fried dough with whipped butter and Steen's cane syrup 8
with tomatoes, red onion, smoked pork belly, bacon vinaigrette, topped with a poached egg 14
Louisiana crawfish, green onions, fontina cheese, and eggs, potatoes or grits, choice of bread 14
local Andouille sausage, diced potatoes, diced onions, red peppers, green onions, topped with poached eggs and Hollandaise, choice of bread 13
cornmeal pancakes served with Steen's cane syrup and toasted pecans 10
2 boudin patties, smothered collards, poached eggs, Creole Hollandaise, grits or potatoes 12
flatiron Steak sliced, 2 eggs any style, choice of potatoes or grits, choice of bread 16
French bread, smoked sausage, cheddar, brabant potatoes, and eggs baked in a casserole 12
Granola, Yogurt, Seasonal Fruit 11 Steel-Cut Irish Oatmeal with golden raisins, walnuts, brown sugar, and apples 11
pastry or bread, fresh fruit, coffee or hot tea, and juice 9
with meat, grits or potatoes, choice of bread 10
sourdough bread, sliced ham, Swiss cheese, dijon mustard, Gruyere béchamel, grits or potatoes, broiled and topped with an over-easy egg 12
Sliced hog's head cheese served atop an open-faced biscuit, topped with poached eggs and Hollandaise 13
Fresh ingredients daily, grits or potatoes, choice of bread mkt
Grits 3,
Bacon 4,
Fruit 5,
Two Eggs 4,
Smoked Sausage 4,
Biscuits 4,
Potatoes 4,
Oatmeal 5,
Collards 4
Cup 5 - Bowl 8
with tomatoes, red onion, smoked pork belly, bacon vinaigrette, topped with a poached egg 14
grilled flatiron steak, fresh tomatoes, mixed greens, horseradish mayo on a fresh bakery baguette with herb-roasted potatoes 15
with Crowley Jasmine Rice 16
stewed rabbit, Navy beans, and leeks slow cooked and fork tender 19
with potatoes and carrots 18
local Gulf fish with broiled brussels sprouts 25
with braised cabbage 21
with herb roasted red potatoes 27
with roasted okra 19
Louisiana oysters poached in their own liquid and topped with traditional spinach Rockefeller sauce, parmesan, and smoked bacon, broiled in a black iron skillet 18
over roasted okra, red peppers, and yams 22
a selection of some of the best vegetables from the farm 16
local Andouille chips and hog's head cheese, pimento cheese, hot pickled vegetables, and crackers 16
Louisiana shrimp, ripe avocado, tomato, shallots, fresh lime 8
Louisiana Blue Crab sautéed with shallots, green onions, vermouth, parmesan, and cream, broiled and served with French bread 10
pan-fried pimento cheese gritcake over fresh collard greens smothered with smoked pork belly 8
farm fresh Brussels sprouts and applewood bacon sautéed and broiled with bacon vinaigrette in a black iron skillet 8
Riverbend Farms pecans seasoned with cayenne, salt, Steens syrup, cane sugar, and chili powder, toasted 5
2 fresh ground pork, seasoned with green onions, pepper, salt, topped with house pickled onions, on toasted rolls 8
with tartar sauce 12
with horseradish sauce 12
with House Crackers 5
with Hot Vinegar 4
Brussel Sprouts 6,
Collard Greens 6,
Herb-Roasted Potatoes 6,
Louisiana Yams 6,
Roasted Okra and Peppers 6,
House Salad 6,
Braised Cabbage 6
Please call 504-207-4532 for more information on our catering menu.
In Cajun-French, "la Vacherie" refers to "the cow pasture" as this area was high ground on the west bank of the Mississippi River used for cattle farming. The town of Vacherie, originally named Tabiscanja (long river view) by the Colapissa Indians, has also been known as St. Patrick and St. Philip over the years. Vacherie was a melange of cultures where the downriver Germans and the upriver Acadians blended to create a French speaking community in the heart of Creole Louisiana. As its early plantation economy developed, slaves from West Africa and the Carribbean contributed many of the lasting influences on the food traditions of the region. Sugar, indigo, cotton, soybeans, rice, tobacco, and many fruits and vegetables have been grown and some are still farmed there. Bound on the South by rich swamps surrounding Lac des Allemands, seafood and many forms of wild game are also plentiful. Nestled among the cane fields of St. James Parish, today the small community of Vacherie is home to historic plantation sites, and large extended families that thrive on the opportunity to share their cuisine of old recipes with those who visit.
Vacherie
827½ Toulouse St.
New Orleans, La. 70112
Phone: 504.207.4532
Fax: 504.207.4534
www.vacherierestaurant.com
Vacherie Dining Room
Breakfast/Brunch
Monday - Friday, 7am-11am
Saturday - Sunday, 7am- 2pm
Dinner
Monday - Saturday, 6pm-10pm
Vacherie Bar
(with Small Plates Menu):
Monday - Friday opens at 4pm;
Saturday - Sunday
opens at 10am
Vacherie Café
open every day from 7am-8pm
827 Toulouse Street New Orleans, LA 1-800-366-2743 Hotels@FRENCHQUARTER.COM


