauce, topped with breadcrumbs and grated Pecorino Romano.

Seafood stuffing between two layers of seared eggplant, topped with lemon butter sauce and Gulf shrimp. Finished with basil oil.

Breaded and pan fried Gulf fish topped with our traditional BBQ shrimp and sauce.

Blackened Gulf fish atop capellini in a tomato, mushroom, caper, Taggiasca olive and white wine sauce.

Spaghetti tossed in a spicy Calabrian pork sauce and Taggiasca olives.

The Specialty of the house prepared in a spicy and tangy sauce.

Spaghetti tossed with piccata sauce and Gulf oysters, topped with a fried Gulf oyster.

Rigatoni tossed with creamy tomato basil vodka sauce.

House meatballs made of pork, beef, and veal served with capellini pasta and topped with our signature Italian red gravy.

Crab and shrimp bechamel, rolled in pasta and cooked in sauce aurora.

With crabmeat and artichoke hearts in a lemon butter sauce.

Spaghetti tossed with Gulf shrimp and New Orleans Bordelaise sauce. Topped with crispy garlic.

Radiatori tossed in a traditional Bolognese sauce, topped with grated Pecorino Romano.

D'artagnan 14 oz. milk-fed veal chop served with New Orleans Bordelaise sauce.

Simmered in a sauce of Marsala wine and mushrooms. Served with capellini.

Veal battered in seasoned bread crumbs pan fried and topped with house Italian red gravy and mozzarella cheese. Served with capellini.

Sauteed with a lemon butter caper sauce. Served with capellini.

Capellini tossed in a sauce of green onion, garlic, parsley, butter, and a touch of veal stock.

Capellini tossed in house red gravy.

Chopped spinach in a roux based cream sauce with cream cheese and seasonings.

Sweet onion rings double battered, deep fried, seasoned, and served with ketchup.

Whole asparagus seasoned and grilled then topped with fresh lemon.

Fettuccini noodles in a sauce of cream, Pecorino Romano cheese, butter and fresh herbs.

Fresh baby spinach sauteed in olive oil with garlic, white wine, and a touch of veal stock.

One house meatball comes with house red sauce on top.

Steamed vegetables.

Cooked rice.