Orleans Grapevine
Wine Bar & Bistro
Delight your palate...
Menu
Always subject to change



Warm Goat Cheese Salad                             12
Fresh arugula, diced pear, walnuts, cranberries, with extra virgin olive oil, cane vinaigrette, and lightly fried goat cheese on top.m

Seafood Gumbo                              Cup 6 / Bowl 9
Classic Lousiana style gumbo with fresh daily ingredients.

Soup du Jour                                    Cup 6 / Bowl 9
Prepared daily with fresh seasonal ingredients.

  Soups & Salads​​

*Mixed Green Salad                                       8
Fresh spring mix with port poached pears, Roquefort cheese, and port vinaigrette.

*Baby Spinach Salad                                      8
Baby spinach with goat cheese, pumpkin seeds, sunflower seeds, grapes, and Creole honey mustard sherry vinaigrette.

*Duck Breast Salad                                         11
Pan-seared duck breast over a salad of baby mixed greens with blueberries, Maytag blue cheese, and balsamic blueberry vinaigrette.

Classic Caesar Salad                                        8
Fresh romaine hearts with house-made dressing, crutons, toasted asiago cheese, and saltwater anchovies.
  Petit Fare

*Cheese Boards                                           18
Choose from our house board or the chef's daily selections.

*Baked Brie                                                   10
Warm brie round topped with a choice of a roasted garlic cream sauce or a warm strawberry and Balsamic coulis.

New Orleans Barbeque Shrimp             15
Jumbo Gulf shrimp in a savory New Orleans style barbeque sauce. Served with fresh French bread for dipping.

Angus Medallions                                          16
U.S. Prime black Angus medallions sauteed in a marsala mushroom cream sauce. Served with seasoned red wedge potatoes.
  
Grapevine Crab Cakes                                  15
Succulent crab cakes with a hint of chipolte pepper set over a bed of mixed greens and caramelized oranges. Topped with house remoulade sauce.

*Pan Seared Scallops                                   15
Fresh sea scallops wrapped in applewood smoked bacon. Served on a bed of mushroom wild rice with a blackberry brandy reduction.

*Saffron Mussels                                          15
Prince Edward's Island mussels in a saffron tomato broth with jumbo lump crab meat, applewood smoked bacon, and basil aioli.

*Shrimp Remoulade                                      12
Louisiana Gulf shrimp in a spiced Creole remoulade sauce.

Pâté Campagne                                                     15
Country pork pâté with Dijon mustard, creole mustard, Gherkin pickles and whole wheat baguette.
 Entrees

*Grapevine Black Angus House Filet
or Filet Au Poivre
                                                   32
8 oz. U.S. Prime black Angus filet served with roasted fingerling potatoes, chef's choice of vegetables, and a choice of a crawfish demi-glace or a creamy Stilton blue cheese sauce.
Suggested wine: Stratton Lumis Cabernet

*Black Angus Filet & Maine Lobster Tail     44
8 oz. U.S. Prime black Angus filet and Maine lobster tail served with garlic mashed potatoes, chef's choice of vegetables, and drawn butter.
Suggested wine: Location F

*Double Cut Pork Chop                                     29
14 oz. double cut pork chop served with sweet potato crawfish and andouille hash, chef's choice of vegetables, and an orange pepper glaze.
Suggested wine: Cotes du Provenance Rose

*Herb Scented Rack of Lamb                         32
New Zealand lamb served with truffle mas
hed potatoes, chef's choice of vegetables, and a brandy peppercorn demi-glace.
Suggested wine: Earthquake Petit Syrah

Grapevine Chicken                                              28
Traditional French-cut roasted chicken breast with apple, caramelized onions, and cream cheese stuffing and hard cider demi-glace. Served with red wedge potatoes and chef's choice of vegetables.
Suggested wine:  Alexander Valley Merlot

*Gulf Fish Amandine                                            28
C atch of the day prepared
pan seared and topped with a brown butter Almondine and jumbo lump crab meat. Served with chef's choice of vegetables and popcorn rice.
Suggested wine: La Crema Chardonnay




Stuffed Flounder                                                29
Fresh flounder stuffed with crab dressing topped with a crawfish tasso cream sauce. Served with pecan popcorn rice and chef's choice of vegetables.
Suggested wine: Sonoma Cutrer Chardonnay

Oysters Orleans                   Appetizer 15 / Entree 26
Fresh Gulf oysters baked with asiago cheese and applewood smoked bacon and served with remoulade blanc sauce.
Suggested wine: Blindfold Chardonnay

*Ahi Tuna                                                          35
Blackened ahi tuna drizzled with wasabi aioli and soy reduction. Served over ginger rice and topped with a cucumber salad and flying fish caviar
Suggested wine: Stift Klosterneuburg

Mushroom de Vin                                           20
Red wine saturated portabella slices on truffled mashed potatoes, wilted spinach, and tomato. Served with Stilton cream sauce, hearts of palm, and roasted garlic.
Suggested wine:Von Schleinitz “HD” sparkling Riesling

*Vegetables of the Season                         18
Fresh herbs and roasted seasonal vegetables served over popcorn rice.
Suggested wine: Villa Sparini Gavi-di-Gavi




New Orleans Ice Cream Company flavor trio served in a honey almond tuille.                                           8

**Bittersweet French chocolate mousse layered
with Grand Marnier whipped cream.                  9

Sugar free orange Panncotta topped
with fresh fruit & toasted almonds.                     8

All desserts are made from scratch in-house
with the freshest ingredients.

**These items can be prepared gluten free.
 Desserts

French vanilla & white chocolate bread pudding
topped with white chocolate sauce.                          9

Frozen chocolate fudge brownie & vanilla bean ice cream tower topped with strawberry coulis.          8

Honey goat cheese cheesecake with
chocolate crust & lemon gastrique.                         8

Traditional Florida Key lime pie.                               8

**Vanilla crème brulee
garnished with fresh berries.                                     8