Orleans_Grapevine_Wine_Bar_&_Bistro

Cheese Board

Charcuterie

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

Baked Brie

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

Classic Caesar Salad

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

Goat Cheese Salad

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

Arugula Salad

Salads and Starters

Soup du Jour

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

Angus Medallions

Large pan seared scallops on pecan rice with hibiscus gastrique.

Scallops

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

Boudin Sausage link

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

Blackened Crawfish Caprese

Chilled Louisiana gulf shrimp tossed in house remoulade sauce.

Shrimp Remoulade

Portabella cap prepared in red wine. Stuffed with fresh tomato. Topped in roasted garlic cream sauce and truffled greens. - Add Shrimp* 7 or Chicken* 6

Mushroom De Vin

Petit Fare

8 oz.Filet mignon served with seasoned wedge potatoes, chefs choice of vegetables, and blue cheese cream sauce. Add Bacon wrap $2.

Grapevine Black Angus House Filet or Filet Au Poivre

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

Cajun Surf and Turf

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

Double Cut Pork Chop

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

Gulf Fish Amandine

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

Lamb Chops

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

Creole Pasta

Sliced duck breast served with blackberry brandy reduction, seasoned wedge potatoes, and chefs choice of vegetables

Orleans Grapevine Wine Bar & Bistro

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