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2021 Coolinary Lunch Menu

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2021 Coolinary Lunch Menu LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made duck confit, shiitake mushrooms, spinach goat cheese, with chicken Andouille sausage 9.5 served with ginger-soy dipping sauce 15 Bistro Salad Baby greens, spiced pecans, grated Fried Oysters One half dozen spicy flash fried Louisiana Grana Padano cheese grape tomatoes tossed oysters served with jalapeno tartar sauce 15 with herb vinaigrette 9.5 Jumbo Lump Crabcake Jumbo lump Louisiana Baby Iceberg Salad Baby iceberg lettuce with red crabmeat with peppers onions, served with onions, grape tomatoes, pecanwood smoked bacon Danish bleu cheese, Dijon mustard vinaigrette 9.75 classic Ravigote a petit green salad 24 Cherry & Brie Salad Fresh sweet cherries tossed with Coconut Beer Shrimp A trio of Louisiana Gulf shrimp hydro watercress baby arugula lemon vinaigrette, rolled in beer coconut batter then deep fried, surrounded by a wedge of triple cream Brie cheese, served with Creole marmalade 12 garnished with candied walnuts 11 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood Bacon Wrapped Shrimp Grits A sauté of fire, served with pecan popcorn rice fresh pecanwood smoked bacon wrapped jumbo Gulf vegetables 28 shrimp served with creamy stone ground yellow with Lemon Butter Sauce - or - Meunière Sauce grits red eye gravy 31 Buffalo Chicken Salad Strips of fried chicken glazed with honey laced hot sauce, placed atop Rosemary Chicken An all-natural chicken breast mixed greens tossed with bleu cheese dressing, roasted with rosemary compound butter served pickled carrots crumbled bleu cheese 22 with baby carrots, orzo pasta natural reduction sauce enhanced with fresh rosemary 24 Pasta Jambalaya Gulf shrimp, Andouille sausage, oven roasted duck chicken tossed with spinach fettuccine in a rich buttery sauce 23 Mr. B’s Barbequed Shrimp A Mr. B’s signature dish – Gulf shrimp barbequed New Orleans style The Bistro Burger A 10-ounce wood grilled burger served in their shells with peppery butter sauce, of brisket, short rib, chuck topped with white French bread for dipping 32 cheddar pecanwood smoked bacon, on a freshly baked brioche bun, served with pommes frites 18 DESSERTS Bread Pudding 2 courses S August 1 - 31 A Brennan family recipe rich in eggs, cream $25 butter, served warm with Irish whiskey sauce 8 STARTERS Profiteroles Chocolate Sauce Cream puffs filled with rich vanilla ice cream, Tomato Gazpacho topped with chocolate sauce 9 Garnished with basil infused olive oil Pecan Pie Bistro Salad Over a drizzle of creamy caramel, vanilla ice cream 9 Baby greens, spiced pecans, Grana Padano & cheese grape tomatoes with herb vinaigrette Lemon Ice Box Pie Served in a graham cracker crust with freshly ENTREES whipped cream raspberry sauce, garnished with candied lemon 9 Buster Crabs A duo of deep fried buster crabs over wilted garlic Chocolate Molten Cup Cake spinach leaves, sauced with Crystal butter An individually baked rich, chocolate cake with Italian Sausage Pasta a fudgy center, topped with a quenelle of vanilla A sauté of local sweet Italian sausage, sliced ice cream 10 toasted garlic, sweet onion, red yellow peppers a chiffonade of basil, tossed with Cipriani Tagliolini Tropical Rum Punch Sorbet 6 finished with shaved Pecorino Romano cheese CINDY BRENNAN RANDY STEIN Owner General Manager COCKTAILS MR. B’S ORANGE JULIUS 201 Maker’s Mark, St. Germain, satsuma Orange vodka, vanilla & orange juice liqueur, with a touch of lemon, served up blended with creamy soft vanilla ice cream 11 in a rock glass 12 SALTY DOG PEAR COSMOPOLITAN A favorite of C.B.D ~ Ruby red grapefruit Grey Goose La Poire, triple sec, juice & vodka in a salted rim glass 11 Cranberry juice & lime 12 CHAMPAGNE ROYALE PI MM’ S C UP Sparkling wine with a touch of Chambord 12 Pimm’s No. 1, ginger ale & a splash of sour 11 BLOOD ORANGE MARGARITA BRANDY MILK PUNCH A traditional margarita infused with Brandy, vanilla, creamy soft ice cream blood orange purée 12 & nutmeg 12 BEERS DOMESTIC BEER Abita Amber 6 Blue Moon White Ale 6 Abita Big Easy IPA 6 Bud Light 5 Coors Light 5 IMPORTED BEER 5.75 Michelob Ultra 5.5 Heineken 6 Miller Lite 5 Stella Artois 6 Yuengling Traditional Lager 5 WINES SPARKLES ROSÉ Chandon California Brut 12 / 48 Willamette Valley Vyds. Pinot Noir Rosé 11 / 44 Mumm Napa Brut Premier 15 / 60 Copain Rosé “Tous Ensemble” Mendocino 9 / 36 Schramsberg “Mirabelle” Brut Rosé 17 / 68 Billecart-Salmon Brut Reserve Champagne 22 / 88 REDS WHITES Broadside Cabernet Sauvignon 10 / 40 St. Francis Chardonnay, Sonoma 10 / 40 Decoy Cabernet Sauvignon, Sonoma 14 / 56 Sonoma-Cutrer Chardonnay RRR 13 / 52 Educated Guess Cabernet Sauv, North Coast 12 / 48 13 / 52 Hartford Court Chardonnay, RRV 14 / 56 Alexander Valley Merlot, Sonoma 15 / 60 12 / 48 Fess Parker Riesling, Santa Barbara 8 / 32 Duckhorn Merlot, Napa 18 / 72 Morgan Sauvignon Blanc, Monterey 11 / 44 Nielson Pinot Noir, Santa Barbara 11 / 44 Matanzas Creek, Sauvignon Blanc, Sonoma 10 / 40 Cherry Cove 12Pinot / 48 Noir, Willamette 12 / 48 Hogue Pinot Grigio, Columbia Valley 7 / 28 Marietta “OVR” Old Vine Red Blend 11 / 44 10 / 40 Foris Moscato, Oregon 9 / 36 XYZin, Old Vine Zinfandel 10 / 40 SPECIALTY COFFEES ESPRESSO 3.75 CAPPUCCINO 4 CAFÉ AU LAIT 4 IRISH COFFEE MR. B’S COFFEE “ICED” MR. B’S COFFEE Irish Whiskey, simple syrup, New Amaretto, Grand Marnier & Amaretto & Grand Marnier Orleans dark roasted pure coffee, New Orleans dark roasted blended with local cold topped with whipped cream 9 pure coffee topped with brewed coffee, served cinnamon whipped cream 9 over ice 9 WIFI ACCESS Mr. B’s Network: Mr. B’s Guest / Password: bistro1979 .
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