Broussard's

Name: Broussard's
Address: 819 Conti St., 70112, LA, 70112
Telephone: 504-581-3866

819 Conti St., New Orleans, LA 70112, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •

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Details

Cuisine: Creole, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Daily Menu

Appetizers

CRABMEAT RAVIGOTE

Jumbo Lump Crabmeat Timbale and Avocado in our Creamy Ravigote Dressing

GRILLED GULF SHRIMP AND LUMP CRABMEAT

Tossed in Lemon-Garlic Aioli on Creole Tomato and Corn Relish

CHARCUTERIE PLATE

A Selection A Selection of House-Made Patés, Terrines, and Sausage with Apple Chutney, Dijon Mustard, and Garlic Croutons

TASTE OF RUE CONTI

Crabmeat Ravigote, Shrimp Remoulade, and House Cured Salmon

SHRIMP REMOULADE

Shrimp Tossed in Red and White Remoulade Served with Celeriac Salad

CRABMEAT BROUSSARDS

Crabmeat Baked in Artichoke-Brie Béchamel Surrounded by Herbsaint Spinach

NEW ORLEANS CRABCAKES

On Olive Muffalatta Relish with Caper Shallot Mayonnaise

Oysters

OYSTERS BIENVILLE

Three Fried Oysters served Bienville Style, Creole Mustard Beurre Blanc

OYSTERS BROUSSARD'S

Three Fried Oysters served Broussard’s Style

OYSTERS ROCKEFELLER

Three Fried Oysters served Rockefeller Style with Herbsaint Beurre Blanc

TRIO OF NEW ORLEANS

Three Fried Oysters served Rockefeller, Bienville, and Broussard’s Style

Soups

CAPPUCINO STYLE CORN, SHRIMP, AND SWEET POTATO BISQUE

CHICKEN AND ANDOUILLE GUMBO

BROUSSARD'S SOUP DU JOUR

TRIO OF SOUPS

Demitasse of Shrimp Bisque, Gumbo, and Turtle Soup

Salads

BROUSSARD'S SALAD

Baby Spinach, Applewood Bacon, Pecans, Mushrooms, and Red Onion Tossed in our Creamy Balsamic Vinaigrette

MAYTAG BLUE CHEESE SALAD

Mixed Greens, Spiced Pecans, Cranberries, and Maytag Blue Cheese tossed in Sweet Balsamic Dressing

A LA JARDINIERE

Garden Greens and Vegetables Tossed in Our Creole Mustard Dressing

TRADITIONAL CAESAR SALAD

Romaine, Parmesan, and Croutons seasoned with Garlic and Thyme

Seafood Entrees

GULF FISH ALMONDINE

Pan Fried Fish with Toasted Almonds In a Creole Meuniere Sauce

POMPANO BROUSSARD'S

Grilled Pompano with Scallops and Shrimp in a Philo Shell accompanied by a Mustard Caper Sauce

LOUISIANA BOUILLABAISSE

Fish, Shrimp, Scallops, Mussels and Gulf Oysters in a Savory Saffron Tomato Broth Finished with Crabmeat and Rouille Croutons

BRONZED AHI LE-LE

Cane Sugar Crusted with Tamari Beurre Blanc and Root Vegetable Chips

SALMON JEAN LAFITTE

Salmon Stuffed with Shrimp, Crab, and Spinach, Set on Wild Rice Risotto, Dill Cream Sauce

REDFISH PONTCHARTRAIN

Pan Fried on a Shrimp, Crabmeat, and Oyster Mushroom Etouffe

Meat and Fowl Entrees

VEAL BROUSSARD'S

Veal Tenderloin Slices Sautéed a la Française with Crabmeat in a Mustard Dill Béchamel, Port Wine Reduction

FILET OF BEEF BRANDON

8 oz Center Cut Filet with Potato Cake WITH Boursin Butter and Onion Straw

14 OZ. PRIME NEW YORK STRIP

Garlic and Thyme Marinated then Grilled and Finished with Tabasco Butter

CHICKEN CLEMENCEAU

Free Range Chicken Breast, Roasted and Served with Brabant Potatoes, Roasted Shallots and Haricot Vert

VEAL CHOP

Seasoned with Creole Mustard Topped with Fresh Asparagus Red Wine Demi- Glace and Buerre Blanc

PETIT FILET MIGNON NICOLA

6 Oz. Filet on Red Onion Confit And Marsala Braised Wild Mushrooms

GLACED MAPLE LEAF DUCK BREAST CHARLOTTE

Marinated Duck Breast with Kiln Dried Cherry in a Port Wine Sauce on Red Lentils

WILD GAME GRILL

Venison Chop, Quail Breast and Boar Sausage on Apple Red Cabbage Topped with a Grand Veneur Peppercorn Sauce

ROASTED RACK OF LAMB

Herb Marinated Domestic Rack of Lamb with a Rosemary-Mint Fond

Vegetables & Sauces

BUTTERED ASPARAGUS

RED WINE MUSHROOM SAUCE

BRANDY PEPPERCORN SAUCE

Table d'Hôte

2006 Reveillon Menu

Price: $46.00 per person

Vorspeisen/ Appetizer

Ungarische Gulasch Suppe

Beef, Paprika, and Potato Soup

Westpfälisches Schinken Brot und Schmalz

Cured German Ham on Seven Grain Bread

Krebsschwänze Überbacken in Dill-Sosse

Crawfish Tails in Dill Sauce

Salat/ Salad

Grüne Bohnen, Tomaten, Sellerie Salat

Green Bean, Tomato, and Celeriac Salad

Hauptspeisen/ Entrees

Wiener Schnitzel Garniert Kartoffel Puffer

Veal Panée with Potato Pancakes

Geschmorte Rinds Roulade Apfelrotkohl und Klösse

Stuffed Beef Roll with Apple Red Cabbage

Schlate Platte mit Kassler Rippchem, Bratwurst, Frischer Schweinebauch auf

Smoked Pork Loin, Bratwurst, and Fresh Bacon on Sauerkraut

Pochierte Rotbarbe Kapern Hollandaise Karotten, Sellerie, und Fenchel

Poached Redfish with Caper Hollandaise and Fresh Vegetables

Nachspeise/ Dessert

Rumtopf mit Vanille Eis

Rum Marinated Fruit with Vanilla Ice Cream

Dessert Menu

Profiteroles au Chocolate Marion

With a Dark Chocolate Sauce

Cranberry Almond Bread Pudding

With Bananas Foster Sauce

Sarotti Chocolate Pava

In a Chocolate Pyramid with Raspberry Coulis

Crepes Broussard

Crepes Rolled with a Cream Cheese, Brandy Pecan Stuffing and Served in a Strawberry Sauce

Bananas Foster

Bananas Sauteed in Rum, Brown Sugar, Butter and Cinnamon. Served over Vanilla Ice Cream.

Strawberry Mango Cheesecake

With Almond Pecan Crust

Orange Cointreau Mousse

With Marinated Strawberries

Delice Madame P for Two

A Taste of our Most Delicious Desserts