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One of New Orleans' hap-piest thrills is
yoU HAVE READ about it, probably; but
though the story has been told by manY fine writers in natiollJll publications
-and we are grateful to them au-no words can trulY convey the actual
enjoyment of this gracioUS New Orleans tradition.
You will come to New Orleans soon, and we want to invite you to share
with ns this pleasant custom-the leisurely morning meal, magnificently
prepared and served with unhurried graciousness in a beautiful quiet room
whose wide windoWS look out on one of the loveliest patios of the old South.
With unforgettable food and drink, with service smoothlY continental, you
will begin your day the waY they did it on the great plantations-and we
think you will agree,
.75
p
1.50
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and
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Hors d'oeuvrP~
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1 00
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* ROAS'
\ . . p STEAK
.---.. ____________________ --..--...... ________________________ -.--. ___ ~ "Tl'\.T ~'rRI
4 50
TEN
DJ GRoups
BR
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Breakfast at Brennan's with its unique cuisine, is especially appealing to groups
of men and women alike. Convention entertainment chairmen wi1J lind the Brennan
location-just fonr blocks fro, famed Canal Street, Yet in the heart of the French
Quarter, lilost convenient for the starting point of Walking tours. 'I'he leisUrely
and sumptuous breakfast, a Prelude to sight seeing, takes the place of lunch and
bpeuftosr et htohsee einv eantitnegn'ds aancctiev ibtiaecsk. at their hoteJ without hurry in ti11Je for reiaJ<ation
SPECIAL ARRANGEMENTs lilay be made either by mail or phone for breakfast
meetings. If You will let us know the date and approJ<imate expected attendance,
we Will be happy to sub,it breakfast menus and Prices from onr regular lilenu or
on other ite,s ofyonr choice. Here are a few suggestions for Breakfast at Brennan's.
Sazerac 65¢ Eye Openers
Absinthe Suissesse 75¢
Absinthe Frappe 65¢ New Orleans Gin Fizz; 75¢
Dejeuner a Ja Fourchette
Fresh Fruit Compote
Eggs St. Denis
Cafe au Ia it
•
Baked Apple With Cream
Grilled Ham Steak, Eggs
Sauteed Bananas
Cafe au fait
•
Fresh Grapefruit Juice
Lamb Chops Mirabeau
Brabant Potatoes
Cafe au fait
•
Sliced Bananas with Cream
Eggs a Ia Turk
Cafe au lait
•
Grilled Grapefruit with Kirsch
Eggs Hussarde
Bananas Foster
Cafe au lait
•
Creole Cream Cheese
Eggs Benedict
Fresh Fruit aux Kirsch Flambe
Cafe au fait
Breakfasts are Priced from $2.5o Per Person.
•
All breakfasts are served with hot New Orleans French bread and jellies.
A complete selection of Pink Wines and Champagnes from the famous Brennan Wine
Cellar is aYai/oble. Our Wine List will be submitted on request.
Served daily and Sunday from 9 A.M.
e Brennan chefs to ce lebrate Ute v}-'--40
75
1 25
1 50
cream;
.s sauce
reme de
50
1 00
Please call us when
you · have an entertaining
problem or a meeting to
arrange. We will enjoy
helping you.
g~ '1 FRENCH RESTAURANT
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 Bottle 2. 75 Half 1.50
American Champagne Bottle 7.00 up
French Rose Bottle 2.75 up Half 1.50up
Half 3. 75 up
French Champagne Bottle 7. 50 up
Dejeuner a Ia Fourchette
Onion Soup .50
Grilled Grapefruit with Kirsch .60
Fresh Fruit Compote .60
Creole Cream Cheese .40
Baked Apple with Cream .40
Strawberries with Cream .60
(Fresh when in Season)
Eggs Hussarde _________ ·-----------·-------------------------------·---------------- --------------------------·----------------------- ________________ }, 75
Marchand de Vin Sauce over grilled ham and tomato on to11st. Poached eggs and Holland11ise sauce.
Eggs Benedict ___ --· ____ .__________________________ _ _____________________________________________________________________________________________ l, 50
Broiled ham and poached eggs on crisp toast. Hollandaise sauce.
Eggs a 1a Turk _______________________ ----------------- _____________ . _ ___________________________________________________________________________ }, 7 5
Shirred eggs with chicken livers, fresh mushrooms and red wine.
Eggs Sardou _____ -------------_________________________________ .. ·--__________________________________ --------------------__________________________ }, 7 5
Artichoke bottoms, poached eggs, creamed spinach and Hollandaise sauce.
Chicken Liver Omelette __________________________________ _________ ----------- __ ------------------------·---------------------------·---------1. 7 5
Pompano Toulouse _____________________________________________________________________________________________________________________________ 2.40
Broiled pompano. Finely chopfJed onions, gt~rlic, parsley and chives.
Trout V in Blane _______________________________________________________________ ------------------------ ___________________________________________ }, 7 5
Lake trout. White wine seafood sauce.
Escargots au Beurre·-------------------------------------------·------------------------------------------·---------------------~----·----------- 2.00
Chicken Livers Saute·--------------------------------------------·- -----------------·------------------------------------------------------- 2.00
Eggs St. Denis ________________________________________________________________________________________________________________ .. ----·--.. -·-----____ l, 50
Sou/fled eggs anJ chopped h11m served on croutons. Marcbt~nd de V in st~uce.
Eggs Bourg i no nne _____________________________________________________________________ ---· __________________________________ --------------------2.00
Omelette with escargots and vegetables. Red wine sauce.
Eggs aux Fine Herbs-----------------------------------------------------------------·--·- __________ ---------------------·------·---·----------1.00
Omelette with finely chofJped onions and parsley.
Eggs a ux Champ i gnons _______________________________________________________ ------------------------------------____________________________ }, 00
Omelette with fresh mushrooms.
0 melette Parmesan ___________________________________ . ______________________________ ------------------------------------____________________ }, 00
Omelette with Parmesan cheese.
Calves Liver-------------------------------------------------------------------------------------------------------------------------------------------2.00
Saute with bacon and hominy grits.
Gr i lied Ham Steak ___________________________ -------------·-·----------________________ --·-----------------------------·----___________________ }, 50
With eggs.
Breakfast Sir loin ------------------------------------------------·--------------------------------------------------------------------------------- 4.50
Bearnaise.
Lamb Chops Mirabeau ______________________________ --------------------------------------------------------------------------------------.3· 75
Delectable combination of lamb chops, bacon, Bearnaise sauce 4nJ tomato sauce.
Waldorf Salad .60
Hominy Grits . .35 Brabant Potatoes .35
Sauteed Bananas .50
Cafe au lait .15
Try a typical New Orleans brealcfast:
Blackstone Salad .60
Hashed Brown Potatoes .35
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
Peaches cooked in sugar
and flavored with orange
and lemon rind. Flamed
with brandy at your table.
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.
Crepes Suzette 1. 7 5
The rei,ning 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 lait.
(Eye openers and wines to make it complete m11y
be ordered separately at prices listed above.)
This is the way it was done in leisured ante-bellum days: first an absimhe
Suissesse to get the eyes open, then a fresh Creole cream cheese. Now an egg
Benedict, followed by a hearty sirloin with fresh mushrooms. 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 ROYAL , STREET- NEW ORLEANS
'' " _33'
AT 417 NEW ORLEANS
