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Started By
Message
re: 2 new Lakefront Restaurants
Posted on 5/29/13 at 8:04 pm to nolaTiger24
Posted on 5/29/13 at 8:04 pm to nolaTiger24
Menu from the website Brisbi's Restaurant :
quote:
Appetizers
BBQ SHRIMP & GRITS – JUMBO SHRIMP SAUTEED IN TRADITIONAL NEW ORLEANS
BBQ SAUCE OVER BLEU CHEESE GRITS
FRIED PROVOLONE CHEESE – HAND CUT AND BATTERED SERVED WITH A
SPICY SMOKED TOMATO SAUCE
SEARED FRESH TUNA – OVER ASIAN SLAW
TOPPED WITH A CHAMPAGNE-WASABI AIOLI
CRABMEAT REMICK – TANGY TOMATO BASED CHILI SAUCE WITH TARRAGON
AND CHOPPED BACON BAKED IN A CASSEROLE
FRIED GREEN TOMATOES – TOPPED WITH CRABMEAT REMOULADE
SEAFOOD STUFFED MUSHROOMS – SHRIMP AND CRAB STUFFING
TOPPED WITH SPICY HOLLANDAISE
MINI VEAL OSSO BUCCO – SLOW BRAISED VEAL SHANK OVER CREAMY POLENTA
TOPPED WITH ROSEMARY AND RED WINE DEMI GLAZE
BOILED SHRIMP with HOUSE-MADE COCKTAIL or REMOULADE SAUCE
SERVED OVER CHOPPED ICEBERG LETTUCE
FLASH FRIED CALAMARI – SERVED WITH GARLIC AIOLI AND
SPICY SMOKED TOMATO SAUCE
BAKED LOUISIANA CRAB CAKES – HORSERADISH CREAM AND BALSAMIC REDUCTION
FRIED LOUISIANA OYSTERS OVER GRILLED ANDOUILLE – WITH HOLLANDAIS
quote:
Entrees
PAN SEARED JUMBO SCALLOPS – BLEU CHEESE GRITS WITH ROASTED SWEET CORN
ROASTED RED PEPPER PESTO SAUCE
FRESH FISH TACOS – (BLACKENED or GRILLED)
CILANTRO-LIME SALSA WITH A TOUCH OF HONEY
FETA CHEESE AND HORSERADISH CREAM SAUCE
SWEET POTATO FRIES
SALMON FLORENTINE – SPICED CREAMED SPINACH AND CRISPY ARTICHOKE
TOPPED WITH HOLLANDAISE
ROASTED STUFFED CHICKEN – CREAM CHEESE, BLEU CHEESE, ROASTED GARLIC
AND FRESH THYME - DRIZZLED WITH GARLIC BUTTER
WITH HAND CUT WEDGE POTATOES
GULF FISH PONTCHARTRAIN – SAUTEED CRABMEAT AND HOLLANDAISE
SERVED WITH ROASTED ASPARAGUS
16oz ROASTED PORK PORTERHOUSE – CANDIED PECANS AND PEPPER JELLY
MASHED SWEET POTATOES
NEW ENGLAND STYLE LOBSTER ROLL – DRAWN BUTTER
PANKO ONION RINGS
NEW ORLEANS STYLE BBQ SHRIMP – “ PEEL AND EAT”
SERVED WITH HOT FRENCH BREAD
SESAME CRUSTED FRESH TUNA – PINEAPPLE TERIYAKI GLAZE
SWEET POTATO FRIES
NEW BASIN BURGER – GRILLED 8oz BEEF – DRESSED WITH APPLEWOOD BACON
WHITE AMERICAN CHEESE, LETTUCE, TOMATO
ONION AND PICKLE ON A TOASTED BUN WITH
BBQ MAYO – HAND CUT WEDGE POTATOES
CRISPY DUCK LEG CONFIT – COCONUT RICE AND FRESH CILANTRO
12oz PRIME RIBEYE or 8oz CENTER CUT FILET
CHOICE OF PANKO ONION RINGS or WEDGE POTATOES
FRIED SEAFOOD PLATTER – CHOICE OF ANY COMBINATION
SHRIMP, CATFISH, OYSTERS, & CALAMARI
FRICKLES AND PANKO ONION RINGS
GRILLED VEAL “LOLLIPOP” CHOPS – MASHED YUKON GOLD POTATOES
MARSALA WINE AND MUSHROOM GRAVY
PECAN CRUSTED FRESH CATFISH – CRYSTAL-LEMON-BASIL BUTTER
MASHED SWEET POTATOES
CRISPY FRIED AIRLINE CHICKEN BREAST – SPICY SMOKED TOMATO GRAVY
MASHED YU
KON GOLD POTATOES
SHRIMP AND ANDOUILLE RAVIOLI – CREAMY TOMATO SAUCE
ROASTED GARLIC AND FRESH BASIL
ENTRÉE SALAD – MIXED GREENS, CUCUMBER, TOMATO, FETA CHEESE
HOUSE-MADE CROUTONS & CHOICE OF DRESSING
TOPPING SELECTIONS: JUMBO LUMP CRABMEAT
GRILLED TUNA, SEARED SCALLOPS
GRILLED CHICKEN or SALMON
BOILED SHRIMP
quote:
Sides & Desserts
SIDES
MASHED YUKON GOLD POTATOES
MASHED SWEET POTATOES
CRISPY PANKO ONION RINGS
SPICED CREAMED SPINACH
ROASTED ASPARAGUS
FRICKLES
HAND CUT WEDGE POTATOES
SWEET POTATO FRIES
DESSERTS
NEW ORLEANS BREAD PUDDING WITH SOUTHERN COMFORT BUTTER SAUCE
CLASSIC CARAMEL CUP CUSTARD
WARM CHOCOLATE CHIP PECAN PIE
AUTHENTIC KEY LIME PIE
BANANAS FOSTER
FRESH BAKED BROWNIE WITH CHOCOLATE GANACHE AND STRAWBERRY PUREE
quote:
Soups & Salads
THE WEDGE – ICE BERG LETTUCE, SLICED TOMATO, CHOPPED APPLEWOOD BACON
CRUMBLED BLEU CHEESE, RED ONION & BLEU CHEESE VINAIGRETTE
CEASAR – CHOPPED ROMAINE, ROMANO CHEESE, AND HOUSE-MADE CROUTONS
TOSSED GREENS – SLICED CUCUMBERS, GRAPE TOMATOES & CHOICE OF DRESSING
CAPRESE – SLICED TOMATO, FRESH MOZZARELLA & BALSAMIC VINAIGRETTE
OYSTER ROCKEFELLER SOUP – FRESH OYSTERS COOKED IN A TRADITIONAL BROTH
WITH ABSINTHE AND A TOUCH OF CREAM
DUCK & ANDOUILLE GUMBO – WITH RICE
quote:
Lunch
“BRISBI’S STUFFED PO-BOYS”
SHRIMP DIAVOLO – JUMBO SHRIMP SAUTEED WITH MUSHROOMS
IN A SPICY TOMATO SAUCE
BBQ SHRIMP – HOUSE RECIPE OF TRADITIONAL NEW ORLEANS BBQ SAUCE
CHICKEN BORDELAISE – DICED CHICKEN SAUTEED IN WHITE WINE AND OLIVE OIL
WITH MUSHROOMS AND FRESH GARLIC
SHREDDED ROAST BEEF – COOKED IN HOUSE SERVED IN A LIGHT GRAVY
HORSERADISH CREAM DIPPING SAUCE
BUFFALO OYSTERS – FRIED OYSTERS TOSSED WITH HOUSE MADE BUFFALO SAUCE
CRUMBLED BLEU CHEESE AND FNELY DICED CELERY
BLEU CHEESE VINAGRETTE DIPPING SAUCE
FRUTTI DI MARE – FRESH CATFISH, OYSTERS, AND SHRIMP SAUTEED WITH GARLIC
SCALLION, AND WHITE WINE IN A LIGHT TOMATO SAUCE
***TRADITIONAL STYLE FRIED SEAFOOD PO-BOYS AVAILABLE ON REQUEST
(SHRIMP, CATFISH, or OYSTER)
ENTRÉE SALADS
CAESAR – FRESH ROMAINE, ROMANO CHEESE, HOUSE MADE CROUTONS
CHOICE OF GRILLED SHRIMP OR CHICKEN
GRILLED CHICKEN AND SPINACH – CANDIED PECANS, DRIED CRANBERRY
ROASTED GARLIC, GRAPE TOMATO, AND BALSAMIC VINAIGRETTE
SHRIMP AND CHEESE TORTELLINI PASTA SALAD – CHILI SALSA RANCH DRESSING
FRIED OYSTERS WITH CHOPPED APPLEWOOD BACON – BLEND OF FRESH SPINACH
AND ROMAINE, ROASTED PEPPERS, GRAPE TOMATOES, SCALLION
BLEU CHEESE VINAIGRETTE
LUNCH ENTREES
TRIPLE STACK BLT WITH SHRIMP DRESSED WITH HONEY MUSTARD
COMBINATION SHRIMP AND CRABMEAT REMOULADE OVER FRIED GREEN TOMATOES
FRESH CATFISH PICCATA – PAN SEARED WITH LEMON, PARSLEY, AND CAPERS
TOUCH OF WHITE WINE AND BUTTER
HERB CRUSTED CHICKEN BREAST SERVED WITH ROMANO CRUSTED BROILED TOMATO
ROASTED GARLIC TOSSED WITH SAUTEED SPINACH
quote:
Brunch
FRESH BAKED WAFFLES:
TRADITIONAL( BUTTER AND HOT SYRUP)
FRESH MIXED BERRIES WITH SWEET DESSERT CREAM
BANANAS FOSTER
CHOPPED APPLEWOOD BACON AND HONEY BUTTER
EGGS
TRADITIONAL BENEDICT
CRAB CAKES BENEDICT
SARDOU – SPICED CREAMED SPINACH, FRIED ARTICHOKE, AND HOLLANDAISE
OYSTERS AND ANDOUILLE BENEDICT
GRILLED SHRIMP AND ASPARAGUS BENEDICT
FRIED or SCRAMBLED SERVED WITH APPLEWOOD BACON, GRITS, AND TOAST
BREAKFAST ENTREES
FRIED CHICKEN WITH COUNTRY GRAVY AND GRITS
HALF FRESH BAKED WAFFLE WITH FRIED CHICKEN AND WARM CRYSTAL SYRUP
STEAK AND EGGS – 8oz RIBEYE WITH 2 EGGS ANY WAY
HOLLANDAISE AND DEMI GLAZE
GRILLED CHEESE WITH APPLEWOOD BACON SERVED WITH TOMATO BASIL BISQUE
BBQ SHRIMP AND BLEU CHEESE GRITS
MINI VEAL OSSO BUCCO WITH BLEU CHEESE GRITS, POACHED EGG
HOLLANDAISE AND DEMI GLAZE
Posted on 5/30/13 at 12:45 am to ladytiger118
The chef of Brisbi's comes from Pascal Manales. David Difelice. I've never eaten Manales so I cant say if he is any good
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