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3 Courses $55
sparkling
1st
Scarpetta Prosecco Italy, 2015 10
Bedrock Wine Co. “SH’Bubbles” Rosé California, NV 14
Perrier Jouet Brut Champagne, FR NV 21
TURTLE SOUP
JACKSON SALAD
NEW ORLEANS BBQ LOBSTER
Chartogne-Taillet Rosé Champagne, FR NV 25
100% turtle meat, brown butter
spinach, grated egg, aged sherry 10
A Brennan’s Original - quail eggs,
Beeler’s bacon, Valdeon blue cheese
& French dressings 9
Creole spiced butter, lemon confit,
toasted Bellegarde baguette 19
GULF SHRIMP &
GREEN TOMATO SALAD
poached duck yolk,
fermented mustard greens,
berbere spiced crème fraîche 14
whites
Pinot Grigio, Alois Lageder “Dolomiti”
Alto Adige 2015 9 / 4.5
Jacquère, Marc Portaz “Apremont”
Vin de Savoie 2015 11 / 5.5
Sauvignon Blanc, Henri Bourgeois
“Les Baronnes” Sancerre 2015 14 / 7
White Blend, Teutonic Wine Co. “Recorded in Doubly”
Willamette Valley 2015 10 / 5
LOUISIANA SEAFOOD
FILÉ GUMBO
crab, shrimp, oysters, Poché’s andouille
sausage, basmati rice 10
Creole spiced shrimp, shaved fennel, fried
green tomato, lemonette dressing 13
Chardonnay, EnRoute by Far Niente “Brumaire”
Russian River Valley, CA 2014 18 / 9
Louisiana jumbo lump crab,
New Orleans grown green papaya,
satsuma dressing 16
Nerello Mascalese, Calabretta
“Vigne Vecchie” Sicilia 2006 16 / 8
Pinot Noir, Camille Giroud Bourgogne Rouge 2013 20 / 10
Cabernet Sauvignon Barnard Griffin
Columbia Valley, WA 2014 12 / 6
Malbec, Loca Linda Mendoza 2014 10 / 5
Cabernet Sauvignon, Chateau RespideMedeville Graves Bordeaux 2012 20 / 10
HARICOTS VERTS
SAUTÉED KALETTES
PAN-ROASTED FINGERLING POTATOES
ROASTED WILD MUSHROOMS
GLAZED PARSLEY ROOT
8
FILET OF BEEF STANLEY
San Marzano tomatoes,
Creole Country chaurice sausage,
Spanish olives 9
grilled Hudson Valley foie gras,
sweet potato purée,
candied pecans 25
OR
ROASTED OYSTERS
PAN ROASTED VEAL SWEETBREADS
smoked chili butter, Manchego crust 15
black truffle grits, bacon lardons,
sherry bacon jus 14
REDFISH AMANDINE
A New Orleans Classic - Marcona almonds,
haricot verts, preserved lemon butter
3rd
Rosé, Matthiasson, CA 2015 14 / 7
Pinot Noir, Mouton Noir “Other People’s Pinot”
Willamette Valley, OR 2014 14 / 7
choice of ...
OCTOPUS “A LA CREOLE”
rosé
reds
2nd
Parmesan herb roasted bananas, porcini mushrooms,
horseradish yogurt, sauce perigourdine
BRENNAN’S OYSTER SOUP
CRAB & GREEN PAPAYA
REMOULADE
Creole spiced shrimp, shaved fennel,
fried green tomato, lemonette dressing
GRILLED FOIE GRAS
“SWEET POTATO CASSEROLE”
poached Louisiana oysters, brioche
toast, herbsaint crème fraîche 10
Chardonnay, Château Vitallis
Macon-Fuisse 2014 13 / 6.5
SMOKED STEAK TARTARE
GULF SHRIMP & GREEN TOMATO SALAD
VENISON STRUDEL
speck ham-wrapped venison loin, foie gras,
garlic roasted kalettes, parsley root, venison sauce 42
POISSON BLANGÉ
A Brennan’s Original - slow baked Gulf fish, butter poached crab,
oysters and shrimp, fennel-potato purée, herbsaint nage 33
SATSUMA LACQUERED ROASTED DUCK
“SHRIMP & GRITS”
satsuma and ginger glazed free-range Pekin duck breast,
chickpea panisse, watercress 35
Gulf shrimp bolognese,
creamy grit agnolotti, Tuscan kale 23
REDFISH AMANDINE
FILET OF BEEF STANLEY
A New Orleans Classic - Marcona almonds,
haricot verts, preserved lemon butter 31
Parmesan herb roasted bananas, porcini mushrooms,
horseradish yogurt, sauce perigourdine 37
NIGELLA CRUSTED TUNA
BACON ROASTED PORK TENDERLOIN
black onion seed crusted Gulf tuna, potato rosti,
sautéed Brussels sprouts, zingara sauce 29
Southern Family Farms pork tenderloin,
Beeler’s bacon, endive gratin, apple jus 25
GEORGIA CHEDDAR RISOTTO
PAN-ROASTED YOUNG FRENCH CHICKEN
Cherokee Rose cheddar cheese, smoked maitake mushrooms,
collard green purée, brown butter sauce 21
fingerling potato, scallion,
haricot verts, lobster sauce 27
PRALINE LEIDENHEIMER
BREAD PUDDING
rye whiskey anglaise, chantilly cream
Ralph Brennan’s New Orleans
Seafood Cookbook $35.00
Brennan’s New Orleans Cookbook $22.95
Brennan’s Logo Apron $20.00
Nov 16, 2016