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HAPPY HOUR / TUE-THURS: 4PM-6PM
SOUP/SALAD/APPETIZER SERVED ALL DAY INCLUDING BRUNCH

APPETIZER

LAMB AND RICOTTA GREEN OLIVES

ground lamb loin, fresh ricotta, fried

COQUILLE ST JACQUES

seared scallop, mushroom, shallot, wine, cream and Gruyere

POMME FRITES

only lunch and dinner

ESCARGOT

garlic, lemon, butter, white wine, shallots, with crostini

SAUSAGE BOARD

assorted homemade sausage, dijon, crostini, homemade pickles

MUSSELS

mussels steamed with cream in garlic wine sauce

SOUP

ZOHREH'S FRENCH ONION

house specialty

SOUP DU'JOUR

SALAD

VYOONE'S SALAD

mix greens, cucumber, tomato, heart of palm, raspberry vinaigrette

ADD TO ANY SALAD

shrimp, chicken, crab meat

BRUNCH

shrimp and grits

large Gulf shrimp in NOLA BBQ sauce, over stone grind creamy grits

CHARGRILLED ANGUS BURGER

in-house grind blend with Vyoone’s own seasoning blend

short ribs and grits

slow braised with aromatic and red wines

coq au vin

boneless chicken, red wine, root vegetable

grilled Salmon

grilled salmon with sautéed spinach, topped with lemon caper beurre blanc

BELGIAN WAFFLES

warm vanilla waffle with fruit compote and Grand Marnier cream

EGGS BENEDICT

grilled Canadian bacon, black truffle hollandaise with homemade biscuit

BENEDICT DU'JOUR

chef's choice

GOAT CHEESE CAPRESSE

basil, tomato, balsamic gastrique, fried goat cheese

ROASTED BEETS

pickled fennel, candied pecan, golden beets, Grana, raspberry vinaigrette

COTES

BACON

apple smoked

GRITS

stone grind creamy with Chevre


ENTREES

GRILLED SALMON

sauteed spinach topped with lemon caper beurre blanc

CHARGRILLED ANGUS BURGER

in-house grind blend with Vyoone's own seasoning blend

SHORT RIBS AND GRITS

slow braised with aromatics and red wine

COQ AU VIN

boneless chicken, red wine, root vegetable


LUNCH

COQ AU VIN

boneless chicken, red wine, root vegetable

PASTA DU'JOUR

Chef's Choice

CHARGRILLED ANGUS BURGER

in-house grind blend with Vyoone's own seasoning blend

SHORT RIBS AND GRITS

slow braised with aromatics and red wine

GRILLED SALMON

sauteed spinach topped with lemon caper beurre blanc


DINNER APPETIZERS

ESCARGOT

garlic, lemon, butter, white wine, shallots, with crostini

SAUSAGE BOARD

assorted homemade sausage, dijon, crostini, homemade pickles

oyster la madregue

broiled oysters and cream sauce with spinach and leek, topped with swiss provolone and gruyere cheese

crevettes sazerac

early style new orleans jumbo shrimp with red peppers, herbs, saffron, and rye bourbon

DINNER ENTREES

SEARED SEA SCALLOP

cilantro chimichurri, corn macque choux

CHICORY RUBBED RACK

demi glace, vegetable du'jour, roasted potatoes

GRILLED FILET

10 Oz maitre d’butter and pomme frittes

chef’s choice

SHORT RIBS & GRITS

slow braised with aromatic and red wine

DUCK CASSOULET

silky duck, smothered white beans, with braised sausage

CHARGRILLED ANGUS BURGER

in-house grind blend with Vyoone's own seasoning blend

chilean sea bass

pan seared Chilean sea bass, with saffron coconut sauce

DESSERTS

chef’s choice

COTES

POMME FRITTES

house vegetables

grilled asparagus

mashed potatoes with parmesam cheese