Brennan's

Flamed tableside with butter, brown sugar, banana liqueur, and rum, served over vanilla bean ice cream.

Boiled Gulf shrimp tossed in a piquant rémoulade sauce, served atop a bed of crisp romaine lettuce.

Crispy roasted duck with a classic orange glaze, accompanied by dirty rice.

Toasted English muffins topped with Canadian bacon, poached eggs, and hollandaise sauce, finished with marchand de vin sauce.

A Brennan's classic, rich and savory turtle soup with a hint of sherry.

Pan-seared veal chop with a mushroom and tasso cream sauce, served with roasted asparagus.