The Brownstone

traditional condiments

seared duck liver in a variety of preparations

smothered with garlic shallot butter

thinly sliced tenderloin, poblano, red onion, parsley salad

crisp creole-style cakes, artichoke ragout, tomato beurre blanc

tender pasta in lobster cream

fresh herbed crostini, shaved parmesan

green apple, candied walnuts, gorgonzola

buffalo mozzarella, basil vinaigrette

carrots, scallions, romano tomatoes, blue cheese dressing

fresh fruit, baby spinach with honey mustard dressing, pinapple mandarin mousse

golden crisp shrimp, cilantro honey vinaigrette

shrimp, jumbo crab, crawfish, okra

traditionally creamy with fresh lobster

tender lobster, andouille sausage, gulf shrimp

pan seared shrimp, almond rice over fresh oranges and arugula

roasted corn risotto, poblano drizzle

homemade crabcakes, roasted sundried tomato sauce

savory mushroom bread pudding, artichoke beurre noisette

sauteed arugula, gorgonzola roasted potatoes, dill caper beurre blanc

stuffed with brie, apple calvados sauce

spinach and mozzarella, marsala mushroom reduction

leek and radicchio tart, balsamic glaze

horseradish mashed potatoes, marchand du vin and bearnaise sauce

pasta primavera, lemon beurre blanc

herbed pommes frites, truffle butter

celeriac au grattin, chive, duck confit and frisee salad, dried cherry glaze

herb roasted potatoes, sauteed hericots verts, marchand du vin

classic bearnaise and marchand du vin sauces