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December 26, 2008


Champagne ♦ Caviar ♦ Lobsters ♦ Favorites ♦ Specials

New Year's Eve 2008
Serving 5:30 p.m. - 10:00 p.m.
Reservations by calling (337) 237-0100

The Café Vermilionville New Year's Eve menu combines holiday favorites with specials prepared
 by Chef Patout and his staff. Lobsters will be the highlight of the evening along with caviar
and other culinary delights.

For Starters

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

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

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

Char Broiled Oysters
Grilled Louisiana Oysters with Garlic Butter Sauce
Topped with Parmesan Cheese

Soups and Gumbos

Roasted Corn and Crab Bisque

Turtle Soup

Seafood Gumbo

Fresh Salads

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

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

Entrées

Steak Louis XIII
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
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
Grilled 7 oz. Filet,, Served on Veal Demi-Glace, Crowned with a Béarnaise Sauce,
Brie & Crabmeat Whipped Potatoes, Haricot Verts

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

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

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


Executive Chef- Alex Patout
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