FalL MENU
Happy Hour Wednesday to Friday 3 pm to 5 pm
Special House Cocktails -5
Glass of Red or White Vin- 4
Local Beers- 3
Selected house champagnes -12
Chef Selections of Appetizers - 5
Hors D’ Oeuvres
les galettes de crabes-21
Crab cakes fried, topped with crawfish cream sauce
Choux de Bruxeelles-12
fried brussel sprouts, goat cheese, bacon vinegar
escargot a La Moelle- 16
snails, garlic parsley butter, white wine ,over bone marrow
salmon Canopes-15
Smoked salmon served wit dill cream cheese, capers, and croutons-15
AWARD WINNING CREVETTES DE BARBECUE- 19
sauteed shrimp in chefs homemade New Orleans style sauce with grilled baquettes
HUITRES FRITES- 18
flash fried oysters , tomato mango chutney with honey garlic sauce
COQUILLE ST jACQUES-19
bay scallops baked in mushroom and white wine cream sauce served with toasted baquettes
AWARD WINNING FRENCH ONION SOUP- 14
SOUP DU JOUR-13
DUCK SALAD - 14
with spinach balsamic dressing tossed with pickled red onions and blueberries
SALADE DE VYOONE -13
-mixed greens, candied walnuts, cherry tomatoes, strawberries, feta cheese, champagne vinaigrette
ADD SHRIMP - 9
ADD Crabmeat or Fried Whaler Softshell Crab - Market Price
DINNER ENTREES
LE BURGER-19
-8 oz creekstone ground, Vyoone’s seasoning, smoked brie, and caramelized onions, house made sauce
BISQUE DE HOMARD PATES
Lobster meat, fresh pappardelle pasta topped with butter cream sauce, garlic, leeks finished with aged white cheddar cheese and basil
DUCK A’ LORANGE- 30
Duck quarter served with mushroom bread pudding and asparagus topped with fresh oranges and ginger sauce
CREVETTES ET GRUAU-29
Jumbo BBQ Shrimp over grits topped with smoked gouda, cheese, bacon and fresh pepper
COTELETES D’ARGNEAU GRILLES
grilled lamb chops over saffron rice pilaf, diced carrots, peas finished with garlic mint sauce
COTELETTE DE PORC FARCHE- 40
12 oz bone pork chop, corn bread stuffed with local andouille sausage grilled to perfection served with orzo pasta, ground beef, and fresh herbs and veggies, finished with pepper jelly
STEAK ET POMMES DE TERRE- 55
-Hand Carved 10 oz ribeye, house made barbeques shrimp, roasted vegetables, garlic mashed potatoes
POISSON ET PATES- 40
-Grilled gulf fish selection with crawfish stuffing, pappardella pasta, tomatoes, mushrooms and spinach, topped with lemon beurre blanc sauce
COTES-9
-Roasted Vegetable medley . Garlic Mashed Potatoes, Fried Brussel Sprouts, Truffle Fries, Grits, Saffron Rice Pilaf
PRE - FIXED MENU OPTION:
First Course- Choice of:
Soup du jour or Vyoones Salad
Second Course-Choice of:
Grill gulf fish over saffron rice pilaf and butter sauce
6 ounce filet, roast ed vegetables medley, garlic mash potaotes
Third Course:
White chocolate bread pudding with rum sauce
$55.00 plus taxes
Paired with glass of Domaine Plouzeau SB
$65 plus taxes