Whiskey & Vine

Chef's daily selection of cured meats, cheeses, and spreads served with House Pickles, Candied Jalapenos, Sweet Pecans, Sourdough bread

Roasted Garlic, Dried Fig, Provolone, Brie Bacon and Tasso

Pepperjack Cheese, spicy aioli, bacon bits, pepper jelly

Two pan seared crab cakes made with Louisiana lump crabmeat, served with a spicy aioli

Colossal Crab Claws sauteed in a white wine butter sauce served with grilled French Bread

Fresh Ahi Tuna layered with a Creamy Citrus Ponzu Cucumber Salad and topped with Crispy Shredded Nori and Chive Oil

Sparkling Brut or Sparkling Rosé

Orange Juice and Sparkling Wine

Whiskey & Vine's Secret Red Wine Sangria Recipe

Vodka, Bloody Mary Mix, garnished with Lemon, Lime, Pickled Green Bean, Pickled Okra, Olives, Cocktail Onions, Celery, Garlic, Spicy Shrimp, Green Tomato and Bacon

Acadiana's Own Noire Rum, House Made Bananas Foster Syrup, Cinnamon Whipped Cream

Buffalo Trace Cream, Jameson Irish Whisky, Crème de Menthe topped with Whipped Cream

Marquis De Lafayette VS Cognac, Kahlua, Crème de Cacao topped with Whipped Cream

Two buttery biscuits with southern white sausage gravy

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

Two smash patties, bacon slices, American cheese, onions, bacon jam, lettuce, tomatoes, sunny side up egg served with fries

Two crabcakes on top of a fried green tomato round topped with poached eggs and a spicy hollandaise served with Parmesan bacon grits

Baby Spinach tossed with Spiced Pecans, Sliced Strawberries, Pickled Onions, Honey Goat Cheese, Seared Ahi Tuna, Pepper Jelly Vinaigrette

French toast with fried chicken tossed in our house-made praline sauce and finished with candied pecans

Toasted Marbled Rye Bread stuffed with house-made Pastrami, Sauerkraut, Russian Dressing, Swiss Cheese

USDA Prime chargrilled Ribeye seasoned with house smoked sea salt and pepper mélange, grilled to temp, maître d' butter, pomme aligote

Jumbo shrimp in our New Orleans butter sauce served over creamy Parmesan bacon grits

Two eggs cooked any way with sliced house-smoked duck breast and Parmesan bacon grits

Turkey, ham, Swiss and American cheese, honey wheat, fried in pancake batter topped with powdered sugar, with fig jam served with fries

Two eggs cooked any way with choice of bacon or sausage pattie, Parmesan bacon grits, biscuits and gravy

Dark Rum and Brown Sugar Sauce with Bruleed Bananas over Vanilla Ice Cream

Layered Devil's Fook Cake, Chocolate Mousse, Raspberry and Chocolate Ganache

Topped with Vanilla Ice Cream and Salted Caramel Bourbon Sauce

Turkey, Ham, Swiss and American Cheese, Honey Wheat, fried in pancake batter topped with powdered sugar, with fig jam

Two Smash Patties, bacon slices, American Cheese, Onions, Bacon Jam, Lettuce, Tomatoes

Prime Cut Beef Tips served over house made Truffle Gnocchi in a Gorgonzola Green Apple Mornay Sauce

Chefs Choice Fresh Seafood Selection

Pan seared Grouper topped with Louisiana lump crab in a Sherry Imperial Sauce, Garlic Haricot Verts

Tempura Fried Leg of Rabbit glazed in a rich Orange Gelee, Served with Crispy Truffle Fries

Seared Scallop set atop fresh Angel Hair Pasta, Cherry Tomatoes, and Capers in an Aglio E Olio Sauce

Turtle Meat and Italian sausage Bolognese over Angel Hair pasta

16oz Pepper Encrusted Veal Chop served medium rare, glazed with Marchand de Vin and Foie Gras Truffle Butter accompanied by Seared Wild Mushrooms

Chef Selection of Meat, prepared to temp

12oz Prime NY Strip

White Wine Mushroom Sauce

Red Wine Demi

Foie Gras Matre Butter and Demi-Glace

Crisp Romaine tossed with house made Caeser Dressing, Croutons, and Parmesean Tuille and topped with Grilled Chicken

Iceberg, Bleu Cheese Dressing, pickled red onion, fried tasso, Everything Seasoning

House Smoked Whole Duck with browned Andouille Sausage in a spicy dark roux broth served with White Rice

Sherry, Chopped Egg

House-made Boudin baked in Mushroom Caps with an Au Poivre Sauce

Fried Calamari served with a Spicy Diavolo Tomato Dipping Sauce

Fried Gulf Shrimp tossed in Creamy Sweet Chili Sauce on a bed of mixed greens

Two pan seared Crab Cakes made with Louisiana Lump Crabmeat, served with a Spicy Aioli

House-smoked Pulled Pork with Whiskey BBQ Sauce, Pico de Gallo, shredded cheese, candied Jalapeños over chips

Blue Point Lump Crab drenched in a bubbly Truffle Gouda Mornay Sauce served with Fresh Grilled French Bread

White Truffle Oil, Cracked Black Pepper, Parmesan