Brennan's Menu

Brennan's chefs have created some of the world's most famous and imaginative dishes and continue to give great pleasure to millions of discerning customers every day.

Under the direction of Chef Michael Roussel, Brennan's Restaurant continues the rich traditions of its past. Chef Roussel has now appeared on more than one hundred individual television stations throughout the country, and has been featured in numerous magazine and newspaper articles.

He has brought Brennan's across the country and around the world .. from the Presidential inauguration in Washington, D.C. to the Presidential Summit in Moscow.

The extensive selection of entrees on the Brennan's menu is inclusive of fresh local seafood, baby milk-fed veal and prime succulent beef.

For both breakfast and dinner a finale of Bananas Foster, Brennan's world-famous creation, is a must. This renowned dessert is an international favorite and is the most requested item on the restaurant's menu. (See our Bananas Foster Recipe!)


BREAKFAST MENU
The fixed-price menu below starts at $36 for 3 courses
A la carte selections are also available.

APPETIZERS
Southern Baked Apple
with Double Cream		 Berrie in Season
with Double Cream
Creole Onion Soup Oyster Soup Brennan
New Orleans Turtle Soup
(add 8)
Maude's Seafood Okra Gumbo
(add 9)

ENTREES
EGGS SARDOU
Poached eggs on artichoke
bottoms nestled in a bed of
creamed spinach and covered
with Hollandaise sauce 		EGGS BAYOU LAFOURCHE
Poached eggs atop Andouille
Cajun sausage and Holland
rusks. Topped with
Hollandaise sauce.
EGGS BENEDICT
A traditional dish of poached
eggs atop Holland rusks and
Canadian bacon, Topped
with Hollandaise sauce.
EGGS HUSSARDE
(A Brennan's Original)
 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. 		OYSTERS BENEDICT
Fresh Gulf oysters fried to
perfection and served on
Canadian bacon with
Hollandaise sauce.
SHRIMP SARDOU
Deliciously spicy fried shrimp
atop sliced artichoke bottoms
nestled in a bed of creamed
spinach and covered with
Hollandaise sauce. 		EGGS ELLEN
Grilled filet of salmon topped
with poached eggs and
Hollandaise sauce.
EGGS OWEN
We start with a fine beef hash,
then add poached eggs and top
with Marchand de Vin sauce. 		EGGS SHANNON
Poached eggs atop fried
trout, served in a bed of
creamed spinach and topped
with Hollandaise sauce.
EGGS PORTUGUESE
Flaky pastry shells filled with
freshly chopped tomatoes
sautéed in butter with parsley
and shallots. Topped with
poached eggs and covered
with Hollandaise sauce. 		EGGS NOUVELLE ORLÉANS(add 12)
Poached eggs served
on a bed of lump
crabmeat topped with
a brandy-cream sauce.
DESSERTS
BANANAS FOSTER
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!
(add 5) 		CREPES FITZGERALD
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!
(add 5)


CREOLE CHOCOLATE
SUICIDE CAKE
A Chocoholic's Fantasy


Louisiana Chocolate Pecan Pie, Vanilla Ice Cream


BRENNAN'S IRISH COFFEE
(add 5)


Brennan's Cheesecake with Strawberry Topping
DINNER MENU
The fixed-price menu starts at $48 per person.
A la Carte selections are also available.

APPETIZERS
Creole Onion Soup Oyster Soup Brennan
Creole Seafood Gumbo
(add 9) 		New Orleans Turtle Soup
(add 8)
Soup Du Jour
(add 7)
Brennan's Shrimp Remoulade
(add 10)

SALADS

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.
ENTREES

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.

TOURNEDOS TAYLOR
Two prime tournedos each with a different sauce, Bearnaise and Marchand de Vin, accompanied by a bouquetiere of fresh vegetables. (add 10)

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. (add 12)

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.

DESSERTS
BANANAS FOSTER
(add 5) 		CREPES FITZGERALD
(add 5)
CREPES BRIDGET
(add 5) 		BRENNAN'S LEMON CURD CREPES
(add 5)
LOUISIANA
CHOCOLATE PECAN PIE		 CREOLE CHOCOLATE
SUICIDE CAKE
BERRIES IN SEASON
WITH DOUBLE CREAM		 BRENNAN'S CHEESECAKE
WITH BERRIES IN SEASON

BREAD PUDDING
ST. JOAN OF ARC

Brennan's
417 Royal Street
New Orleans, LA 70130

http://www.brennansneworleans.com/