Mr. B's Bistro

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana blue crabmeat with peppers and onions, pan sauteed to a crispy thin crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese topped with Dijon mustard vinaigrette

Garlic and thyme infused housemade French fries topped with Pecorino Romano cheese and truffle oil

Extra virgin olive oil marinated sheep & goat milk fresh cheese with grilled ciabatta bread & babay arugula tossed with fried apricots & figs

Baby greens, spiced pecans, grated Grana Padano cheese, and grape tomatoes tossed with herb vinaigrette

Tender baby spinach leaves tossed with local strawberries & balsamic vinaigrette, topped with ricotta salata cheese

A fillet of fresh fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables with lemon butter or Meuniere sauce

A paneed medallion served with creamy fettuccine Alfredo

A 10-ounce wood grilled beef tenderloin burger with white cheddar, pecanwood smoked bacon, Bibb lettuce, red onion and tomato on a freshly baked onion bun, served with pommes frites

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style served in the shells with peppery butter sauce, French bread for dipping Appetizer portion available

A 12-ounce pork chop grilled over a wood fire glazed with honey ginger barbeque sauce, served with baby carrots and jasmine rice

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground grits and red-eye gravy

An 8-ounce Filet Mignon grilled over a wood fire, served with garlic potato rounds and vegetable of the day

An all-natural roasted airline Tangelwood Farms chicken breast served with oven-dried grape tomatoes, roasted garlic cloves, orzo pasta & rosemary infused natural reduction

Five jumbo seared scallops atop roasted red pepper butter with wilted garlic spinach and oven roasted sweet onions

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream and raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel, topped with vanilla ice cream

A wedge of thick creamy cheesecake baked in a graham cracker crust, finished with Ponchatoula strawberry sauce and chantilly cream

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana blue crabmeat with peppers and onions, pan sauteed to a thin crisp crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese topped with Dijon mustard vinaigrette

Baby greens, spiced pecans, grated Grana Padano cheese, and grape tomatoes tossed with herb vinaigrette

Extra virgin olive oil marinated sheep and goats milk fresh cheese, with grilled ciabatta bread and baby arugula tossed with dried apricots and figs

Fresh fillet of fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables with lemon butter sauce or with Meuniere sauce

A paneed veal medallion served with creamy fettuccine Alfredo

A four ounce wood grilled petit filet served with truffle butter scrambled eggs and parsley new potatoes

A classic New Orleans dish - pan roasted all natural chicken breast topped with Hollandaise sauce, served with Brabant potatoes, prosciutto and chopped green onions

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground grits and red eye gravy

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style served in the shells with peppery butter sauce, French bread for dipping

Creamed baby spinach leaves with spicy flash fried oysters, topped with a fried egg

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream and raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel with vanilla ice cream

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana Blue Crabmeat with peppers and onions, pan sauteed to a thin crisp crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese, topped with Dijon mustard vinaigrette

Baby greens, spiced pecans, grated Grana Padano cheese and grape tomatoes tossed with herb vinaigrette

Tender baby spinach leaves tossed with local strawberries balsamic vinaigrette, topped with ricotta salata cheese

Fresh fillet of fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables - with lemon butter or with Meuniere sauce

A paneed veal medallion served with creamy fettuccine alfredo

A 10-ounce wood grilled all beef burger with white cheddar, pecanwood smoked bacon, Bibb lettuce, red onion and tomato on a freshly baked onion bun, served with pommes frites

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style, served in the shells with peppery butter sauce, French bread for dipping -

A 4 ounce petit filet grilled over a wood fire topped with housemade truffle butter, served with crispy pommes frites

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground yellow grits and red-eye gravy

Blackened Louisiana crawfish tails sauteed with sweet onions, garlic, San Marzano tomatoes a chiffonade of spinach in light cream sauce, served over penne pasta

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel, topped with vanilla ice cream

A wedge of thick creamy cheesecake baked in a graham cracker crust, finished with Ponchatoula strawberry sauce and chantilly cream

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana blue crabmeat with peppers and onions, pan sauteed to a crispy thin crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese topped with Dijon mustard vinaigrette

Garlic and thyme infused housemade French fries topped with Pecorino Romano cheese and truffle oil

Extra virgin olive oil marinated sheep goat milk fresh cheese with grilled ciabatta bread babay arugula tossed with fried apricots figs

Baby greens, spiced pecans, grated Grana Padano cheese, and grape tomatoes tossed with herb vinaigrette

Tender baby spinach leaves tossed with local strawberries balsamic vinaigrette, topped with ricotta salata cheese

A fillet of fresh fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables with lemon butter or Meuniere sauce

A paneed medallion served with creamy fettuccine Alfredo

A 10-ounce wood grilled beef tenderloin burger with white cheddar, pecanwood smoked bacon, Bibb lettuce, red onion and tomato on a freshly baked onion bun, served with pommes frites

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style served in the shells with peppery butter sauce, French bread for dipping Appetizer portion available

A 12-ounce pork chop grilled over a wood fire glazed with honey ginger barbeque sauce, served with baby carrots and jasmine rice

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground grits and red-eye gravy

An 8-ounce Filet Mignon grilled over a wood fire, served with garlic potato rounds and vegetable of the day

An all-natural roasted airline Tangelwood Farms chicken breast served with oven-dried grape tomatoes, roasted garlic cloves, orzo pasta rosemary infused natural reduction

Five jumbo seared scallops atop roasted red pepper butter with wilted garlic spinach and oven roasted sweet onions

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream and raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel, topped with vanilla ice cream

A wedge of thick creamy cheesecake baked in a graham cracker crust, finished with Ponchatoula strawberry sauce and chantilly cream

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana blue crabmeat with peppers and onions, pan sauteed to a thin crisp crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese topped with Dijon mustard vinaigrette

Baby greens, spiced pecans, grated Grana Padano cheese, and grape tomatoes tossed with herb vinaigrette

Extra virgin olive oil marinated sheep and goats milk fresh cheese, with grilled ciabatta bread and baby arugula tossed with dried apricots and figs

Fresh fillet of fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables with lemon butter sauce or with Meuniere sauce

A paneed veal medallion served with creamy fettuccine Alfredo

A four ounce wood grilled petit filet served with truffle butter scrambled eggs and parsley new potatoes

A classic New Orleans dish - pan roasted all natural chicken breast topped with Hollandaise sauce, served with Brabant potatoes, prosciutto and chopped green onions

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground grits and red eye gravy

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style served in the shells with peppery butter sauce, French bread for dipping

Creamed baby spinach leaves with spicy flash fried oysters, topped with a fried egg

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream and raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel with vanilla ice cream

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana Blue Crabmeat with peppers and onions, pan sauteed to a thin crisp crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese, topped with Dijon mustard vinaigrette

Baby greens, spiced pecans, grated Grana Padano cheese and grape tomatoes tossed with herb vinaigrette

Tender baby spinach leaves tossed with local strawberries & balsamic vinaigrette, topped with ricotta salata cheese

Fresh fillet of fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables - with lemon butter or with Meuniere sauce

A paneed veal medallion served with creamy fettuccine alfredo

A 10-ounce wood grilled all beef burger with white cheddar, pecanwood smoked bacon, Bibb lettuce, red onion and tomato on a freshly baked onion bun, served with pommes frites

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style, served in the shells with peppery butter sauce, French bread for dipping -

A 4 ounce petit filet grilled over a wood fire topped with housemade truffle butter, served with crispy pommes frites

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground yellow grits and red-eye gravy

Blackened Louisiana crawfish tails sauteed with sweet onions, garlic, San Marzano tomatoes & a chiffonade of spinach in light cream sauce, served over penne pasta

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream & raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel, topped with vanilla ice cream

A wedge of thick creamy cheesecake baked in a graham cracker crust, finished with Ponchatoula strawberry sauce and chantilly cream

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana blue crabmeat with peppers and onions, pan sauteed to a crispy thin crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese topped with Dijon mustard vinaigrette

Garlic and thyme infused housemade French fries topped with Pecorino Romano cheese and truffle oil

Extra virgin olive oil marinated sheep & goat milk fresh cheese with grilled ciabatta bread & babay arugula tossed with fried apricots & figs

Baby greens, spiced pecans, grated Grana Padano cheese, and grape tomatoes tossed with herb vinaigrette

Tender baby spinach leaves tossed with local strawberries & balsamic vinaigrette, topped with ricotta salata cheese

A fillet of fresh fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables with lemon butter or Meuniere sauce

A paneed medallion served with creamy fettuccine Alfredo

A 10-ounce wood grilled beef tenderloin burger with white cheddar, pecanwood smoked bacon, Bibb lettuce, red onion and tomato on a freshly baked onion bun, served with pommes frites

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style served in the shells with peppery butter sauce, French bread for dipping Appetizer portion available

A 12-ounce pork chop grilled over a wood fire glazed with honey ginger barbeque sauce, served with baby carrots and jasmine rice

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground grits and red-eye gravy

An 8-ounce Filet Mignon grilled over a wood fire, served with garlic potato rounds and vegetable of the day

An all-natural roasted airline Tangelwood Farms chicken breast served with oven-dried grape tomatoes, roasted garlic cloves, orzo pasta & rosemary infused natural reduction

Five jumbo seared scallops atop roasted red pepper butter with wilted garlic spinach and oven roasted sweet onions

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream and raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel, topped with vanilla ice cream

A wedge of thick creamy cheesecake baked in a graham cracker crust, finished with Ponchatoula strawberry sauce and chantilly cream

Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with ginger-soy dipping sauce

One half dozen spicy flash fried Louisiana oysters served with jalapeno tartar sauce

Jumbo lump Louisiana blue crabmeat with peppers and onions, pan sauteed to a thin crisp crust, served with classic Ravigote and a petit green salad

A rich country style gumbo made with chicken and Andouille sausage

Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish bleu cheese topped with Dijon mustard vinaigrette

Baby greens, spiced pecans, grated Grana Padano cheese, and grape tomatoes tossed with herb vinaigrette

Extra virgin olive oil marinated sheep and goats milk fresh cheese, with grilled ciabatta bread and baby arugula tossed with dried apricots and figs

Fresh fillet of fish grilled over a wood fire, served with parsley new potatoes, fresh vegetables with lemon butter sauce or with Meuniere sauce

A paneed veal medallion served with creamy fettuccine Alfredo

A four ounce wood grilled petit filet served with truffle butter scrambled eggs and parsley new potatoes

A classic New Orleans dish - pan roasted all natural chicken breast topped with Hollandaise sauce, served with Brabant potatoes, prosciutto and chopped green onions

A saute of pecanwood smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground grits and red eye gravy

A Mr. B's signature dish, Gulf shrimp barbequed New Orleans style served in the shells with peppery butter sauce, French bread for dipping

Creamed baby spinach leaves with spicy flash fried oysters, topped with a fried egg

A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce

Served in a graham cracker crust with freshly whipped cream and raspberry sauce

Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce

Over a drizzle of creamy caramel with vanilla ice cream