LUNCH MENU
Tidbits
Crab Cakes ~ 25
Carpaccio* ~ 25
NOLA BBQ Shrimp ~ 18
Fried Green Tomatoes ~ 18
Shrimp Cocktail ~ 18
Eggplant Victoria ~ 18
Fried Calamari ~ 15
Crispy Creole Crawfish ~ 17
Charcuterie Board ~ Market
Fried Green Tomatoes ~ 15
Gouda Mac ~ 15
Oysters
Fresh | ½ dozen / dozen ~ 14/25
Char-Grilled | ½ dozen ~ 16
Bienville | 4 each ~ 17
Rockefeller | 4 each ~ 17
Soups
Soup du Jour ~ 7.50/12
Creole Gumbo | cup/bowl ~ 7.50/12
Red Beans & Rice | cup/bowl ~ 7.50/12
Turtle Soup | cup/bowl ~ 7.50/12
Salads
Maple Glazed Salmon Salad | Bleu Cheese | Feta Cheese | Cranberries | Spiced Walnuts |
Potato Straws | Cranberry Sage Vinaigrette ~ 20
Wedge Salad | Iceberg | Bleu Cheese Crumbles | Bacon | Red Onion |
Garlic Tomatoes | Bleu Cheese Dressing ~ 8 /12
Cobb | Bacon | Egg | Tomato | Cucumber | Avocado | Cheddar ~ 12
Caesar | Herb Croutons ~ 10
Spinach | Spiced Walnuts | Cranberries | Bleu Cheese | Cranberry Sage Vinaigrette ~12
Chicken, Grape & Almond Salad | Romaine ~ 16
Caprese | Heirloom Tomato | Mozzarella | Basil | Balsamic Glaze ~ 14
Add-Ons: Chicken ~ 8, Shrimp ~ 9, Crawfish ~ 12, Lobster ~ 18, Fried Oysters ~ 10, Salmon* ~ 11
po’ boys
House Made Pickle Spear | Choice of Kettle Chips, Fries or Creole Sweet Potato Fries
Creole Shrimp ~ 16
Fried Oysters ~ 17
Crawfish ~ 16
Crab Cake ~ 29
Bourbon Beef Brisket ~ 17
Alligator Sausage ~ 15
Coconut Crusted Grouper ~ 18
Executive Express Lunch
Served with Half Salad or Cup of Soup
Creole Shrimp ~ 15
Voodoo Pasta ~ 16
Shrimp & Grits ~ 18
Crawfish Étouffée ~ 16
Pasta Jambalaya ~ 22
Beef Brisket ~ 16
Specials
Bayou Cheesesteak Monday ~ 16
Tilapia Taco Tuesday ~ 16
Shrimp Pasta Wednesday ~ 16
Picatta Thursday ~ 19
Cuban Friday ~ 16
Handhelds
House Made Pickle Spear | Choice of Kettle Chips, Fries or Creole Sweet Potato Fries
Muffuletta | Mortadella | Salami | Provolone | Olive Relish | Sesame Bun ~ 16
Bacon Cheeseburger | LT | Chipotle Mayo | Brioche | Cheddar ~ 17
Smoked Turkey Sandwich | LT | Chipotle Mayo | Bacon | Swiss | Avocado | Wheat ~ 15
Blackened Chicken & Brie | Mango Chutney | Red Onion | Brie | Ciabatta ~ 14
fins and fowl
Brennan’s Tenders | Fries ~17
Voodoo Chicken Pasta | Asparagus | Tomatoes | Penne | Roasted Garlic ~ 25
Shrimp Creole | Peppers | Onions | Rice ~ 23
Catfish Boudreaux | Crawfish Cream Sauce ~ 24
Blackened Redfish Perez | Crawfish Étouffée ~ 29
Shrimp & Grits | Tasso Ham | Shiitake | Delta Grind Grits| Andouille ~ 29
Classic Crawfish Étouffée | Rice ~ 24
Pasta Jambalaya | Chicken | Shrimp | Andouille | Tasso | Linguini | Crawfish ~ 33
hand-cut beef
Filet | Dauphinoise | Brandy Peppercorn Sauce | Brussels ~ 55
Ribeye | Collard Greens | Garlic Mashed Potatoes | Marchand de Vin ~ 52
Add Oscar* | Asparagus | Crabmeat | Hollandaise ~ 16
Eggs
All served with house made English muffins
Classic Benedict* | Canadian Bacon | Muffin | Hollandaise ~ 16
Hussarde* | Canadian Bacon | Fried Green Tomatoes ~ 17
Wine Sauce | Hollandaise
Crab Cake Benedict* | Piquant Sauce | Crab Cake | Hollandaise ~ 32
Eggs Victoria | Smoked Salmon | Capers | Muffin | Hollandaise ~ 19
*Parties of 6 or more will have and 18% Gratuity added.
*No Separate checks for parties of 10 or more
*Items subject to availability
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or
unpasteurized milk may increase your risk of foodborne illness. *
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Memphis’ “Best Sunday Brunch”~ Seating from 9:00 am – Final seatings at 2:30 pm ~ LIVE MUSIC by the Lannie McMillan Jazz Trio
Accolades ~ “#1 Best Sunday Brunch” in Memphis Magazine, 21 years running and Memphis Most, 6 years running ~ “Best Business Lunch” Memphis Magazine ~ “Best Overall” and “Best Entrée/Appetizer” Germantown Taste of the Town ~ “Best Cajun Creole” Best of Memphis ~ “#1 Best Bloody Mary 2013 ” in the State of Tennessee and “#1 Best Bloody Mary 2014 ” in the City of Memphis Sponsored by ABSOLUT Vodka
Private Dining Rooms and Off-site Catering ~ Whether it is your place or ours, we will make it an event to remember!
We have 5 private dining rooms accommodating anywhere from 10-150 guests. We also have the availability to reserve the entire restaurant for large groups on a Sunday evening after 5 pm. Call our Private Dining Manager at (901) 761-0990
Interested in off-site catering? Pick up, delivery and full service is available. Call our Catering Manager at (901) 826-8877!