Pascal’s Manale

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

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.

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

House-made andouille sausage, garlic, butter, Pecorino Romano.

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.

Crab ravigote, deviled egg yolk, Cajun caviar, shrimp cocktail, served with Manale's seasoned crackers.

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

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.

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.

Gulf shrimp sautéed in our traditional BBQ shrimp sauce served over Romano cheese grits.

Our famous sautéed BBQ Shrimp stuffed in Leidenheimer French bread

Chicken breast breaded in Italian breadcrumbs and parmesan cheese, fried, and topped with fresh mozzarella cheese. Served with house Italian red gravy and angel hair pasta.

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

Served with onion gravy over grits.

Deep-fried Louisiana oysters served over Penne pasta with a brandy butter sauce with Prosciutto and mushrooms.

Topped with crabmeat and artichoke hearts in a creamy lemon butter sauce.

Sautéed shrimp served with a sauce of marinara, roasted garlic, spinach, Kalamata olives, and Romano cheese tossed with penne pasta.

House mixed greens tossed with fresh herbs, Castevetrano and Kalamata olives, capers, pickled red onions, topped with boiled gulf shrimp.

Sautéed Gulf shrimp in a blend of seasonings served in a butter white wine sauce with brabant potatoes.

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

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

Whole asparagus seasoned and grilled then topped with fresh lemon.

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

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

Diced Idaho potatoes fried and seasoned.

Steamed vegetables.

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

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

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.

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

House-made andouille sausage, garlic, butter, Pecorino Romano.

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.

Crab ravigote, deviled egg yolk, Cajun caviar, shrimp cocktail, served with Manale's seasoned crackers.

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

Chopped baby kale, cherry tomatoes, candied pecans, capers, 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, Castevetrano and Kalamata olives, capers, pickled red onions, topped with boiled gulf shrimp.

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 pasta.

Oysters, shrimp, and crabmeat chopped in a blend of shallots and parsley seasoning.

Sautéed in olive oil, green onions, and red peppers with a cream sauce served over pasta.

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

Fried Gulf oysters battered in seasoned yellow corn flour and served with French fried potatoes.

Fried Gulf shrimp battered in seasoned yellow corn flour and served with French fried potatoes.

Pasta with scallops, LA crabmeat, LA oysters, and Gulf shrimp in a light sauce composed of our house marinara, white wine, and seafood stock.

Grilled Gulf fish topped with shrimp, mushrooms, and artichoke hearts, served over pasta and topped with a seafood stock and Brandy butter sauce.

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

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

Gulf shrimp sauteed with mushrooms, garlic, house marinara, and red pepper flakes then flambeed with Brandy and tossed with pasta.

Panéed veal dusted in Italian breadcrumbs and pan fried served with our signature peeled BBQ shrimp.

Panneed veal sauteed with a Marsala wine and mushroom sauce served over pasta.

Baby veal battered in seasoned bread crumbs pan fried and topped with house Italian red gravy and mozzarella cheese. Served with pasta.

Sautéed baby veal with a lemon butter caper sauce served with pasta.

Whole baked potato topped with cheddar cheese, sour cream, and green onions.

Diced Idaho potatoes fried and seasoned.

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.

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

Spaghetti tossed in house sweet red gravy.

Spaghetti tossed in house savory Marinara sauce.

Steamed vegetables.

Cooked rice.