Skip to main content
#
Big Four Café

The menu was inspired by Chef Devin’s time spent at Blue, Blanc, Rouge,located in the Mandalay Bay in Las Vegas and includes:

First Course:    To be paired with Champagne                                                 

Duck Confit Salad: Confit duck, jowl bacon lardon, endive lettuce.  Served with a balsamic and honey vinaigrette

Second Course: To be paired with Pinot Noir                                                     

Foie Gras Crème Brûlée: Custard made with egg heavy cream and duck foie gras, brûléed with turbinado sugar, and topped with a red onion, Cognac marmalade.  Served with toast points.

Third Course: To be paired with Châteauneuf du Pape                                              

Traditional Cassoulet: White beans, fresh herbs, ham, sausage, and chicken, topped with fat infused bread crumbs and slow baked.

Fourth Course: To be paired with Bordeaux                                                     

Beef short-rib Bourguignon: Beef short-ribs, bacon, onions, carrots, garlic, mushrooms, tomato, and fresh herbs, Braised in Burgundy and Cognac.  Served with buttery, seasoned puff pastry.                      

Fifth Course:  To be paired with Sauternes                                                     

Pear Tartlet: Thin sliced brown sugar and bourbon pears surrounding thick chantilly style mascarpone cream, baked in a tart shell.

Latest Review

Congrats! You got a 5-star review

Brian Rennekamp said: "Finally had a chance to get in for lunch to the "new" Big Four Cafe. We had a great experience; service was excellent, food was great and we will look forward to visiting again soon!

Serving Breakfast & Lunch Daily
7:00 am - 2:00 pm

Big Four Café
121 Depot Steet
Batesville, Indina 47006
(812) 932-3687