re: 2 new Lakefront Restaurants

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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

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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

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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

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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

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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

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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

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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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nolaTiger24

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Stopped by last friday and the wait was over an hour

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