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
|
|
|
|
|
Menuflavors Blog