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Our Dinner Menu is now slightly different from the traditional style of menu most people have become accustomed to. We now provide two menus to choose from. Our traditional menu provides signature dishes that have helped to make Café Vermilionville what it is today. The redefined menu is created weekly to allow our talented staff of chefs the creative freedom to utilize the freshest ingredients South Louisiana has to offer. We do hope that you will come in and enjoy our atmosphere and cuisine at Café Vermilionville. Enjoy, Cafe Vermilionville Staff |
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Traditional Café
Vermilionville White Meat Cakes seared in Clarified Butter Classic French Beurre Blanc * Paprika Oil Drizzle Crawfish Beignets ~7 Blend of Mirepoix, Cheeses, and Crawfish Tails deep-fried Spicy Creole Mustard Sauce Crawfish Eggrolls ~6 Red Cabbage, Mirepoix, and Crawfish Tails deep-fried Honey Mustard Sauce Alligator Dijon ~8 Marinated deep-fried Tenderloin Pieces Dijon Mustard Sauce * Fried Pickles Café Sampler ~8 Crawfish Beignet, Crawfish Eggroll, Alligator Dijon, and Grilled Andouille Sausage (no substitutions)
Garden Salad ~5 Fresh Garden Greens served with your choice of Café’s Own House Dressings Caesar Salad ~6 Crisp Chopped Romaine Lettuce Leaves * Traditional Caesar Dressing Diced Tomatoes * Garlic Herb Croutons * Parmesan Cheese Warm Spinach Salad ~8 Tender Spinach Leaves * Warm Red Onion Cane Syrup Balsamic Dressing Bacon Crumbles * Chopped Egg * Tomato Wedges * Parmesan Cheese
Roasted Corn and Crab Bisque ~6.50 ~13 Roasted Sweet Corn * Lump Crabmeat * Velvety Cream Base Turtle Soup ~6 ~12 Louisiana Turtle Meat * Veal Stock * Dry Sherry Smoked Turkey and Andouille Gumbo ~5.50 ~11Hickory Smoked Turkey * Cajun Andouille * Turkey Stock Based Gumbo Seafood Gumbo ~6.50 ~13 Louisiana Gulf Seafood * Shellfish Stock Based Gumbo
Creole Bronzed Shrimp ~18 5 Bronzed Jumbo Gulf Shrimp * Sautéed Baby Shrimp Basil, Garlic and Thyme-Infused Creole Sauce * White Rice and Brown Rice Pilaf * Haricot Vert Pecan Tilapia ~22 Pecan and Pistachio Crust * Sautéed in Clarified Butter Roasted Garlic Boursin Cream * Crawfish Tails * Rice Pilaf * Haricot Vert The Citron ~28 Sweet Potato Flour Dusted Louisiana Gulf Fish * Pannéd in Clarified Butter Jumbo Lump Crabmeat * Lemon Thyme Infused Cream * Rice Pilaf * Haricot Vert Steak Louis XIII ~28 Grilled 6 oz. Choice Filet Mignon Stuffed with Crawfish Tails, Mirepoix, and Cheeses * Mushroom Demi-Glace Crawfish Mornay * Buttered Whipped Potatoes * Asparagus Grilled Chicken Ecrivisses ~18 Butterflied Whole Breast * Crawfish Tails * Marsala Demi-Glace French Mushrooms * Buttered Whipped Potatoes * Asparagus Gulf Shrimp Café ~18 Deep Fried Jumbo Shrimp Stuffed With a Crawfish, Crab, and Shrimp Stuffing Roasted Garlic Boursin Cream * Rice Pilaf * Haricot Vert
Chef’s Specials:
Our dishes are composed of strictly fresh and seasonal ingredients;
quantities may be limited. We
apologize if we run out of any of these items during the evening. Soup
du Jour ~5.50 Daily Creation Utilizing the Freshest
Available Ingredients Jumbo
Lump Crabmeat Crostinis ~11
Sweet Louisiana Crabmeat * Shiitake
Mushrooms * Garlic Boursin Infused Cream * Parmesan Cheese Coconut
Crusted Softshell Crab ~10 Large Gulf Softshell Crab * Spring Mix
* Sweet Curry Cream On the Half Shell * Broiled in White Wine and Butter * Herbed Maytag© Blue Cheese Bronzed
Shrimp, Artichoke, and Montrachet Salad
~12 Spring Mix * Raspberry Vinaigrette *
Bronzed Jumbo Shrimp * Artichoke Heart Quarters Sliced Montrachet Cheese * French
Mushrooms * Red Onions Mediterranean
Salad ~8 Chopped Romaine Lettuce * Herbed Olive Oil and Lemon Juice Blend * Diced Tomatoes Cucumbers * Black Olives * Crumbled Feta * Red Onions *
Garlic Herb Croutons Sliced
Tomato and Bleu Cheese Salad ~7 Tomato Slices * Balsamic Dijon Dressing Maytag Bleu Cheese Wedge * Sliced Red Onions
Cajun
Marinated Seared Duckling ~22 Boneless Skin-On Breast * Port Wine Red
Currant Demi-Glace Scallion Whipped Potatoes * Asparagus Grilled
Chilean Seabass ~31 Café Seasoned * Sautéed Jumbo Lump
Crabmeat * Classic French Beurre Blanc Angel
Hair Pasta * Asparagus Garlic
Pepper Rubbed New York Strip ~34 Garlic Pepper Dry rubbed 14 - 16 oz.
Choice Cut * Shiitake Mushroom Demi-Glace Grilled Shrimp Skewer * Truffled
Whipped Potatoes * Asparagus Asian
Marinated Seared Tuna ~23 Yellowfin Tuna * Sesame Soy Demi-Glace Wasabi Whipped Potatoes * Snow Peas Filet
Creolaise ~32 8 oz. Choice Center Cut * Shiitake
Mushroom Demi-Glace * Creolaise Sauce Truffled Whipped Potatoes * Asparagus Caribbean
Marinated Grilled Pork ~20 14 - 16 oz. Choice Tenderloin * Island
Oil, Citrus, and Spice Marinated * Abita Root Beer© Demi-Glace * Rice
Pilaf * Asparagus * Mango Chutney 5
Pepper Crusted Grilled Lamb ~30 8 Bone New Zealand Rib Rack * Cracked
Peppercorn Mélange Sweet Molasses Bacon Demi-Glace *
Truffled Whipped Potatoes * Asparagus Seared
Mangrove Snapper Florentine ~28
Café
Seasoned 8 - 9 oz. Fillet * Spinach Florentine Cream Sautéed Jumbo Lump Crabmeat
* Rice Pilaf * Asparagus Lemon Pepper Pannéd Tripletail
~26 Lemon Pepper Seasoned 8 - 9 oz. fillet
* Baby Shrimp laced Tomato Pesto Cream Rice Pilaf * Asparagus
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