Broussard's Restaurant

Aged sherry, chopped egg.

Chef's seasonally inspired soup.

Gulf shrimp dressed with our classic creole remoulade sauce.

Served with pepper jack cheese, pineapple citrus slaw and sweet potato biscuit.

Herb crust, baguette toasts.

Mixed greens, sliced apple, manchego cheese, shaved red onion, pecan vinaigrette.

Louisiana blue crab tossed with capers, herbs, and champagne vinaigrette over chilled asparagus and Belgian endive.

House-made English muffins with house Canadian bacon and soft poached eggs, asparagus and classic hollandaise.

Gulf shrimp and wild mushroom omelette smothered with a crab and Swiss mornay sauce served with herb roasted new potatoes.

Poached eggs atop crispy crab and shrimp croquettes with sauteed spinach and sauce bearnaise.

New Orleans style french toast with maple glazed bacon, fresh berries and toasted almonds.

Served with candied pecans, whipped sage butter and creole spiced maple syrup.

Seared petite filet mignon, three cheese scalloped potatoes and eggs on the sunny side with bacon Marchands de Vin sauce.

Lump crab, mirliton and celeriac salad, lemon beurre blanc.

Crispy oysters, baby spinach, herb-saint dressing, chopped egg, shaved red onion.

Black pepper creole spiced butter sauce.

Bacon, lemon, butter, pickles, potato salad.

A half pound of ground Angus brisket and chuck with melting smoked cheddar, haystack onion crisps and smashed potato salad.

Bacon braised winter greens, brown sugar sweet potato mash, root beer cane glaze.

Crispy gulf oysters, herbsaint creamed spinach, Applewood-smoked bacon.

Fresh mozzarella, crispy herb polenta.

Steen's cane syrup, Creole red bean cake, horseradish crème fraîche.

Red chili crema.

Pepper jack cheese, red chili glaze, sweet potato biscuit.

Shaved cucumber, romaine, cherry tomatoes.

Herb crust, baguette toasts.

Black pepper creole spiced butter sauce.

Aged sherry, chopped egg.

Louisiana popcorn rice.

Romaine, garlic crostini, parmigiano-reggiano.

Applewood-smoked bacon, pears, pecans, crumbled bleu cheese dressing.

Crispy oysters, baby spinach, herbsaint dressing, chopped egg, shaved red onion.

Chilled poached asparagus, Belgian endive, champagne vinaigrette.

Toasted almonds, meuniere sauce, Lyonnaise potatoes.

Lump crab, mirliton and celeriac salad, lemon beurre blanc.

Sautéed gulf shrimp, creole tomato glaze, green beans amandine.

Shrimp and crab dressing, haricots verts, crystal gastrique.

Egg pappardelle, crimini mushrooms, saffron cream, shaved pecorino romano.

Aromatic long grain rice.

Wild mushrooms, artichokes, herb roasted potatoes.

Seared duck breast, pan roasted mushrooms and fingerling potatoes, citrus duck glace.

Goat cheese mashed potatoes, hazelnut beurre noisette, mint pepper jelly.

Roasted garlic mashed potatoes, grilled balsamic red onions, Bordeaux veal glace.