NEW FALL MENU ITEMS
Pan Roasted Gulf Fish ~ 17
Muscadine, Pecan, Oyster Mushrooms, House-made Vinegar
Marinated Heirloom Tomato Salad ~ 11
Olive, Basil, Sundried Tomato and roasted Garlic
Hand Rolled Orecchiette~15
Spicy pork sausage, sweet peas, fresh ricotta
Roasted Garlic Spaghetti with Florida Clams ~ 14
Calabrian Chilies, spicy shellfish, pangrattato
Sweet Pea and Goat Cheese Tortelli ~ 14
Pork trotter Ragu steamed Goats Milk and mint
Grilled Pork Blade Steak~16
Southern greens Agrodolce, Alabama Peaches and blood orange Aioli
Tana Cheese Course~ 11
Grilled Taleggio Cheese Sandwich on housemade Brioche with heirloom tomato Salad
Fried Green Tomatoes ~11
Louisiana corn Marmalade, Harissa Crema
At MoPho, Michael Gulotta turned his infatuation with Vietnamese cuisine into a modern, chef-led neighborhood restaurant.
Tana’s menu will be based on regional Italian flavors, guided by the time Gulotta spent training in Italy as a younger chef and by his own family heritage.
“I’m from a Sicilian family, but the Sicilian cuisine we have here became heavier,” he said. “In Sicily, it’s lighter, more of a coastal cuisine. I want to go back to that, fresh seafood, well-made pastas and sauces.”
Pastas will be made in house. Tana will serve cheese plates as well. “We want these dishes to be easy to share, something you’re able to dig into, and that pair well with the great cocktails they make there,” Gulotta said.
A New Orleans native, Gulotta runs his restaurant company with his brother Jeff Gulotta and their high school friend Jeffrey Bybee. He said they’d been developing the Tana concept for a while and were looking for the right spot to test it out when the Trèo deal emerged.
Michael Gulotta made his name during a six-year run as chef de cuisine at Restaurant August, the elegant John Besh flagship.
Tana will parallel Trèo’s hours, which are now Tuesday through Thursday, 4-11 p.m., Friday and Saturday, 11:30 a.m.-midnight.
Follow Ian McNulty on Twitter @IanMcNultyNOLA.