Food Menu
Quick Jump
Bar Bites
FIG & GARLIC
Roasted Garlic, Dried Fig, Provolone, Brie Bacon and Tasso
CHARCUTERIE BOARD
Chef’s daily selection of cured meats, cheeses, and spreads served with House Pickles, Candied Jalapenos, Sweet Pecans, Sourdough bread
JACKED UP FLAT BREAD
Pepperjack Cheese, spicy aioli, bacon bits, pepper jelly
Flatbreads
FIG & GARLIC
Roasted Garlic, Dried Fig, Provolone, Brie Bacon and Tasso
JACKED UP FLAT BREAD
Pepperjack Cheese, spicy aioli, bacon bits, pepper jelly
LOUISIANA LUMP CRABCAKES
Two pan seared crab cakes made with Louisiana lump crabmeat, served with a spicy aioli
Boards
TUNA CRUDO
Fresh Ahi Tuna layered with a Creamy Citrus Ponzu Cucumber Salad and topped with Crispy Shredded Nori and Chive Oil
SPICY GARLIC COLOSSAL CRAB CLAWS
Colossal Crab Claws sauteed in a white wine butter sauce served with grilled French Bread
Charcuterie Board
Chef’s daily selection of cured meats, cheeses, and spreads served with house pickles, candied jalapenos, sweet pecans, Sourdough Bread
Brunch
Bottomless Cocktails and Brunch Served from 10am- 3pm
Brunch Cocktails
WHISKEY & VINE ULTIMATE BLOODY MARY
Vodka, Bloody Mary Mix, garnished with Lemon, Lime, Pickled Green Bean, Pickled Okra, Olives, Cocktail Onions, Celery, Garlic, Spicy Shrimp, Green Tomato and Bacon
BOTTOMLESS MIMOSA
Orange Juice and Sparkling Wine
BOTTOMLESS BUBBLES
Sparkling Brut or Sparkling Rosé
BOTTOMLESS SANGRIA
Whiskey & Vine’s Secret Red Wine Sangria Recipe
Brunch Coffee Drinks
BANANAS FOSTER COFFEE
Acadiana’s Own Noire Rum, House Made Bananas Foster Syrup, Cinnamon Whipped Cream
IRISH COFFEE
Buffalo Trace Cream, Jameson Irish Whisky, Crème de Menthe topped with Whipped Cream
KEOKE COFFEE
Marquis De Lafayette VS Cognac, Kahlua, Crème de Cacao topped with Whipped Cream
Brunch Food Menu
BISCUITS & GRAVY
Two buttery biscuits with southern white sausage gravy
SHRIMP & GRITS
Jumbo shrimp in our New Orleans butter sauce served over creamy Parmesan bacon grits
CRAB CAKE BENEDICT
Two crabcakes on top of a fried green tomato round topped with poached eggs and a spicy hollandaise served with Parmesan bacon grits
PRALINE CHICKEN PAIN PERDU
French toast with fried chicken tossed in our house-made praline sauce and finished with candied pecans
SMOKED DUCK AND EGGS
Two eggs cooked any way with sliced house- smoked duck breast and Parmesan bacon grits
THE MONTECRISTO
Turkey, ham, Swiss and American cheese, honey wheat, fried in pancake batter topped with powdered sugar, with fig jam served with fries
Brunch Burger
Two smash patties, bacon slices, American cheese, onions, bacon jam, lettuce, tomatoes, sunny side up egg served with fries
BLT
Thick cut slab bacon glazed with a spicy fig gastrique, layered between two slices of fresh brioche, spicy aioli, shredded iceberg
and a beefsteak tomato served with fries
TRADITIONALBREAKFAST
Two eggs cooked any way with choice of bacon or sausage pattie, Parmesan bacon grits, biscuits and gravy
Ribeye
USDA Prime chargrilled Ribeye seasoned with house smoked sea salt and pepper mélange, grilled to temp, maître d’ butter, pomme aligote
Rueben
Toasted Marbled Rye Bread stuffed with house-made Pastrami, Sauerkraut, Russian Dressing, Swiss Cheese
ESPLANADE ACADIAN
Baby Spinach tossed with Spiced Pecans, Sliced Strawberries, Pickled Onions, Honey Goat Cheese, Seared Ahi Tuna, Pepper Jelly Vinaigrette
Sides
Pancakes $3 • Bacon $3 • Fries $3 • Parmesan Bacon Grits $3 • Biscuit $2 • Sausage $3 • Mixed Green Salad $5
Dinner
Served Monday – Saturday from 4pm – 10pm
Starters
Chargrilled Oysters
House-made Boudin baked in Mushroom Caps with an Au Poivre Sauce
Spicy Garlic Colossal Crab Claws
Colossal Crab Claws sauteed in a white wine butter sauce served with grilled French Bread
CHARCUTERIE BOARD
Chef’s daily selection of cured meats, cheeses, and spreads served with House Pickles, candied Jalapeños, Sweet Pecans, Sourdough bread
Tuna Crudo
Fresh Ahi Tuna layered with a Creamy Citrus Ponzu Cucumber Salad and topped with Crispy Shredded Nori and Chive Oil
Louisiana Lump Crab Cakes
Two pan seared Crab Cakes made with Louisiana Lump Crabmeat, served with a Spicy Aioli
TRUFFLE CRAB FONDUE
Blue Point Lump Crab drenched in a bubbly Truffle Gouda Mornay Sauce served with Fresh Grilled French Bread
JAZZY SHRIMP
Fried Gulf Shrimp tossed in Creamy Sweet Chili Sauce on a bed of mixed greens
FRIED CALAMARI
Fried Calamari served with a Spicy Diavolo Tomato Dipping Sauce
Nachos
House-smoked Pulled Pork with Whiskey BBQ Sauce, Pico de Gallo, shredded cheese, candied Jalapeños over chips
TRUFFLE POM FRITES
White Truffle Oil, Cracked Black Pepper, Parmesan
Flatbreads
FIG & GARLIC
Roasted Garlick, Dried Fig, Provolone, Brie, Bacon and Tasso
JACKED UP FLAT BREAD
Pepperjack Cheese, spicy aioli, bacon bits, pepper jelly
Soups & Salads
Turtle Soup
Sherry, Chopped Egg
SMOKED DUCK & ANDOUILLE GUMBO
Cup $12 Bowl $18
House Smoked Whole Duck with browned Andouille Sausage in a spicy dark roux broth served with White Rice
ESPLANADE ACADIAN
Baby Spinach tossed with Spiced Pecans, Sliced Strawberries, Pickled Onions, Honey Goat
Cheese, Seared Ahi Tuna, Pepper Jelly Vinaigrette
EVERYTHING WEDGE SALAD
Iceberg, Bleu Cheese Dressing, pickled red onion, fried tasso, Everything Seasoning
CHICKEN CAESAR SALAD
Crisp Romaine tossed with house made Caeser Dressing, Croutons, and Parmesean Tuille and topped with Grilled Chicken
Dressings
Berry Vinaigrette • Caesar • Lemon Vinaigrette Bleu Cheese • Buttermilk Garlic Ranch
Shareable
Chargrilled Oysters
Choice of topping – Parmesan Garlic, Rockefeller, Bacon Bechamel
Nachos
House-smoked Pulled Pork with Whiskey BBQ Sauce, Pico de Gallo, shredded cheese, candied Jalapeños over chips
Handhelds
(All handhelds served with fries)
WV Burger
Two Smash Patties, bacon slices, American
Cheese, Onions, Bacon Jam, Lettuce, Tomatoes
Montecristo
Turkey, Ham, Swiss and American Cheese, Honey Wheat, fried in pancake batter
topped with powdered sugar, with fig jam
REUBEN
Toasted Marbled Rye Bread stuffed with House Made Pastrami, Sauerkraut, Russian Dressing, Swiss Cheese
Main Dishes
BLEU LE BOEUF
Prime Cut Beef Tips served over house made Truffle Gnocchi in a Gorgonzola Green Apple Mornay Sauce
– Domaine Bousquet Malbec –
VEAL CHOP ROSSINI
16oz Pepper Encrusted Veal Chop served medium rare, glazed with Marchand de Vin and Foie Gras Truffle Butter accompanied by Seared Wild Mushrooms
– Croix 1904 Zinfandel –
LAPIN L'ORANGE
Tempura Fried Leg of Rabbit glazed in a rich Orange Gelee, Served with Crispy Truffle Fries
– Stephane Ogier Cotes du Rhone –
TURTLE BOLOGNESE
Turtle Meat and Italian sausage Bolognese over Angel Hair pasta
SCALLOP PUTTANESCA PASTA
Seared Scallop set atop fresh Angel Hair Pasta, Cherry Tomatoes, and Capers in an Aglio E Olio Sauce
– Rombauer Chardonnay –
GROUPER IMPERIAL
Pan seared Grouper topped with Louisiana lump crab in a Sherry Imperial Sauce, Garlic Haricot Verts
– Elouan Vineyard Reserve Chardonnay –
CATCH OF THE DAY
Chefs Choice Fresh Seafood Selection
Sides
Sauteed Wild Mushrooms $10 • Garlic Haricot Verts $5 • Crawfish Truffle Mac & Cheese $10 • Pomme Aligote $5 • Trufflefries $10 • Sautéed Creamed Spinach $7 • House Side Salad $5 • Caesar Side Salad $7 • Gnocchi $10 • Grilled Asparagus $8
Meat
Caymus Cabernet 15 / 33 • Frank Family Cabernet 10 / 23 Venge Silencieux 14 / 32 • Stag’s Leap Petite Syrah 9 / 22 Palazzo delle Torre Allegrini Rosso 6 / 14
FLANNERY BEEF
12oz Prime NY Strip
8oz PRIME FILET
6oz PRIME PETIT FILET
14oz PRIME RIBEYE
16oz BONE-IN VEAL CHOP
BUTCHER BLOCK
Chef Selection of Meat, prepared to temp
Sauces
Marchand De Vin (Red Wine Demi) | $4
BonneFemme (White Wine Mushroom Sauce) | $3
Rossini (Foie Gras Matre Butter and Demi-Glace) | $5 Truffle
Gorgonzola Mornay | $4
Extras
Blue Cheese Crust $5 • Bacon, Onion, Mushrooms $6 • Gulf Shrimp Scampi $8 • Lump Crab Saute $15 • Seared Scallops $19
Desserts
Bananas Foster
Dark Rum and Brown Sugar Sauce with Bruleed Bananas over Vanilla Ice Cream
Chocolate Raspberry Cake
Layered Devil’s Fook Cake, Chocolate Mousse, Raspberry and Chocolate Ganache
Southern Bourbon Pecan Pie
Topped with Vanilla Ice Cream and Salted Caramel Bourbon Sauce