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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