| Mixed Green Salad |
$8.00 |
Fresh spring mix with port poached pears, roquefort cheese and port vinaigrette. |
| Baby Spinach Salad |
$8.00 |
Baby spinach with goat cheese, pumpkin seeds, sunflower seeds, grapes and creole honey mustard sherry vinaigrette. |
| Duck Breast Salad |
$11.00 |
Pan seared duck breast over a salad of baby mixed greens with blueberries. Maytag bleu cheese and balsamic blueberry vinaigrette. |
| Classic Caesar Salad |
$8.00 |
Fresh romaine hearts with house made dressing and asiago cheese. |
| Gumbo Du Jour |
$9.00 |
Classic louisiana style gumbo with daily fresh ingredients. |
| Soup Du Jour |
$8.00 |
Prepared daily with fresh seasonal ingredients. |
| Cheese Boards |
$15.00 |
Assorted cheese and fresh seasonal fruit selected to match red, white or port wines. |
| Baked Brie |
$9.00 |
Warm brie round topped with a choice of roasted garlic cream or a warm strawberry and balsamic coulis. |
| New Orleans Barbeque Shrimp |
$9.00 |
Plump jumbo shrimp cooked in spicy new orleans style bbq sauce, served with fresh french bread for dipping. |
| Angus Medallions |
$13.00 |
Us prime black angus medallions sauteed in marsala, mushroom cream sauce served with an asiago grit cake. |
| Grapevine Crab Cakes |
$13.00 |
Succulent crab cakes with a hint of chipotle pepper set over wilted spinach and caramelized oranges topped with house remoulade. |
| Pan Seared Scallops |
$13.00 |
Fresh sea scallops wrapped in neuskies bacon, served on a bed of mushroom wild rice with blackberry beurre blanc. |
| Black Mussels |
$13.00 |
Steamed in saffron tomato broth with jumbo lump crabmeat applewood smoked bacon and basil aioli. |
| Evangeline Chicken |
$24.00 |
Tender, moist breast of chicken wrapped in crisp neuskies bacon and fresh sage served with southern comfort glaze, peppered sweet potatoes and baby vegetables. |
| Creole Courtbouillon |
$27.00 |
Savoury creole stew of daily selected seafood, slow cooked tomatoes, peppers and garlic served with pecan popcorn rice. |
| Stuffed Flounder |
$29.00 |
Fresh flounder stuffed with ponchatrain blue crabmeat, topped with crawfish tasso cream sauce, served with pecan popcorn rice and baby vegetables. |
| Ravioli Orleans |
$20.00 |
Tender herbed goat cheese ravioli on a bed of seasonal baby vegetables with sauteed shitake mushrooms and sweet vermouth sauce. |
| Herb Scented Rack of Lamb |
$30.00 |
Served with truffed mashed potatoes, baby vegetables and brandy peppercorn demi glaze. |
| Double Cut Pork Chop |
$27.00 |
Roasted 14 oz. pork chop served with sweet potato, tasso hash, baby vegetables and orange, pepper glaze. |
| Black Angus Filet |
$30.00 |
8 oz. us prime black angus filet served with garlic roasted fingerling potatoes, baby vegetables and a choice of crawfish sundried tomato demi glaze or stilton blue cheese sauce. |
| Petit Black Angus Filet & Maine Lobster Tail |
$42.00 |
Served with garlic mashed potatoes, baby vegetables and drawn butter. |
| Vegetables of the Season |
$18.00 |
Melange of seasonal baby vegetables delicately sauteed with fresh herbs and garlic, served with jasmine scented rice. |
| Grapevine Bread Pudding |
$9.00 |
French vanilla and white chocolate bread pudding topped with white chocolate ganache. |
| Peach Cobbler |
$7.00 |
Warm puff pastry cobbler served with vanilla bean ice cream. |
| Vanilla Creme Brulee |
$7.00 |
|
| French Mousse |
$9.00 |
Traditional bittersweet french mousse with grand marnier whipped cream. |
| Grapevine Chocolate Brownie |
$8.00 |
Triple chocolate fudge brownie with vanilla bean ice cream, topped with strawberry coulis. |
| Fromage Au Chocolate |
$12.00 |
Sweet and savoury wisconsin fudge cheese accompained by a selection of fresh seasonal fruits. |
| Sugar Free Cheesecake |
$7.00 |
Creamy new york style cheesecake topped with blueberry coulis. |
