Antipasto Pietro - Slices of Prosciutto, Italian sausage, salami, Mortadella, wedges of Gorgonzola, Fontina, Provolone, marinated cherry tomatoes, artichoke hearts, mushrooms and Italian olives (Serves 2-4).

Eggplant Mary - pan-fried eggplant medallion topped with lump crabmeat and mushrooms on a Creole Meuniere sauce.

Seafood Arancine - jumbo lump crabmeat, shrimp, Fontina cheese and risotto rolled in Italian bread crumbs and fried. Served with Alfredo sauce and vodka tomato cream sauce.

New Orleans Style BBQ Shrimp - large Gulf shrimp sauteed with black pepper, garlic, rosemary & worcestershire in a creamy butter sauce.

Fried Calamari - large family-style portion fried lightly and served with Marinara sauce.

Stuffed Portabella - Italian sausage mixture stuffed into a roasted Portabella topped with a Chianti and garlic demi-glace.

Marinated Crab Cakes - fresh crab claws marinated in a balsamic vinaigrette (in season only).

Salads

Mayhaw - a Ruffino's exclusive. Baby spinach tossed with a Louisiana Mayhaw berry vinaigrette topped with candied pecans and red bell pepper strips.

Sensation - romaine lettuce tossed with at tangy vinaigrette flavored with Gorgonzola cheese.

Caesar  - crisp Romaine lettuce, classic Caesar dressing, shredded Parmigiano cheese and homemade croutons.

La Caprese - fresh tomatoes, buffalo Mozzarella and basil with extra virgin olive oil and Balsamic vinegar (sliced onions optional).

Soups

Eggplant Bisque - Chef Peter's family recipe of pureed roasted eggplant, shrimp, andouille and cream.

Corn & Crab Bisque - jumbo lump crabmeat, sweet corn, green onions and cream.

Chef's Selection of the Day