NDOWN
INNER&
to begin your evening on a note of mellow
pleasure, enjoy Brennan's world famous cuisine and
continental service at lowered prices until 8:30 p. m.
(CHOICE OF ONE)
ONION SOUP AU GRATIN
Exactly the way it is served in the Paris cu/es, richly flavored and satisfying.
Beef Daube Glace Cream Senegalese Soup (Chilled)
Les Escargots Bordelaise V ichysoisse
Shrimp Remoulade Jellied Consomme with Sour Cream
Soup de Jour Turtle Soup au Sherry
CHOICE OF ENTREE DENOTES PRICE OF DINNER:
CRUSTACEANS-POISSON
Fried Bayou Oysters ----------·-·--- ___________________________________ ·----------------------------------------------------------------- 1.95
Lake Pontchartrain Shrimp Clemenceau _______________________ ------------------------------------------------------------ 2.25
Sauted in. garlic butter with diced potatoes, green peas, and /at fresh mushrooms.
Filet of Lake Trout Saute Amandine _______________________________________ ------------------------------------------------- 2.50
Sauted it1 lemon and butter with chopped and roasted almonds.
STUFFED FLOUNDER NOUVELLE ORLEANS ________ ------------------------------- _________________________ 3.25
Stu/fed with the rich meat o/ the Louisiana crab, deftly seasoned by a happy chef.
Louisiana Bayou Frog Legs Saute _________________________ --------------------------------------------------------------------------- 3.25
TROUT BLANGE -------------------------·---------------------------------------- ------------------------------------------------------ 3.95
Baked in a symphonic sauce: shrimp, oysters, crabmeat, mushrooms and witze.
VOLAILLE
- Chicken en PapilTote ____ ~ ______ -=-:-__ ==----=-----=----- ------------~ -----------------------------------==-----::-~::::- ~25
Deliciomly baked in a paper bag with a sat1ce of mmhrooms atzd white wine.
Sliced Breast of Chicken Florentine with Duchess Potatoes ··----- ·----------- -------------------------------- 2.75
Choice slices in a casserole with creamed spinach atzd a sauce rich with cheese.
Boned Spring Chicken Saute, Marchand de vin ________ _ _ ______ -·--·---------- --------------------------·-- __ 2.75
Covered generously with a sauce of red wine, chopped ham, atJd fresh mmhrooms.
Boned Rock Cornish Game Hen with Oyster Dressing ____________________________________________________ 3.95
Succulent white meat served with a delicious dressing of Louisiana oysters.
LONG ISLAND DUCKLING WITH WILD CHERRY SAUCE ____________________________________ 4.50
Magnificently roasted in a sauce of wild cherries and a fine claret wine.
Roast Pheasant Chasseur ---------------------------------------------------------- _____ ----------------·----------------- ______ 4.95
With a superbly blended sauce of tomatoes, mushrooms, garlic, green onions.
BOEUF, VEAV,AGNEAU
Tenderloin of Beef Tips a la Deutsch, Steamed Rice ------------------------------------------------------------ 1.95
A beautiful bee/ stew in brown sauce, prepared tvith verve and imagination.
HAMBURGER STEAK BRENNAN _____________ ----------·------------------------------------------- ___________________ 2.25
An American favorite done with Continental finesse, in the Brennan manner.
Baby Veal Cutlet Bonne Femme _________________________________________________________ ------------------------ ______ __ . 2.75
A selected wtlet with saute potatoes, fresh onions, and choice chopped ham.
TENDERLOIN OF BEEF, MUSHROOM SAUCE, GRILLED TOMATOES _______________________ 3.50
Two Select Spring Lamb Chops, Mint Jelly ______________________________________________________________________________ 3.75
Roast Prime Rib of Beef _____________________________________ --------------------------------------------------------------------------- 3.95
U. S. Choice Sirloin Steak ___________________________________ --------------------------------------------------------------------------- 4.95
Baked Idaho Potato
CHOICE OF ONE:
Parsley Buttered New Potatoes
Fresh Vegetable of the Day
Brabant Potatoes
TOSSED GREEN SALAD (Chapon, French, Roquefort or Thousand Island Dressing)
DESSERT (CHOICE OF ONE)
CARAMEL CUP CUSTARD
Roquefort Cheese with Guava Jelly
Lime Sherbet
Cheesecake with Strawberries
Bread Pudding, Whiskey Sauce
Praline Parfait Hot Whole Wheat Crust Apple Pie
COFFEE
This menu served Daily 4 p.m. until 8:30 p.m.
Sunday 11 a. m. until 8:30 p.m.
Troul Blange
(Filet of lake trout baked
in a symphonic sauce:
shrimp, oysters, crabmeat,
mushrooms and wine.
Named /or our chef . •.
need we say more?)
Chapon salad
2.95
Stuffed Flounder
Nouvelle Orleans
(Stuffed with the rich
meat of the Louisiana crab
and deftly seasotted by a
happy French chef.)
Parsley buttered
new potatoes
Tossed green salad,
Roquefort dressing
2.25
Long Island
Duckling
( Magni/icmtly roasted in
a sauce of wild cherries
=.a.n.d U!lfet wine)
Fresh vegetable
of the day
Chapon salad
3.95
Hamburger Steak
Brennan
(An American favorite
cooked with Continental
finesse and imagination)
Au gratin potatoes
Tossed green salad,
Roquefort dressing
2.25
Roast Prime
Rib of Beef
Baked Idaho potato
Tossed green salad
2.95
U. S. Choice
Sirloin Steak
Baked Idaho Potato
Tossed green salad
3.95
F. Schoonmaker Selected
California red or
white wine, glass ___ .35
OPEN
UNTIL
MIDNIGHT
AFTER THE THEATRE STOP IN FOR A BOWL OF ONION SOUP
241 Bourbon Street • New Orleans
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