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Breakfast
A Typical New Orleans Breakfast
Dinner
DINNER A LA CARTE
(Click here for BREAKFAST A LA CARTE Menu)
MINERAL WATERS
PANNA
1 liter
SAN PELLEGRINO (ITALY)
1 liter
APPETIZERS AND SOUPS
OYSTERS ROCKEFELLER (15 min.)
Brennan's special treatment of this world famous sauce
BAKED OYSTERS CASINO (15 min.)
Topped with cocktail sauce and a slice of grilled bacon
SHRIMP TRAIL
Boiled Gulf shrimp topped with Brennan's authentic Cajun sauce
SHRIMP REMOULADE
Boiled Gulf shrimp with the famous sauce which includes horseradish and Creole mustard
FROG LEGS MEUNIERE
Delicate frog legs sautéed and served in a lemon butter sauce with a touch of garlic
BARBECUED SHRIMP (15 min.)
Brennan's version done to perfection with out own seasoning and peeled for your convenience. Pure decadence!
ESCARGOTS BORDELAISE
Half Dozen (15 min.)
French snails served in their shells with garlic butter sauce
BUSTER CRABS BÉARNAISE
A delicacy from Gulf Waters - baby soft shell crabs sautéed in butter then topped with Béarnaise sauce
BUSTER CRABS PECAN
A delicacy from Gulf Water - baby soft shell crabs sautéed in butter then topped with roasted pecans and crabmeat
CREPE BEAULIEU
Delicate crepe filled with shrimp and sautéed lump crabmeat then topped with Hollandaise, grated Parmesan cheese and glazed
NEW ORLEANS TURTLE SOUP
A Brennan Specialty
OYSTER SOUP BRENNAN
MAUDE'S SEAFOOD OKRA GUMBO
CREOLE ONION SOUP
ENTREES
TROUT NANCY
Filet of trout sautéed and topped with lump crabmeat sprinkled with capers, lemon butter sauce. Formidable!
REDFISH PEREZ
Sauteed f ilet of redfish covered with lump crabmeat, shrimp and topped with Hollandaise sauce.
VEAL PECAN
Sautéed veal topped with crabmeat, roasted pecans and pecan butter
VEAL KOTTWITZ
Baby veal sautéed with sliced artichoke bottoms and fresh mushrooms topped with lemon butter sauce.
VEAL ALANA MICHELLE
Sautéed baby veal topped with lump crabmeat and Béarnaise sauce
BABY RACK OF LAMB ROUSSEL
Grilled whole and sliced into mini-chops. Served with Béarnaise or Choron Sauce and a bouquetiere of fresh vegetables
TOURNEDOS CHANTECLAIR
Three prime tournedos each with a different sauce: Béarnaise, Choron, Marchand de Vin, accompanied by a bouquetiere of fresh vegetables
PEPPER FILET WITH BARBECUED SHRIMP
Finely ground peppercorns are pressed into a prime butterflied filet. Accompanied by our fabulous barbecued shrimp
FILET BRENNAN
Center cut tenderloin, grilled to your liking and topped with a fresh mushroom and red wine sauce
FILET STANLEY
Topped with a fresh mushroom and red wine sauce and served with a sautéed banana and tangy horseradish sauce. Truly unique!
RIBEYE MAITRE d' HOTEL
Prime 14oz. ribeye broiled as you like it, in its natural juices
PEPPER RIBEYE
Finely ground peppercorns are pressed into this prime 14oz. ribeye. Served in a sauce of natural juices, brandy and cream
STEAK DIANE
Prime beef filets are sautéed in a sauce of natural juices, butter, fresh mushrooms and seasonings
CHATEAUBRIAND BOUQUETIERE
(For Two)
Grilled tenderloin, sliced, served with an assortment of vegetables, Béarnaise sauce
REDFISH AU POIVRE
Filet of redfish with a sauce of freshly ground peppercorns, brandy and cream.
FILET BLANGE
Boursin cheese stuffed filet of beef with cracked black peppercorns and orange Cabernet reduction sauce.
SALADS
BRENNAN SALAD
Romaine lettuce with a tangy Creole dressing, grated Parmesan cheese and croutons
JACKSON
Iceberg lettuce, chopped hard-boiled egg, crumbled bacon, Bleu cheese, chives and Jackson dressing
FRESH SPINACH SALAD
With sliced fresh mushrooms, crumbled bacon, hard-boiled egg and Brennan's tangy Creole dressing
HEARTS OF PALM
Vinaigrette dressing
DEGAS SALAD
Mesclun greens with a cranberry vinaigrette, crumbled Bleu cheese and candied pecans.
DESSERTS
CREPES BRIDGET
Crepes with a delicate filling of cream cheese and sour cream, topped with chocolate fudge sauce and whipping cream
BANANAS FOSTER
Brennan's Creation and now World Famous! Bananas sautéed in butter, brown sugar, cinnamon and banana liqueur, then flamed in rum. Served over vanilla ice cream. Scandalously Delicious!
CREPES FITZGERALD
Crepes with a delicate filling of cream cheese and sour cream, served with a topping of strawberries flamed in Maraschino. Scrumptious!
LOUISIANA CHOCOLATE PECAN PIE
A chocolate twist to this traditional pie.
BREAD PUDDING JOAN d'ARC
CREOLE CHOCOLATE SUICIDE CAKE
CREOLE WHITE CHOCOLATE MOUSSE PIE
BRENNAN'S LEMON CURD CREPES
BRENNAN'S IRISH COFFEE