Mr. B's Bistro

strips of catfish lightly battered and deep fried to a golden brown, and served with a tomato tartar sauce

three plump louisiana oysters deep fried to a golden brown; served with jalapeno tartar sauce

two house-made springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese; served with sweet ginger-garlic dipping sauce

three louisiana gulf shrimp rolled in a beer and coconut batter, deep fried to a golden brown and served with a creole marmalade

a rich country style gumbo made with chicken and andouille sausage

a classic new orleans gumbo with gulf shrimp, crabmeat, oysters and okra

a seasonal selection from mr. b's repertoire of classic soups

mixed greens and rice tomatoes served with your choice of mr. b's housemade dressing

crisp romaine lettuce tossed with creamy blue cheese, bacon, and fresh herb market vinaigrette

a mr. b's signature dish! gulf shrimp barbequed new orleans style, served in the shells with a peppery butter sauce, and french bread for dipping

gulf shrimp, andouille sausage, oven-roasted duck and chicken morsels, tossed with spinach fettuccine

cornmeal crusted fillet of catfish served with creamy black-eye peas seasoned with andouille sausage

tender strips of fried chicken glazed with a honey laced hot sauce and placed atop mixed greens, tossed with blue cheese dressing and pickled carrots, topped with crumbled blue cheese

a classic new olreans dish! a pan sauteed boneless chicken breast topped with hollandaise; served with brabant potatoes, prosciutto and chopped green onions

louisiana gulf shrimp sauteed in extra virgin olive oil and topped with creamy herb and garlic sauce, served over angel hair pasta

a wood grilled fillet of fish served with parsley creamer potatoes, vegetable of the day, and lemon butter sauce

fresh louisiana crawfish tails deep fried to a golden brown; served atop mixed greens with creamy andouille dressing

a wood grilled 4-ounce beef tournedo served with crispy fried oysters, garlic wilted spinach and creamy hash browns

an 8-ounce wood grilled beef burger topped with cheddar cheese and served on a freshly baked onion bun with the usual fixings; served pommes frites

topped with vanilla bean ice cream

a brennan family recipe rich in eggs, cream and butter, served warm with an irish whiskey sauce

an individually baked rich, chocolate cake with a fudge center, topped with vanilla bean ice cream and raspberry coulis

cream puffs filled with rich vanilla bean ice cream; topped with chocolate sauce

creamy custard with sugary caramel a classic new orleans dessert

served in a graham cracker crust, complimented with raspberry coulis and topped with freshly whipped cream

our housemade bloody mary spiked with vodka

enjoy served up or on the rocks with vodka or gin

with mint, sugar, lime juice, light rum and club soda-cool and refreshing

a classic new orleans drink pimm's gin, sprite, soda and lemon, garnished with cucumber

two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese; served with ginger soy dipping sauce

a pan seared jumbo sea scallop served atop peppery arugula with shaved grana parmesan cheese and white truffle oil

a pan sauteed jumbo lump crabcake served with classic ravigote sauce

one half dozen deep fried oysters on the half shell; topped with bacon-horseradish hollandaise

three panko crusted jumbo gulf shrimp served atop wilted spinach, sliced tasso and "crystal" hot sauce beurre blanc

a rich country style gumbo made with chicken and andouille sausage

a classic new orleans gumbo with gulf shrimp, crabmeat, oysters, and okra

a seasonal selection from mr b's repertoire of classic soups

A demi-tasse tasting of our three soups: gumbo ya ya, seafood gumbo and soup du jour

a "wedge" of crisp iceberg lettuce topped with thinly sliced red onion, crumbled maytag blue cheese, applewood smoked bacon and dijon mustard vinaigrette

tender baby spinach, sliced ripe strawberries and shaved ricotta salata cheese tossed with balsamic vinaigrette

a mr. b's signature dish! gulf shrimp barbequed new orleans style, served in the shells with peppery butter sauce and french bread for dipping

fresh fillet of fish grilled over a wood fire, served with parsley creamer potatoes, lemon butter sauce and vegetable of the evening

an 8-ounce wood grilled filet of beef served with a grilled portabello mushrooms, roasted garlic potato rounds and topped with housemade truffle butter

a saute of applewood smoked bacon wrapped jumbo gulf shrimp served with creamy stone ground yellow grits and red-eye gravy

a 12-ounce pork chop, grilled over wood fire and lightly smoked, glazed with honey ginger barbeque sauce served with tender baby carrots, an aromatic jasmine rice, and a julienne of fresh vegetables

a 12-ounce wood grilled veal chop topped with jumbo lump louisiana crabmeat and smoked tomato butter sauce; served with asparagus

half a garlic roasted chicken, served with oven-dried roma tomatoes, roasted garlic cloves, orzo and a rosemary infused natural reduction sauce

a saute of fresh louisiana crawfish tails, onions and peppers tossed with creamy imported risotto

a pan seared yellowfin tuna steak served with braised baby bok choy, gingered basmati rice and wasabi horseradish butter sauce

seasoned and brushed with olive oil, then wood grilled

with french bread croutons

with lemon butter

oven roasted and lightly drizzled with truffle oil

delicious on their own or served with red-eye gravy

browned in butter and cooked with cream; deliciously rich

enjoy classically or with honey ginger barbeque sauce

topped with vanilla bean ice cream

a brennan family recipe rich in eggs, cream and butter, served warm with irish whiskey sauce

an individually baked rich, chocolate cake with a fudge center, topped with vanilla bean ice cream and raspberry coulis

cream puffs filled with rich vanilla bean ice cream; topped with chocolate sauce

creamy custard with sugary caramel a classic new orleans dessert

served in a graham cracker crust, complimented with raspberry coulis and topped with freshly whipped cream

with double cream

with pepper jelly on brioche toast points

two house-made springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese; served with sweet ginger-garlic dipping sauce

topped with tasso and shiitake mushroom cream sauce

a country style gumbo made with chicken and andouille sausage. a mr. b's favorite!

a classic new orleans gumbo with gulf shrimp, crabmeat and oysters

a seasonal selection from mr. b's repertoire of classic soups

with ripe grape tomatoes and fresh mozzarella cheese

a wedge of crisp iceberg lettuce served with red onion, crumbled blue cheese, and a fresh herb market dressing

tender baby spinach, sliced ripe strawberries, and shaved ricotta salata cheese, tossed with balsamic vinaigrette

fresh fillet of fish grilled over a wood fire, served with parsley creamer potatoes, lemon butter sauce and the vegetable of the day

a mr. b's signature dish! gulf shrimp barbequed new orleans style, served in the shells with peppery butter sauce and french bread for dipping

a classic new orleans dish! a pan sauteed boneless chicken breast topped with hollandaise sauce; served with brabant potatoes, prosciutto and chopped green onions

two poached eggs served atop housemade black pepper biscuits with shredded pork debris; topped with hollandaise

two poached eggs served atop toasted english muffins with wilted spinach and applewood smoked bacon; topped with hollandaise

an open faced omelette topped with seasonal grilled vegetables and cream herbed goat cheese

brioche french toast filled with ponchatoula strawberries and mascarpone cheese; topped with sweet strawberry sauce

two 4-ounce beef tournedos served with scrambled eggs and creamy hash browns

a saute of applewood smoked bacon wrapped jumbo gulf shrimp served with creamy stone ground yellow grits and red-eye gravy

a fluffy three egg omelette filled with louisiana jumbo lump crabmeat and creamy brie cheese, served with fresh vegetable of the day

topped with vanilla bean ice cream

a brennan family recipe rich in eggs, cream and butter, served warm with irish whiskey sauce

an individually baked rich, chocolate cake with a fudge center, topped with vanilla bean ice cream and raspberry coulis

cream puffs filled with rich vanilla bean ice cream; topped with chocolate sauce

creamy custard with sugary caramel a classic new orleans dessert

served in a graham cracker crust, complimented with raspberry coulis and topped with freshly whipped cream