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Frank Brigtsen is committed to using fresh, local ingredients. Presented below is a sample menu. Our menu changes daily. Prices may vary.
Soups, Salads, Appetizers:
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| House Salad with Grape Tomatoes, Feta Cheese, Spiced Pecans, Croutons, Pickled Red Onions, & Cane Vinegar Dressing 8. |
| Butternut Shrimp Bisque cup...7.50 bowl...8.75 |
| Filé Gumbo with Rabbit & Andouille Sausage cup....7.50 bowl....8.75 |
| Sautéed Veal Sweetbreads with Potato Leek Cake, Crimini Mushrooms, Capers, & Lemon Roasted Garlic Sauce 12. |
| Shrimp Remoulade with Guacamole, Deviled Egg, & Mirliton Corn Relish 9.75 |
| Mustard & Cornmeal Fried Catfish with Stone Ground Jalapeño Cheese Grits & Creole Sauce 8.75 |
| Duck & Pistachio Paté with Creole Mustard, Homemade Pickles, & Red Onion Marmalade 8.75 |
| Gratin of Oysters & Artichokes with Lemon Parmesan Sauce 10. |
| Pulled Pork with Corn Macque Choux Griddlecake & Pepper Jelly Glaze 8.75 |
| Pan-Roasted Marinated Quail with Roasted Vegetables & Apple Cider Pan Gravy 11. |
| Rabbit Tenderloin with Andouille Parmesan Grits Cake, Spinach, & Creole Mustard Sauce 14. |
Main Courses:
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| Panéed Rabbit with Sesame Crust, Spinach, & Creole Mustard Sauce 26. |
| Broiled Gulf Fish with Crabmeat Parmesan Crust, Mushrooms, & Lemon Mousselline Sauce 29. |
| Roast Duck with Cornbread Dressing & Tart Dried Cherry Sauce 28. |
| Grilled 16-oz. T-Bone Steak with Demi-Glace Bordelaise Sauce 36. |
| Sautéed Scamp Grouper with Shrimp & Corn Macque Choux Sauce 28. |
| Blackened Tuna with Smoked Corn Sauce, Red Bean Salsa, & Roasted Red Pepper Sour Cream 29. |
| Pan-Roasted Pork Tenderloin with Sweet Potato Dirty Rice & Pork Debris Sauce 27. |
| Grilled Beef Tournedos with Tasso Marchand du Vin Sauce 38. |
| Pan-Roasted Veal Sirloin Medallions with Oyster Mushrooms & Brie Red Peppercorn Sauce 28. |
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Brigtsen's Seafood Platter (aka the "Shell Beach Diet") 32. ~Grilled Drum Fish with Crawfish & Pistachio Lime Sauce ~Shrimp Cornbread with Jalapeño Smoked Corn Butter ~Baked Oyster LeRuth with Shrimp & Crabmeat ~Baked Oyster Bienville ~Jalapeño Shrimp Cole Slaw ~Panéed Sea Scallop with Asparagus Coulis |
Wines by the Glass
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| Morgan Chardonnay, 2006.....................9.00 | Panacea Cabernet Sauvignon, 2006.............10.00 |
| Root: 1 Sauvignon Blanc, 2006...............8.00 | Stoneleigh Pinot Noir, 2007.........................10.00 |
| Zenato Pinot Grigio, 2006.......................8.00 | Earthquake Petite Sirah, 2005......................10.00 |
| Gruet Brut..............................................8.50 |
Desserts
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| Banana Bread Pudding with Banana Custard Sauce 5. |
| Double Chocolate Cake 6. |
| Pecan Pie with Caramel Sauce 6. |
| Strawberries with Trés Leches Cake 6. |
| Café au Lait Crème Brulee 5. |
| Strawberry Shortcake 6. |
| Homemade Ice Cream 6. |
| Trio of Homemade Sorbets with Honeydew Melon Puree 6. |
| ENJOY! | |
| Marna Brigtsen, Maitre'd | Frank Brigtsen, Chef |
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"Rebuilding New Orleans - One Plate at a Time"
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