Broussard's Menu

Red Wine Mushroom Sauce

Brandy Peppercorn Sauce

Buttered Asparagus

Cappucino Style Corn, Shrimp and Sweet Potato Bisque

Chicken and Andouille Gumbo

Broussard's Turtle Soup

Trio of Soups

Demitasse of shrimp bisque, gumbo and turtle soup

Broussard's Salad

Baby spinach, applewood bacon, pecans, mushrooms and red onion tossed in our creamy balsamic vinaigrette

Maytag Blue Cheese Salad

Mixed greens, spiced pecans, cranberries and maytag blue cheese tossed in sweet balsamic dressing

Traditional Caesar Salad

Romaine, parmesan and croutons seasoned with garlic and thyme

Cranberry Almond Bread Pudding

With bananas foster sauce

Profiteroles Au Chocolate Marion

With a dark chocolate sauce

Sarotti Chocolate Fudge Torte

In a chocolate pyramid with raspberry coulis

Crepes Broussard

Crepes rolled with a cream cheese, brandy pecan stuffing and served in a strawberry sauce

Bananas Foster

Bananas sauteed in rum, brown sugar, butter and cinnamon. Served over vanilla ice cream

Our Own Creole Cream Cheesecake

With almond pecan crust and caramel sauce

Cranberry Walnut Torte

Set on praline anglaise with dolce de leche ice cream

Delice Madame P (For Two)

A taste of our most delicious desserts

Cafe Boussard

With grand marnier, tia maria and dark creme de cocoa

Oysters Bienville

Three fried oysters served bienville style, creole mustard beurre blanc

Oysters Rockefeller

Three fried oysters served rockefeller style with herbsaint beurre blanc

Oysters Broussard's

Three fried oysters served broussard's style

Trio of New Orleans

Three fried oysters served rockefeller, bienville and broussard's style

Shrimp Remoulade

Shrimp tossed in red and white remoulade served with celeriac salad

Charcuterie Plate

A selection of housemade pates, terrines and sausage with apple chutney, dijon mustard and garlic croutons

Crabmeat Broussards

Crabmeat baked in artichoke brie bechamel surrounded by herbsaint spinach

New Orleans Crabcakes

On olive muffalatta relish with caper shallot mayonnaise

Grilled Gulf Shrimp and Lump Crabmeat

Tossed in lemon garlic aioli on creole tomato and corn relish

Crabmeat Ravigote

Jumbo lump crabmeat timbale and avocado in our creamy ravigote dressing

Taste of Rue Conti

Crabmeat ravigote, shrimp remoulade and house cured salmon

Chicken Clemenceau

Free range chicken breast, roasted and served with brabant potatoes, roasted shallots and haricot vert

Creole Mustard Braised Porkchop

Topped with green asparagus red wine demi glace and beurre blanc

Veal Broussard's

Veal tenderloin slices sauteed a la francaise with crabmeat in a mustard dill bechamel, port wine reduction

Glaced Maple Leaf Duck Breast Charlotte

Marinated duck breast with kiln dried cherry in a port wine sauce on red lentils

Petit Filet Mignon Nicola

6 oz. filet on red onion confit and marsala braised wild mushrooms

Pesto Marinated Lamb Loin Medallions

Lavender honey sauce with flageolet beans

Wild Game Grill

Venison chop, quail breast and boar sausage on apple red cabbage topped with a grand veneur peppercorn sauce

Filet of Beef Brandon

8 oz. center cut filet with potato cake with boursin butter and onion straw

Crabmeat and Shrimp Stuffed Mirliton

On wild rice risotto and roasted red pepper ragout

Gulf Fish Almondine

Pan fried fish with toasted almonds in a creole meuniere sauce

Salmon Jean Lafitte

Salmon stuffed with shrimp, crab and spinach, set on wild rice risotto, dill cream sauce

Redfish Pontchartrain

Pan fried on a shrimp, crabmeat and oyster mushroom etouffe

Louisiana Bouillabaisse

Fish, shrimp, scallops, mussels and gulf oysters in a savory saffron tomato broth finished with crabmeat and rouille croutons

Pompano Broussard's

Grilled pompano with scallops and shrimp in a philo shell accompanied by a mustard caper sauce