LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made with duck confit, shiitake mushrooms, spinach goat cheese, 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 with oysters served with jalapeno tartar sauce 14 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 classic Ravigote a petit green salad 24 Danish bleu cheese, Dijon mustard vinaigrette 9.75 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood fire, Bacon Wrapped Shrimp Grits A sauté of served with pecan popcorn rice fresh vegetables 27 pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground yellow with Lemon Butter Sauce - or - Meunière Sauce grits red eye gravy 30 Pasta Jambalaya Gulf shrimp, Andouille sausage, Buffalo Chicken Salad Strips of fried chicken glazed oven roasted duck chicken tossed with spinach with honey laced hot sauce, placed atop mixed greens fettuccine in a rich buttery sauce 22 tossed with bleu cheese dressing, pickled carrots crumbled bleu cheese 22 Grilled Shrimp Salad Wood grilled Louisiana Gulf The Bistro Burger A 10-ounce wood grilled burger shrimp on baby green lettuces with fresh mint, Louisiana blueberries, toasted almonds ricotta salata cheese, of brisket, short rib, chuck topped with white dressed with Meyer lemon vinaigrette 23 cheddar pecanwood smoked bacon, on a freshly baked onion bun, served with pommes frites 18 Rosemary Chicken An all-natural chicken breast roasted with rosemary compound butter served Mr. B’s Barbequed Shrimp A Mr. B’s signature with vegetables, orzo pasta natural reduction dish – Gulf shrimp barbequed New Orleans style sauce enhanced with fresh rosemary 24 served in their shells with peppery butter sauce, French bread for dipping 31 DESSERTS Bread Pudding 2 courses S June 21 – 27 A Brennan family recipe rich in eggs, cream butter, served warm with Irish whiskey sauce 8 $25 Profiteroles Chocolate Sauce STARTERS Cream puffs filled with rich vanilla ice cream, Creole Tomato Salad topped with chocolate sauce 9 Layered with fresh mozzarella atop balsamic Hot Buttered Pecan Pie glaze pesto & chiffonade of basil Over a drizzle of creamy caramel, vanilla ice cream 9 Bistro Salad Lemon Ice Box Pie Baby greens, spiced pecans, Grana Padano Served in a graham cracker crust with freshly whipped cheese & grape tomatoes with herb vinaigrette cream raspberry sauce, garnished with candied lemon 9 ENTREES Dulce De Leche Flan Chilled creamy milk custard sweetened with Veal Milanese house made Dulce de Leche 9 Panéed veal topped with lightly dressed baby arugula cherry tomatoes, garnished with Warm Blueberry Cobbler Parmigiano-Reggiano cheese Fresh local blueberries baked with vanilla sugar, Oysters en Brochette topped with almond streusel, whipped Chantilly cream 9 Deep fried pecanwood smoked bacon wrapped Bailey’s Irish Cream Ice Cream 6 Gulf oysters served over sweet onion popcorn rice, drizzled with lemon butter Coconut Sorbet 6 RANDY STEIN CINDY BRENNAN MICHELLE MCRANEY General Manager Owner Executive Chef COCKTAILS MR. B’S ORANGE JULIUS 201 Orange vodka, vanilla & orange juice Maker’s Mark, St. Germain, satsuma blended with creamy soft vanilla ice cream 11 liqueur, with a touch of lemon, served up in a rock glass 12 SALTY DOG A favorite of C.B.D ~ Ruby red grapefruit PEAR COSMOPOLITAN 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 Michelob Ultra 5.5 IMPORTED BEER 5.75 Miller Lite 5 Heineken 6 Yuengling Traditional Lager 5 Stella Artois 6 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 Pinot12 / 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 .