Orleans Grapevine Menu

Salads

Mixed Greens with port poached pears, Roquefort cheese, and a port vinaigrette
8
Wine suggestion: Trimbach Gewurztraminer

Baby Spinach with goat cheese, pumpkin, sunflower seeds, grapes and a Creole honey mustard sherry vinaigrette
8
Wine suggestion: Lucien Crochet Sancerre

Pan seared duck breast, over a salad of baby mixed greens with blueberries, maytag blue cheese and balsamic blueberry vinaigrette
10
Wine Suggestion: LaCrema Chardonnay

Caesar Salad, romaine hearts with house-made Caesar dressing
8 With shrimp 12
Wine suggestion: King Estate Pinot Gris

Soups

Gumbo Du Jour
7

Soup Du Jour
7

Appetizers

Assorted fruits and cheese board to match Red, White or Port wines
15

Baked Brie Cheese topped with a choice of Roasted Garlic Cream, a Warm Strawberry and Balsamic Coulis, or a Tomato Basil Pesto
8

New Orleans BBQ Shrimp with French bread
8

Prime Black Angus medallions topped with a Marsala and mushroom cream sauce, served on Asiago Grit Cakes
12

Pan Seared Bacon wrapped Scallops served on a bed of Mushroom Wild Rice Pilaf with a Blackberry Beurre blanc
12

Black Mussels steamed in a roasted garlic, tasso, tomato and sherry broth
12

Chipotle Crab Cakes set over wilted spinach and chipotle caramelized oranges, with a remoulade sauce
12

Crispy Lobster Boursin Ravioli served with a Wild Mushroom and Sweet Vermouth reduction sauce
13

Entrees

Boursin and Asparagus Stuffed Creole Chicken Kiev, with Garlic Mashed Potatoes and Baby Vegetables
22
Wine Suggestion: Rock Bare Chardonnay

Seafood Bouillabaisse, a Gulf Fish, Mussels, Shrimp, and Crawfish Stew in a Saffron Lobster Broth, Served with Tarragon Garlic Bread
26
Wine Suggestion: Zenato Pinot Grigio

Sesame Crusted Ahi Tuna served with Ponzu Sauce, Stir-fry Vegetables and Coconut pineapple basmati Rice
25
Wine suggestion: La Crema Pinot Noir

Roasted 14-ounce double cut Pork Chop with Sweet Potato and Wild Boar Sausage Hash, Baby Vegetables with an Orange Pepper Glaze
27
Wine suggestion: Pueto Viejo Merlot

Ginger-scented New Zealand rack of lamb served with Curried Couscous, Steamed Asparagus, and a Mango-Pineapple Chutney
28
Wine suggestion: Chateau Larose-Trintaudon

8-ounce Black Angus Filet With garlic roasted fingerling potatoes, baby vegetables and a choice of Crawfish Sun Dried Tomato demi-glace, or a Stilton Blue Cheese Cream sauce
28
Wine suggestion: Midnight Cabernet Sauvignon

Petit Black Angus Filet and Lobster tail served with garlic mashed potatoes and vegetables and drawn butter
35
Wine suggestion: Palazzo della Torre Valpolicella

18% gratuity may be added to parties of five or more people.