Brave New Restaurant Menu

Rotating assortment of 3 meats or 3 cheeses, paired with house made accoutrement

Goat cheese blended with cream & baked, served atop pool of chive cream sauce

House smoked salmon, served with caper berries, whole grain mustard sauce, and water crackers

Half an avocado, tossed with fresh gulf shrimp, red onions, white balsamic vinaigrette, served on bibb lettuce

Six jumbo shrimp served on shredded local greens, accompanied by parmesan pita crostini, mango-horseradish puree, and traditional cocktail sauce

Half dozen Louisiana Gulf Coast Oysters served with cocktail sauce, horseradish, and mignonette

Half dozen fresh Gulf oysters topped with a spinach garlic parmesan cream sauce and lightly baked

Half dozen fresh Gulf oysters topped with shrimp, mushrooms, and seasonings, lightly baked

Jumbo sea scallops broiled in butter, served with the beurre blanc of the day

Sushi-grade tuna with panko and sesame seed crust served over a beurre blanc sauce finished with aged balsamic

Lemon herb pan-roasted Rabbit Ridge Farms chicken breast with cremini mushroom risotto, beurre blanc and cranberry-apple chutney, garnished with Arkansas pecans (Shady Grove)

Rabbit Ridge Farms half chicken, breast stuffed with Borsin cheese, plus leg and thigh sautéed in butter, served on a pool of creamy leek sauce

Breaded veal cutlet topped with lemon caper butter sauce

Grilled and topped with a red wine demi glace, served with Stilton tomato half, whipped potatoes and asparagus

Roasted pork tenderloin finished with a whole-grain mustard sauce

Beef tenderloin, pork tenderloin, sausage stuffed quail, and the chef's choice of game sausage

Angus ribeye rubbed with a sweet and savory dry rub, topped with house made compound buter

Breaded and marinated portabella mushroom with house made tomato sauce and parmesan cheese, grilled squash, zucchini, and sweet peppers over capellini pasta

Grilled salmon filet with a maple and whole grain mustard glaze served on top of lemon parmesan couscous and asparagus

Pan roasted and spice rubbed duck breast, smoked duck sausage and cranberry wild rice, finished with Blood orange demi glace

Maple glazed salmon, bacon, goat cheese, apple, dried cherries, toasted walnuts, maple balsamic vinaigrette on a bed of spinach

Diced chicken, granny smith apples, and celery tossed is a yogurt dressing, on a bed of bibb lettuce, with boiled eggs and crumbled bacon

Boiled shrimp, spinach, pears, Arkansas pecans (Shady Grove), bleu cheese and white balsamic vinaigrette

Blackened shrimp over Orzo pasta salad with red onions, cherry tomatoes, spinach and lemon vinaigrette, finished with mango salsa

Grilled chicken finished with olive tomato au jus

Grilled salmon filet served with saffron risotto and Yuzu honey glaze

Crepe of the day, coupled with your choice of a house or your choice of soup

Blend of fresh vegetables and blackened cream sauce Add Chicken +9 Shrimp +10 Salmon +15

Twice smoked Turkey, piled on a butter croissant with tomato, lettuce, & herbed mayonnaise

6oz hamburger with bacon jam, jalapeno mayonnaise, spring mix, tomato, Sarge's Famous sweet and spicy pickles on brioche bun, served with Parmesan fries

Fresh salmon, smoked, served on a croissant with pesto mayonnaise, tomatoes and spinach

Grilled chicken breast, bacon, swiss, sliced avocado, green leaf lettuce, tomato, and chipotle aioli on a brioche bun

4oz beef tenderloin grilled then served on Boulevard Bread Company hoagie, Swiss cheese, chipotle aioli, tomato chutney, spring mix and sauteed vegetables, served with Parmesan fries

Grilled shrimp served with roasted peach and cucumber relish, lime aioli and Bibb lettuce on Boulevard Bread hoagie

Broiled fish of the night served with the buerre blanc of the night.

A beef filet grilled to temperature and topped with a black peppercorn demi glace.