~- ~&~
Eg~s filled with ground duck, Andouille, collard greens,
that is fried and served with sweet and spicy soy reduction,
orange and green onion mustard jelly
~C(SJ~
cabbage, carrots and onions
wasabi aioli, and a ginger
Fresh vineyard snails, lime pecan roasted garlic butter sauce, tomato jam, phyllo dough,
and Asiago and Goat cheese
8
7
9
Louisiana Gulf shrimp and smoked Gouda grits tossed in Abita Amber garlic BBQ sauce served
in a cast iron kettle with French bread croustades
Prmxt~~
Five fried frog legs tos-sed in a Bergeron pecan garlic lime butter sauce and topped with
red onion tasso jam
8
II
Fresh pan seared jumbo lump crab cake topped off with roasted corn and blackeyed pea relish
10
Topped with boiled shrimp, jumbo lump crabmeat remoulade and red onion tasso preserves on a
bed of baby spinach
Five roasted oysters crusted with Parmesan cheese, bacon corn bread crumbs, garlic and lemon
herb butter topped with onion jam and Pernod aioli
~~and~
Local tomatoes, water Mozzarella, cracked pepper, crumbled blue cheese, balsamic bacon
vinaigrette and pureed basil
(Dmkd C@a&iel* (()~ 9/alad
Grilled Romaine lettuce, cornmeal fried oysters, pickled red onions, remoulade Caesar
dressing, cracked pepper, and an herbed cornbread crouton
Assorted greens, pickled okra, blue cheese, spicy buttered croutons, marinated grape
tomatoes, cucumber relish and topped with an apple smoked bacon balsamic vinaigrette
7
9
6
6
Baby spinach, blue cheese, fresh berries, sweet spiced pecans tossed in_ strawberry balsamic
vinaigrette. Grilled duck breast may be added for an additional charge
(()u 9/ekJd ~
Wedge of ice-cold Iceberg le-ttuce with homemade blue cheese dressing, carame-lized red
onions, marinated tomatoes and buttered croutons topped with cracked black pepper
6
(;~~rt5/e {j})~~t(Jl {{7b~rh
Grilled and smoked double cut pork chop, roasted sweet corn grits, stewed collards, and
cider demi topped with sweet and spicy apple preserve and fried apple rinds
20
18
Shrimp, crawfish and crab white etouffee served in an eggplant cup filled with basmati rice
and topped with a fried jumbo Gulf shrimp and lemon Pernod aioli
Crisp duck confit and duck breast glazed in cinnamon and Steens cane syrup and roasted then
set atop praline sweet potatoes, stewed collards, orange Steens demi glace, sweet and spicy
peach jam, and fried sweet potatoes
~!!f~Mdt ?§~ f!??ol/nte ?§~
Bergeron pecan crusted soft shell crab atop parsnip and basil mashed potatoes, roasted
onion and fennel fondue topped with sauteed jumbo lump crab, wild mushrooms, and lemon
pickled Mirliton slaw
NOLA rPlfo/
19
82!
Grilled 16 oz. bone-in ribeye served with shallot crushed Yukon gold 2otatoes, sauteed baby
carrots and asparagus, blue cheese demi, tomato jam and horseradish Bearnaise sauce
Lemon, herb, and smoked garlic marinated and roasted chicken breast set atop jambalaya
risotto, fried eggplant rounds and a New Orleans Provencal sauce topped with a marinated
garden vegetable salad
17
21
House-made Asian, spiced 6 oz. tuna steak -set atop crawfish stir fry risotto, sesame sauteed
baby spinach topped with a cucumber salad and a sushi roll with wasabi aioli and sweet soy
reduction
Pesto and Asiago cheese crusted Mahi Mahi atop saffron green pea, risotto topped with a
roasted squash and olive caponata and crispy fried leek and fennel
Yried {{}/~00<1 ~ (j}Jt. Y~
Cornmeal fried shrimp, catfish, half soft shell crab, oysters and frog leg with fries,
spicy slaw, tartar and cocktail
Cast iron roasted tenderloin filet atop stewed beef rillettes, Andouille potato hash,
smoked Creole tomato demi, tasso preserves and a blue cheese Bearnaise compound butter
Executive Chef and Owner Scott Varnedoe
19
33
Cha~e for split entrees $2 ~ Corkage Fee $10 per bottle ~ 25% Gratuity added to separate checks of 10+ guests
Gratuity of 20% may be added for parties of 6 or more people
www.vamedoes.com
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