Mardi Gras 2013

The menu below is a sample and items are subject to change based on availability.

$65 per person + tax & gratuity

Starters

Turtle Soup Au Sherry
A Brennan's Traditional crowned with sherry

The Bayou Gumbo
Alligator sausage, Gulf oysters and Louisiana crawfish with toasted garlic "Jazzmen" rice

Mardi Gras Salad
Roasted red & golden beets, lolla rossa greens and hearts of palm with pickled blue crab vinaigrette

Atchafalaya Basin Alligator & Tasso
Pickled okra, chicory greens, Leblanc's pepper jelly and Crystal hot sauce beurre blanc

Texas Wild Shrimp Remoulade
Shrimp boil vegetables, butter lettuce, preserved lemon and classic remoulade dressing

Crispy Gulf Oyster "BLT"
Applewood bacon mousse, smoked cherry tomatoes, baby arugula and Creole mustard glaze

BBQ Breaux Bridge Crawfish Shortcake
Buttermilk biscuit, NOLA-style barbecue sauce and St. Arnold's beer aioli

Entrees

Harris Ranch Filet Mignon
Yukon gold potatoes & comte cheese gratin, roasted king trumpet mushrooms, caramelized onions and tasso marchand de vin

American Red Snapper & Crawfish
Over warmed "crawfish boil potato salad" and charred peppers with smoked roma tomato butter

Lamb Chops Tchoupitoulas
Creole mustard crusted Colorado lamb chops, lamb debris meat pie, lamb sausage jambalaya and Mint Julep Tchoupitoulas sauce

Pecan Crusted Texas Redfish
French beans, Creole spiced Rio Grande organic peas, crushed corn maque choux and Satsuma Meuniere sauce

Absinthe Lacquered Hill Country Quail
Matagorda Bay oyster stuffing, sauté of Froberg field peas, sunny side up quail egg and Vieux Carre Absinthe glaze

Gulf Coast Shrimp Creole
Goat cheese stone ground grits, marinated sweet peppers, mirlitons, roasted garlic and oven dried tomatoes

Jumbo Lump Blue Crabcakes
Crowned with roasted beets and Wood Duck farm pea shoots over sweet corn & leek cream

Desserts

Froberg Farm Strawberry Parfait
Local berries cooked in New Orleans rum layered with buttermilk shortbread, chantilly cream and caramel corn

Mardi Gras Mambo King Cake
Bulleit Bourbon Praline caramel, Imperial sugars and Creole cream cheese mousse

Opelousas Sweet Potato "Hubig's Pie"
Steen's cane syrup, powdered sugarcane glaze, sweet potato chips and Brandy Milk punch ice cream

Brennan's White Chocolate Bread Pudding
Crowned with dark and white chocolate ganache

Veronica's Lemon Meringue Pie
Limoncello blueberry coulis & candied lemon zest

Chocolate Texicana Mousse Cake
White & dark chocolate layers with Patron XO cafe liqueur coca satin sauce and chipotle sea salt

Traditional Bananas Foster
Flamed tableside with Caribbean rum served over vanilla bean ice cream