Orleans Grapevine


25-40 min
720 Orleans Ave (NaN mi)
More Info

Open Hours

4:00 PM-10:30 PM
4:00 PM-10:30 PM
4:00 PM-10:30 PM
4:00 PM-10:30 PM
4:00 PM-11:00 PM
4:00 PM-11:00 PM
4:00 PM-10:30 PM

​Soups & Salads​​

Mixed Green Salad

Fresh spring mix with port poached pears, Roquefort cheese, and port vinaigrette.GF

Baby Spinach Salad

Baby spinach with goat cheese, pumpkin seeds, sunflower seeds, grapes and creole honey mustard sherry vinaigrette.GF

Duck Breast Salad

Pan-seared duck breast over a salad of baby mixed greens with blueberries, Maytag blue cheese, and balsamic blueberry vinaigrette.GF

Classic Caesar Salad

Fresh romaine hearts with house-made dressing, crutons, toasted asiago cheese and saltwater anchovies.

Warm Goat Cheese Salad

Fresh arugula, diced pear, walnuts, cranberries with extra virgin olive oil, cane vinaigrette and lightly fried goat cheese on top.

Seafood Gumbo

Classic lousiana style gumbo with fresh daily ingredients.

Soup Du Jour

Prepared daily with fresh seasonal ingredients.

Petit Fare

Cheese Boards

Choose from our house board or the chef's daily selections. GF

Baked Brie

Warm brie round topped with a choice of a roasted garlic cream sauce or a warm strawberry and Balsamic coulis.GF

New Orleans Barbeque Shrimp

Jumbo Gulf shrimp in a savory New Orleans style barbeque sauce. Served with fresh French bread for dipping.

Angus Medallions

U.S. Prime black Angus medallions sauteed in a marsala mushroom cream sauce. Served with seasoned red wedge potatoes.

Grapevine Crab Cakes

Succulent crab cakes with a hint of chipolte pepper set over a bed of mixed greens and caramelized oranges. Topped with house remoulade sauce.

Pan Seared Scallops

Fresh sea scallops wrapped in applewood smoked bacon. Served on a bed of mushroom wild rice with a blackberry brandy reduction.

Saffron Mussels

Prince Edward's Island mussels in a saffron tomato broth with jumbo lump crab meat, applewood smoked bacon and basil aioli.

Shrimp Remoulade

Louisiana Gulf shrimp in a spiced Creole remoulade sauce.

Pâté Campagne

Country pork pâté with dijon mustard, creole mustard, gherkin pickles and whole wheat baguette.


Grapevine Black Angus House Filet & Filet Au Poivre

8 oz. u.s. prime black Angus filet served with roasted fingerling potatoes, chef's choice of vegetables, and a choice of a crawfish demi-glace or a creamy stilton blue cheese sauce.GF

Black Angus Filet & Maine Lobster Tail

8 oz. u.s. prime black Angus filet and Maine lobster tail served with garlic mashed potatoes, chef's choice of vegetables and drawn butter.GF

Double Cut Pork Chop

14 oz. double cut pork chop served with sweet potato crawfish and andouille hash, chef's choice of vegetables and an orange pepper glaze.GF

Herb Scented Rack of Lamb

New Zealand lamb served with truffle mashed potatoes, chef's choice of vegetables and a brandy peppercorn demi-glace.GF

Grapevine Chicken

Traditional French-cut roasted chicken breast with apple, caramelized onions, and cream cheese stuffing and hard cider demi-glace. Served with red wedge potatoes and chef's choice of vegetables.

Gulf Fish Amandine

Catch of the day prepared pan seared and topped with a brown butter Almondine and jumbo lump crab meat. Served with chef's choice of vegetables and popcorn rice. GF

Stuffed Flounder

Fresh flounder stuffed with crab dressing topped with a crawfish tasso cream sauce. Served with pecan popcorn rice and chef's choice of vegetables.

Oysters Orleans

Fresh gulf oysters baked with asiago cheese and applewood smoked bacon and served with remoulade blanc sauce.

Ahi Tuna

Blackened Ahi Tuna drizzled with wasabi aioli and soy reduction. Served over ginger rice and topped with a cucumber salad and flying fish caviar.GF

Mushroom De Vin

Red wine saturated portabella slices on truffled mashed potatoes, wilted spinach, and tomato. Served with Stilton cream sauce, hearts of palm, and roasted garlic.

Vegetables of the Season

Fresh herbs and roasted seasonal vegetables served over popcorn rice.GF


French Vanilla & White Chocolate Bread Pudding

Topped with white chocolate sauce.

Frozen chocolate fudge brownie & vanilla bean ice cream tower

Topped with strawberry coulis.

Honey goat cheese cheesecake

Served with chocolate crust & lemon gastrique.

Traditional Florida Key lime pie.


Vanilla Crème Brulee

Garnished with fresh berries.GF

New Orleans Ice Cream Company

Flavor trio served in a honey almond tuille.

Bittersweet French Chocolate Mousse

Layered with grand marnier whipped cream.GF

Sugar Free Orange Panncotta

Topped with fresh fruit & toasted almonds.

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