DUCK SPRINGROLLS GUMBO YA YA Two crispy fried springrolls filled with duck A rich country style gumbo made with confit, shiitake. mushrooms, spinach & goat chicken & Andouille sausage | 9.5 cheese, served with ginger-soy dipping sauce |15 CREO LE TOMATO SALAD CRISPY FRIED OYSTERS Sliced Creole tomatoes layered with fresh Half dozen spicy flash fried Louisiana mozzarella atop balsamic glaze topped with oysters served with pecanwood smoked pesto & garnished with a chiffonade of basil | 12 bacon & horseradish Hollandaise | 15 . ARUGULA SALAD FRIED GREEN TOMATOES & CRAWFISH Extra virgin olive oil marinated sheep & goat Crispy fried green tomatoes topped with milk fresh cheese tossed with lightly dressed Louisiana crawfish tails sautéed in chipotle baby arugula, dried apricots & figs | 14 butter, garnished with green onions |12
GARLIC TRUFFLE FRIES BABY ICEBERG SALAD Garlic & thyme infused housemade French fries Baby iceberg lettuce with red onions, grape tomatoes, pecanwood smoked bacon & Danish with Pecorino Romano cheese & truffle oil | 12 bleu cheese, Dijon mustard vinaigrette | 9.75 JUMBO LUMP CRABCAKE BISTRO SALAD Pan sautéed jumbo lump Louisiana blue crabmeat with peppers & onions, served with classic Baby greens, spiced pecans, Grana Padano Ravigote & a petit green salad | 24 & grape tomatoes tossed with herb vinaigrette | 9.5
CHILLED CORN & CRAB SOUP T opped with jumbo lump crabmeat & roasted corn |14
WOOD GRILLED FISH SOFT SHELL CRAB
Fresh fillet of fish grilled over a wood fire, served Crispy fried soft shell crab served atop
with pecan popcorn rice & fresh vegetables creamy maque choux of corn, sweet
( ) onions & bell peppers | 33
With lemon butter sauce |31 ( )
With Meunière sauce |31 BACON WRAPPED SHRIMP & GRITS ROASTED GARLIC CHICKEN A sauté of pecanwood smoked bacon wrapped
An all-natural half of roasted Springer Farm jumbo Gulf shrimp served with creamy stone semi-boneless chicken served with oven-dried ground yellow grits & red-eye gravy | 30
tomatoes, roasted garlic, orzo pasta & VEAL MILANESE
rosemary infused natural reduction |28 Panéed veal topped with lightly dressed baby
arugula & cherry tomatoes, ganished with HONEY GINGER PORK CHOP Parmigiano-Reggiano cheese |30 A 12-ounce pork chop grilled over a wood fire THE BISTRO BURGER glazed with honey ginger barbeque sauce, A 10-ounce wood grilled burger of brisket, short served with baby carrots, jasmine rice & a rib & chuck, with white cheddar & pecanwood julienne of fresh vegetables 29 | smoked bacon on an onion bun, pommes frites | 18
MR. B’S BARBEQUED SHRIMP FILET MIGNON A Mr. B’s signature dish | Gulf shrimp barbequed An 8-ounce wood grilled filet of beef topped New Orleans style, served in the shells with peppery with our housemade truffle butter, served with butter sauce, French bread for dipping |31 garlic potato rounds & wilted spinach | 48
HOT BUTTERED PECAN PIE BREAD PUDDING Over a drizzle of creamy caramel, A Brennan family recipe rich in eggs, cream topped with vanilla ice cream | 9 & butter, served warm with Irish whiskey sauce | 8
LEMON ICE BOX PIE PROFITEROLES & CHOCOLATE SAUCE Baked in a graham cracker crust with Cream puffs filled with rich vanilla ice cream, freshly whipped cream & raspberry sauce | 9 topped with chocolate sauce | 9
WHITE CHOCOLATE BROWNIE DULCE DE LECHE FLAN
A warm white chocolate brownie topped with Chilled, creamy milk custard sweetened with
& house made Dulce de Leche | 9 vanilla ice cream dark chocolate sauce | 9
WARM BLUEBERRY COBBLER
Fresh local blueberries baked with vanilla & sugar, topped with almond streussel, finished with freshly whipped Chantilly cream | 10
RANDY STEIN CINDY BRENNAN MICHELLE MCRANEY General Manager Owner Executive Chef
201 MR. B’S ORANGE JULIUS Maker’s Mark, St. Germain, satsum Orange vodka, vanilla & orange juice blended a liqueur, with a touch of lemon, served with creamy soft vanilla ice cream | 11 up in a rock glass | 12
SALTY DOG PEAR COSMOPOLITAN Ruby red grapefruit juice & vodka in a Grey Goose La Poire, triple sec,
salted rim glass | 11 cranberry juice & lime | 12
CHAMPAGNE ROYALE PIMM’S CUP 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 blood Brandy, vanilla, creamy soft ice cream, orange puree | 12 & nutmeg | 12
Abita Amber 6 DOMESTIC BEER Abita Big Easy IPA 6 Blue Moon White Ale 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 Heineken 0.0 N/A 6
SPARKLES ROSÉS
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
Broadside Cabernet Sauvignon 10 / 40 WHITES Decoy Cabernet Sauvignon, Sonoma 14 / 56
St. Francis Chardonnay, Sonoma 10 / 40 Educated Guess Cabernet, North Coast 12 / 48 13 / 52 Sonoma-Cutrer Chardonnay, RRR 13 / 52 Alexander Valley Merlot, 15 Sonoma / 60 12 / 1485 / 60 Hartford Court 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 Hogue Pinot Grigio, Columbia Valley 7 / 28 XY Zin, Old Vine Zinfandel 10 / 40 Foris Moscato, Oregon 9 / 36
ESPRESSO 3.75 CAPPUCCINO 4 CAFÉ AU LAIT 4
IRISH COFFEE MR. B’S COFFEE “ICED” MR. B’S COFFEE Irish Whiskey, sugar, New Amaretto, Grand Marnier & Amaretto & Grand Marnier Orleans dark roasted pure coffee, New Orleans dark roasted pure blended with local cold topped with whipped cream | 9 coffee topped with cinnamon brewed coffee, served whipped cream| 9 over ice | 9
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