MANAGING PARTNERS
Dickie Brennan
Steve Pettus
Lauren Brennan Brower
ADDRESS
716 Iberville Street
New Orleans, LA 70130
PHONE
504/522-CHOP (2467)
FAX
504/523-0088
WEB SITE
www.dbrennanssteakhouse.com
HOURS OF OPERATION
LUNCH Mon-Fri, 11:30 am - 2:30 pm
DINNER Nightly, 5:30 pm - 10 pm
BAR Mon-Fri, 11 :30 am - 11 pm;
Sat/Sun 5:30 pm - II pm
RESERVATIONS
Recommended but not Required
PARKING
Complimentary Valet Parking at Adjacent Garage
DRESS CODE
Upscale Casual, Jackets not Required
CREDIT CARDS
All Major Accepted
SMOKING POLICY
Allowed, Cigars Welcome in the Bar
EXECUTIVE CHEF
James Leeming
GENERAL MANAGER
George Henriquez
PRIVATE PARTY FACILITIES
5 Posh Private Rooms Available for Groups of 15 to 65 Persons
Inner Circle (Maximum 30)
Branding Room (Maximum 35)
Alsace, Bordeaux and Champagne Wine Rooms
(Minimum 15/Maximum 65)
OPENED
November 21, 1998
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- Dickie Brennan
716 IBERVILLE STREET
phone 504/522-CHOP (2467)
Fax 504/523-0088
LUNCH Mon-Fri, I) :30 am - 2:30 pm
DINNER Nightly, 5:30 pm - 10 pm
BAR Mon-Fri, I) :30 am - 1) pm;
Sat/Sun 5:30 pm - II pm
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605 Canal Street • 504/523-1661
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APPETIZERS
Blackened Beef Tenderloin - Tender strips of beef TRIOOFOYSTERS
tossed in a light, creamy horseradish sauce, served
with crisp arugula and Creole croutons 6.95
Trio of Oysters - Fresh fried oysters, served on the half
shell, with Bienville, Rockefeller and Orleans stuffings,
topped with a trio of emulsions 8.25
Creole Red Bean Dip - Served with
housemade gaufrette potato chips 5.95
Steakhouse Shrimp Boil - New Orleans style boiled
shrimp, served in a martini glass
with a chiffonade of green leaf lettuce and
your choice of spicy cocktail sauce, housemade
remoulade sauce, or both 8.95
Stuffed Mushrooms - Crab and corn stuffed mushroom
caps, topped with a lemon~butter sauce 7.95
TOMATQ-BLEU CHEESE NAPOLEON
SOUPS Be SALADS
Creole Onion Soup - Flavored
with lightly roasted onions,
white wine and mild Wisconsin
Cheddar cheese, topped with
housemade croutons 4.75
Tomato~Bleu Cheese Napoleon -
A toasted garlic crouton, shaved
red onion, thick tomato slices and
crumbled Maytag bleu cheese,
stacked high and served on a
chiffonade of green leaf
lettuce, topped with housemade
remoulade sauce 7.50
POTATOES
Pontalba Potatoes - Diced roasted potatoes sauteed with garlic,
caramelized onions, wild mushrooms, tasso and scallions 5.25
Roasted Sweet Potato - Topped with warm
Creole pecan butter 4.50
Lyonnaise Potatoes - Roasted potatoes sliced thin and
layered with caramelized red onions 4.25
SIDES
Creamed Spinach - Fresh spinach in a creamy sauce,
topped with Gruyere cheese 4.50
Grilled Asparagus - Served with hollandaise sauce 6.50
Steakhouse Onion Rings - Thick slices of onion flash fried
and served with a homemade Creole dipping sauce 4.00
LUNCH A LA CARTE ENTREES
© KURT COSTE
Grilled Prime Beef Steak Salad - Tender strips
of grilled beef served atop Romaine lettuce,
julienne shoestring potatoes and tomato
wedges, tossed with remoulade dressing and
topped with chopped boiled eggs 10.50
One Pound Bacon Cheeseburger - One pound of
U.S.D.A. Prime ground beef grilled over an open
flame, served with Romaine lettuce, thick slices
of red onion, vine~ripened tomato, a side of garlic
mayonnaise and gaufrette potato chips 8.50
Chopped Salad with Louisiana Fried Oysters
- Romaine lettuce, sliced Calamata olives,
diced tomatoes, sliced mushrooms, red
onions, chives and Feta cheese tossed with a
balsamic-cane vinaigrette and topped with plump
masa flash fried Louisiana oysters 10.75
U.S.D.A. Luncheon Rib~eye - U.S.D.A Prime rib~eye
served with diced roasted potatoes sauteed
with garlic, caramelized onions, wild mushrooms,
tasso and scallions 15.95
Pasta with Beef Tips - Beef tips pan~seared
with mushrooms and tomato concasse, finished with
pepper~ cream bourbon sauce and topped
with Pecorino Romano cheese 13.75
LUNCH SPECIALS
The price of the entree indudes your choice of Soup du Jour
or House Salad and coffee or iced tea
Iberville Salad with Grilled Chicken - Romaine lettuce
tossed with a black pepper~garlic dressing, housemade
croutons, fresh grated Parmesan cheese and chopped
bacon, topped with grilled chicken 11.95
Steak Diane - A lunch portion of this classic entree!
Three tender medallions of U.S.D.A. Prime beef
(5 to 7 ounces) touched with our housemade steak
and Worcestershire sauces, served over creamed
mashed potatoes with fresh grilled asparagus 15.95
Pork Tenderloin - Two pieces of paneed pork
tenderloin sauteed to a golden
brown, served with new potato
salad and topped with a
housemade Worcestershire
demi~glace 13.50
DESSERTS
Bananas Foster Bread Pudding - A
new twist on an old New Orleans
favorite! The family's original
Bananas Foster recipe baked inside
bread pudding, topped with
homemade vanilla ice cream and
finished with warm rum~raisin
© KURT COSTE
creme anglaise 5.75 BANANAS FOSTER BREAD PUDDING
STEAKS Be CHOPS
All steds and drops served witfr a touch of Creole seasoned butter
Sf.eakfwuse signature S4uces available upon retluest
to compliment your entree
Housemade Worcestershire • Housemade Sf.eak Sauce
Holul1Idaise Sauce • seamQise Sauce
Pepper<ream Bourbon Sauce • Marchands de Vin
Trio of Tournedos - A pan~seared trio of tournedos served
with creamed mashed potatoes, grilled asparagus and au
poivre, marchands de vin and bearnaise sauces 32.50
House Filet - U.8.D.A. Prime 8 oz filet,
cooked to temperature,
served with creamed
spinach and Pontalba
potatoes, topped with masa
flash fried Louisiana oysters
and finished with bearnaise
sauce 32.00
U.S.D.A Prime 16 oz Cast
Iron Seared Strip 25 .95
© KURT COSTE
U.S.D.A. Prime 12 oz
Prime Rib 22.75 HOUSE FILET
U.S.D.A. Prime 24 oz Porterhouse 33.75
Slow Roasted Double Cut Pork Chop ]7.50
Domestic Lamb Chop - Served with a natural
rosemary reduction sauce 26.95
Pan~Roasted Veal Chop 24.95
ENTREES
Oven~Roasted Duck - Half of a duckling, de~boned and
oven~roasted crispy golden brown, served with braised
red cabbage, wild rice and a savory duck glace 19.95
Pan~Sauteed Gulf Fish - Freshest available, served
with Lyonnaise potatoes, vegetable du jour and
Creole meuniere sauce 18.00
Whole Lobster - Two to four pounds, flown in daily,
served with clarified butter Market Price
DESSERTS
Chocolate Crusted Pecan Pie - Classic Southern
pecan pie, topped with rich chocolate ganache 5.95
Classic Cheesecake - Smooth, creamy cheesecake
baked in a graham cracker crust 5.95
Steakhouse Chocolate Brownie - A chewy,
rich chocolate brownie served with homemade
vanilla ice cream and topped with warm
chocolate fudge sauce 5.95
