Table D'hote
Pages
Dishes
| BRENNAN'S RIB EYE STEAK, SAUCE MAISON, BAKED POTATO | $8.00 |
| Caramel custard | |
| Praline Parfait | |
| BRENNAN'S HOMEMADE BREAD PUDDING | |
| Chocolate Mousse | |
| COLD REDFISH BAYOU Jellied and molded, blended with French Remoulade Sauce | |
| Lemon Custard Pie | |
| LOUISIANA PECAN PIE | |
| Onion Soup | |
| GRAND MARNIER FREEZE | |
| Turtle Soup au Sherry | |
| Vichyssoise | |
| SHRIMP CREOLE Gulf Shrimp cooked in a traditional sauce of tomatoes, onions, green pepper and celery. Served over steaming rice | $5.25 |
| SHRIMP LAVEAU - Louisiana shrimp in an inspired sauce of herbs, mustard, cream and wine, sprinkled with cheese and baked | $5.75 |
| POULET PONTALBA - Boned chicken over diced ham, mushrooms and onions, topped with with Bearnaise sauce | $5.25 |
| STUFFED FLOUNDER NOUVELLE ORLEANS - Broiled, stuffed with a Louisiana seafood dressing. Served with Brabant potatoes | $5.25 |
| POACHED RED SNAPPER GRAND DUC - A poached filet on a base of creamed spinach, covered with demi-Hollandaise sauce, and garnished with mushroom caps | $6.50 |
| FILET OF TROUT BLANGE - Baked in a symphonic sauce of shrimp, oysters, crabmeat, wine and mushrooms | $6.50 |
| POULET MARSEILLES - Roasted chicken stuffed with old style oyster dressing, garnished with tartelette filled with custardy onion-quenelles-mushroom filling | $6.50 |
| SHRIMP VICTORIA - Succulent boiled shrimp in a light sour cream sauce with white wine and mushrooms. Parsley rice | $6.50 |
| MARINATED TENDERLOIN OF TROUT - Marinated in fine herbs and spices, served with a Creole sauce. Dauphine potatoes | $4.95 |
| POULET ROCHAMBEAU - Boned chicken with a fascinating red wine and mushroom sauce, topped with Bearnaise | $5.25 |
| FILET OF SPECKLED TROUT, SAUTE AMANDINE - The finest trout of the Gulf is sauteed in creamery butter and grilled almonds | $6.50 |
| POULET A L'ORANGE - Tender boned chicken sauteed in a spicy orange sauce, served over parsley rice | $4.95 |
| CHOPPED SIRLOIN BRENNAN, BAKED POTATO - Served with mushroom sauce, broiled tomato | $4.95 |
| ROASTED LONG ISLAND DUCKLING, BLACK CHERRY SAUCE - Served with savory wild rice blend, the duckling has a sauce that sings of wine and black cherries | $8.00 |
| BROCHETTE OF BEEF - Tender morsels of beef broiled on a skewer, topped with mushroom sauce on rice | $6.25 |
| Tossed Green Salad with Choice of Dressing | |
| Chapon dressing | |
| FRENCH DRESSING | |
| Bleu cheese dressing | |
| Jackson dressing | |
| Pouilly fuisse | $3.75 – $5.75 |
| Chablis | $3.75 – $6.50 |
| Piersporter Riesling | $3.50 – $5.25 |
| Medoc | $3.25 – $4.75 |
| St. Emilion | $3.25 – $4.75 |
| Puligny Montrachet | $3.75 – $6.00 |
| Puligny Montrachet | $3.75 – $6.00 |
| Macon Blanc | $3.25 – $4.50 |
| Liebfraumilch | $3.50 – $5.25 |
| Pouilly fuisse | $3.75 – $5.75 |
| St. Julien | $3.50 – $5.25 |
| Chateau-Neuf-Du-Pape | $3.50 – $5.25 |
| Chateau de Terrefort | $3.50 – $5.25 |
| Beaujolais | $3.25 – $4.75 |
| Pommard | $4.25 – $7.50 |
| Nuits St. Georges | $3.75 – $6.75 |
| Coffee | |
| Brennan salad - Romaine lettuce with spicy French dressing and croutons | |
| Shrimp | $150.00 |