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EYE OPENERS
A LA CARTE
BREAKFAST
A TYPICAL NEW ORLEANS BREAKFAST
DINNER
DINNER
Four Course Prix Fixe
A la carte selections are also available.
APPETIZERS
Choice of One
CREOLE ONION SOUP
OYSTER SOUP BRENNAN
MAUDE'S SEAFOOD OKRA GUMBO
NEW ORLEANS TURTLE SOUP
SOUP DU JOUR
SALADS
BRENNAN SALAD
Romaine lettuce with a tangy Creole dressing, grated Parmesan cheese and croutons.
TOSSED GREEN SALAD
Choice of French, Bleu Cheese, Jackson or Thousand Island dressings.
ENTREES
TROUT AMANDINE
Filet of trout sauteed & topped with lemon butter sauce and slivered almonds, accompanied by fresh potatoes. Suggested Wine - Robert Mondavi Chardonnay
TROUT PECAN
Filet of fresh trout sautéed & topped with roasted pecans and pecan butter. Suggested Wine - Sonoma Cutrer Chardonnay
CHICKEN ESPLANADE
Sauteed breast of chicken served in a divinely seasoned Creole Sauce with fine herbs and freshly ground pepper. Suggested Wine - Pouilly Fuisse, Louis Jadot
BRENNAN'S BLACKENED REDFISH
Brennan's version of blackened redfish grilled to perfection with Brennan's own seasonings. Served with glazed carrots. Suggested Wine - Pouilly Fuisse, Louis Jadot
REDFISH WITH LUMP CRABMEAT JAIME
An old favorite, Brennan-created. Filet of redfish topped with lump crabmeat in a fresh mushroom and red wine sauce. Suggested Wine - Stag's Leap Wine Cellars Chardonnay
GRILLED FILET OF SALMON AUDUBON
A zesty combination of Creole mustard, Hollandaise, shrimp and carrots served atop salmon. Suggested Wine - Pouilly Fuisse, Louis Jadot
BUSTER CRABS BÉARNAISE
Delicacy from Gulf waters - baby soft shell crabs sautéed in butter then topped with Béarnaise sauce. Suggested Wine - Piesporter
SHRIMP CREOLE
Gulf shrimp in a traditional Creole sauce with parsley rice. Suggested Wine - Jordan Chardonnay
SHRIMP SAMANTHA WITH ANDOUILLE
Gulf shrimp and spicy Cajun sausage sautéed with fresh mushrooms, garlic, green onions, white wine, spices and served on a bed of parsley rice. Suggested Wine - Fume Blanc
SHRIMP VICTORIA
Gulf shrimp sautéed in butter with fresh basil and fresh mushrooms served in a light cream sauce with parsley rice. Suggested Wine - Stag's Leap Wine Cellars Chardonnay
SHRIMP SARDOU
Deliciously spicy fried shrimp atop sliced artichoke bottoms nestled in a bed of creamed spinach and covered with Hollandaise sauce. Suggested Wine - Sauvingnon Blanc
CHICKEN LAZONE
Breast of chicken sautéed in our own Brennan seasonings, served in a light cream sauce. Suggested Wine - Fume Blanc
TROUT KOTTWITZ
Filet of fresh trout sauteed with sliced artichoke bottoms and fresh mushrooms topped with lemon butter sauce. Suggested Wine - Mirassou Chardonnay
TOURNEDOS TAYLOR
Two prime tournedos each with different sauce, Bearnaise and Marchad de Vin, accompanied by a bouquetiere of fresh vegetables.
DESSERTS
BANANAS FOSTER
CREPES FITZGERALD
CREPES BRIDGET
BREAD PUDDING ST JOAN d'ARC
LOUISIANA CHOCOLATE PECAN PIE
CREOLE CHOCOLATE SUICIDE CAKE
BRENNAN'S LEMON CURD TARTELETTE
BRENNAN'S CHEESECAKE WITH STRAWBERRY TOPPING