The Van's

Please call restaurant for daily soup selection. 1 cup

Baked with a crouton and provolone lid.

4 halves battered with panko, fried and stuffed with our devil's mixture and sprinkled with chopped bacon pieces.

Mostly mild chili peppers flash-fried in olive oil and sprinkled with sea salt.

4 jumbo shrimp with cocktail sauce.

2 Tamales Bay oysters capped with a mixture of spinach and hollandaise.

Layered on sourdough: cream cheese, onion, cucumbers, and capers, and drizzled with olive oil.

4 jumbo mushrooms stuffed with Italian sausage, mozzarella cheese, and herbs.

Deep fried panko battered squid tubes.

Homeless snails sauteed in garlic, butter, thyme and white wine.

5 mini smoked sausage in a cornmeal batter and deep fried.

Jumbo meat ball with choice of marinara, creamy pesto sauce, or our zesty tomato cream sauce.

4 logs of a fried mixture of polenta, mascarpone cheese and served with pesto aioli and garlic red bell pepper relish.

Bay shrimp Panko battered and deep fried. Served with sweet chili dipping sauce.

2 Large roasted bulbs with crostini.

Seasoned patty mixture of chopped salmon, herbs with garlic and basil aioli.

Roasted mixture of Italian sausage and mozzarella cheese in 2 zucchini boats.

Assorted greens garnished with tomato and carrot with a choice of dressing.

Hearts of romaine in Caesar dressing.

Garnished with choped tomato, onion, beets and hard boiled egg with a choice of dressing.

Chopped iceberg lettuce, bacon and tomato, tossed with blue cheese dressing, then surrounded with a beer battered jumbo onion ring and drizzled with traditional Buffalo sauce.

Tender leaves with crumbled bacon, hard boiled egg and mushrooms, tossed with vinaigrette dressing.

Marinated chicken on a bed of shredded iceberg lettuce with fried rice noodles, diced apples and bananas combined with sweet chili dressing.

House dressing, assorted mixed green garnished with tomato, carrots and hard-boiled egg.

6 pasta pillows filled with spinach and ricotta cheese and breaded with panko. Served with aioli and garlic and peppers.

Skewers of chicken served with cole slaw and our zesty peanut sauce.

Handmade 8" thin crust with melted mozzarella cheese over a seasoned tomato sauce. Extra toppings available for added cost.

Grilled cajun sausage sliced over jalapeno corn bread. Served with coleslaw and accompanied by our famous cajun dipping sauce.

8 pieces with choice of dipping sauce and celery sticks.

3 jumbo shrimp stuffed with herbed cream cheese, bacon wrapped then place on sourdough bread points and drizzled with garlic butter.

Seasoned with garlic, ginger, and pan fried. Placed on top of cole slaw with garlic crostini.

Served with jalapeno cornbread and BBQ sauce.

Clams steamed in white wine, butter and garlic. About 1 pound.

Mussels steamed in white wine, butter and garlic. About 1 pound.

Served with jalapeno cornbread, BBQ sauce, and daily vegetable or starch.

A classic cream sauce seasoned with Parmesan cheese and hint of nutmeg. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Quill shaped tubes combined with a sausage and bacon cream sauce. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Stuffed pasta circles over a choice of sauce. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Served with linguine and choice of sauce. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Pasta rings filled with ricotta cheese with choice of sauce. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Sauteed andouille sausage, chicken and prawns with a vegetable Creole sauce. Served over linguine. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Sauteed with olive oil, garlic and Parmesan cheese. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Flat pasta layered with ricotta and mozzarella cheese, mushroom, tomato, peppers, onion and spinach. The Van's exclusive sauce recipes with subtle flavors of fresh herbs and served with garlic toast.

Seasoned braised sirloin, Italian sausage, and tomato reduction over penne pasta.

1/2 lb. of ground sirloin on a toasted bun with lettuce, tomato and onion. Choice of daily special potatoes or rice with seasonal vegetables.

Sauteed with mushrooms, onions and white wine. Choice of daily special potatoes or rice with seasonal vegetables.

Ground sirloin seasoned with capers, onion, egg and draped with a beef and mushroom reduction. Choice of daily special potatoes or rice with seasonal vegetables.

Tenderized sirloin strip steak southern fried then draped with country gravy. Choice of daily special potatoes or rice with seasonal vegetables.

5 jumbo shrimp deep fried in tempura style batter. Choice of daily special potatoes or rice with seasonal vegetables.

Please allow for 35 minutes of prep time. Over-stuffed with Italian sausage and mozzarella cheese draped with a creamy pesto sauce. Choice of daily special potatoes or rice with seasonal vegetables.

Sauteed slices of beef tenderloin draped with a seasoned beef and mushroom reduction. Choice of daily special potatoes or rice with seasonal vegetables.

Hand-formed breaded patties pan fried.

Fried panko coated chicken breast draped with a light cream tomato sauce. Served over linguine pasta.

Please allow for 40 minutes of prep time. 1/2 jumbo chicken brushed with garlic and rosemary. Choice of daily special potatoes or rice with seasonal vegetables. All garnished with onion strings.

Extra thick seasoned with honey, garlic and sage. Choice of daily special potatoes or rice with seasonal vegetables. All garnished with onion strings.

Over 1/2 pound Aged Angus sirloin strip. Choice of daily special potatoes or rice with seasonal vegetables. All garnished with onion strings.

Over 1/2 pound Center cut of the beef tenderloin. Choice of daily special potatoes or rice with seasonal vegetables. All garnished with onion strings.

Garlic rubbed and drizzled with mint lamb jus.

The Van's signature cut about 2 lb. of prime aged, bone-in rib eye.

Roasted bone-on veal chop seasoned with garlic and draped with sauteed mushrooms. Served with mashed potatoes and vegetables.

Two jumbo Tamales Bay oysters capped with a mixture of spinach and hollandaise.

About 1 lb. Little Neck clams steamed in white wine, butter and garlic.

Mild white fish fillet sauteed and draped with butter and capers. Served with daily potatoes or rice and seasonal vegetables.

Fillets dusted with flour then pan-fried in butter. Draped with lemon-butter with capers sauce. Served with daily potatoes or rice and seasonal vegetables.

roasted fillet on a bed of sauteed garlic spinach. accompanied with our daily offerings of: potatoes or rice

Fresh jumbo scallops hand-formed into patties and pan-fried in butter. Served with daily potatoes or rice and vegetables.

Almost 3/4 pound. Roasted to a golden hue. Served with daily potatoes or rice and vegetables.

Authentically blackened and placed over fried grits. Surrounded by swiss chard and draped with our famous Cajun sauce

5 oz Maine lobster tail, jumbo shrimp, jumbo scallops, fish fillet, little neck clams, cobette of corn, red potatoes steamed together in white wine & garlic. Served with Garlic Toast

Devil's food cake with layers of chocolate mousse and covered with a dark chocolate ganache.

2 fried cinnamon apple wedges with caramel and chocolate dipping sauces and fresh whipped cream.

Meyer lemon filling with a toasted Italian meringue top and a tulip cookie crust.

Triple rich chocolate mouse in a white chocolate cup accompanied by a dark chocolate dipped strawberry.

White chocolate, banana custard with fresh banana slices accompanied with a crushed pecan crust. Topped with fresh whipped cream and a dark chocolate filigree.

Warm fudge brownie topped with vanilla bean ice cream, a warm fudge sauce and fresh whipped cream then sprinkled with chocolate chips.

Rich cheese flavor with a natural crust and streaming assorted berry puree.

Seasonal berries accompanied by a rich custard sauce topped with fresh sweetened whipped cream.

2 fried wrapped apple and cinnamon wedges with caramel and chocolate dipping sauce and fresh whipped cream.

Seasonal assorted berries on as sweet buttermilk biscuit with a cap of fresh whipped cream.

Banana, walnuts and chocolate chips wrapped in a wonton skin and fried. Served with vanilla bean ice cream and drizzled of chocolate and caramel sauce.

Custard soaked sourdough bread with raisins baked golden brown and draped with a bourbon custard sauce.

Meyer lemon filling with a toasted Italian meringue top and a tulip cookie crust.

32 oz. Ask your wow operator for the soup of the day.

The Van's Italian sausage mixture. Includes 10 pieces.

10 pieces sauteed in garlic butter.

10 pieces. N'awlins style.

10 pieces. Bacon wrapped and stuffed with herb cream cheese.

5 pieces.

5 pieces.

Garnished with carrots and tomato.

Served with seasonal selection.

Hearts of romaine.

Fresh leaves tossed with bacon, boiled egg, and mushrooms.

Grilled and marinated with iceberg lettuce, banana and apples, topped with fried rice noodles and complimented by a sweet chili dressing.

The Van's tradition, bay shrimp salad atop assorted greens.

Livers with sauteed mushrooms, green onion, and white wine, glazed with their pan made the natural sauce.

Boneless (skinless) breast authentically blackened accompanied by an exclusive Cajun sauce.

Seasoned ground chuck with capers and onions, draped with mushrooms and beef reduction.

Denuded strips of beef sirloin sauteed with sour cream and beef demi-glace over fat noodles.

2 jumbo range chickens lightly dusted in flour and pan fried in butter then cut up into 20 pieces.

Roasted then sliced with chopped apple sauce.

5 jumbo thick stuff loin pork chops and a creamy garlic/basil pesto sauce.

Slices of beef tenderloin sauteed with mushrooms combined with their natural reduction sauce

Roasted then draped with a lemon butter sauce.

Prim rib-eye with a natural au jus.

4 New England tails over a 1/2 lb. each broiled to a golden hue.

2 jumbo range chickens seasoned with rosemary and garlic then mesquite broiled and cut up into 20 pieces.

Prime aged beef broiled to temperature preference and sliced.

Center cut of the denuded beef tenderloin cooked to preference and sliced.

4 racks roasted to selected temperature preference and sliced into 28 individual "Lolly-Pops."

Pasta combined with a fresh tomato sauce seasoned with fresh herbs.

Pasta combined with "The Classic" cream and Parmesan sauce.

Pasta combined with seasonal vegetables sautéed in olive oil and garlic.

30 pillows accompanied with a seasoned tomato sauce.

7 tender and juicy but not too spicy jumbo balls combined with a garlic marinara sauce and linguini.

10 scallops and 10 shrimp. Pasta combined with a zesty tomato cream sauce.

Add butter (10 pats), extra virgin olive oil (4 oz.), or balsamic vinegar (4 oz.) for an additional charge.

Large hinged to-go container.

Large hinged to-go container.

Large hinged to-go container.

32 oz.

32 oz.

12 pieces.

5 jumbo cut into 1/2. Add choice of: butter (10 pats), sour cream (4 oz.) or bacon (2 oz.) and chives (2 oz.) for an additional charge.

32 oz.

32 oz.

32 oz. Choice of sauteed or steamed.

32 oz.

32 oz.

7 individual orders combined as 1.

1/2 cheesecake uncut with 8 oz. of berry puree.

6 orders with 24 oz. of custard creme.

24 oz. berries with 8 oz. cup of creme.