A combination of fried green tomatoes, Cajun popcorn and crab cakes. Serves 3-4 guests.

Two crab cakes sauteed and served over spring mix with remoulade sauce on the side.

Hot artichoke and spinach dip with house crostinis.

Tubes and tentacles seasoned in corn flour, fried golden brown and tossed with a tangy blend of banana and bell peppers. Served with agrodolce and remoulade sauces.

A traditional bayou dish: rich and spicy crawfish cream filling baked in a flakey, crispy crust.

Traditional New Orleans BBQ shrimp drenched in sauce served with seasoned rice and French baguette.

Thinly sliced pepper encrusted beef served with white truffle aioli, arugula, fried capers, roasted tomatoes, parmesan reggiano and crostinis.

Fried crawfish tails served with our remoulade and cocktail sauces.

Fried eggplant medallions over creole piquant sauce and topped with jumbo lump crabmeat, fresh basil and hollandaise.

Deep fried green tomatoes over remoulade sauce topped with arugula, roasted tomatoes and fried tasso ham.

Smoked Gouda cheese sauce with cavatappi pasta.

Available on Monday and Tuesday.

Available on Wednesday and Thursday.

Available on Friday. With jumbo lump crabmeat.

Gluten free. Mixed greens, grape tomatoes, cucumber, dried cranberries, toasted almonds and your choice of dressing. Vegetarian.

Traditional caesar with homemade creamy caesar dressing, chopped romaine lettuce and herbed baguette croutons.

Fresh baby spinach, spiced walnuts, dried cranberries, blue cheese and cranberry sage vinaigrette.

Served on romaine lettuce with orange slices strawberries, and champagne vinaigrette.

Grilled, blackened or fried chicken tenders over romaine lettuce with bacon bits, cheddar cheese, hardboiled eggs, tomatoes and your choice of dressing.

Gluten free. Maple glazed salmon fillet atop mixed greens tossed in a cranberry sage vinaigrette with spiced walnuts, dried cranberries, blue cheese crumbles, feta cheese, bacon bits and topped with potato straws.

Fried crawfish tails with romaine, roasted tomatoes, feta and a warm Dijon bacon vinaigrette.

Gluten free. Mixed greens, grilled chicken, avocado tomatoes, eggs, cucumbers, bacon and cheddar cheese with your choice of dressing.

Blackened or fried baby shrimp, green onion dressing, shredded iceberg lettuce, tomato and pickle. Our po’ boys are a Louisiana favorite served on gambino’s bread straight out of New Orleans. Served with fries.

Corn flour breaded fried oysters with remoulade sauce, shredded iceberg lettuce, tomato and pickle. Our po’ boys are a Louisiana favorite served on gambino’s bread straight out of New Orleans. Served with fries.

Bourbon braised beef brisket, caramelized onions, provolone cheese, mayo and brisket jus. Our po’ boys are a Louisiana favorite served on gambino’s bread straight out of New Orleans. Served with fries.

Grilled alligator sausage with voodoo mustard, caramelized onions, tomato and pickle. Our po’ boys are a Louisiana favorite served on gambino’s bread straight out of New Orleans. Served with fries.

Angus ground beef with cheddar cheese, bacon, lettuce, tomato, dill pickles and voodoo mustard on a brioche bun. Served with fries.

Our chicken, grape and almond salad on a croissant with green leaf lettuce and tomato. Served with fries.

Served grilled, blackened or fried with lettuce, tomato, pickle and remoulade on brioche bun. Served with fries.

Seared salmon cake with house-made pesto sauce, applewood smoked bacon, shredded iceberg lettuce, tomatoes and brioche bun. Served with fries.

Topped with avocado, applewood smoked bacon, lettuce, tomato and provolone finished with a garlic aioli on honey wheat bread.

Served with brabant potatoes. English muffins topped with house-made Canadian bacon, soft poached eggs and hollandaise sauce.

Gluten free. Served with brabant potatoes. Artichoke bottoms topped with creamed spinach, soft poached eggs and hollandaise sauce.

Served with brabant potatoes. Soft poached eggs with house-made Canadian bacon, fried green tomatoes, and marchand de vin sauce on an English muffin topped with hollandaise sauce.

Served with brabant potatoes. English muffins stacked high with jumbo crab cakes and piquant sauce then topped with soft poached eggs and hollandaise sauce.

Gluten free. Grilled 8 oz. Filet with dauphinoise potatoes, bacon-balsamic Brussel sprouts and a port wine demi.

Gluten free. Grilled 16 oz. Ribeye with garlic mashed potatoes, green beans and a garlic herb butter

Jumbo lump crabmeat, asparagus & hollandaise.

Half dozen. Gluten free. Served on the half shell with cocktail sauce and horseradish and mignonette sauce.

Half dozen. Gulf oysters broiled with spicy ancho chili caramelized shallots and lemon butter topped with breadcrumbs, parmesan cheese and parsley.

Four oysters baked in a shrimp and mushroom cream sauce with crisp parmesan.

Gluten free. Four oysters baked in a rich anise-laced spinach and bacon stuffing topped with hollandaise sauce.

Four oysters of any combination.

Pick any three vegetables.

Marinated chicken tenders fried, blackened or grilled with steak fries and your choice of ranch or honey mustard.

Golden fried catfish fillet served over seasoned rice and sauteed vegetables topped with a crawfish cream sauce.

Blackened redfish topped with our crawfish étouffée and served with seasoned rice and sautéed vegetables.

Gluten free. Jumbo shrimp sauteed with andouille sausage, tasso ham, shiitake mushrooms and scallions over local stone ground grits with smoked cheddar.

Traditional bayou dish: crawfish tails simmered in a rich creole stew of dark roux, celery, onions and spices topped with seasoned rice.

An Owen Brennan’s specialty: shrimp, chicken, crawfish, andouille sausage, tasso ham, tomatoes and linguini tossed in a spicy cream sauce.

Linguini tossed with fresh shrimp, scallops and crabmeat in a rich newburg sauce, topped with provolone cheese and baked golden brown.

Tender blackened chicken breast sauteed with asparagus, creole stewed tomatoes and penne pasta tossed in roasted garlic cream sauce.

Available on Monday. Shaved prime rib on a hoagie roll with provolone, lettuce, tomato, mayonnaise & seasonings.

Available on Tuesday. Blackened tilapia fillet with flour tortillas, red pickled onions, cabbage slaw and sriracha aioli with house-made guacamole and feta cheese and served with seasoned rice.

Available on Wednesday. Fresh gulf shrimp with spinach, artichoke hearts and tomatoes over penne pasta.

Available on Thursday. Sauteed chicken breast with lemon and capers over linguini with sundried tomatoes, mushrooms and green onions.

Available on Thursday. Fried catfish fillet over seasoned rice and vegetables topped with crawfish cream sauce.

Available on Friday. Blackened redfish topped with our crawfish étouffée and served with seasoned rice, chives and sauteed vegetables.

An Owen Brennan’s specialty: shrimp, chicken, andouille sausage, tasso ham, tomatoes, onions peppers and linguini in a spicy cream sauce. Served with a half house salad, half caesar salad or cup of soup.

Red beans slow cooked with ham hocks and andouille sausage with seasoned rice. Served with a half house salad, half caesar salad or cup of soup.

A traditional spicy cajun stew with crawfish tails and seasoned rice. Served with a half house salad, half caesar salad or cup of soup.

Tender, blackened chicken breast sauteed with asparagus, creole stewed tomatoes and penne pasta tossed in roasted garlic cream sauce. Served with a half house salad, half caesar salad or cup of soup.

Gluten free. Bourbon braised beef brisket with smoked cheddar grits and brisket jus. Served with a half house salad, half caesar salad or cup of soup.

Gluten free. Made in house from scratch.

Made in house from scratch.

Made in house from scratch.

Gluten free. Made in house from scratch.

Made in house from scratch.

Made in house from scratch.

Made in house from scratch.

Artisan cheese displayed with wild game sausage, whole grain mustard, assorted pickles and olives, roasted tomatoes and crostinis.

A combination of fried green tomatoes, cajun popcorn and crab cakes. Serves 3-4 guests.

Two crab cakes sauteed and served over spring mix with remoulade sauce on the side.

Hot artichoke and spinach dip with house crostinis.

Tubes and tentacles seasoned in corn flour, fried golden brown and tossed with a tangy blend of banana and bell peppers. Served with agrodolce and remoulade sauces.

A traditional bayou dish: rich and spicy crawfish cream filling baked in a flakey, crispy crust.

Traditional New Orleans BBQ shrimp drenched in sauce served with seasoned rice and French baguette.

Thinly sliced pepper encrusted beef served with white truffle aioli, arugula, fried capers, roasted tomatoes, parmesan reggiano and crostinis.

Fried crawfish tails served with our remoulade and cocktail sauces.

Fried eggplant medallions over creole piquant sauce and topped with jumbo lump crabmeat, fresh basil and hollandaise.

Deep fried green tomatoes over remoulade sauce topped with arugula, roasted tomatoes and fried tasso ham.

Smoked Gouda cheese sauce with cavatappi pasta.

Available on Monday and Tuesday.

Available on Wednesday and Thursday.

Available on Friday. With jumbo lump crabmeat.

Gluten free. Mixed greens, grape tomatoes, cucumber, dried cranberries, toasted almonds and your choice of dressing. Vegetarian.

Traditional caesar with homemade, creamy caesar dressing, chopped romaine lettuce and herbed baguette croutons.

Fresh baby spinach, spiced walnuts, dried cranberries, blue cheese and cranberry sage vinaigrette.

Gluten free. Traditional caprese salad with seasonal tomatoes, arugula, fresh mozzarella and balsamic reduction.

Gluten free. Maple glazed salmon fillet atop mixed greens tossed in a cranberry sage vinaigrette with spiced walnuts, dried cranberries, blue cheese crumbles, feta cheese, bacon bits and topped with potato straws.

Fried crawfish tails with romaine, roasted tomatoes, feta and a warm Dijon bacon vinaigrette.

English muffins topped with house-made Canadian bacon, soft poached eggs and hollandaise sauce. Served with brabant potatoes.

Gluten free. Served with brabant potatoes. Artichoke bottoms topped with creamed spinach, soft poached eggs and hollandaise sauce.

Served with brabant potatoes. Soft poached eggs with house-made Canadian bacon, fried green tomatoes, and marchand de vin sauce on an english muffin topped with hollandaise sauce.

Served with brabant potatoes. English muffins stacked high with jumbo crab cakes and piquant sauce then topped with soft poached eggs and hollandaise sauce.

Lobster knuckle meat and jumbo lump crabmeat tossed in sherry cream sauce with grape tomatoes, shiitake mushrooms and spinach.

Linguini tossed with fresh shrimp, scallops and crabmeat in a rich newburg sauce, topped with provolone cheese and baked golden brown.

An Owen Brennan’s specialty: shrimp, chicken, crawfish, andouille sausage, tasso ham, tomatoes and linguini tossed in a spicy cream sauce.

Tender blackened chicken breast sauteed with asparagus, creole stewed tomatoes and penne pasta tossed in roasted garlic cream sauce.

Gluten free. Grilled 14 oz. Pork chop basted with blackberry barbecue sauce served with dauphinoise potatoes and bacon-balsamic brussel sprouts.

Gluten free. Pan seared duck breast with confit potatoes, bacon-balsamic Brussel sprouts and cherry gastrique.

Owen Brennan's throwback. Grilled chicken breast with shaved tasso ham, vegetable stuffing and topped with Gruyere over fresh vegetable saute and finished with marchand de vin sauce.

Gluten free. Grilled 8 oz. Filet with dauphinoise potatoes, bacon-balsamic brussel sprouts and a port wine demi.

Grilled 16 oz. Ribeye with garlic mashed potatoes, green beans and a garlic herb butter.

Grilled to your preference and served over sauteed asparagus and dauphinoise potatoes with rich port wine demi glaze and grape tomatoes with shallots.

Jumbo lump crabmeat, asparagus & hollandaise.

Owen Brennan's original: butterflied jumbo shrimp stuffed with seasoned shrimp and crab stuffing and baked. Served over a garnish of rice pilaf and topped with creamy hollandaise sauce.

Gluten free. Seared scallops, arugula tomato saute and creole risotto with a lemon garlic butter sauce.

Golden fried catfish fillet served over seasoned rice and sauteed vegetables and topped with a crawfish cream sauce.

Gluten free. Grilled salmon fillet, sauteed spinach and creole risotto with hollandaise sauce.

Blackened redfish topped with our crawfish étouffée and served with seasoned rice and sauteed vegetables.

Gluten free. Jumbo shrimp sauteed with andouille sausage, tasso ham, shiitake mushrooms and scallions over local stone ground grits with smoked cheddar.

Traditional bayou dish: crawfish tails simmered in a rich creole stew of dark roux, celery, onions and spices topped with seasoned rice.

Gluten free. Pan seared sea bass with confit potatoes, arugula tomato saute and cherry gastrique.

Gluten free. Half dozen. Served on the half shell with cocktail sauce and horseradish and mignonette sauce.

Half dozen. Gulf oysters broiled with spicy ancho chili caramelized shallots and lemon butter topped with breadcrumbs, parmesan cheese and parsley.

Four oysters baked in a shrimp and mushroom cream sauce with crisp parmesan.

Four oysters baked in a rich anise-laced spinach and bacon stuffing topped with hollandaise sauce.

Four oysters of any combination.

Pick any three vegetables.

Made in house from scratch. Gluten free. A Brennan’s original over ice cream flambeed table side.

Made in house from scratch. Myers’s rum sauce topped with whipped cream.

Made in house from scratch. Six golden brown beignets with powdered sugar and warm caramel sauce.

Made in house from scratch. Gluten free. Topped with fresh fruit

Made in house from scratch. Chocolate ganache brownie wrapped in phyllo dough and baked. Topped with vanilla ice cream and raspberry coulis.

Made in house from scratch.

Made in house from scratch. Served with whipped cream topping.