Victoria's Wine and Dine 
Open Mon - Sat

 mapmarker 12 S. Washington
Oxford MI  48371
______________________

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 - Chice 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