Orleans Grapevine Wine Bar and Bistro Menu

Our selection of fine cured meats.

Warm brie topped with your choice of roasted garlic cream sauce, honey with pecans, or fruit coulis & balsamic reduction.

Romaine hearts, Caesar dressing, croutons, asiago cheese, cheese tuiles, and anchovies (optional).

Mixed greens with goat cheese, pecans, grapes, and Creole honey mustard vinaigrette.

Arugula with strawberries,toasted almonds,asiago cheese,and honey balsamic vinaigrette.

Seared beef tenderloin medallions in a marsala mushroom cream sauce. Served with seasoned wedge potatoes.

Large pan seared scallops on pecan rice with hibiscus gastrique.

Cajun Sausage stuffed with rice. Served with creole honey mustard and sweet plantains.

Tomato,basil,and fresh mozzarella.Topped with blackened Louisiana crawfish tails, olive oil, and balsamic reduction.

Chilled Louisiana gulf shrimp tossed in house remoulade sauce.

Portabella cap prepared in red wine.Stuffed with fresh tomato.Topped in roasted garlic cream sauce and truffled greens.

8 oz. New York strip topped in garlic butter and Louisiana crawfish tails.Served with herb smashed potatoes, and chef's choice of vegetables.

Cast iron grilled pork chop served with mashed potatoes, chef's choice of vegetables and orange pepper glaze.

Catch of the day prepared blackened with crab meat, amandine sauce, rice, and chef's choice of vegetables.

Cocoa dusted pan seared New Zealand lamb chops,served with truffled mashed potatoes,chef's choice of vegetables, and roasted red pepper coulis.

Vegetarian version available upon request. Pappardelle tossed in a fresh tomato cream sauce with sauteed shrimp and andouille sausage.

Sliced duck breast served with blackberry brandy reduction, seasoned wedge potatoes, and chef's choice of vegetables.