STAG'S LEAP WINE CELLARS
CHARDONNAY ...................... Vintage
Napa Valley
JORDAN CHARDONNAY . ............. Vintage
Alexander Valley
ROBERT MONDAVI CHARDONNAY . ... Vintage
Napa Valley
BYRON CHARDONNAY . .............. Vintage
Santa Maria Valley
POUILLY FUISSE, LOUIS JADOT ....... Vintage
Crisp, dry Burgundy (Quel Vin!)
GEWURZTRAMINER . ................. Vintage
Fragrant, spicy, fairly dry
SONOMA CUTRER CHARDONNAY Vintage
Russian River Ranch
SEBASTIANI SONOMA CASK
CHARDONNAY ...................... Vintage
Sonoma County
STAG'S LEAP WINERY
CABERNET SAUVIGNON . . . . . . . . . . . . .. Vintage
Full bodied, black fruit and cassis aromas are
supported by ripe black fruit, raspberry and
spicy vanilla flavors
STAG'S LEAP WINERY
MERLOT ............................ Vintage
Velvety-50ft with expansive aromas and flavors of
black fruit and spice
ROBERT MONDAVI WINERY, NAPA
CABERNET SAUVIGNON ............. Vintage
Medium bodied, aromas and flavors of berry and
black currant with nuances of mocha, violets
and spice
ST. EMILION ......................... Vintage
One of the fullest and heartiest of the French wines
MERLOT . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Vintage
Smooth, 50ft, round American wine
WHITE WINES
Bottle
KENDALL-JACKSON VINTNER'S RESERVE
68 CHARDONNAY .....................
California Vineyards
57 MlRASSOU CHARDONNAY ...........
Monterey County
47 SAUVIGNON BLANC . .................
CriSp, medium body, clean finish
47 FUME BLANC ........................
Crisp, dry, American
47 PIESPORTER .........................
Fragrant, light Moselle
44 MUSCADET ..........................
Light, crisp, Loire Valley
43 COTES DU RHONE ...................
Dry, well balanced from South France
RIESLING ................ ............
32 Delicate, floral aroma, fairly dry
DELOACH WHITE ZINFANDEL
California, Gold Medal Winner
RED WINES
Bottle
96
65
55
48
38
ZINFANDEL ......................... .
Hearty American wine with jammy fruit
and spicy finish
SEBASTIANI SONOMA CASK
CABERNET SAUVIGNON ............ .
Robust American wine
ROBERT MONDAVI COASTAL
PINOTNOIR ........................ .
Silky, 50ft, berry flavored American wine
CRU BEAUJOLAIS .................. .
One of several villages allowed its own
appellation due to quality and topography
COTES DU RHONE .................. .
Vigorous, robust wine from South France
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
Vintage
SPARKLING WINES
Bottle
30
30
29
29
26
26
25
25
Bottle
38
38
32
29
29
Bottle
VEUVE CUCQUOT PONSARDIN, BRUT ROSE N. v. 100 PIPER-HEIDSIECK BRUT ............ N. V. 70
VEUVE CLICQUOT "Yellow Label" BRUT.. N. V. 90 "/" JORDAN ........................ Vintage 70
MOET & CHANDON, WHITE STAR . . . . . .. N. V. 90 SCHRAMSBERG, ROSE N.V. 60
Entertaining Idea! Have a party in one of our lovely private rooms.
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PANNA (ITALY)
liiter
7.95
SAN PELLEGRINO (ITALY)
lliter
OYSTERS ROCKEFELLER (15 min.) ..... . .. . . .. 15
Brennan's special treatment of this world-famous
sauce.
BAKED OYSTERS CASINO (15 min.) . . . . . . . . . . . 15
Topped with cocktail sauce and a slice of
grilled bacon.
BUSTER CRAB PECAN. . . . . . . . . . . . . . . . . .. . . . . 15
A delicacy from Gulf waters - baby soft shell
crab flash fried then topped with roasted pecans
and crabmeat. Lemon butter sauce.
BUSTER CRABS BEARNAISE .. ............... 15
A delicacy from Gulf waters - baby soft
shell crabs sauteed in butter then topped with
Bearnaise sauce.
CREPE BEAULIEU. . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Delicate crepe filled with shrimp and sauteed
lump crabmeat then topped with Hollandaise,
grated Parmesan cheese and glazed.
SHRIMP TRAIL . ...... .. ....... . . .. . ..... ... 15
Boiled Gulf shrimp topped with Brennan's
traditional Cajun sauce.
BRENNAN'S SHRIMP REMOULADE .. . . ...... 15
The classic New Orleans appetizer!
BARBECUED SHRIMP (15 min.) . . . . . . . . . . . . . . . 15
Brennan's version done to perfection with our
own seasonings and peeled for your
convenience. Pure decadence!
FROG LEGS MEUNIERE ... ... . ..... ......... 15
Delicate frog legs sauteed and served in
lemon butter sauce with a touch of garlic.
ESCARGOTS BORDELAISE
Half Dozen (15 min.) .... . ...... . ... .. .... . .. 15
French snails served in their shells, with our famed
garlic butter.
MAUDE'S SEAFOOD OKRA GUMBO. . . . . . . . . . 14
NEW ORLEANS TURTLE SOUP . . . . . . . . . . . . . . . 12.5
A Brennan Specialty.
OYSTER SOUP BRENNAN ............... . .. . 9.25
CREOLE ONION SOUP . . .. . ................. 8.75
__ .Pv @~I~ _
VEAL ALANA MICHELLE ... ............. .. . . 39
Sauteed baby veal topped with lump crabmeat
and Bearnaise sauce.
VEAL PECAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Sauteed baby veal topped with lump crabmeat,
roasted pecans and pecan butter.
VEAL KOTTWITZ .... . ... . ... . .... . ......... 39
Baby veal sauteed with sliced artichoke
bottoms and fresh mushrooms, topped with
lemon butter sauce.
BABY RACK OF LAMB ROUSSEL . . . ... . . . ... . 39
Grilled whole, served with Bearnaise or
Choron Sauce and a bouquetiere of fresh vegetables.
TROUT NANCY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Filet of fresh trout sauteed and topped with
lump crabmeat sprinkled with capers.
Lemon butter sauce. Formidable!
REDFISH PEREZ .. . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Sauteed filet of redfish covered with lump
crabmeat, shrimp and topped with
Hollandaise sauce.
REDFISH AU POWRE ..... .. . ..... . . . .. ... . . 32
Filet of red fish with a sauce of freshly
ground peppercorns, brandy and cream.
PEPPER FILET WITH BARBECUED SHRIMP
A prime filet pressed with finely ground
peppercorns, topped with a brandy and cream
peppercorn sauce. Accompanied by our delicious
peeled barbecued shrimp.
FILET BLANGE ............. .... . .. ..... .. .. .
Boursin cheese stuffed filet of beef, encrusted with
cracked black peppercorns and topped with an
orange Cabernet reduction sauce.
TOURNEDOS CHANTECLAIR .. . . . . . ... ... .. .
Three 'prime tournedos each with a different
sauce: Bearnaise, Choron, Marchand de Vin,
accompanied by a bouquetiere of fresh vegetables.
FILET BRENNAN . . ... . .. .... .. . . . ........ . . .
Center cut tenderloin, grilled to your liking
and topped with a fresh mushroom and
red wine sauce.
FILET STANLEY ... . ....... . ......... . . . .... .
Topped with a fresh mushroom and red wine
sauce and served with a sauteed banana and
tangy horseradish sauce. Truly unique!
RIBEYE MAITRE D' HOTEL . . .. ...... . .. .... .
Prime 14 oz. ribeye broiled as you like it, in
its natural juices, topped with Brennan's
famed garlic butter.
PEPPER RIBEYE ....... . .. . .......... .. . .. . .
Finely ground peppercorns are pressed into this
prime 14 oz. ribeye. Served in a sauce of natural
juices, brandy and cream.
STEAK DIANE .... .... . .................... .
Prime beef filets are sauteed in a sauce of
natural juices, butter, fresh mushrooms
and seasonings.
CHATEAUBRIAND BOUQUETIERE
(For Two) . . ... . ....... . .... . .... . (per person)
Grilled tenderloin, sliced, served with an
assortment of vegetables, Bearnaise sauce.
39
39
39
39
39
39
39
39
39
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JACKSON SALAD . ........ . .... . ...... . .. .. .
Iceberg lettuce, chopped hard-boiled eggs,
crumbled bacon, Bleu cheese, chives and
Jackson dressing.
DEGAS SALAD ... . ..... ... . . . .... . . . ... ... .
Mesclun greens with a cranberry vinaigrette,
crumbled Bleu cheese and candied pecans.
9.75
9.75
FRESH SPINACH SALAD............ . . . ... .. 9.75
With sliced fresh mushrooms, crumbled bacon
and hard-boiled egg and Brennan's tangy
Creole dressing.
HEARTS OF PALM. .. .. . ........... .. . ... .. . 9.75
Vinaigrette dressing.
BRENNAN SALAD .. . . ... . .. ... .......... . . . 9.75
Romaine lettuce with a tangy Creole dressing,
grated Parmesan cheese and croutons.
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BANANAS FOSTER . . . . . . . . . . . . . . . . . . . . . . . . . . 9.75
A Brennan creation and now World Famous!
Bananas sauteed in butter, brown sugar,
cinnamon and banana liqueur, then flamed in
rum. Served over vanilla ice cream.
CREPES BRIDGET (A Brennan creation) . . ... . ... 9.75
Crepes with a delicate filling of cream cheese
and sour cream, topped with chocolate fudge
sauce, whipping cream and slivered almonds.
CREPES FITZGERALD (A Brennan creation) 9.75
Crepes with a delicate filling of cream cheese
and sour cream served with a topping of
strawberries flamed in Maraschino.
BRENNAN'S LEMON CURD CREPES . . . . . . . . . . 9.75
LOWSIANA CHOCOLATE PECAN P~, Vanilla Ice Cream 8.75
A chocolate twist to this Southern tradition.
CREOLE CHOCOLATE SiliCIDE CAKE .. . .... . 8.75
CREOLE WHITE CHOCOLATE MOUSSE PIE . . . 8.75
BREAD PUDDING ST. JOAN OF ARC . . . . . . . . . . 8.75
BRENNAN'S IRISH COFFEE . . . . . . . . . . . . . . . . . . 9
Four Course Prix Fixe $48
~ (Choice of one)
CREOLE ONION SOUP
MAUDE'S SEAFOOD OKRA GUMBO
(add 9)
OYSTER SOUP BRENNAN
NEW ORLEANS TURTLE SOUP
(add 8)
SOUP DU JOUR BRENNAN'S SHRIMP REMOULADE
(add 7) (add 10)
The classic New Orleans appetizer!
Dinner at Brennan's without wine is like a day without sunshine!
TROUT AMANDINE
Filet. of fresh trout sauteed and topped with lemon butter sauce and
slivered almonds, accompanied by fresh potatoes.
TROUT PECAN
Filet of fresh trout sauteed and topped with roasted pecans
and pecan butter.
TROUT KOTTWITZ
Filet of fresh trout sauteed with sliced artichoke bottoms and
fresh mushrooms topped with lemon butter sauce.
BRENNAN'S BLACKENED REDFISH
Brennan's version of blackened red fish grilled to perfection
with Brennan's own seasonings. Served with glazed carrots
REDFISH WITH LUMP CRABMEAT JAIME (add 10)
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 fresh salmon.
BUSTER CRABS BEARNAISE
A delicacy from Gulf waters - baby soft shell crabs sauteed in
butter then topped with Bearnaise sauce.
SHRIMP CREOLE
Gulf shrimp in a traditional Creole sauce with parsley rice.
SHRIMP SAMANTHA WITH ANDOUILLE
Gulf shrimp and spicy Cajun sausage sauteed with fresh
mushrooms, garlic, green onions, white wine, spices and
served on a bed of parsley rice.
SHRIMP VICTORIA
Gulf shrimp sauteed in butter with fresh basil and fresh
mushrooms served in a light cream sauce with parsley rice.
SHRIMP SARDOU
Deliciously spicy fried Gulf shrimp atop sliced artichoke
bottoms nestled in a bed of creamed spinach and covered
with Hollandaise sauce.
CHICKEN LAZONE
Breast of chicken sauteed in our own Brennan seasonings,
served in a light cream sauce with pasta.
CHICKEN ESPLANADE
Paneed breast of chicken served in a divinely seasoned
Creole sauce with fine herbs and freshly ground pepper.
TOURNEDOS TAYLOR - (add 8)
Two prime tournedos each with a different sauce, Bearnaise
and Marchand de Vin, accompanied by a bouquetiere of
fresh vegetables.
BRENNAN SALAD
Romaine lettuce with a tangy Creole dreSSIng,
grated Parmesan cheese and croutons. .
BANANAS FOSTER (add 5)
CREPES FITZGERALD (add 5)
CREPES BRIDGET (add 5)
BRENNAN'S LEMON CURD CREPES (add 5)
BRENNAN'S IRISH COFFEE (add 5) '
~ ~/y/y/Hf~d 1f/~ ~
~U1::/U/ Bottle
ROBERT MONDAVI CHARDONNAY - 47
SONOMA CUTRER CHARDONNAY - 43
MIRASSOU CHARDONNAY - 30
POUILLY FUISSE, LOUIS JADOT - 47
STAG'S LEAP WINE CELLARS CHARDONNAY - 68
POUILLY FUISSE, LOUIS JADOT - 47
PIESPORTER - 29
JORDAN CHARDONNAY - 57
FUME BLANC - 29
STAG'S LEAP WINE CELLARS CHARDONNAY - 68
SAUVIGNON BLANC - 30
FUME BLANC - 29
POUILLY FUISSt., LOUIS JADOT - 47
SEBASTIANI SONOMA CASK
CABERNET SAUVIGNON - 38
TOSSED GREEN SALAD
Choice of French, Bleu Cheese, or
Thousand Island dressing
CREOLE CHOCOLATE SUICIDE CAKE
BRENNAN'S CHEESECAKE WITH STRAWBERRY TOPPING
CREOLE WHITE CHOCOLATE MOUSSE PIE
.BREAD PUDDING ST. JOAN OF ARC
LOUISIANA GIOCOLA1E PECAN PIE, VANILLA ICE CREAM
. SERVICE . ~A1t4 ~4-' AND DINNER, TOO
- our most recent cookbook and the story of our legacy -
to purchase, ask your waiter or the bartender for information
Due to certain conditions we sometimes
substitute other fresh Gulf fish for
IS NOT INCLUDED redfish or trout.
417 NEW ORLEANS
