Vincent's Italian Cuisine


50-65 min
4411 Chastant St (NaN mi)
More Info

Open Hours

5:00 PM-10:00 PM
5:00 PM-10:00 PM
5:00 PM-10:00 PM
5:00 PM-10:00 PM
5:00 PM-10:00 PM
5:00 PM-10:00 PM


Eggplant Salsiccia

Paneed medallions of eggplant stuffed with fresh mozzarella cheese, Italian sausage, fresh tomatoes and basil, baked and topped with red sauce.

Rose of Sicily

Baby Italian artichokes,marinated, then deep fried, drizzled with extra virgin olive oil, shallots, capers, and prosciutto.


Sauteed in fresh garlic butter, green onions, white wine, and peppers. Served with toasted crostinis.

Oysters Rockefeller

Flash fried oysters with sambuca braised spinach, topped with parmesan cheese and lemon cream sauce.

Oysters Almondine

Flash fried oysters topped with toasted almonds and lemon -tarragon sauce.

Artichoke Vincent

Artichoke Hearts battered & fried then topped with fresh crabmeat, shrimp, green onions & tomatoes. Finished with lemon tarragon cream.

Fried Eggplant

Served with red sauce.

Meatballs on Garlic Toast


Fried Calamari

Served with red sauce.

Seafood Stuffed Mushrooms


Parmesan Crusted Jumbo Shrimp

On a bed of fried spinach, topped with a white wine butter sauce.


Italian Chicken Soup


Corn & Crabmeat Bisque Soup

Served in a toasted bread cup.


House Salad


Caesar Salad


Italian Salad



Veal Picata

Sauteed baby white veal topped with lemon cream.

Veal Marsala

Sautéed baby white veal with mushrooms, green onions, marsala wine and a touch of cream.

Osso Bucco

Baby white veal shank braised in veal demi-glace with carrots and garlic, served with angel hair pasta.

Veal Parmagiana

Breaded veal topped with mozzarella cheese and red sauce, served with angel hair pasta.

Veal Sorrentino

Baby white veal sauteed & layered with paneed eggplant & red sauce. Topped with melted mozzarella.



Homemade pasta stuffed with ground baby veal, pureed spinach and parmesan cheese; baked on a bed of Alfredo cream and topped with a light red sauce.

Spaghetti and Meatballs

Baby white veal meatballs in red sauce over angel hair pasta.

Italian Sausage

Served with angel hair pasta and red sauce.

Fettucine Alfredo Tossed with a Classic Alfredo Sauce.


Fettucine Alfredo Tossed with Paneed Veal


Fettucine Alfredo Tossed with Grilled Chicken


Shrimp Fettucine

Sauteed fresh gulf shrimp with green onions in a seafood cream sauce over fettucine pasta.

Sauteed Italian Oysters

Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta.


Layers of beef, Italian sausage, spinach and cheeses.

Eggplant Parmagiana

Served with angel hair pasta and red sauce.

Angel Hair Bordelaise

Extra virgin olive oil, garlic and green onions tossed with angel hair pasta.



Baby white veal stuffed with bacon, artichoke hearts, garlic & parmesan cheese, baked and topped with red sauce. Served with angel hair pasta

Seafood Stuffed Pork Chop

Double cut breaded pork chop, seafood stuffed & baked, topped with a pineapple demi-glace.

Filet Mignon

9 oz. Center cut, grilled and topped with your choice of burgundy mushroom or bleu cheese mornay sauce.


Chicken Marsala

Boneless breast of chicken sauteed with mushrooms, green onions, marsala wine and a touch of cream.

Garlic Chicken

Chicken pieces, bone-in, with garlic, olive oil and fresh herbs.

Stuffed Chicken Breast

Boneless chicken breast stuffed with mozzarella cheese, prosciutto and artichoke hearts-breaded, baked and topped with marsala sauce.

Chicken Parmagiana

Paneed chicken breast topped with melted mozzarella cheese and red sauce, served with angel hair pasta.

Paneed Chicken

Breaded chicken breast topped with lemon cream.

Parmesan Crusted Chicken Breast

Pan fried and served on a bed of sambuca creamed spinach, finished with a champagne beurre blanc.


Stuffed Shrimp in Pastry

Fresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry, baked and topped with crabmeat cream sauce.

Sauteed Fresh Fish

Topped with crabmeat cream sauce or basilico sauce.

Herb Crusted Salmon

Topped with jumbo lump crabmeat and beurre blanc, served beside fresh sauteed spinach.

Jumbo Lump Crabcakes

Served over beurre blanc, finished with cointreau aioli.

Half & Half Casserole

Jumbo lump crabmeat au gratin beside baked oysters vincent.

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