Easter Sunday
At
The Brentwood
Restaurant

 

 Sunday, April 24, 2011
 From 11am to 7pm

 

 

$24.95 per person
$ 8.95 Kids 10 & under
Free for 3 & under

 


Family-style Easter Dinner Menu
Including freshly baked bread and butter,

Brentwood Salad
Oven Roasted Turkey
Honey Glazed  Ham
Mashed Sweet Potato
Corn Bread Stuffing
Homemade Gravy
Penne Bolognese
Sautéed Spring Vegetables
and
French Apple Tart à la Mode.

 

Private Dining Room Available
 Book your Easter Dinner Early
843-249-2601


Easter Drink Specials Only $4.95

Mimosa      Bloody Mary    Kir Royal  Screwdriver

Easter Brunch
At
  The Brentwood
Restaurant


  Sunday, April 24, 2011
         From 11am to 2pm                   


CRAB BENEDICT  15
Toasted English Muffins, Lump Crab Meat, Poached Egg
& Truffle Hollandaise

ANGUS STEAK & EGGS  21
Grilled Angus NY Strip Steak, Two Eggs, Roasted Fingerlings & Bordelaise

FRENCH TOAST GRAND MARNIER  12
Fresh Strawberry, Maple Syrup & Crème Chantilly

CRAB CAKE DIJONNAISE  18
Two Lump Crab Cakes, Sautéed Baby Spinach & Whole Grain Mustard Sauce

SHRIMP BENEDICT  15
Toasted English Muffins, Grilled Local Shrimp, Poached Eggs & Lobster Hollandaise

LOBSTER RISOTTO  16
Butter Poached Maine Lobster Meat, Creamy Arborio Risotto, Asiago Cheese & Toasted baguette

CRAB CAKE SALAD  15
Lump Crab Cake, Spring Salad Mix & Miso Vinaigrette

OMELETTE PRINTANIÈRE  13
TRADITIONAL FRENCH OMELET:
Grilled Asparagus, Sautéed Oyster Mushroom, Goat Cheese Fondue & Petite Salad

Easter Drink Specials Only $4.95
Mimosa      Bloody Mary    Kir Royal  Screwdriver


A la Carte

  Sunday, April 24, 2011
 From 2pm to 7pm

 

Appetizers:

 

Low Country She Crab Soup   

Dry Sherry & Chef's Garden Chives

7

 

Escargot Bourguignon

Tender Escargot, Chardonnay, Fine Cognac, Chopped Parsley & Garlic Butter

Half dozen  8        Full Dozen  14

 

Crab Cake Dijonnaise

Lump Crab Meat, Dijon Mustard Sauce & Aged Balsamic Glaze

9

 

Entrees:

 

Filet au Poivre

 Grilled Angus Beef Tenderloin, Truffle Mashed Potato,

Cracked Black Peppercorn & Cognac Sauce

Grand Cut (10oz)  32        Petit Cut (5 oz)  25

Add Sautéed Shrimp  7      Add 6 oz Lobster Tail  19

Chef’s wine suggestion:  St Emilion, France

 

Grouper Brentwood

Pan-Seared Grouper, Fried Oysters, Jasmine Rice, Grilled Asparagus

& Lump Crab Velouté  29

Chef’s wine suggestion:  Sauvignon Blanc, France

 

Leg of  Spring Lamb Provencale

Oven Roasted Leg of Lamb, Quinoa Couscous, Ratatouille Sauce

& Rosemary Garlic Jus  26

Chef’s wine suggestion:  Pinot Noir, France

 

Shrimp & Scallops Chardonnay

Chef Masson created this award winning dish during a charity “Iron Chef”

competition. Sautéed Jumbo Shrimp, Pan-Seared Dover Scallops, Leek Fondue & Angel Hair Pasta  28

Chef’s wine suggestion:  Chardonnay, Napa

 

Lobster Tail “Royal”

Twin 6 oz Maine Lobster Tail, Jasmine Rice & Grilled Asparagus  45

Chef’s wine suggestion:  Pouilly Fuissée, France

 

 

DESSERTS

Crème Brulèe à l'Orange  7

Flambéed with Grand-Marnier  Add 3

 

Fondant au Chocolat  6

Raspberry & White Chocolate Sauce

 
Key Lime Pie  6

Crème Chantilly & Kiwi Sauce 
  

Apple Tart à la Mode  6

Vanilla Ice Cream & Cinnamon Sauce

 

New York Cheesecake   6

Toasted Coconut & Mango Sauce

 

 

Call for reservation: 843-249-2601   Private Room Available

   

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The Brentwood Restaurant
4269 Luck Avenue
Little River, South Carolina
843 249-2601