DINNER MENU

tidbits

Crab Cakes ~ 27
NOLA BBQ Shrimp ~ 20
Shrimp Cocktail ~ 19
Fried Calamari ~ 17
Eggplant Victoria ~ 18
Crispy Creole Crawfish | ~ 18
Charcuterie Board ~ Market
Carpaccio* ~ 21
Fried Green Tomatoes ~ 16
Eggplant Victoria ~ 19
Crawfish Beignets ~ 17
Spinach Dip ~ 15
Gouda Mac n’ Cheese ~ 16

oysters

Fresh | ½ dozen / dozen ~ 16 / 27
Char-Grilled | ½ dozen ~ 17
Bienville | 4 each ~ 18
Rockefeller | 4 each ~ 19

soups

Soup du Jour ~ 10 / 15
Creole Gumbo | cup/bowl ~ 9 / 14
Red Beans & Rice | cup/bowl ~ 8 / 13
Turtle Soup | cup/bowl ~ 9 / 14

salads

Maple Glazed Salmon Salad | Bleu Cheese | Feta Cheese | Cranberries | Spiced Walnuts |
Potato Straws | Cranberry Sage Vinaigrette ~ 22
Wedge Salad | Iceberg | Bleu Cheese Crumbles | Bacon | Red Onion |
Garlic Tomatoes | Bleu Cheese Dressing ~ 9 /13
Cobb | Bacon | Egg | Tomato | Cucumber | Avocado | Cheddar ~ 15
Caesar | Herb Croutons | Parmesan ~ 13
Spinach | Spiced Walnuts | Cranberries | Bleu Cheese | Cranberry Sage Vinaigrette ~ 14
Chicken, Grape & Almond Salad | Romaine ~ 18
Caprese | Heirloom Tomato | Mozzarella | Basil | Balsamic Reduction ~ 16

Add-ons: Chicken ~ 9, Shrimp ~ 10, Lobster ~ 19, Crawfish ~ 13, Fried Oysters ~ 14, 5 oz. Salmon ~ 13

fins and fowl

Brennan’s Chicken Marsala | Linguini | Garlic Broccoli ~ 27
Voodoo Chicken Pasta | Asparagus | Tomatoes | Penne | Roasted Garlic ~ 26
Catfish Boudreaux | Crawfish Cream Sauce ~ 25
Blackened Redfish Perez | Crawfish Étouffée ~ 30
Parmesan Encrusted Grouper | Spinach Risotto | Mango Salsa | Citrus Beurre Blanc ~ 38
BBQ Salmon | Sweet Corn Sautée | Sautéed Spinach | Potato Straws ~ 34
Shrimp & Grits | Tasso Ham | Shiitake | Delta Grind Grits | Andouille ~ 31
Stuffed Shrimp | Crab Stuffing | Rice Pilaf | Sautéed Vegetables | Hollandaise ~ 35
Classic Crawfish Étouffée | Rice ~ 26
Pasta Jambalaya | Chicken | Shrimp | Andouille | Tasso | Linguini | Crawfish ~ 35
Seafood Newburg | Scallops | Shrimp | Crab Meat | Linguini ~ 38
Scallops | Sweet Corn Risotto | Asparagus | Saffron Buerre Blanc ~ 43

hand-cut beef | lamb | pork

Blackberry BBQ Pork Chop | Dauphinoise | Brussels ~ 32
Pork Tenderloin | Garlic Mashed Potatoes | Collard Greens ~ 29
Filet | Dauphinoise | Brandy Peppercorn Sauce | Brussels ~ 57
Ribeye | Collard Greens | Garlic Mashed Potatoes | Marchand de Vin ~ 54
Australian Lamb Half Rack | Dauphinoise | Brandy Peppercorn Sauce ~ 49 / 70
Add Oscar | Asparagus | Crab meat | Hollandaise ~ 18

lagniappes “A Little Something Extra” ~ 8

Smoked Gouda Mac & Cheese, Dauphinoise Potatoes, Corn Sauté,
Asparagus, Broccoli, Garlic Mashed Potatoes, Bacon Balsamic Brussels,
Sautéed Vegetables, Sautéed Spinach, Spinach Risotto, Cucumber Salad, Sweet Corn Risotto

eggs Benedict

Classic* | Canadian Bacon | Muffin | Hollandaise ~ 18
Hussarde* | Canadian Bacon | Fried Green Tomatoes | Wine Sauce | Hollandaise ~ 19
Crab Cake* | Piquant Sauce | Muffin | Hollandaise ~ 33
Victoria* | Smoked Salmon | Capers | Hollandaise ~ 20

*Parties of 6 or more will have and 18% Gratuity added.
*No Separate checks for parties of 15 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!