Menus

Café Vermilionville participates in Ochsner Eat Fit, a dietician-led clean eating initiative in partnership with Blue Cross Blue Shield of LA. Eat Fit approved dishes are 500 calories or under, and contain no white starch. Our Eat Fit approved dishes receive slight modifications in order to be Eat Fit guidelines – all while retaining the incredible flavors you’ve come to love at Café V. Indulge without the guilt!

We also have several gluten free options to choose from on our menu. Please note, our kitchen environment is not gluten free. It is appreciated that those with severe restrictions call ahead of time and alert us of the restrictions.

Lunch

    • Lunch Appetizers

    • Alligator Dijon

      8

      MARINATED, DEEP FRIED ALLIGATOR TENDERLOIN SERVED WITH DIJON MUSTARD AIOLI & FRIED PICKLES

    • Bacon Wrapped Shrimp

      10

      JUMBO SHRIMP WRAPPED IN BACON WITH A SPICY SWEET HONEY-GARLIC GLAZE

      •GLUTEN FREE | EAT FIT APPROVED

    • Crawfish Beignets

      10

      CRISPY LOUISIANA CRAWISH & CHEESE FRITTERS WITH CREOLE MUSTARD AIOLI AND FRIED PICKLES

    • Lunch Soups and Salads

    • Turtle Soup

      7

      CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT

    • Corn & Crab Bisque

      7

      ROASTED SWEET CORN AND LUMP CRAB IN A RICH CREAMY BISQUE

    • Smoked Turkey & Andouille Gumbo

      7

      IN-HOUSE PECAN WOOD SMOKED TURKEY, WITH ANDOUILLE SAUSAGE

      FEATURED IN SAVEUR MAGAZINE •

    • Seafood Gumbo

      9

      LOUISIANA CRAB, SHRIMP, AND CRAWFISH IN A RICH, DARK ROUX

    • Wedge Salad

      8

      CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, WALNUTS, GORGONZOLA DRESSING

    • Café House

      9

      BABY GREENS, BLUE CHEESE, RED ONION, CANDIED PECANS, RASPBERRY VINAIGRETTE

    • Lunch Entrees

    • Chicken Madeira

      13

      PAN-SEARED CHICKEN BREAST, MUSHROOM AND MADEIRA CREAM,

      ROSEMARY BRABANT POTATOES, GRILLED ASPARAGUS

    • Fried Crawfish Salad

      14

      FRIED LOUISIANA CRAWFISH, ANDOUILLE VINAIGRETTE, SEASONAL FRUIT,

      OVER MIXED GREENS

    • Bronzed Shrimp and Monchrachet Salad

      15

      BRONZED SHRIMP, MONTRACHET GOAT CHEESE, ARTICHOKE HEARTS, RED ONIONS, RED BELL PEPPERS, AND A RASPBERRY  VINAIGRETTE

      • EAT FIT APPROVED

    • Pan-Seared Rainbow Trout

      14

      BUTTERNUT SQUASH HASH, GRILLED SHRIMP, WHITE WINE CREAM

      • GLUTEN FREE | EAT FIT APPROVED

    • Deep South Pork Chop

      14

      FRIED PORK CHOP WITH BRABANT MASHED POTATOES, WHITE GRAVY WITH SAUSAGE,

      AND HONEY BRAISED COLLARD GREENS

    • Oysters Herbsaint

      14

      CRISPY OYSTERS, HERBSAINT CREAM, SAUTÉED SPINACH, PROSCUITTO, PARMESAN,

      SERVED OVER FETTUCCINE

    • Steak Louis XIII

      38

      SIX-OUNCE FILET MIGNON STUFFED WITH LOUISIANA CRAWFISH TAILS, BACON & CHEESES – FINISHED WITH A WILD MUSHROOM DEMI-GLACE AND CRAWFISH MORNAY SAUCE  – SERVED WITH BRABANT MASHED POTATOES, STEAMED ASPARAGUS

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Dinner

    • Dinner Appetizers

    • Café Sampler

      7 ONE PERSON | 14 FOR TWO

      CRAWFISH BEIGNETS • BACON WRAPPED GARLIC SHRIMP

      FRIED ALLIGATOR TENDERLOIN • FRIED PICKLE • GRILLED CAJUN SAUSAGE

    • Foie Gras PB&J

      14

      SEARED FOIE GRAS ON BRIOCHE WITH CASHEW BUTTER AND PRIMO’S FARMER’S DAUGHTER PEPPER JELLY

      •  FEATURED ON THE COOKING CHANNEL •

    • Bacon Wrapped Shrimp

      10

      JUMBO SHRIMP WRAPPED IN BACON WITH A SPICY SWEET HONEY-GARLIC GLAZE

      •GLUTEN FREE | EAT FIT APPROVED

    • Crawfish Beignets

      10

      CRISPY LOUISIANA CRAWISH & CHEESE FRITTERS WITH CREOLE MUSTARD AIOLI AND FRIED PICKLES

    • Dinner Soups and Salads

    • Warm Spinach Salad

      9

      APPLEWOOD BACON, RED ONIONS, CHOPPED EGGS, TOMATOES, GRUYÉRE , STEEN’S CANE BALSAMIC BACON VINAIGRETTE

      • EAT FIT APPROVED

    • Corn & Crab Bisque

      7

      ROASTED SWEET CORN AND LUMP CRAB IN A RICH CREAMY BISQUE

    • Smoked Turkey & Andouille Gumbo

      7

      IN-HOUSE PECAN WOOD SMOKED TURKEY, WITH ANDOUILLE SAUSAGE

      FEATURED IN SAVEUR MAGAZINE •

    • Seafood Gumbo

      9

      LOUISIANA CRAB, SHRIMP, AND CRAWFISH IN A RICH, DARK ROUX

    • Wedge Salad

      8

      CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, WALNUTS, GORGONZOLA DRESSING

    • Turtle Soup

      7

      CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT

    • Café House

      9

      BABY GREENS, BLUE CHEESE, RED ONION, CANDIED PECANS, RASPBERRY VINAIGRETTE

    • Dinner Entrees

    • Gulf Fish Acadien

      31

      PAN-SEARED GULF FISH OF THE DAY, FRESH JUMBO LUMP CRABMEAT, CORN & PEPPERS – PARMESAN RISOTTO, LEMON DILL BÉURRE BLANC, STEAMED ASPARAGUS

      • GLUTEN FREE | EAT FIT APPROVED

    • Rack Of Lamb

      36

      GRILLED RACK OF LAMB WITH TASSO GRIT CAKE, SAUTÉED SWISS CHARD,

      TART BLACK CHERRY AGRODOLCE

    • Coconut Snapper

      30

      SWEET POTATO FLOUR CRUSTED RED SNAPPER, HERBED JALAPEÑO RICE, CRISPY BOK CHOY, COCONUT CREAM, PICKLED ONION AND JICAMA SLAW | EAT FIT APPROVED

      FEATURED IN ANTHONY BOURDAIN'S 'PERFECT DAY'

    • Pan-Seared Scallops

      31

      DIVER SCALLOPS WITH BUTTERNUT SQUASH PURÉE, ROAST CAULIFLOWER,

      DILL INFUSED TRUFFLE OIL, CRISP PANCETTA

    • Duck Roulade

      28

      PAN-SEARED DUCK BREAST STUFFED WITH ARUGULA AND CHÉVRE, TOASTED PEARL BARLEY, THIN-SLICED GREEN APPLE AND CRANBERRY, DUCK SKIN CRACKLINS, HONEY BOURBON GASTRIQUE

    • Steak Louis XIII

      38

      SIX-OUNCE FILET MIGNON STUFFED WITH LOUISIANA CRAWFISH TAILS, BACON & CHEESES – FINISHED WITH A WILD MUSHROOM DEMI-GLACE AND CRAWFISH MORNAY SAUCE  – SERVED WITH BRABANT MASHED POTATOES, STEAMED ASPARAGUS

    • Center-Cut Bone In Pork Chop

      34

      SWEET POTATO AND ANDOUILLE HASH, BLACKBERRY VEAL DEMI GLACE, ASPARAGUS

      •FEATURED ON THE COOKING CHANNEL•

    • Grilled Ribeye

      45

      SIXTEEN-OUNCE PRIME RIBEYE, ROASTED ROOT VEGETABLES, WILD MUSHROOM VEAL DEMI-GLACE | ADD CRABMEAT GARLIC BUTTER 12 | GF

       

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Dessert

All desserts are made in-house by pastry chef, Bru Aliouche. Bru has been a loyal member of the Café V team for 35 years

    • Desserts

    • Godiva White Chocolate Bread Pudding

      7.5

      WHITE CHOCOLATE BREAD PUDDING WITH GODIVA LIQUEUR, CRÉME ANGLAISE AND

      DARK CHOCOLATE DRIZZLE

    • Bananas Foster Cheesecake

      7.5

      LADYFINGER CRUST, SLICED BANANAS, BROWN SUGAR ALMONDINE SAUCE

    • Bru's Famous Carrot Cake

      7.5

      MULTI-LAYERED CARROT CAKE WITH DECADENT CREAM CHEESE ICING, AND TOASTED PECANS

    • Berry Crisp

      7.5

      BLUEBERRY, RASPBERRY, AND BLACKBERRY COBBLER WITH SUGAR PIE CRUMBLES

    • Bailey's Liqueur Torte

      7.5

      THREE LAYER DEVIL'S FOOD CAKE SOAKED IN BAILEY'S MINT  WITH CHOCOLATE BUTTERCREAM ICING

    • Classic Southern Pecan Pie

      7.5

      LOUISIANA PECANS, BUTTER CRUST, CARAMEL DRIZZLE

      • FEATURED ON THE COOKING CHANNEL •

    • Mocha Macadamia Cheesecake

      7.5

      OREO CRUST, MOCHA AND MACADAMIA CHEESECAKE, TOASTED MACADAMIA NUT CRUMBLE

    • Key Lime Pie

      7.5

      FRESH KEY LIME JUICE, GRAHAM CRACKER CRUST, RASPBERRY DRIZZLE

    • Cremé Brulée

      7.5

      CLASSIC FRENCH CUSTARD WITH CARAMELIZED SUGAR SHELL AND STRAWBERRIES

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