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Lunch

    • Lunch Appetizers

    • Alligator Dijon

      8

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

    • Bacon Wrapped Shrimp

      10

      IN A SWEET HONEY-GARLIC GLAZE

    • 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

    • Pan-Seared Rainbow Trout

      14

      BUTTERNUT SQUASH HASH, GRILLED SHRIMP,

      WHITE WINE CREAM

    • Deep South Pork Chop

      14

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

      AND HONEY BRAISED COLLARD GREENS

    • Surf and Turf Benedict

      14

      CRISPY CRAWFISH & BACON CROQUETTE AND POACHED EGGS, WITH SPINACH CREAM OVER GRILLED FRENCH BREAD

    • Oysters Herbsaint

      14

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

      SERVED OVER FETTUCCINE

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

      IN A SWEET HONEY-GARLIC GLAZE

    • 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 VINAIGRETTE

    • 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

    • Rack Of Lamb

      36

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

      TART BLACK CHERRY AGRODOLCE

    • Coconut Snapper

      28

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

      •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, VEAL DEMI-GLACE | ADD CRABMEAT GARLIC BUTTER 12

       

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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