Vacherie Dinner

STARTERS

Local cured or smoked meat, house pickles, crackers, and cheese board: Local Andouille chips and hog’s head cheese, pimento cheese, hot pickled vegetables, and crackers • 13

Shrimp and avocado ceviche with house crackers: Louisiana shrimp, ripe avocado, tomato, shallots, fresh lime • 10

Fried or sauteed Gulf shrimp with a duo of sauces • 9

Crab gratin: Louisiana blue crab sautéed with shallots, green onions, vermouth, parmesan, and cream, broiled and served with French bread • ramekin 10 • skillet 13

Gritcake and collards: Pan-fried pimento cheese gritcake over fresh collard greens smothered with smoked pork belly • 8

Broiled Brussels sprouts with bacon vinaigrette: Farm fresh Brussels sprouts and applewood smoked bacon sautéed and broiled with bacon vinaigrette in a black iron skillet • 8

Hot and sweet pecans: Riverbend Farms Pecans seasoned with cayenne, salt, Steen’s syrup, cane sugar, and chili powder, and toasted • 5

Sausage sliders with pickled onions: Three fresh-ground pork patties, seasoned with green onions, pepper, and salt, topped with house pickled onions, on toasted rolls • 9

Blackened alligator bites with tartar sauce • 10

Black Pepper crusted beef tenderloin with Horseradish Sauce • 14

Yam chips with hot vinegar  • 4

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ENTREES

Okra and Louisiana seafood gumbo • cup 5 • bowl 9

Spinach salad with tomatoes, red onion, smoked pork belly, bacon vinaigrette, topped with a poached egg • 13

Steak sandwich: Grilled flatiron steak, fresh tomatoes, mixed greens, horseradish mayo on a fresh bakery baguette with herb-roasted potatoes  •  16

Louisiana crawfish etoufée with Crowley jasmine rice • 15

Rabbit cassoulet and collard greens: Stewed rabbit, navy beans, and leeks, slow-cooked and fork-tender • 19

Paneed Pork Tenderloin with lemon mushroom sauce, chef’s potato of the day and fresh Brussels sprouts • 19

Fresh fish of the day • market price

Boudin-stuffed deep-fried hen with braised collard greens • 22 

Black iron skillet beef tenderloin with herb-roasted red potatoes • 29

Skillet shrimp with roasted okra • 20

Oysters Rockefeller with French bread: Louisiana oysters poached in their own liquid and topped with traditional spinach Rockefeller sauce, Parmesan, and smoked bacon, broiled in a black iron skillet • 20

Seared duck breast over roasted okra, red peppers, and yams  • 24

Chef’s Fresh Vegetables: A selection of some of the best vegetables from the farm  •  14

Add sauteed or fried shrimp to any entree •  7

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SIDES

Brussels sprouts • 6

Collard greens • 6

Herb-roasted potatoes • 6

Louisiana yams • 6

Roasted okra and peppers •  6

House salad •  6

Braised cabbage •  6