Join us for a “Throwback Dinner” as we go back in time and explore some of the dishes on the original menu at the original price!
The Restaurant will be closed for this private event and closed to the public. Reservations ONLY, NO Walk-ins. There will be NO food service at the bar. If you missed this party, please join us for the next event.
Date: March 5, 2017
Reservation Times Available: 5:30 - 6:30 and 7:30 - 8:30 p.m. Each table is allowed a maximum of 2-hours to dine, afterward, feel free to move the party to our bar area (no online reservations available)
Party Sizes: 1-12 (no parties over 12)
Attire: Business Casual but if you WANT to dress up like the era, feel free to add to the celebration!
***Throwback pricing applies to food only. Limit one selection per course each per person. Very limited seating. ***
(this menu is a sample, menu may change and is based on availability)
Secret herbs and spices make them delightful tempters
CREVETTES RÊMOULADE 1.75
Boiled shrimp with Brennan's famous sauce made of horseradish, mustard and Creole sorcery
HUÎTRES MIXED 2-2-2 1.50
Oyster Rockefeller, Oyster Bienville, Oyster Roffignac -- each with a world-famed sauce, each a treat that is unforgettable
CRABMEAT RUSSE 2.75
Lump crabmeat in Burgundy wine sauce
Half Dozen .................................................................................. 1.95
Dozen ............................................................................................ 3.50
Very, very French snails served with garlic butter sauce
Potages & Salades
BISQUE D'ÊCREVISSES 1.75
TURTLE SOUP AU SHERRY 0.85
A Brennan’s Tradition Splashed with Sherry
POTAGE AUX HÚITRES 1.00
Delicious New Orleans oyster soup
JACKSON SALAD 0.95
Crispy mixed greens, a delicate blended French dressing and a gastronomic gaiety of chopped hard-boiled egg, crumbled bacon. (Jill Jackson is with blue cheese + 0.25)
CAESAR SALAD 1.50
Crisp romaine lettuce dressed in a classic Caesar dressing topped with brioche garlic croutons
CRABMEAT LAUSANNE 3.75
Tender morsels of backfin lump crabmeat sautéed in butter and served with almond rice
FILET DE TRUITE SAUTÉ AMANDINE 3.50
Filet of speckled trout sauteed in creamery butter with crisply grilled almonds
CREVETTES VICTORIA 2.95
Boiled shrimp in a light sour cream sauce with white wine and mushrooms, parsley rice
POULET PONTALBA 3.25
Boned chicken over demi-brabant potatoes, diced ham, mushrooms and onion, topped with Bearnaise sauce
TOURNEDOS BRENNAN 4.50
A center cut of tenderloin topped with grilled tomato and a fresh mushroom and wine sauce
FILET MIGNON STANLEY 6.25
A fiery tang of fresh horseradish and the smooth sweetness of sauteed bananas vie for control of your taste buds
Simple garden vegetables - given fresh, new appeal!
BROCOLIS HOLLANDAISE 0.85
Broccoli with Hollandaise sauce
CHOU-FLEUR POLONAISE 0.85
Cauliflower buttered and sprinkled with breadcrumbs then run under broiler
EPINARDS À LA CREMÉ 0.60
POMMES BERNY 0.85
Potato balls (containing bits of sauteed green onions, ham and chopped truffles) rolled in bread crumbs, raw almonds and crisped in a very hot fryer before serving!
Entremets et Desserts
For these unbelievable creations -- diets be damned!
BANANAS FOSTER 1.50
The bananas fresh from Latin America, the rum sauce is set gaily aflame at your table, the flavor is fabulous
PRALINE PARFAIT 0.75
CREPES FITZGERALD 1.75
The crepes are filled with cream cheese and sour cream — crushed strawberries are flamed in kirsch and strawberry liqueur — Voila!
CREME DE MENTHE PARFAIT 1.00
MOUSSE AU CHOCOLAT 1.00
Please join us for our next 1967 Celebration Event: Cooking Class + Miss Ella Movie