Dinner Menu

Appetizers

Foie Gras . . . . 20
Seared Slice of Whole Lobe. Belle Ècorce Jersey Bruce. Local Honey. Brandy Milk Punch Pain Perdue Points.

Steak Tartare . . . . 13
Farm Egg Yolk. Chili Infused Louisiana Caviar. Truffle Pommes Frites.

B B Q Shrimp . . . . 10
Sauteed Louisiana Shrimp. Creamy Spiced Butter Sauce. Toasted Bread Bowl.

Escargot . . . . 9
Shallot and Herb Sauteed Snails. Baguette. Pernod Butter. Melted Jarlsberg.

Tomato Basil Soup . . . . . 10
Vegetarian Tomato Bisque. Mozzarella Gratin. Tomato Relish.

Portobello Fries . . . . 8
Flash Fried Slices of Portobello. Hot Sauce Aioli.

House Made Sausage . . . . 14
Beef, Foie Gras, Caramelized Onion and Mushroom Sausage. Dijon Cream Sauce.

Mediterranean Tuna Rolls . . . . 15
Flash Cured and Cold Smoked Ahi. Miss Wanda’s Chevre. Baby Greens. Pickled Shallots. Roasted Red Pepper Coulis.

Tomato Basil Soup . . . . 5/9
Vegetarian Tomato Bisque. Mozzarella Gratin. Tomato Relish.

Chicken and Sausage Gumbo . . . . 5/9
Local Poultry Stock. Eunice Smoked Sausage. Chicken Tenderloin.

Salads

Village Apple Salad . . . . 9
Mixed Greens. Apple. Pecans. Maytag Bleu Cheese. Smoky Bacon Dressing.

Farmer’s Market Salad . . . . 12
Mixed Greens. Locally Grown Farmers’ Market Vegetables. Herb Vinaigrette.

Goat Cheese Salad . . . . 12
Herb and Ash Seared Goat Cheese. Bitter Greens. Poached and Tartare Baby Beets. Toasted Pecans. Citrus and White Balsamic Vinaigrette.

Sweet Potato Salad . . . . 10
Baby Arugula. Roasted Sweet Potato Chunks. Goat Cheese. Pumpkin Seeds. Dried Cranberry Vinaigrette.

Winter Salad . . . . 11
Baby Arugula. Parsley. Mint. Root Vegetables. Artichoke Hearts. Pecorino Toscano. Herb Vinaigrette.

Signature Entrees

Stuffed Louisiana Fish . . . . 32
Pan Seared. Lump Crab Stuffing. Grilled Squash. Lemon Crab Butter Sauce.

Steaks

Seared and Garlic Butter Basted. Fingerling Frites. Sauteed Spinach. Roasted Shallot Demiglace.

Filet Mignon . . . . . 40
Substitute Truffle Fries for Fingerling Frites . . . . . 4

New York Strip . . . . . 38
Blackened with Smoked Sausage and Crab Topper . . . . . 10

Seasonal Entrees

SEAFOOD

Snapper . . . . 30
Feta. Grape Tomatoes. Artichoke Hearts. Green Onions. Pecorino Risotto. Warm Herb Vinaigrette.

Sea Scallops . . . . 31
Mushroom Risotto. Red Onion Marmalade. Braised Greens. White Truffle Oil.

Cioppino . . . . 29
Seafood Stock and Tomato Stew. Drum. Sea Scallop. Shrimp. Oysters. Grilled Bread.

Seared Tuna . . . . 28
Seared Gulf Yellowfin. Spicy Rice Cakes. Carrot Sesame Slaw. Trio of Sauces.

LAND FARE

Duckling . . . . 30
Confit Leg and Thigh. Seared Breast. Mushroom Risotto. Braised Greens. Poultry Glace.

Market Vegetables . . . . 18
Artful Preparation of the Peak Season Offerings from Our Local Farmers.

Prairie Hasenpfeffer . . . . 34
Half a Mississippi Rabbit, Cherry Wood Smoked and Stewed with Eunice Smoked Sausage. Served with Grilled French Bread.

Pork Shank . . . . 24
Tender House Smoked Ham Hock. Braised Greens. Brabant Sweet Potatoes.

We proudly use produce, meats, dairy, and other products from these amazing local producers, and you should too:

Belle Ecorce Farms, Gotreaux Family Farms, Market Basket Youngsville, Mary Mary Markets, Helping Hands Farm, Up to Grow Good, Bread and Circus Provisions, Mark and Mary City Farm, Inglewood Farm, Eunice Superette, Homegrown Organics, Bayou Farm, and others.

Checks for Parties of Six or More Subject to 20% Gratuity
No Separate Checks for Parties of Eight or More

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