DINNER MENU

The fixed-price menu below is $38.95 for 4 courses.
A la carte selections are also available.

APPETIZERS

BRENNAN SALAD
Romaine lettuce with a tangy
Creole dressing, grated
Parmesan cheese and croutons.

TOSSED GREEN SALAD
Choice of French, Bleu Cheese, Jackson
or Thousand Island dressings.

TROUT AMANDINE
Filet of trout SAUTEED AND TOPPED WITH LEMON BUTTER SAUCE AND SLIVERED ALMONDS, ACCOMPANIED BY FRESH POTATOES.

TROUT PECAN
Filet of fresh trout sautéed and topped
with roasted pecans and pecan butter.

REDFISH PEREZ
Sautéed filet of redfish covered
with lump crabmeat and shrimp
and topped with Hollandaise sauce.

BRENNAN'S
BLACKENED REDFISH
Brennan's version of blackened redfish
grilled to perfection with Brennan's own
seasonings. Served with glazed carrots.

REDFISH WITH
LUMP CRABMEAT JAIME
An old favorite, Brennan-created.
Filet of redfish topped with lump
crabmeat in a fresh mushroom
and red wine sauce.

GRILLED FILET
OF SALMON AUDUBON
A zesty combination of Creole
mustard, Hollandaise, shrimp
and carrots served atop salmon.

BUSTER CRABS BÉARNAISE
Delicacy from Gulf waters -
baby soft shell crabs sautéed
in butter then topped with
Béarnaise sauce.

SHRIMP CREOLE
Gulf shrimp in a traditional
Creole sauce with parsley rice.

SHRIMP SAMANTHA
WITH ANDOUILLE
Gulf shrimp and spicy Cajun sausage
sautéed with fresh mushrooms, garlic,
green onions, white wine, spices and
served on a bed of parsley rice.

SHRIMP VICTORIA
Gulf shrimp sautéed in butter with
fresh basil and fresh mushrooms
served in a light cream sauce
with parsley rice

SHRIMP SARDOU
Deliciously spicy fried shrimp atop
sliced artichoke bottoms nestled in
a bed of creamed spinach and
covered with Hollandaise sauce.

CHICKEN LAZONE
Breast of chicken sautéed in our
own Brennan seasonings, served
in a light cream sauce.