Vacherie Dinner

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

Fried oysters with Louisiana BBQ butter • 9

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 14

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


Okra and Louisiana seafood gumbo • cup 6 • bowl 10

Fried green tomato and shrimp remoulade po-boy with roast potatoes • 14

Louisiana seafood etoufée with Crowley jasmine rice • 16

The Vacherie Burger
half pound Angus beef, cooked to order on a fresh baked bun,
with cheddar, grilled onions, lettuce, tomato, house-made bread
and butter pickles, and mayo served with roasted potatoes   14
add applewood smoked bacon  • 1

The Vacherie Chicken Club
half pound grilled chicken breast, grilled ham, Swiss cheese, and applewood smoked bacon on a fresh baked bun, with lettuce, tomato and mayo, served with roasted potatoes   •14

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 • 20

NOLA Style BBQ Shrimp and Grits with vegetable of the day and French bread for dipping  • 19

Fresh fish of the day • market price

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

12 oz. Rib Eye Steak with herb roasted red potatoes and vegetable of the day   • 28

Pan Roasted Duck Breast with Steen’s Cane Syrup Glaze roasted okra, red peppers, and yams   • 22

Fried Oysters on Spinach Salad with tomatoes, red onion, smoked pork belly, bacon vinaigrette   • 16

Shrimp and crabmeat on mix greens salad • 16

Roast beef debris po-boy slow-cooked inside round of beef with debris gravy, lettuce,tomato, and mayo on French bread with roasted potatoes   • 14
loaded with grilled onions, mushrooms, and cheddar  • 17

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

Taste of Vacherie Sampler: okra and seafood gumbo, crawfish etouffee, smothered collards, and fried green tomatoes with remoulade  •  19

Add sauteed or fried shrimp to any entree   7


Brussels sprouts • 6

Collard greens • 6

Herb-roasted potatoes • 6

Louisiana yams • 6

Roasted okra and peppers •  6

Spinach salad • 6

House salad •  6

Fried green tomatoes with remoulade •  6

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