TANA -Food Menu

Arts | Cocktails | Plates





Bellgarde Toast with Charred Eggplant Spread and house made spiced ricotta $4

Seared Halloumi Cheese w/  Pickled pear and housemade cured bacon   $4

House cut Chips and Spicy Aioli $4

Crispy Cauliflower and Brussel Sprout Salad With Harissa Vinaigrette  $7


Tana Cheese Plate  ~ 15

Tuada ( Tuscany) Firm Earthy, Sweet and slightly Nutty paired with Roasted nuts

Taleggio ( Italy) Soft, Washed Rind, paired with Tomato marmalade

Fourme ( France) Sharp, Smooth, Fruit, wood Paired with Charred figs served with assorted breads

 Chilled Fusilli Insalata ~ 11

Slow roasted tomatoes, Pickled Olives, Caramelized Garlic, citrus vinaigrette, balsamic almonds

(A traditional pasta salad with sweet notes of garlic and heirloom tomatoes and complimented by a zesty vinaigrette and fresh herbs)

Liver Mousse Agnolotti -14


Chicken apple broth, Crispy chicken skins and Chili oil

(Agnolotti- style pasta filled with chicken liver mousse in a sweet and spicy reduced apple juice broth with charred, bitter endive and crisp apple salad )

Root Vegetable Parfait~ 11


Goat’s milk yogurt, citrus-glazed carrots, pickled beets, oat brittle and  house cured Gaunciale

( creamy and savory, this root vegetable SALAD boasts flavors of earthy carrots and beets as well as a robust smokiness from the Gaunciale  or house cured pork cheeks)



Hand made Orecchiette with Spicy Pork Sausage~15

Turnip greens, pickled serrano peppers, fresh ricotta, charred  pepper puree

(A spicy pork sausage ragu, highlighted by in-house pickled peppers, envelopes hand rolled orecchiette. The plate is finished with a cooling house-made ricotta cheese and sauteed turnip greens)

Roasted Garlic Spaghetti with Florida Clams ~ 14 

Hot suasage, Calabrian Chilies, parsley, spicy shellfish crust

(Local hot sauasgae, combined with Calabrian chiles, tomatoes and briny clams creates a sauce that smothers house made spaghetti infused with roasted garlic and topped with a shellfish crust)

Moroccan Barbeque Chicken~16

Hand Rolled couscous, toasted pumpkin seeds,  North African Harissa-spiced glaze, cucumber crema

(Fried dark and white meat chicken confit tossed in house made barbeque sauce with a distinctive North African flavor. Served over couscous with crispy pumpkin seeds and drizzled with cucumber crema)

Pan seared Gulf Fish~17

Muscadine, pecan, mushroom, house made vinegar

(Daily selection of lightly sauteed  fish, served with a creamy broth of local muscadines, mushroom reduction and topped with fresh herbs and diced pecans)




3835 Tulane Ave., 504-304-4878; treonola.com

People are still surprised to discover Trèo, a sleek den for craft cocktails and contemporary art on a hard-edged stretch of Tulane Avenue. More surprising still is Tana, the independently run kitchen within, which serves some of the city’s most exciting Italian food. It’s the latest from chef Michael Gulotta, who first earned a following for his modern Vietnamese eatery MoPho. Tana’s short menu is remarkable, with the likes of polenta fritters, pork steak interspersed with peaches and blood orange aioli, handmade tortelli bursting with goat cheese and a flank of branzino all turned into artfully composed bar food. In nice weather, the large patio feels like an urban oasis (complete with bocce ball court). Dinner nightly. $$



At MoPho, Michael Gulotta turned his infatuation with Vietnamese cuisine into a modern, chef-led neighborhood restaurant.

Gulotta and his business partners in MoPho have opened TANA  at Trèo, the cocktail bar, art gallery and eatery on Tulane Avenue. Named  Tana, after a family nickname for the chef’s grandmother.

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.