DUCK SPRINGROLLS Starters GUMBO YA YA Two crispy fried springrolls filled with duck confit, A rich country style gumbo made with shiitake mushrooms, spinach & goat cheese, VB \ chicken & Andouille sausage| 9.5 served with ginger-soy dipping sauce | 15 BISTRO SALAD CRISPY FRIED OYSTERS Tender baby greens, grape tomatoes & One half dozen spicy flash fried Louisiana spiced pecans tossed wih herb vinaigrette, oysters served with jalapeño tartar sauce | 14 topped with shaved Grana Padano cheese| 9.5 . MARINATED CHEESE PLATE BABY ICEBERG SALAD Extra virgin olive oil marinated sheep & goat milk Baby iceberg lettuce with sliced red onions, grape fresh cheese , with grilled ciabatta bread & baby tomatoes, pecanwood smoked bacon & Danish bleu arugula tossed with dried apricots & figs | 14 cheese, topped with Dijon mustard vinaigrette | 9.75
JUMBO LUMP CRABCAKE Jumbo lump Louisiana blue crabmeat with peppers SPINACH & STRAWBERRY SALAD Tender baby spinach leaves tossed with & onions, pan sautéed to a thin crisp crust, served local strawberries & balsamic vinaigrette, with classic Ravigote & a petit green salad | 22
topped with ricotta salata cheese |10
Entrees
WOOD GRILLED FISH BACON WRAPPED
Fresh fillet of fish grilled over a wood fire, served SHRIMP & GRITS with pecan popcorn rice & fresh vegetables A sauté of pecanwood smoked bacon wrapped
With lemon butter sauce |27 jumbo Gulf shrimp served with creamy stone
With Meunière sauce 27 ground grits & red-eye gravy | 30 |
EGGS BENEDICT STEAK & EGGS Two poached eggs on an open-faced toasted English A four-ounce wood grilled petit filet, served with truffle muffin with Morrell ham, topped with Hollandaise butter scrambled eggs & vegetable of the day | 32 sauce, served with vegetable of the day | 22
CHICKEN PONTALBA CORNED BEEF HASH & EGGS A classic New Orleans dish ~ A pan roasted Tender corned beef brisket sautéed with sweet all natural chicken breast topped with Hollandaise onions, green onions & Brabant potatoes topped sauce, served with Brabant potatoes, prosciutto with a Harper Hill Farrms fried egg |24 & chopped green onions | 24
THE BISTRO BURGER
V EAL OSCAR A 10-ounce wood grilled all beef burger with A panéed veal paillard nestled on top of fresh cheddar, pecanwood smoked bacon, Bibb
asparagus topped with jumbo lump Louisiana lettuce, red onion & tomato on a freshly baked crabmeat, finished with Hollandaise | 34 onion bun, served with pommes frites | 18
MR. B’S BARBEQUED SHRIMP A Mr. B’s signature dish | Gulf shrimp barbequed New Orleans style, served in the shells with peppery butter sauce, French bread for dipping |31
Dessert s
BREAD PUDDING HOT BUTTERED PECAN PIE
A Brennan family recipe rich in eggs, cream & Over a drizzle of creamy caramel, topped with
butter, served warm with Irish whiskey sauce | 8 vanilla ice cream | 9
PROFITEROLES & CHOCOLATE SAUCE LEMON ICE BOX PIE rn rice| 18 Cream puffs filled with rich vanilla ice cream, Served in a graham cracker crust with freshly
topped with chocolate sauce | 9 whipped cream and raspberry sauce | 9
STRAWBERRY CHEESECAKE
A wedge of thick creamy cheesecake baked in a chocolate cookie crust,
finished with Ponchatoula strawberry sauce & chantilly cream |12
RANDY STEIN CINDY BRENNAN MICHELLE MCRANEY General Manager Owner Executive Chef
Wifi Access
Mr. B’s Network: Mr. B’s Guest / Password: bistro1979
Cocktails BLOOD ORANGE MARGARITA PEAR COSMOPOLITAN A traditional margarita infused with blood Grey Goose La Poire, triple sec,
orange puree |12 cranberry, & lime | 12
PI MM’S CUP CHAMPAGNE ROYALE Pimm’s No. 1, ginger ale & a splash of sour | 11 Sparkling wine with a touch of Chambord |12
BRANDY MILK PUNCH S AL TY DOG Brandy, vanilla, creamy soft ice cream, nutmeg | 12 A favorite of C.B.D ~ Ruby red grapefruit juice & vodka in a salted rim glass | 9 201 Maker’s Mark, St. Germain, satsuma liqueur, with
a touch of lemon, served up in a rock glass | 12
Beers D OM ESTIC BEER Yuengling Traditional Lager 4.5 Blue Moon White Ale 5.75 Abita Amber 5.75
Bud Light 4.75 IMPORTED BEER 5.75 Coors Light 4.75 Heineken 5.75 Michelob Ultra 4.75 Stella Artois 5.75 Miller Lite 4.75 Heineken 0.0 N/A 5.75
Wines
SPARKLES ROS ÉS
Chandon California Brut 12 / 48 Studio Rosé by Miraval, Vin de Pays 12 / 48 Mumm Napa Brut Premier 15 / 60 Willamette Valley Vyds. Pinot Noir Rosé 11 / 44 Schramsberg “Mirabelle” Brut Rosé 17 / 68 REDS
Veuve Clicquot Brut Champagne 22 / 88 Broadside Cabernet Sauvignon 10 / 40
WHITES Decoy Cabernet Sauvignon, Sonoma 14 / 56
St. Francis Chardonnay, Sonoma 10 / 40 Joseph Carr Cabernet Sauvignon 13 / 52 Au Bon Climat Chardonnay, Santa Barbara 15 / 60 Benziger Merlot, Sonoma15 / 60 15 / 60 10 / 40 La Crema Chardonnay, RRV 14 / 56 Duckhorn Merlot, Napa 18 / 72 Fess Parker Riesling, Santa Barbara 8 / 32 Nielson Pinot Noir, Santa Barbara 11 / 44 Morgan Sauvignon Blanc, Monterey 11 / 44 Cherry Cove Pinot Noir, Willamette 12 / 48 Matanzas Creek, Sauvignon Blanc, Sonoma 10 / 40 Marietta “OVR” Old Vine Red Blend 11 / 44 10 / 40 Luna Pinot Grigio, California 8 / 32 XYZin, Old Vine Zinfandel 10 / 40
Foris Moscato, Oregon 9 / 36
Specialty Coffees
ESPRESSO 3.75 CAPPUCCINO 4 CAFÉ AU LAIT 4
MR. B’S COFFEE “ICED” MR. B’S COFFEE Amaretto, Grand Marnier & New Orleans Made with local cold brewed coffee, dark roasted pure coffee topped with served over ice | 9 cinnamon whipped cream| 9 IRISH COFFEE Irish Whiskey, simple syrup, New Orleans dark roasted pure coffee, topped with whipped cream | 9