Executive Chef Kevin Vizard is dedicated to his customers and their dining experience. He strives to make sure that every meal they have at Vizard’s will be one they will not soon forget.

*Vegetarian meals and substitutions available upon request.

First                            


Crabmeat Nelson

crispy eggplant, jumbo lump crab, crimini mushroom, green onion, béarnaise


Barbeque Shrimp and Crabfingers

garlic, rosemary, abita amber


Oysters Mancuso

fried oysters, toast, claw crabmeat, green onion, oyster demi


Soup du Jour


Gumbo du Jour


Shrimp and Crab Salad

shrimp, crab, tomato, avocado, eggs, romaine, green onion, cognac dressing


Vizards House Salad

herbs, mixed greens, Maras farms sprouts, bleu cheese, pecans, apples, balsamic vinaigrette


“Green, Egg & Ham”

spinach, frisee, paneed egg, lardon, gruyere, crouton, roasted shallot vinaigrette


Cheese Selection

fruits, berries, toasted nuts, honey, sliced bread





Second


Gulf Fish Amandine

sweet potato mash, spinach, almond, lemon beurre noisette


Lamb Rack

asparagus, scallop potatoes, pepper jelly demi


Grilled Redfish

sweet corn, oyster mushroom, chilled crab salad, truffle vinaigrette


Vizard’s Cut

rib eye cap, asparagus, sour cream and chive mash potato, creole bordelaise


Roast Chicken

rosemary au jus, roasted garlic, pomme frites, asparagus


Filet of Beef

roasted potatoes, haricot verts, honey roasted shallot, foi gras demi







*Nightly off menu specials