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Easter Sunday
Sunday, April
24, 2011
$24.95
per person
Private Dining Room Available
Easter Brunch
CRAB BENEDICT
15
CRAB CAKE DIJONNAISE
18
SHRIMP BENEDICT
15
CRAB CAKE SALAD
15
OMELETTE PRINTANIÈRE
13 Mimosa Bloody Mary Kir Royal Screwdriver
Sunday, April
24, 2011
Appetizers:
Low Country She Crab Soup Dry Sherry & Chef's Garden Chives 7
Escargot Bourguignon Tender Escargot, Chardonnay, Fine Cognac, Chopped Parsley & Garlic ButterHalf 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
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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