NEW ORLEANS (press release) – Gianna announced the debut of a refreshed lunch and dinner menu that the team says highlights the kitchen’s signature blend of rustic Italian cuisine rooted in Louisiana ingredients.
“The Gulf gives us some of the most beautiful seafood in the world, and it’s a privilege to cook with ingredients that come from just down the road,” said Chef de Cuisine Justin Koslowsky. “Working with local fishermen keeps us connected to the seasons and to the people who make this food possible. When we bring those flavors into the kitchen, we’re honoring their work and celebrating the bounty of our own backyard.”
Among the new offerings are Roasted Chicken Meatballs served with orzo, spinach, and pecorino; Seared Shrimp Campanelle brightened with fennel pollen, lemon, and a basil‑almond pesto; and Bone-In Veal Chop paired with Marsala, mushrooms, and pasta bordelaise. Each dish showcases the kitchen’s focus on thoughtful technique and seasonal inspiration.
Chef Koslowsky and his culinary team continue to focus the Gianna menu on seasonal local produce, Gulf seafood, and daily house-made pastas. To see the full menu or to make reservations, please visit giannarestaurant.com.
Dining and Cooking