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 Victoria's Wine and Dine 
View Our Hours

 mapmarker 12 S. Washington
Oxford MI  48371
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Victoria's Reserve
Events & Classes Only
Wine Bar Wednesdays 5-9 pm
mapmarker 4505 Collins Road
Rochester, MI 48306

Starters & Small Plates   
Soup Du Jour - Ask your Server for today's featured selection 

Chicken & Asparagus Crepe with Hollandaise Sauce         
Our crepe filled with a creamy blend of tender chunks of Chicken, Asparagus, Parmesan Cheese and just the right amount of herbs. Topped with housemade Hollandaise Sauce.          


Seafood Crepe with Lobster Cream Sauce          
One crepe filled with a blend of Salmon, Crab, and Shrimp combined with Spinach and Cheese, then topped with Lobster Cream Sauce.    


Steak and Wild Mushroom Crepe          
One crepe filled with a blend of Forest Mushrooms and perfectly seasoned Sirloin topped with a rich Cabernet Demi Glace and Scallions.      


Small Plate Macaroni & Cheese          
Baked with Breasd Crumb Topping


Crab Cake Appetizer          
One house-made with wild caught Blue Crab served with Remoulade Sauce.      


Ahi Tuna Taco          
One soft shell taco with Wasabi Slaw, Ginger, Avocado, medium rare seared Ahi Tuna      


Wedge of Quiche
Choice of Florentine or Lorraine  


Smoked Whitefish Pate'
Served with Flatbread Crackers      


Wild Mushroom Quesadilla          
Giant Flour Tortilla stuffed with fresh spinach, Wild Mushrooms, Roasted Red Peppers, Goat & Jack Cheeses. Served with Salsa and Sour Cream  


Small Salads          

Jan's Tuscan Salad          
Spring Greens, Grape Cherry tomato, Parmesan Cheese, Kalamata Olives, Cannelini Beans, Purple Onion, Roasted Red Peppers tossed with Balsamic Vinaigrette          


Victoria's Vineyard Salad          
Gourmet Greens, Blue Cheese Crumbles, Walnuts, Purple Onion, Dried Cherries tossed with Raspberry Vinaigrette  


Wedge of Iceberg Lettuce          
Iceberg Wedge, Grape Cherry Tomatoes, Topped with Blue Cheese Crumbles, Bacon and Buttermilk Ranch    


Main Courses                      

Cedar Planked White Fish          
Our house specialty. Coated in seasoned Panko Bread Crumbs & Dijon glazed, baked on a cedar plank. Served with Redskins and Vegetables.      


Housemade Macaroni & Cheese          
Cavatappi 'corkscrew' Pasta tossed with our five Cheese blend, baked with our special Butter Crumb topping.          


 Crab Cakes          
Two housemade wild caught Blue Crab Cakes, lightly sautéed. Served with Redskins, seasonal Vegetables, and Remoulade Sauce.      


 New York Strip Steak          
12oz New York Strip, char-broiled and topped with Wild Mushrooms and Pinot Noir Demi Glace. Served with Redskins and Vegetables.    


Ahi Tuna Tacos          
Two soft shell tacos frilled crisp with Wasabi Slaw, Ginger, Avocado, medium rare seared Ahi Tuna with Seaweed Quinoa Salad      


Seafood Crepes          
Three crepes filled with a blend of Salmon, Crab & Shrimp, combined with Spinach and Cheese, then topped with Lobster Cream Sauce.        


Chicken & Asparagus Crepes          
Three crepes filled with a creamy blend of tender chunks of Chicken, Asparagus, Parmesan Cheese and just the right amount of herbs. Topped with Hollandaise Sauce.


Steak & Wild Mushroom Crepes          
Three crepes filled with a blend of Forest Mushrooms and seasoned Sirloin, then topped with a rich Pinot Noir Demi Glace and Scallions.      


Crepe Trio          
A way to try all the favorites. One Seafood, One Chicken & Asparagus and One Steak and WIld Mushroom with accompanying sauces          

Entree' Salads          

Victoria's Vineyard Salad          
Gourmet Greens tossed with Raspberry Vinaigrette, Bleu Cheese Crumbles, Walnuts, Purple Onion aand Dried Cherries With Chicken         


Hudson's Maurice         
Our version of the famous department store recipe with iceberg Lettuce, Julienne Ham, Turkey, Swiss, Sweet Gherkins, Green Olives chopped and tossed with Special Maurice Dressing  


Chicken Athena          
Seared Chicken Breast sauteed with our Mediterranean Relish of Kalamata Olives, Artichoke Hearts, Sun-dried Tomatoes, Roasted Sweet Peppers, topped with Goat Cheese on a bed of Baby Organic Spinach    


Jan Salad          
Spring greens, Grape Cherry Tomato, Parmesan Cheese, Kalamata Olives, Cannellini Beans, Purple Onion, Roasted Red Peppers tossed with Balsamic Vinaigrette