Brennan's
Poached eggs on artichoke bottoms nestled in a bed of creamed spinach and covered with Hollandaise sauce | Suggested Wine - Fume Blanc
A traditional dish of poached eggs atop Holland rusks and Canadian bacon, Topped with Hollandaise sauce. | Suggested Wine - Byron Chardonnay
One of the dishes that put "Breakfast at Brennan's" on the map. Poached eggs atop Holland rusks, Canadian bacon and Marchand de Vin sauce. Topped with Hollandaise sauce. | Suggested Wine - Sauvignon Blanc
Deliciously spicy fried shrimp atop sliced artichoke bottoms nestled in a bed of creamed spinach and covered with Hollandaise sauce. | Suggested Wine - Sauvignon Blanc
We start with a fine beef hash, then add poached eggs and top with Marchand de Vin sauce. | Suggested Wine - Piesporter
Flaky pastry shells filled with freshly chopped tomatoes sautéed in butter with parsley and shallots. Topped with poached eggs and covered with Hollandaise sauce. | Suggested Wine - Robert Mondavi Chardonnay
Poached eggs atop Andouille Cajun sausage and Holland rusks. Topped with Hollandaise sauce. | Suggested Wine - Gewurztraminer
Poached eggs atop delicately fried trout with Hollandaise sauce. | Suggested Wine - Fume Blanc
Fresh Gulf oysters fried to perfection and served on Canadian bacon with Hollandaise sauce. | Suggested Wine - Gewurztraminer
Grilled filet of salmon topped with poached eggs and Hollandaise sauce. | Suggested Wine - Gewurztraminer
Poached eggs atop fried trout, served in a bed of creamed spinach and topped with Hollandaise sauce. | Suggested Wine - Sonoma Cutrer Chardonnay
Poached eggs served on a bed of lump crabmeat topped with a brandy-cream sauce | Suggested Wine - Sauvignon Blanc
A Brennan 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!
A Brennan Creation. Crepes filled with a delicate filling of cream cheese and sour cream served with a topping of strawberries flamed in Maraschino. Scrumptious!
Perfectly tart and sweet at the same time, topped with fresh whipped cream
A Chocoholic's Fantasy
A chocolate twist to this traditional pie.
Scrambled eggs served with a banana sautéed in butter, cinnamon and brown sugar. | Suggested Wine - Riesling
A prime I4oz. ribeye, grilled to your taste, topped with poached eggs and Hollandaise sauce. | Suggested Wine - Zinfandel
Sautéed baby veal topped with poached eggs and Hollandaise sauce. | Suggested Wine - Jordan Chardonnay
Sautéed veal topped with crabmeat, roasted pecans and pecan butter. | Suggested Wine - Sonoma Cutrer Chardonnay
Covered with two poached eggs and Hollandaise sauce. | Suggested Wine - Byron Chardonnay
A prime 14oz. ribeye, grilled to your liking in its natural juices. | Suggested Wine - Sebastiani Sonoma Cask Cabernet Sauvignon
Sautéed baby veal served in a divinely seasoned Creole sauce with fine herbs and freshly ground pepper. A New Orleans Delight! | Suggested Wine - Pouilly Fuisse
Sautéed baby veal topped with lump crabmeat and Hollandaise sauce. | Suggested Wine - Jordan Chardonnay
Brennan's special treatment of this world famous sauce.
Boiled Gulf shrimp topped with Brennan's authentic Cajun sauce. | Suggested Wine - Pouilly Fuisse, Louis Jadot
Filet of fresh trout sautéed and topped with roasted pecans and pecan butter. | Suggested Wine - Sonoma Cutrer Chardonnay
Half Dozen | Suggested Wine - Muscadet
Brennan's version of blackened redfish grilled to perfection with Brennan's own seasonings. | Suggested Wine - Pouilly Fuisse
Filet of trout sautéed and topped with lump crabmeat sprinkled with capers, lemon butter sauce. | Suggested Wine - Robert Mondavi Chardonnay
A Brennan 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!
Perfectly tart and sweet at the same time, topped with fresh whipped cream.
A chocolate twist to this traditional pie.
A Brennan Creation Crepes filled with a delicate filling of cream cheese and sour cream served with a topping of strawberries flamed in Maraschino.Scrumptious!
A Chocoholic's Fantasy!
Brennan's special treatment of this world famous sauce
Boiled Gulf shrimp topped with Brennan's authentic Cajun sauce
Delicate frog legs sautéed and served in a lemon butter sauce with a touch of garlic
Half Dozen (15 min.) French snails served in their shells With garlic butter sauce
A delicacy from Gulf Water - baby soft shell crabs sautéed in butter then topped with roasted pecans and crabmeat
A Brennan Specialty
Topped with cocktail sauce and a slice of grilled bacon
Boiled Gulf shrimp with the famous sauce which includes horseradish and Creole mustard
Brennan's version done to perfection with out own seasoning and peeled for your convenience. Pure decadence!
A delicacy from Gulf Waters - baby soft shell crabs sautéed in butter then topped with Béarnaise sauce
Delicate crepe filled with shrimp and sautéed lump crabmeat then topped with Hollandaise, grated Parmesan cheese and glazed
Filet of trout sautéed and topped with lump crabmeat sprinkled with capers, lemon butter sauce. Formidable!
Sautéed veal topped with crabmeat, roasted pecans and pecan butter
Sautéed baby veal topped with lump crabmeat and Béarnaise sauce
Three prime tournedos each with a different sauce: Béarnaise, Choron, Marchand de Vin, accompanied by a bouquetiere of fresh vegetables
Center cut tenderloin, grilled to your liking and topped with a fresh mushroom and red wine sauce
Prime 14oz. ribeye broiled as you like it, in its natural juices
Prime beef filets are sautéed in a sauce of natural juices, butter, fresh mushrooms and seasonings
Filet of redfish with a sauce of freshly ground peppercorns, brandy and cream.
Sauteed f ilet of redfish covered with lump crabmeat, shrimp and topped with Hollandaise sauce.
Baby veal sautéed with sliced artichoke bottoms and fresh mushrooms topped with lemon butter sauce.
Grilled whole and sliced into mini-chops. Served with Béarnaise or Choron Sauce and a bouquetiere of fresh vegetables
Finely ground peppercorns are pressed into a prime butterflied filet. Accompanied by our fabulous barbecued shrimp
Topped with a fresh mushroom and red wine sauce and served with a sautéed banana and tangy horseradish sauce. Truly unique!
Finely ground peppercorns are pressed into this prime 14oz. ribeye. Served in a sauce of natural juices, brandy and cream
Grilled tenderloin, sliced, served with an assortment of vegetables, Béarnaise sauce
Boursin cheese stuffed filet of beef with cracked black peppercorns and orange Cabernet reduction sauce.
Romaine lettuce with a tangy Creole dressing, grated Parmesan cheese and croutons
With sliced fresh mushrooms, crumbled bacon, hard-boiled egg and Brennan's tangy Creole dressing
Iceberg lettuce, chopped hard-boiled egg, crumbled bacon, Bleu cheese, chives and Jackson dressing
Vinaigrette dressing
Mesclun greens with a cranberry vinaigrette, crumbled Bleu cheese and candied pecans.
Crepes with a delicate filling of cream cheese and sour cream, topped with chocolate fudge sauce and whipping cream
Crepes with a delicate filling of cream cheese and sour cream, served with a topping of strawberries flamed in Maraschino. Scrumptious!
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!
A chocolate twist to this traditional pie.
Romaine lettuce with a tangy Creole dressing, grated Parmesan cheese and croutons.
Choice of French, Bleu Cheese, Jackson or Thousand Island dressings.
Filet of trout sauteed & topped with lemon butter sauce and slivered almonds, accompanied by fresh potatoes. | Suggested Wine - Robert Mondavi Chardonnay
Sauteed breast of chicken served in a divinely seasoned Creole Sauce with fine herbs and freshly ground pepper. | Suggested Wine - Pouilly Fuisse, Louis Jadot
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
Delicacy from Gulf waters - baby soft shell crabs sautéed in butter then topped with Béarnaise sauce.
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
Deliciously spicy fried shrimp atop sliced artichoke bottoms nestled in a bed of creamed spinach and covered with Hollandaise sauce. | Suggested Wine - Sauvingnon Blanc
Filet of fresh trout sauteed with sliced artichoke bottoms and fresh mushrooms topped with lemon butter sauce. | Suggested Wine - Mirassou Chardonnay
Filet of fresh trout sautéed & topped with roasted pecans and pecan butter. | Suggested Wine - Sonoma Cutrer Chardonnay
Brennan's version of blackened redfish grilled to perfection with Brennan's own seasonings. Served with glazed carrots. | Suggested Wine - Pouilly Fuisse, Louis Jadot
A zesty combination of Creole mustard, Hollandaise, shrimp and carrots served atop salmon. | Suggested Wine - Pouilly Fuisse, Louis Jadot
Gulf shrimp in a traditional Creole sauce with parsley rice. | Suggested Wine - Jordan Chardonnay
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
Breast of chicken sautéed in our own Brennan seasonings, served in a light cream sauce. | Suggested Wine - Fume Blanc
Two prime tournedos each with different sauce, Bearnaise and Marchad de Vin, accompanied by a bouquetiere of fresh vegetables.
WITH STRAWBERRY TOPPING
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