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