Topped with meyer lemon sauce and grated Romano.

Fried, with creole remoulade.

With wasabi aioli and sweet soy sauce reduction.

Topped with homemade red gravy.

With jumbo lump crab.

4 oz. cake with spicy creole remoulade.

You've gotta get the bread!

With spicy marinara.

Stuffed with local seafood and lemon butter.

Bienville, rockefeller, a la village.

Homemade crepes with little village sauce.

With roasted tomato cream.

Jumbo lump crab meat and hollandaise.

Toasted ricotta cheese filled ravioli served with marinara.

Creole tomato and red onion over mixed greens.

Key lime ginger vinaigrette and wasabi and soy glaze.

Boiled, fried, or grilled gulf shrimp, creamy sweet onion vinaigrette with roma tomatoes, cucumbers and red onions.

Fresh mozzarella, sweet basil, creole tomato drizzled with aged balsamic vinegar.

Aged balsamic vinegar and shaved Asiago.

Caesar, village house, sensation, boiled, or grilled gulf shrimp or grilled chicken.

Gulf shrimp, jumbo lump crab meat, roma tomatoes, olives, green onionand cucumber on a bed of greens, served with spicy remoulade.

Jumbo iceberg wedge topped with homemade Roquefort dressing, chopped tomatoes and crumbled blue cheese.

Topped with jumbo lump crab meat, gulf shrimpand Maine lobster with roma tomatoes, cucumbersand red onions and your choice of dressing.

Arrow leaf spinach, mandarin oranges, tomatoes topped with roasted pecans.

Homemade marinara and spaghetti.

Shrimp, crawfish tails, jumbo lump crab and lobster tossed with fettuccine pasta, sweet basil and lobster cream.

Jumbo shrimp and Maine lobster with penne pasta.

Little neck clams tossed in olive oil, white wine and herbs and spices.

Fresh mozzarella and village red sauce.

Fresh capers and lemon butter.

Topped with fresh mozzarella and village red sauce.

Mushrooms and marsala demi-glace.

Lemon butter.

Veal cutlet stuffed with Italian bread crumbs, prosciutto and pine nuts then slow cooked in village red sauce.

Pan sautéed to a golden brown, topped with gulf shrimp, artichoke heartsand lemon butter.

Sautéed mushrooms and marsala wine demi-glace.

Fresh mozzarella and village red sauce.

Bone-in veal shank slow-cooked in red wine, herbs and spices. Served with marrow.

Eggplant and veal in a sherry marinara and mozzarella.

Lightly floured veal medallions sauteed in white wine reduction, capers and fresh lemon juice.

Asian flair.

Seasoned and grilled, topped with lemon butter sauce.

Dusted in flour and pan sautéed, topped with lemon butter sauce.

Dusted in flour and pan sautéed, topped with toasted almonds and brown butter.

Served with creole remoulade.

Oven roasted and stuffed with our seafood stuffing.

With jumbo lump crab meat and crawfish with tuscany sauce.

Stuffed with seafood, topped with lobster cream and fried crawfish tails.

Roasted garlic, white wine and lemon butter.

Served with marinara sauce and Parmesan cheese.

Fully loaded.

Coke, Diet Coke, Sprite, Dr Pepper, lemonade, raspberry sweet tea.