Dickie Brennan&CQ
605 Canal st. • New Orleans, LA 70130 ..
(504)523-1661
(504)522-CHOP(2467)
11-1 •• 111 •••••• 11 ••• 111 •• 1 ••• 11 •1
************5-DIGIT 70118
Tulane University Library
Louisiana Collection/Special Collections
Joseph Merrick Jones Hall
New Orleans LA 70118
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PAID
NEW ORLEANS LA
PERMIT NO. 2689
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vs. Miss Seawolves
St. Joseph's Day Festivities
566-1592
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2130 pm
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H.M.S. Pinafore
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ot 522-5555
Call for your
FREE Visitors Guide by the
New Orleans Metropolitan
Convention & Visitors
Bureau
I I 890/ 672-6124 or
504/ 566-5011 r _ _ _ _ )
NO Zephyrs
vs. Iowa
Billy Joel and
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NO Arena,
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... chanterelle mushrooms,
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Uterary Festival
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Tour the
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Make
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at Palace Cafe or
Dickie Brennan's Steakhouse
for SECRETARIES DAY!
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Collemr.e
through 3/25
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A Dance Journey
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Opera l1all
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('1\'11 .. " '.\ II (on'"
NO Zephyrs
vs. Memphis
Visit Blaine Kern's
Mardi Gras World
361-7821
MEMORIAL DAY
Crescent City Farmer's Market
featuring Chef Josh Wood
" .b[ackberries, red and green
mustard greens, bedding
plants, cookies ...
NO Zephyrs
vs. Oklahoma
Crescent City Farmer's Market
ctl:t.
Wednesdays
at the Square
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It's hard to believe that Palace cafe is 10 years old! It seems like yesterday that we were try,
t fi ure out how to convert this magnificent old music building into a restaurant. We
Lng ~ gh l lk ' d thank us for leaving the original stairs intact. Fact of the
love It w en peop e wa Ln an h b 'ld'
, h d 't would look as though it had been there since t e Ul Lng
matter LS we ope I b ' 'th th haracter
originated, We wanted to put in a restaurant that would e consLStent WI e c
of this grand boulevard and our city.
to Palace •
Although the holidays have come and gone and Mardi Gras is
fading from view, we're still celebrating! This year Palace Cali
turns 10 years old!!! We'd like to thank all of the people who've
made these past 10 years so much fun - our guests, our purveyors,
our friends and our staff.
Since our 0 enin in 1991, many other changes have taken place on canal Street while
, ~t hl'sgtory The V H Holmes 'Building became the Chateau Sonesta Hotel and
preservLng IS, ., h th
h M
· 12lanche 'Building is now the Ritz Carlton. And, keep an eye on were e
t e alson LJ h' h' 'f ginthe
Woolworth 'Building was on canal and 'Bourbon Streets. Teres somet Lng eXGl Ln
So much has changed since Palace Cafe first fired up the
ovens and opened its doors on Canal Street, March 11, 1991.
Back then another George Bush was in the White House and our
troops were on their way home from Operation Desert Storm.
The World Wide Web wasn't yet available to the public, llfusion"
was the. new culinary buzzword in restaurant kitchens, and at
home, salsa outsold ketchup for the first time.
works for Vickie 'Brennan & Co.
New Orleans is a magnificent and beautiful
city that deserves to be
preserved. This is something to ,which
our company is deeply dedIcated.
Vickie will be focusing his efforts
toward this throughout 2001 as he
serves as President of the Louisiana
Restaurant Association.
In ten years, a lot has happened at Palace Cafe as well! After
being named one of Esquire's Best New Restaurants of 1991,
we were off and running. Since then we've taken our show on
the road more than a few times. Palace Cafe's chefs have
cooked our IIFlavor of New leans" cuisine everywhere from
the US Embassy in Cana 0 the Caribbean and from the
James Beard House in York to the Napa Valley Wine
Auction. ~ home, ve had lunch with the President of
there is much to celebrate around here and downtown. Please come by
As you can see, d 't t and
and visit with us as we enjoy and reflect over the past deca e. Your comml men
the United States and ountless dinners with dignitaries and
celebrities. Recipes for our signature dishes and stories about
our restaurant family have turned up on the pages of Food &
Wine, CookinJl Light, The New York Times, USA Today,
Restauranf1. & Institutions and Nation's Restaurant News,
we've somehow managed to blow through nearly 34 TO
premillll,l~rite chocolate making our world famo
support, as patrons and friends, has meant a lot to us, and, for that, we are thankfuL
Dickie Brennan&CQ
A RESTAURANT GROUP
~-",~'.. "". ___ Pudding.
Easter Menu PALACE CAFE
APPETIZERS
Oysters Bienville with Shaved Truffle Cheese
Crawfish with Flash Fried Green Tomatoes
with sauteed tasso, leeks and garlic
DICKIE BRENNAN'S STEAKHOUSE
APPETIZERS
Steakhouse Croissant with Louisiana strawberry
preserves and sweet double cream
Spring is in the air, and it can only
mean one thing - it's time to decorate
your fanciest bonnet, dress the kids up
in their finest and head downtown for
the annual Easter parade.
in a thyme butter sauce
Fresh Mozzarella Salad with tear drop
tomatoes, shaved red onion, baby greens
and a balsamic vinaigrette
ENTREES
Pan-Seared Crawfish Cake served on baby greens
with a smoked tomato and jalapeno cream sauce
Mixed Mushroom Salad lightly grilled, tossed
with baby greens, red onion and carrots in a sherry
vinaigrette, finished with shaved truffle cheese
ENTREES
Oyster Patties flash fried golden and topped with
poached eggs, served on a fennel and bacon sauce
Join us this Ester at Palace or and topped with chive hollandaise
Pan-Sauteed Crab Cakes served on a roasted
corn sauce, topped with poached eggs
and finished with chive hollandaise sauce
Dickie Brenn n~ Steakhouse for
special Holi ay Brunch Menu.
In addition to ur regular menus, both
restaurants are ering 3 course meals
with a choice 0 n appetizer, entree
and dessert. A sa ling of the dishes
Prosciutto Wrapped Gulf Fish pan-seared,
served on asparagus risotto, finished with
a wild mushroom ragout
Lamb Osso Buco served with stewed
white beans and roasted baby vegetables,
garnished with gremolata
DESSERT
Roasted Prime Beef with garlic and new
potato hash, topped with your choice of eggs,
finished with a horseradish demi-glace
and a grilled onion salad
Grilled Gulf Fish with Jumbo Lump Crabmeat
topped with a Crystal butter sauce,
served with mashed potatoes and baby vegetables
DESSERT
Chocolate Molten Souffle includes ...
Dickie Bren
WINE
Cafe Red Velvet Cake layered with Creole cream
cheese filling and covered with velvety frosting
served with caramel sauce and housemade
white chocolate chip ice cream
Palace Cafe is hosting a Wine Dinner on Thursday, March 15
at 7 p.m. that will feature five wines from Markham
Vineyards. Each wine will be paired with one of the dishes
below created by Executive Chef Gus Martin and the culinary
team at Palace Cafe for this dinner. The cost is $75 per person,
inclusive. For information, call 523-1661.
SEAFOOD BEIGNET with Jalapeno Tartar Sauce
LOBSTER AND SHRIMP RAVIOLI with Wild Mushrooms,
English Peas and Leeks in a Chanterelle Mushroom Broth
SMOKED DUCK CREPE with a Natural Reduction Sauce
C\ SUNDRIED TOMATO CRUSTED LAMB CHOPS
~ ~rved with Roasted Pepper Mashed Potatoes
CHOCOLATE AND CHERRY CLAFOUTI
Dickie Brennan's Steakhouse Named
in List of America's Top 10 Steakhouses
Dickie Brennan's Steakhouse is very
honored to have been selected for the
2nd year to Tom Horan's America's Top
Ten Steakhouses for 2001. To have been
chosen from all of the steakhouses in
America is a tremendous honor and
reflects the hard work and dedication of
the entire staff. Last year, after only
one year in operation, just to be named
to the list was a surprise, so you can
imagine how we felt when we received
this year's news. ..
Wine Down Update - this past year Dickie Brennan's
Steakhouse poured more than 250 glasses of wine in less
than 2 hours each month at Wine Down. That's told us
questions. As more guests fill the bar, it
becomes a challenge to meet with everyone. Now, we will
begin Wine Down with a short presentation of our featured
wines, and discuss tips on wine purchasing, tasting and
pairing. Wine Down will continue to be held on the last
Monday of each month from 5-7PM at Dickie Brennan's
Steakhouse and will feature an all-new selection of great
wines from around the world for $3 a glass.
Steokhouse
n®UPDATE
that our customers really enjoy great wine.
To try to improve what is already a smashing
success, we've made a few changes this year for
Wine Down. In the past, the wine purveyors
have mingled through the crowd answering
SOMETHING TO CHEW ON ...
Sometime in late fall we're releasing a brand new cookbook featuring some of our most requested
recipes from Palace Cafe. It will be a hardbound book and contain more than 100 recipes ...
Lenten Special - The Louisiana Seafood Marketing & Promotion Board, the Downtown
Development District and Dickie Brennan & Co. recently sponsored the Louisiana Oyster
Challenge to promote Louisiana oysters and downtown New Orleans. Held at Palace Cafe to benefit
Second Harvesters Foodbank, local politicians lined up in front of the restaurant to see who
could eat the most raw oysters on the half shell in 30 seconds, without using their hands! When
local television personality and official oyster-eating contest referee, Frank Davis, blew the whistle,
Plaquemines Parish Sheriff Jiff Hingle was declared the winner, followed closely by State
Representative Steve Scalise and Orleans Parish Sheriff Charles Foti. In a second oyster -eating
contest, which was open to the public, contestants slurped up as many as 23 oysters in just 30
seconds to win a 16" strand of pearls, a pair of pearl earrings and Jazz Brunch for two at Palace
Cafe. And for all the bystanders who preferred their oysters cooked, Chef Gus Martin prepared
Palace Cafe's signature Oyster Pan Roast ... Congratulations to Chef James Leeming on his
recent marriage to Heather Furness. The couple held their reception at Gallier Hall and the
champagne flowed 'til the wee hours. Everyone at Dickie Brennan & Co. wishes them the very
best ... Don't forget to stop by during St. Patrick's Day weekend and help us celebrate the
luck of the Irish with Mr. Dick Brennan and the entire Dickie Brennan & Co. Family
... Let's not forget Mother - Mother's Day is Sunday, May 13th and both restaurants
will be open for a Special Holiday 3 Course Brunch from 10:30AM to 3PM and Dinner from
5:30 to 1QPM ... Finally, the Downtown Development District (DDD) will again be starting
their popular ''Wednesdays At the Square" on April 11th in Lafayette Square located at 500 Camp
St. from 5 -7:30PM. Enjoy live music, food and good times every Wednesday ...
Dave Plans for
LUNm'? It's noon and time to take a break from your busy
schedule. Your stomach just reminded you that lunch
plans are still on your Uto do" list. Come see us at Palace
Cafe and Dickie Brennan's Steakhouse. Whether it's a
power lunch, grabbing a quick bite, or just catching up
with an old friend, we can accommodate your needs. If
you're in a hurry, just let us know when you arrive and
we'll get your food in a flash.
Both restaurants are located just a short walk away from
most CBD offices and offer 2-course seasonal luncli
specials at a great price. Palace Cafe still offers house
specialties like Turtle Soup, Catfish Pecan and White
Chocolate Bread Pudding. Not to be outdone, Dickie
Brennan's Steakhouse features great specialties such as
our House Filet served with creamed spinach and Pontalba
potatoes, topped with masa flash fried oysters and finished
with bearnaise sauce. Getting hungry yet?
This Spring, we're featuring Ingredients 2 Tbsp Parmesan cheese
P & J Oysters prepared in various 1 Tbsp Parsley, chopped
dishes at both restaurants.
OYSTER PAN ROAST is served
at Palace (afe and is an all-time
favorite of our guests.
Method
1 qt Heavy cream, seasoned to
taste with salt and pepper
1 Tbsp Rosemary, minced
20 each Oysters, shucked
4 Tbsp Breadcrumbs
4 pieces, 1 oz. each French bread,
cut on a bias
1 Tbsp Butter, melted
Salt and pepper to taste
Serves 4
Preheat oven to 3500
• In a 2 quart saucepan, reduce heavy cream by 1/4 and add
rosemary. Add 3 ounces cream and 5 oysters to each of 4 individual size skillets. Place each
skillet on the stovetop and bring t o a boil. Remove from heat. Sprinkle breadcrumbs and
Parmesan cheese over each oyster. Place a French bread crouton in the center of each
skillet and place in the oven for 2 minutes. Garnish with chopped parsley.
To make French bread croutons
Cut bread on a bias. Brush both sides of each piece with melted butter, season to taste
with salt and pepper, and toast in a 350 0 oven until crisp.
LUNCH Monday-Friday 11:30 a.m. - 2:30 p.m.
DINNER nightly 5:30 - 10 p.m.
JAZZ BRUNCH Sat & Sun 10:30 a.m. - 2:30 p.m.
504/523-1661
605 Canal St., New Orleans, LA 70130
geninfo@palacecafe.com
www.palacecafe.com
LUNCH Monday-Friday 11:30 a.m. - 2:30 p.m.
DINNER nightly 5:30 - 10 p.m.
504/522-CHOP(2467)
~E BRENNAN'S 716 IberviUe Street, New Orleans, LA 70130
(i / / _ geninfo@dbrennanssteakhouse.com
tea,/-cft().tt(j(3 www.dbrennanssteakhouse.com
