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December 17, 2008



Christmas Eve 2008

Serving 5:30 p.m. - 9:30 p.m.
Café Vermilionville


For Starters

Pan Seared Crab Cakes ~14
Louisiana Lump Crabmeat Cakes Paneéd served with a Lemon Dill Beurre Blanc

Shrimp Rémoulade ~7
Louisiana Wild Shrimp over Iceberg lettuce with a Creole Rémoulade Sauce

Crawfish Beignets ~9
Louisiana Crawfish Tails Blended with Cheeses and a Bacon Mire Poix served with
Spicy Creole Mustard Aioli

Char Broiled Oysters ~8
Grilled Louisiana Oysters with Garlic Butter Sauce
Topped with Parmesan Cheeseaa

Soups and Gumbos

Roasted Corn and Crab Bisque ~8

Turtle Soup ~8


Seafood Gumbo ~7

Fresh Salads

Café House ~9
A Mixture of Baby Greens Drizzled with Champagne Shallot Vinaigrette
Accompanied by Crumbled Maytag Blue Cheese and Sugar Roasted Louisiana Pecans

Caesar Salad ~6
Crisp Chopped Romaine with Caesar Dressing, Garlic Croutons, Parmesan Cheese

Entrées

Steak Louis XIII ~30
Grilled 7 oz. Choice Tenderloin, stuffed with Crawfish Tails, Mire Poix, and Cheeses, finished with Mushroom Demi-Glace, Crawfish Mornay.
Served with Buttered Mashed Potatoes and Asparagus.

Gulf Fish Acadien ~28
Filet seasoned in Café spices and Broiled in a White Wine Butter, Garlic, & Shallots,
 Laced with a Jumbo Lump Crab Infused Roasted Corn & Herb Beurre Blanc,
Laid on a Parmesan Risotto, Jumbo Asparagus

Grilled Beef Filet Mignon ~28
Grilled 7 oz. Filet,, Served on Veal Demi-Glace, Crowned with a Béarnaise Sauce,
Brie & Crabmeat Whipped Potatoes, Haricot Verts

Shrimp & Scallops  ~ 29
Louisiana Wild Caught Shrimp and Sea Scallops, Sautéed with Roasted Peppers, Smoked Garlic, Shallots, Mushrooms, Served over Asian Rice Noodles,

Veal Marsala ~ 27
Paneéd Veal Tenderloin Medallions, Topped with a Marsala Sauce
Angel Hair Pasta, Sautéed Baby Vegetables
.
Tanglewood Chicken Breast ~ 20
Grilled Chicken Breast, Served with Roasted Root Vegetables,
Arugla-Fennell Salad, Drizzled with Truffle Infused Olive Oil

Pecan Island Duckling~  22
Slow Braised Semi Boneless Half Duck, Served with Wild Rice Pilaf
And Corn Macque Choux


Executive Chef- Alex Patout
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