Appetizers

• Toasted Ravioli
  Toasted ricotta cheese filled ravioli served with marinara
• Beef Manicotti
  Homemade crepes with Little Village Sauce
• Roasted Artichoke Bottoms
  With jumbo lump crab
• Jumbo Gulf Shrimp Ernie
  With Creole remoulade
• Stuffed Artichoke
  Topped with Meyer lemon sauce and grated Romano
• Louisiana Seafood Arancine
  With roasted tomato cream
• Beef Arancine
  Topped with homemade red gravy
• Seafood Stuffed Mushrooms
  Stuffed with local seafood and lemon butter
• Crisp Fried Calamari
  With spicy marinara
• Fried Green Tomatoes
  Jumbo lump crab meat and hollandaise
• Seared Ahi Tuna
  With wasabi aioli and sweet soy sauce reduction
• A la Village Oysters 2-2-2
  Bienville, Rockefeller, A la Village
• Colossal Lump Louisiana Crab Cake
  4 oz. cake with spicy Creole remoulade

Village Bread

You've gotta get the bread!

• Half Loaf
• Whole Loaf
• Tapenade
• Roasted Garlic

Soups & Gumbo

• Seafood Gumbo
  cup or bowl
• Lobster Bisque
  cup or bowl

Salads

Our salad dressings are all homemade with the freshest herbs and ingredients. House Dressing: creamy Gorgonzola Italian with black and green olives. Caesar: traditional oil-based Caesar with homemade croutons. Sensation: olive oil, red wine vinegar, garlic, lemon juice and Romano cheese. Honey Mustard, Creamy Sweet Onion Vinaigrette

• The Caprese
  Fresh Mozzarella, sweet basil, Creole tomato drizzled with aged balsamic vinegar
• Village Seafood Salad
  Topped with jumbo lump crab meat, Gulf shrimp and Maine lobster with Roma tomatoes, cucumbers and red onions and your choice of dressing
• Avocado Salad
  Creole tomato and red onion over mixed greens
• The Cipolla Salad
  Boiled, fried or grilled Gulf shrimp Creamy Sweet Onion Vinaigrette with Roma tomatoes, cucumbers and red onions
• The Blue Wedge
  Jumbo iceberg wedge topped with homemade Roquefort dressing, chopped tomatoes and crumbled blue cheese
• Heirloom Salad
  Aged balsamic vinegar and shaved Asiago
• Large Traditional Salad
  Caesar, Village House, Sensation Boiled or grilled Gulf shrimp, or grilled chicken
• Ahi Grade Sliced Tuna
  Key lime ginger vinaigrette and wasabi and soy glaze
• Grilled North Atlantic Salmon
  Arrow leaf spinach, Mandarin oranges, tomatoes topped with roasted pecans
• Pasta Seafood Salad
  Gulf shrimp, jumbo lump crab meat, Roma tomatoes, olives, green onion and cucumber on a bed of greens, served with spicy remoulade

Pastas

All pastas are served with a side salad with your choice of dressing.Penne pasta may be substituted for fettuccine or spaghetti.

• Fettuccine Alfredo
• Add:
  Chicken • Shrimp • Jumbo Lump Crab
• Baked Lasagna
  Fresh mozzarella and Village Red Sauce
• Eggplant Parmigiana
  Homemade marinara and spaghetti
• Angel Hair Pasta Pomodoro
• Linguini & Clams
  Little neck clams tossed in olive oil, white wine and herbs and spices
• Village Meatballs & Spaghetti
• Italian Sausage & Spaghetti
• Beef Stuffed Cannelloni Florentine
• Seafood Stuffed Cannelloni
• Shrimp & Lobster Cream
  Jumbo shrimp and Maine lobster with penne pasta
• Louisiana Seafood Medley
  Shrimp, crawfish tails, jumbo lump crab and lobster tossed with fettuccine pasta, sweet basil and lobster cream

Poultry

Served with your choice of potato, pasta or vegetable of the day, and a side salad with your choice of dressing.

• Alla Parmigiana
  Topped with fresh Mozzarella and Village Red Sauce
• Grilled Limone
  Lemon butter
• Marsala
  Mushrooms and Marsala demi-glace
• Piccatta
  Fresh capers and lemon butter

Veal Styles

Served with your choice of potato, pasta or vegetable of the day, and a side salad with your choice of dressing.

• Alla Parmigiana
  Fresh Mozzarella and Village Red Sauce
• Sorrentino
  Eggplant & veal in a sherry marinara and mozzeralla
• Marsala
  Sautéed mushrooms and Marsala wine demi-glace
• Piccatta
  Lightly floured veal medallions sauteed in white wine reduction, capers and fresh lemon juice
• Village Milanese
  Gulf shrimp, artichoke hearts and Meyer lemon
• Osso Bucco
  Veal shank cooked slow in herbs and spice for 5 hours
• Bruccialuna
  Veal cutlet stuffed with Italian bread crumbs, wProsciutto, and pine nuts then slow cooked in Village Red Sauce

USDA Prime Steaks

Served with your choice of potato, pasta or vegetable of the day, and a side salad with your choice of dressing.

• 9 oz. Center Cut Filet Mignon
• 14 oz. Ribeye Steak

Toppers

• Sautéed Shrimp
• Jumbo Lump Crab
• Grilled Red Onions
• Hollandaise
• Bernaise
• Mushrooms & Roasted Garlic
• Fiery Shrimp Hot Sauce
  (Asian flair)

Seafood Favorites

Served with your choice of potato, pasta or vegetable of the day, and a side salad with your choice of dressing.

• Fish Meuniere
  Dusted in flour and pan sautéed, topped with lemon butter sauce
• Fish Almondine
  Dusted in flour and pan sautéed, topped with toasted almonds and brown butter
• Fish Limone
  Seasoned and grilled, topped with lemon butter sauce
• Soft Shell Crab Tuscany
  With jumbo lump crab meat and crawfish with Tuscany sauce
• Seafood Stuffed Fish
  Oven roasted and stuffed with our seafood stuffing
• Eggplant Seafood Napoleon
  Stuffed with seafood, topped with lobster cream and fried crawfish tails
• Village Jumbo Fried Shrimp
  Served with Creole remoulade
• Garlic Shrimp Scampi
  Roasted garlic, white wine and lemon butter

Sides

• Steamed Broccoli
• Vegetable of the Day
• Asparagus Au Gratin
• Scalloped Potatoes
• Baked Mac & Cheese with Lobster
• Jumbo Baked Potato
  Fully loaded
• Italian Sausage
• Pasta Side
• Meatball
• Fried Eggplant Stack
  Served with marinara sauce & Parmesan cheese

Beverages

Free Refills

• Soft Drinks and Iced Tea
  Coke, Diet Coke, Sprite, Dr. Pepper, Lemonade, Raspberry Sweet Tea