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Gianna Restaurant

700 Magazine Street
504 399 0816

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Menus

  • Lunch & Dinner
  • Bar

APPETIZERS

  • CRUDO OF THE DAY MP
  • FRITTO MISTO calamari, shrimp, fennel, onion, lemon, pepperoncini aioli 18
  • PASTA POMODORO capellini, oven dried tomato, basil, extra virgin olive oil 14
  • MAFALDE ALLA BOLOGNESE short rib, pancetta, parmesan 19
  • ROASTED CHICKEN MEATBALLS orzo, spinach, pecorino 16

SOUPS & SALADS

  • BRUSSELS SPROUTS & KALE SALAD parmesan, crouton, lemon anchovy vinaigrette 16
  • CHOPPED SALAD gem lettuce, artichoke, salami, olive, pickled peppers, red onion, parmesan 17
  • CREOLE TOMATO PANZANELLA sourdough crouton, spring onion, basil, tonnato 17
  • RIBOLLITA SOUP cannellini beans, parmesan, tomato, kale, fried ciabatta 12

ENTREES

  • GULF FISH AMALFI STYLE tomatoes, fennel, capers, paccheri pasta MP
  • LAMB LASAGNA braised lamb shoulder, mushrooms, bechamel grana padano 37
  • GRILLED TUNA crushed olive vinaigrette, charred broccolini 36
  • SEARED SHRIMP CAMPANELLE fennel pollen, lemon, basil almond pesto 29
  • SEARED DAYBOAT SCALLOPS roasted pork risotto, fennel orange 48
  • GRILLED WAGYU SKIRT STEAK blistered sugar snap peas, green garlic salmoriglio 46
  • BONE-IN VEAL CHOP marsala, mushrooms, pasta bordelaise 75

SIDES

  • SEASONAL VEGETABLE MP
  • ROASTED MUSHROOMS anson mills polenta 15
  • ROASTED SUMMER SQUASH farro piccolo, bagna cauda 12
  • PAESANO POTATOES garlic aioli 8
  • WOOD FIRED PUCCIA BREAD chili butter 11
  • PASTA BORDELAISE 8

DESSERT

  • BUTTERSCOTCH BUDINO with rosette cookie 12
  • LEMON MOUSSE CAKE with lemon anglaise & candied almonds 12
  • PANNA COTTA with seasonal fruit 12
  • GELATO or SORBETTO with biscotti 7
  • LIMONCELLO lemon 7
  • ESPRESSO MARTINI vodka, montenegro, galliana ristretto 14

Hours:
OPEN DAILY
11AM to 10PM

504 399 0816
info@giannarestaurant.com
700 Magazine Street
New Orleans, Louisiana 70130

For media requests, please contact Liz Bodet at lizbodet@gmail.com
Interested in working with us? Visit our careers page.

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Join us daily, 3 to 6PM