Sazerac .65
Absinthe Frappe .65
Eye Openers
Absinthe Drip .65
Absinthe Suissesse .75
Bloody Mary .65
Milk Punch .75
Light Pink Wines and Champagne
New Orleans Gin Fizz .75
Ojen Cocktail .75
California's Best Rose Wine Bottle 3.00 Half 1.50 French Rose Bottle 3.00 up Half 1.75 up
American Champagne 1/5 7.00 up Half 3.50 up Splits 2.25
Onion Soup .50
Gr illed Grapefruit with Kirsch .60
Fresh Fruit Compote .60
French Champagne Bottle 7.75 up Half 4.75 up
Dejeuner a Ia Fourchette
Creole Cream Cheese .40
Baked Apple with Cream .40
Strawberries with Cream .60
(Fresh when in Season)
Eggs H ussarde ~------------------------------------------- --------------------------------------------------------------------------- ________________ 1, 7 5
Marchand de Vin Sauce over grilled ham and tomato on toast. Poached eggs and Hollandaise sauce.
Eggs Benedict_______________________________________ _____ _____________ _ _______ --------------------------------------------------------------------1.50
Broiled ham and poached eggs on ~risp toast. Hollandaise sau~e.
Eggs a la Turk _____________________________________________________ -------------------------- -----------------------------------------------------1.7 5
Shirred eggs with chicken livers, tresh mushrooms and red wine.
Eggs Sardou ____________________________________________________ ------------------- ______ ------------________________________________________________ !. 7 5
Arti~hoke botto-s, poa~hed eggs, ~rea-ed spinach and Hollandaise sauce.
Chicken Liver Omelette _______________________________________________________ --------------------------------------------------------------1· 7 5
Pompano Toulouse::--------------------------------------------------------------------------------------------------------------------------2 · 40
Broiled pompano. Finely chopped onions, garlic, parsley and chives.
Trout V in Blane __________________________________________ -------------------- -------------------------------------------------------------------1· 7 5
Lake trout. White wine seafood sau~e.
Escargots au Beurre--------------------------------------------------------------------------------------------------------------------------2.00
Sliced Bananas with Cream .40
Stewed Prunes .35
Melon in Season .40
Omelette au Rum 1.50
Jelly folded into an
omelette_ Sprinkled with
confectioners' sugar and
flamed with rum at your
table.
Omelette
with Strawberries 2.00
Delicious Louisiana strawberries
rolled into an
omelette and flamed with
brandy at your table.
Peaches Flambe 1.50
Chicken Livers Saute _ ---------------------------______________________________________________________ ------------------------------------- 2. 00
Peaches cooked in sugar
and flavored with orange
and lemon rind. Flamed
with brandy at your table.
Eggs St. Den is-_---------------------------------------------------------------------------------------------------------------__________________ !. 50
Souffled eggs and ~hopped ham served on croutons. Marchand de Yin sauce.
Eggs Bourg ino nne _______________________________________________________________________________________________________________________________ 2. 00
Omelette with escargots and vegetables. Red wine sauce.
Eggs aux Fine Herbs------------------------------------------~------------------------- ------------------------------------------------------1.00
o-elette with finely chopped onions and parsley.
Eggs aux Champ i goons _______ ------------------------------________________ -----------------------------------------------------------------1.00
o-elette with fresh -ushroo-s.
0 me lette Parmesan ___ -----------------___________________________________________ ______________ --------------------------------________________ 1. 00
Omelette with Parmesan cheese.
Calves Liver -------------------------------------------------------------------------·-----------------------------------------------------------------2.00
Saute with bacon and hominy grits.
G r i lied Ham Steak ______________________________________ ----------------------------_________________ __________ -------------_----------______ __ l, 50
With eggs.
B reakf as t Cut Sirloin _________________________________________________________ ___________________________________________ ----------------------3. 00
Bearnaise.
Lamb Chops Mira beau _________________________________________________ ·--------------------------------------------------------------------3· 75
Delectable combination of lamb chops, bacon, Bearnaise sauce and tomato sauce.
Waldorf Salad .60
Hominy Grits .3 5 Brabant Potatoes .35
Sauteed Bananas .50
Cafe au lait .15
Try a typical New Orleans breakfast:
Blackstone Salad .60
Hashed Brown Potatoes .35
Bananas Foster 1.50
The fruit is fresh from
Latin America, the brandy
sauce is set gaily aflame at
your table, the flavor is
fabulous.
Cr~pes Suzette 1.75
The reigning queen of
desserts made and flamed
at your table.
Cafe Brulot 1.00
Made at your table with
ceremony, with flaming
brandy, with a little black
magic - as exciting to
watch as it is to drink.
Petit Orange Brulot 1.00
A quaint cup made from
an orange holds the cognac.
Flamed. Wonderful
bouquet.
Breakfast Served
at any hour
COME AS LATE AS
MIDNIGHT
Begin with grilled grapefruit, then
eggs Hussarde; hot French bread,
AND HERE IS A TRADITIONAL BRENNAN BREAKFAST:
of course, with marmalade; bananas
Foster, and steaming Brennan
cafe au Iait. 3 .SO
(Eye openers and wines to make it complete may
be ordered separately at prices listed above.)
This is the way it was done in leisured (,lnte-bellum days: first an absinthe
Suissesse to get the eyes open, then a fresh Creole cream cheese. Now eggs Benedict,
followed by a hearty sirloin Bearnaise. Hot French bread and marmalade,
and a chilled Rose wine. For the finale, crepes Suzette, cafe au lait, and a Cognac
sniffer. Important:
DON'T HURRY!
AT 417 STREET - NEW ORLEANS
