Orleans Grapevine Menu

Peach Cobbler

Warm puff pastry cobbler served with vanilla bean ice cream.

Vanilla Creme Brulee

Sugar Free Cheesecake

Creamy new york style cheesecake topped with blueberry coulis.

Grapevine Chocolate Brownie

Triple chocolate fudge brownie with vanilla bean ice cream, topped with strawberry coulis.

Grapevine Bread Pudding

French vanilla and white chocolate bread pudding topped with white chocolate ganache.

French Mousse

Traditional bittersweet french mousse with grand marnier whipped cream.

Fromage Au Chocolate

Sweet and savoury wisconsin fudge cheese accompained by a selection of fresh seasonal fruits.

Mixed Green Salad

Fresh spring mix with port poached pears, roquefort cheese and port vinaigrette.

Baby Spinach Salad

Baby spinach with goat cheese, pumpkin seeds, sunflower seeds, grapes and creole honey mustard sherry vinaigrette.

Classic Caesar Salad

Fresh romaine hearts with house made dressing and asiago cheese.

Soup Du Jour

Prepared daily with fresh seasonal ingredients.

Gumbo Du Jour

Classic louisiana style gumbo with daily fresh ingredients.

Duck Breast Salad

Pan seared duck breast over a salad of baby mixed greens with blueberries. Maytag bleu cheese and balsamic blueberry vinaigrette.

Baked Brie

Warm brie round topped with a choice of roasted garlic cream or a warm strawberry and balsamic coulis.

New Orleans Barbeque Shrimp

Plump jumbo shrimp cooked in spicy new orleans style bbq sauce, served with fresh french bread for dipping.

Angus Medallions

Us prime black angus medallions sauteed in marsala, mushroom cream sauce served with an asiago grit cake.

Grapevine Crab Cakes

Succulent crab cakes with a hint of chipotle pepper set over wilted spinach and caramelized oranges topped with house remoulade.

Pan Seared Scallops

Fresh sea scallops wrapped in neuskies bacon, served on a bed of mushroom wild rice with blackberry beurre blanc.

Black Mussels

Steamed in saffron tomato broth with jumbo lump crabmeat applewood smoked bacon and basil aioli.

Cheese Boards

Assorted cheese and fresh seasonal fruit selected to match red, white or port wines.

Vegetables of the Season

Melange of seasonal baby vegetables delicately sauteed with fresh herbs and garlic, served with jasmine scented rice.

Ravioli Orleans

Tender herbed goat cheese ravioli on a bed of seasonal baby vegetables with sauteed shitake mushrooms and sweet vermouth sauce.

Evangeline Chicken

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

Savoury creole stew of daily selected seafood, slow cooked tomatoes, peppers and garlic served with pecan popcorn rice.

Double Cut Pork Chop

Roasted 14 oz. pork chop served with sweet potato, tasso hash, baby vegetables and orange, pepper glaze.

Stuffed Flounder

Fresh flounder stuffed with ponchatrain blue crabmeat, topped with crawfish tasso cream sauce, served with pecan popcorn rice and baby vegetables.

Herb Scented Rack of Lamb

Served with truffed mashed potatoes, baby vegetables and brandy peppercorn demi glaze.

Black Angus Filet

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

Served with garlic mashed potatoes, baby vegetables and drawn butter.