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