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 BABY ICEBERG SALAD

CRISPY FRIED OYSTERS Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon Half dozen spicy flash fried Louisiana & Danish bleu cheese, topped with oysters served. with jalapeño tartar sauce | 14 Dijon mustard vinaigrette 9.75 | MARINATED CHEESE PLATE BISTRO SALAD Extra virgin olive oil marinated sheep & goat milk Baby greens, spiced pecans, grated Grana fresh chee se, with grilled ciabatta bread & baby Padano cheese & grape tomatoes tossed arugula tossed with dried apricots & figs | 14 with herb vinaigrette 9.5 |

JUMBO LUMP CRABCAKE SPINACH & STRAWBERRY SALAD Jumbo lump Louisiana blue crabmeat with peppers 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

WOOD GRILLED FISH BACON WRAPPED SHRIMP & GRITS

Fresh fillet of fish grilled over a wood fire, served A sauté of pecanwood smoked bacon wrapped with pecan popcorn rice & fresh vegetables jumbo Gulf shrimp served with creamy stone

( ) ground grits & red-eye gravy | 30

With sauce |31 HONEY GINGER PORK CHOP With Meunière sauce |31 A 12-ounce pork chop grilled over a wood

fire glazed with honey ginger barbeque sauce, PANEED VEAL & FETTUCCINE served with baby carrots, jasmine rice & A panéed veal medallion served with a julienne of fresh vegetables | 29 creamy fettuccine Alfredo | 23

ROASTED GARLIC CHICKEN THE BISTRO BURGER An all-natural half of roasted Springer A 10-ounce wood grilled all beef burger Farm semi-boneless chicken served with with cheddar, pecanwood smoked bacon, oven-dried grape tomatoes, roasted Bibb lettuce, red onion & tomato on a freshly garlic cloves, orzo pasta & rosemary baked onion bun, served with pommes frites | 18 infused natural reduction |28

FILET MIGNON MR. B’S BARBEQUED SHRIMP An 8- ounce wood grilled filet of beef A Mr. B’s signature dish | Gulf shrimp topped with our housemade truffle butter, barbequed New Orleans style, served in served with garlic potato rounds & the shells with peppery butter sauce, vegetable of the day | 42 French bread for dipping |31

BREAD PUDDING HOT BUTTERED PECAN

A Brennan family recipe rich in eggs, cream Over a drizzle of creamy caramel,

& butter, served warm with Irish whiskey sauce | 8 topped with vanilla ice cream | 9

PROFITEROLES & CHOCOLATE SAUCE LEMON ICE BOX PIE

Cream puffs filled with rich vanilla ice cream, Served in a graham cracker crust with

topped with chocolate sauce | 9 freshly whipped cream & raspberry sauce | 9

WHITE CHOCOLATE BROWNIE

A warm white chocolate brownie topped with & vanilla ice cream dark chocolate sauce | 9

RANDY STEIN CINDY BRENNAN MICHELLE MCRANEY

General Manager Owner Executive Chef

MR. B’S ORANGE JULIUS 201 Orange vodka, vanilla & orange juice blended Maker’s Mark, St. Germain, satsuma liqueur, with with creamy soft vanilla ice cream | 11 a touch of lemon, served 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 Pimm’s No. 1, ginger ale & a splash of sour | 11 Sparkling wine with a touch of Chambord |12 BLOOD ORANGE MARGARITA BRANDY MILK PUNCH A traditional margarita infused with Brandy, vanilla, creamy soft ice cream, nutmeg | 12 blood orange puree |12

Abita Amber 5.75 DOMESTIC BEER Yuengling Traditional Lager 4.5 Blue Moon White Ale 5.75 Bud Light 4.75 IMPORTED BEER 5.75 Coors Light 4.75 Heineken 5.75 Michelob Ultra 5.25 Stella Artois 5.75

Miller Lite 4.75 Heineken 0.0 N/A 5.75

SPARKLES ROSÉS

Chandon California Brut 12 / 48 Willamette Valley Vyds. Pinot Noir Rosé 11 / 44 Mumm Napa Brut Premier 15 / 60 Schramsberg “Mirabelle” Brut Rosé 17 / 68 Veuve Clicquot Brut Champagne 22 / 88 REDS

WHITES Broadside Cabernet Sauvignon 10 / 40 Decoy Cabernet Sauvignon, Sonoma 14 / 56 St. Francis Chardonnay, Sonoma 10 / 40 Joseph Carr Cabernet Sauvignon 13 / 52 Au Bon Climat Chardonnay, Santa Barbara15 / 60 15 / 60 15 / 60 Alexander Valley Merlot, Sonoma 12 / 48 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 Luna Pinot Grigio, California 8 / 32 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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