Bloody Mary Brandy Milk Punch Mr. B’s signature recipe | 7 Brandy, vanilla, & creamy ice cream, sprinkling of nutmeg | 9 Mimosa Champagne Royale
Sparkling wine with a splash of orange juice | 8.5 Sparkling wine with a touch of Chambord | 8 Salty Dog 201 A favorite of CBD | Ruby red grapefruit juice & vodka Maker’s Mark, St. Germain, Satsuma liqueur with a in a salted rim glass | 8.5 touch of lemon, served up in a rock glass | 9.5 Mr. B’s Orange Julius Blood Orange Margarita Orange vodka, vanilla, & orange juice blended with creamy A traditional margarita infused with blood orange puree | 8 soft vanilla ice cream | 9.5
Crispy Fried Oysters Gumbo Ya Ya One half dozen spicy flash fried Louisiana oysters served with A rich country style gumbo made with chicken &
smoked bacon & horseradish Hollandaise | 13 Andouille sausage | 9
Duck Springrolls Seafood Gumbo
Two house made springrolls filled with duck confit, shiitake A traditional New Orleans gumbo with Gulf shrimp,
mushrooms, spinach & goat cheese | served with sweet crabmeat, oysters & okra | 9.5
ginger-garlic dipping sauce | 15
Brunch Salad Fried Chicken Livers Tender baby greens, grape tomatoes & spiced pecans tossed
Served with pepper jelly & brioche toast points | 8 with herb vinaigrette topped with shaved Grana Padano 8.75 | | Jumbo Lump Crabcake Jumbo lumps of local blue crab delicately formed with peppers & Baby Iceberg Salad onions, pan sautéed to a thin crisp crust served with our classic Baby iceberg lettuce with sliced red onions, grape tomatoes, pecansmoked Ravigote & a petit green salad | 18 bacon & Danish blue cheese topped with Dijon mustard vinaigrette | 9.75
Chicken Pontalba Bacon Wrapped Shrimp & Stone Ground Grits
A classic New Orleans dishSOUP | A panDU roastedJOUR all natural chicken breast A sauté of pecan smoked bacon wrapped jumbo Gulf shrimp served with Atopped seasonal with selection Hollandaise from sauce Mr. B’s, served repertoire with Brabantof soups potatoes, | 8.25 creamy stone ground yellow grits & red-eye gravy | 29
prosciutto & chopped green onions |22 Grilled Fish of the Day Breakfast Bowl A fillet of wood grilled fish served with parsley new potatoes,
House smoked pork belly over creamy stone ground yellow grits topped with a vegetable of the day & lemon butter sauce | 27
Harper Hill Farm fried egg | finished with blueberry compote | 25
Crawfish Quiche Eggs Benedict Buttered leeks & goat brie cheese baked in a rich eggy custard with a flaky crust Two poached eggs on an open-faced toasted English muffin with shaved ham, topped with Louisiana crawfish tails sautéed in smoked tomato butter | 24 topped with Hollandaise sauce | served with tender asparagus spears | 22
Blueberry Pain Perdu Brie & Mushroom Frittata A fluffy four egg frittata filled with creamy brie cheese & sweet onions Slices of brioche drenched in rich eggy custard & pan sautéed until crispy topped with a sauté of Chanterelle mushrooms in lemon butter | 24 topped with macerated Louisiana blueberries & Chantilly cream | 22
Mr. B’s Barbequed Shrimp Petit Filet Mignon & Eggs A Mr. B’s signature dish | Gulf shrimp barbequed New Orleans style, served in the A six ounce wood grilled petit filet served with truffle butter shells with peppery butter sauce & French bread for dipping | 23 scrambled eggs & garlic potato rounds | 36
Creamy Stone Ground Grits | 4 Creamy Hash Browns | 4
Pecanwood Smoked Bacon | 4.5 House Made Biscuit | 3 Seasonal Fruit | 3.5
PECANWOOD SMOKED BACON ~
4.5
Bread Pudding Crème Brûlée A Brennan family recipe rich in eggs, cream and butter, served Rich, creamy custard with a caramelized sugar topping warm with Irish whiskey sauce | 7 garnished with fresh blueberries | 8
Hot Buttered Pecan Pie Chocolate Molten Cup Cake Served warm atop a drizzle of caramel sauce, topped An individually baked rich, chocolate cake with a fudgy center, with vanilla bean ice cream | 8.25 topped with vanilla ice cream & raspberry coulis | 8.5
Profiteroles & Chocolate Sauce Three Berry Cobbler Cream puffs filled with rich vanilla ice cream, topped Blackberries, blueberries, & raspberries baked with an almond with chocolate sauce | 7.5 shortbread topping served with vanilla ice cream | 9.75
Ice cream of the Day | 6 Cheesecake Traditional New York style cheesecake with sour cream topping Sorbet of the Day | 6.5 served with Azul Dulce blueberry sauce | 9.75
Randy Stein Cindy Brennan Michelle McRaney
General Manager Owner Executive Chef