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Welcome to
Owen Brennan's online Menu !
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Welcome to
Owen Brennan's online Menu !
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| Menu Item | Description | Price |
| Bayou Chicken Tenders | Chicken tenderloins breaded in panko breadcrumbs and fried until golden brown. Served with honey mustard. | 8.75 |
| Cajun Fried Popcorn | Fried crawfish tails served with remoulade and cocktail sauce. | 8.25 |
| Crab Meat Stuffed Mushrooms | Five large mushrooms stuffed with fresh crab meat dressing and baked until golden brown. | 10.95 |
| Crawfish Imperial | Crawfish tails simmered in a Cajun cream sauce with onions, celery, garlic and roasted peppers then baked to perfection with a semi-sweet New Orleans style crust. | 9.50 |
| Creole Appetizer Platter | Cajun popcorn, Muffuletta cakes, and shrimp remoulade. Served with a variety of sauces. Perfect for 3 to 4 people. | 23.95 |
| Eggplant Victoria | Fried eggplant medallions placed in a pool of Creole piquant sauce and topped with lump crab meat and basil hollandaise. | 11.25 |
| Escargot | Six generous escargots simmered in herbed butter and topped a light puff pastry. | 9.95 |
| Frog Legs | Three lightly dusted and deep-fried frog legs. Served with remoulade sauce. | 8.50 |
| Muffuletta Beignets | A mixture of ham, salami, provolone cheese, and olives, deep fried and served with piquant sauce. | 7.50 |
| New Orleans Cajun Butter Shrimp | Shrimp simmered in a Cajun butter sauce over seasoned rice | 9.50 |
| Oysters Bienville | Four shucked oysters topped with a rich mixture of shrimp, mushrooms and cream then baked with a crust of parmesan cheese. | 10.95 |
| Oysters Rockefeller | Four shucked oysters topped with a rich spinach sauce then baked and topped with hollandaise. | 10.95 |
| Oysters Two Way | The best of both worlds: 2 Oysters Rockefeller and 2 Oysters Bienville. | 10.95 |
| Shrimp Remoulade | Gulf shrimp served on a bed of lettuce and topped with our spicy remoulade sauce. | 10.95 |
| Menu Item | Description | Price |
| Bananas Foster | 5.95 | |
| Belgian Waffle | Served with maple syrup. Add 3 pieces of bacon or link sausage for $1.95 | 5.95 |
| Southern Comfort Pecan Pie | 3.95 | |
| Strawberry Waffle | Topped with fresh strawberries. Add 3 pieces of bacon or link sausage for $1.95 | 6.25 |
| 3 - Course Prix Fixe Breakfast | Appetizer Choice: Strawberries and Cream, Bananas and Cream or Turtle Soup Entrée Choice: Eggs Benedict - Two soft poached eggs served on a toasted English muffin with ham and topped with hollandaise sauce. Eggs Hussarde - Two soft poached eggs served on a toasted English muffin with ham, Marchand de Vin and topped with hollandaise sauce. Eggs Sardou - Two soft poached eggs served on a toasted English muffin with creamed spinach and topped with hollandaise sauce. Eggs Victoria - Two soft poached eggs served on a toasted English muffin with smoked salmon and topped with hollandaise sauce and toasted capers. Dessert Choice: Bananas Foster, Key Lime Pie or Southern Comfort Pecan Pie |
18.00 per person |
| Add Bacon or Sausage | Add 3 bacon strips or sausage links | 1.95 |
| Andouille & Eggs | Two eggs and grilled Cajun sausage. All Combinations served with Brabant potatoes and a buttermilk biscuit. | 6.95 |
| Andouille Omelet | An omelet filled with smoked Cajun pork sausage and provolone cheese. All Omelets served with Brabant potatoes and fresh fruit. | 7.50 |
| Bacon & Eggs | Two eggs and three pieces of hickory smoked bacon. All Combinations served with Brabant potatoes and a buttermilk biscuit. | 5.95 |
| Bananas Foster Waffle | Topped with fresh bananas and Foster sauce. Add 3 pieces of bacon or link sausage for $1.95 | 6.25 |
| Basket of Biscuits | Four fresh buttermilk biscuits. | 2.50 |
| Cheese Omelet | An omelet filled with cheddar and provolone cheese. All Omelets served with Brabant potatoes and fresh fruit. | 6.95 |
| Crab Cake & Eggs | Two eggs and a New Orleans crab cake. All Combinations served with Brabant potatoes and a buttermilk biscuit. | 11.95 |
| Creole Seafood Omelet | An omelet filled with shrimp, crawfish and provolone cheese. All Omelets served with Brabant potatoes and fresh fruit. | 9.95 |
| Eggs Sardou | Two soft poached eggs served on a toasted English muffin with creamed spinach and artichoke bottoms then topped with hollandaise sauce. All New Orleans Breakfast served with B rabant potatoes and fresh fruit | 8.95 |
| Eggs Victoria | Two soft poached eggs served on a toasted English muffin with smoked salmon then topped with hollandaise sauce and toasted capers. All New Orleans Breakfast served with B rabant potatoes and fresh fruit | 8.95 |
| Florentine Omelet | An omelet filled with creamed spinach and provolone cheese. All Omelets served with Brabant potatoes and fresh fruit. | 7.50 |
| Fruit Plate | A platter of seasonal fruit served with strawberry whipped cream | 5.25 |
| Grits & Eggs | Two eggs and creamy “Delta Grind” grits. All Combinations served with Brabant potatoes and a buttermilk biscuit. | 6.50 |
| Praline Waffle | Topped with toasted pecans and caramel sauce. Add 3 pieces of bacon or link sausage for $1.95 | 6.95 |
| Sausage & Eggs | Two eggs and three pieces of link sausage. All Combinations served with Brabant potatoes and a buttermilk biscuit. | 5.95 |
| Steak & Eggs | Two eggs and a center cut 4-ounce filet grilled and topped with hollandaise sauce. All Combinations served with Brabant potatoes and a buttermilk biscuit. | 12.95 |
| Western Louisiana Omelet | An omelet filled with ham, onions, green peppers and cheddar cheese. All Omelets served with Brabant potatoes and fresh fruit. | 7.95 |
| Menu Item | Description | Price |
| Friday - Blackened Redfish | A Redfish filet blackened with Cajun seasonings and topped with crawfish étouffée. Served with seasoned rice and fresh vegetables. | 11.50 |
| Friday - Lite Lunch | A boneless chicken breast grilled and topped with spinach rockefeller sauce. Served with seasoned rice and fresh vegetables. | 9.25 |
| Monday - Lite Lunch | A Gulf tuna loin bronzed with Cajun seasonings and topped with a Creole piquant sauce. Served with seasoned rice and fresh vegetables. | 9.25 |
| Monday - Roast Beef and Red Beans | Half a roast beef po’boy and a cup of our rich red beans and rice. | 8.75 |
| Thursday - Catfish Beaudreaux | A farm-raised catfish filet seasoned in corn flour, fried until golden brown and topped with a crawfish cream sauce. Served with seasoned rice and fresh vegetables. | 10.50 |
| Thursday - Lite Lunch | Gulf shrimp sautéed with mushrooms, tomatoes, artichoke hearts and green onions then tossed with linguine pasta. Served with a house or Caesar salad. | 9.50 |
| Tuesday - Fried Meat Pies | Two Cajun meat pies filled with beef, pork and seasonings, fried until golden brown and topped with our étouffée sauce. Served with seasoned rice and fresh vegetables. | 9.50 |
| Tuesday - Lite Lunch | A boneless chicken breast bronzed with Cajun seasonings and served on a bed of linguine tossed with mushrooms, broccoli and tomatoes. | 9.25 |
| Wednesday - Bacon Wrapped Pork Filet | A 7-ounce center cut pork loin wrapped with bacon, grilled and topped with a Creole mustard sauce. Served with red new potatoes and fresh vegetables. | 9.75 |
| Wednesday - Lite Lunch | A boneless chicken breast bronzed with Cajun seasonings and topped with a Creole piquant sauce. Served with seasoned rice and fresh vegetables. | 8.95 |
| Menu Item | Description | Price |
| Bananas Foster | A New Orleans favorite: Bananas in a brown butter sugar sauce, flamed tableside and served with vanilla ice cream. | 9.25 |
| Chocolate Eruption | Served with vanilla ice cream and chocolate sauce. | 7.25 |
| Jackson Square Bread Pudding | Served with a warm Myer’s rum sauce. | 6.95 |
| Key Lime Pie | Prepared with fresh key lime juice and topped with whipped cream. | 7.25 |
| New York Style Cheesecake | Topped with raspberry or chocolate sauce. | 7.25 |
| Southern Comfort Pecan Pie | Topped with a warm caramel sauce. | 7.25 |
| Menu Item | Description | Price |
| Crawfish Étouffée | A traditional spicy Cajun stew with crawfish tails and rice. Served with a Caesar or House Salad ~ Served 11 to 4 only | 10.25 |
| Pasta Jambalaya | An Owen Brennan's specialty. Shrimp, chicken, and linguine sautéed in a spicy cream sauce with tomatoes, andouille sausage and Tasso ham. Served with a Caesar or House Salad ~ Served 11 to 4 only | 11.95 |
| Seafood Stuffed Eggplant | An eggplant boat filled with a seafood crab meat stuffing and baked. Served with a Caesar or House Salad ~ Served 11 to 4 only | 10.95 |
| Shrimp Creole | Tender Gulf shrimp sautéed in a Creole tomato sauce and topped with rice. Served with a Caesar or House Salad ~ Served 11 to 4 only | 9.95 |
| Menu Item | Description | Price |
| Catch of the Day | Prepared grilled or blackened with seasoned rice and fresh vegetables. *Have it Oscar Style with lump crab meat, asparagus and hollandaise add 4.50. | Market Price |
| Catfish Beaudreaux | A Catfish filet dipped in seasoned corn flour, fried until golden brown and topped with a crawfish cream sauce. | 17.95 |
| Creole Glazed Salmon | Atlantic salmon grilled then glazed with a sweet Creole mustard sauce. | 17.95 |
| Redfish Perez | Blackened filet of redfish topped with Owen Brennan’s “World’s Famous Crawfish Étouffée”. | 21.95 |
| Rosemary Red Snapper | Red snapper sautéed and topped with a rosemary-garlic butter. | 20.95 |
| Salmon Oscar | Atlantic salmon grilled and topped with lump crabmeat, asparagus and hollandaise. | 20.95 |
| Trout Amandine | Filet of trout sautéed with lemon butter sauce and topped with toasted almonds. Served with a meuniere sauce. | 18.95 |
| Trout Louisianne | Rainbow trout lightly breaded and sautéed then topped with lump crabmeat, hollandaise and toasted capers. | 19.95 |
| Tuna Royale | A yellow fin tuna steak wrapped in bacon, grilled and topped with lump crabmeat and hollandaise. | 21.95 |
| Menu Item | Description | Price |
| Brennan’s Burger | An eight-ounce burger, grilled or blackened, served with french fries. Served 11 to 4 only | 8.95 |
| Chicken Sandwich | Chicken breast sandwich, grilled or blackened, served with french fries. Served 11 to 4 only | 8.95 |
| Eggs Benedict | Two English muffins topped with ham, soft poached eggs and hollandaise. Served with Brabant Potatoes. Served 11 to 4 only | 10.25 |
| Eggs Hussarde | Two English muffins topped with ham, Marchand de Vin sauce, a fried tomato, soft poached eggs, and hollandaise. Served with Brabant potatoes. Served 11 to 4 only | 10.25 |
| Fried Shrimp Platter | 12 fried shrimp served with fries. Served 11 to 4 only | 10.95 |
| Muffuletta Sandwich | Ham, salami, provolone and olive relish served on a muffuletta bun with french fries. Served 11 to 4 only | 9.25 |
| Po' Boy | Your choice of fried oysters, shrimp or catfish on a french roll with green onion dressing, lettuce, tomatoes and pickles served with french fries. Served 11 to 4 only | 9.95 |
| Soup & Salad | Caesar or House salad and a cup of seafood gumbo, turtle soup, red beans and rice or the soup of the day. Served 11 to 4 only | 9.75 |
| Tuna Sandwich | A gulf tuna steak sandwich, grilled or blackened, served with french fries. Served 11 to 4 only | 10.25 |
| Menu Item | Description | Price |
| Pasta Jambalaya | An Owen Brennan’s specialty: Shrimp, chicken and linguine sautéed in a spicy tomato cream sauce with andouille sausage and tasso ham. | 22.75 |
| Pasta Primavera | Fresh asparagus, mushrooms and tomatoes tossed together with linguine in a creamy alfredo sauce. | 14.95 |
| Seafood Alfredo | Linguine, shrimp, crawfish and sushi-grade sea scallops in a creamy alfredo sauce. | 19.75 |
| Seafood Newburg Casserole | Linguine tossed with shrimp, sushi-grade scallops and crabmeat in a rich Newburg sauce then topped with provolone cheese and baked until golden brown. | 22.95 |
| Menu Item | Description | Price |
| Blackened Chicken & Shrimp | An eight-ounce boneless chicken breast and four large Gulf shrimp seared with Cajun spices in a white-hot skillet. Served with seasoned rice and fresh vegetables. | 19.95 |
| Chicken Pontalba | A boneless chicken breast sautéed and served on a bed of potatoes, mushrooms, ham and green onions then topped with a béarnaise sauce. Served with fresh vegetables. | 17.50 |
| Chicken Rochambeau | A boneless chicken breast grilled and placed in a pool of Marchand de Vin sauce then topped with crisp bacon, a fried tomato and béarnaise sauce. Served with seasoned rice and fresh vegetables. | 18.25 |
| Double Cut Pork Chop | A 14 oz. 2-bone pork chop topped with a Hunter’s sauce. Served with garlic roasted potatoes and fresh vegetables. | 19.95 |
| Menu Item | Description | Price |
| Crawfish Étouffée | Traditional bayou dish: crawfish tails simmered in a rich Creole stew of dark roux, celery, onions and spices, topped with seasoned rice. | 16.95 |
| Creole Combination | A little bit of everything New Orleans: crawfish étouffée, blackened catch of the day and three stuffed shrimp topped with hollandaise. Served with seasoned rice and fresh vegetables. | 24.95 |
| Fried Shrimp | Ten pieces of jumbo Gulf shrimp breaded and deep-fried. Served with french fries and cocktail sauce. | 15.95 |
| New Orleans Crab Cakes | Fresh blue crab meat cakes topped with a remoulade sauce. Served with seasoned rice and fresh vegetables. | 20.95 |
| Riverfront Scallops | Fresh, sushi-grade sea scallops tossed together with roasted tomatoes in a tarragon cream sauce. Served with crisp grit cakes and creamed spinach. | 20.95 |
| Shrimp & Andouille with Grits | Gulf shrimp sautéed with andouille sausage, mushrooms and white wine. Served on a bed of creamy grits. | 19.95 |
| Stuffed Shrimp | Six large Gulf shrimp stuffed with our crab cake mixture, broiled and topped with hollandaise. Served with seasoned rice and fresh vegetables. | 18.95 |
| Menu Item | Description | Price |
| Add brandy sautéed mushrooms to any entrée | Add brandy sautéed mushrooms to any entrée | 4.50 |
| Add four large, sautéed shrimp to any entrée | Add four large, sautéed shrimp to any entrée | 4.50 |
| Add house or Caesar salad to any entrée | Add house or Caesar salad to any entrée | 4.00 |
| Add lump crab meat to any entrée | Add lump crab meat to any entrée | 4.75 |
| House or Caesar salad with entrée | 4.00 | |
| Red Beans and Rice | Red beans with smoked ham, andouille sausage and seasoned rice. | 4.25/6.95 |
| Substitute asparagus, creamed spinach or garlic roasted new potatoes | Substitute asparagus, creamed spinach or garlic roasted new potatoes | 3.00 |
| Menu Item | Description | Price |
| Caesar Salad or House Salad | 6.50 | |
| Chicken, Grape, and Almond Salad | Chicken salad mixed with red seedless grapes, served on a bed of lettuce and topped with almonds and champagne vinaigrette. | 10.75 |
| Creole Gumbo | With shrimp, crawfish and andouille sausage | 4.75/8.75 |
| Fried or Grilled Chicken Salad | Bayou chicken tender salad with bacon, tomatoes, egg and cheddar cheese. Served with honey mustard dressing. | 11.25 |
| Red Beans and Rice | Red beans with smoked ham, andouille sausage and seasoned rice. | 4.25/6.95 |
| Soup of the Day | 4.75/8.75 | |
| Super Caesar Salad | With grilled or blackened chicken add 2.95 With Shrimp, Fried Crawfish or Fried oysters add 3.95 With Grilled Salmon or Tuna Steak add 4.95 | 8.25 |
| Turtle Soup | Turtle meat in a spicy tomato-sherry broth. | 4.50/7.25 |
| Menu Item | Description | Price |
| Creole Stuffed Filet | Stuffed with gorgonzola cheese and topped with a rich red wine and gorgonzola reduction. Served with garlic roasted new potatoes and fresh vegetables. | 31.95 |
| Grilled or Blackened | Served with garlic roasted new potatoes and fresh vegetables. Add sautéed shrimp for 4.00 or sautéed brandy mushrooms for 2.50 | Filet 27.95 / 16 oz. Ribeye 26.95 |
| Orleans | Grilled and placed in a pool of Marchand de Vin sauce then topped with a fried tomato and béarnaise sauce. Served with garlic roasted new potatoes and fresh vegetables. Add sautéed shrimp for 4.00 or sautéed brandy mushrooms for 2.50 | Filet 30.95 / 16 oz. Ribeye 28.95 |
| Oscar | Grilled and topped with lump crabmeat, asparagus and hollandaise. Served with garlic roasted new potatoes and fresh vegetables. Add sautéed shrimp for 4.00 or sautéed brandy mushrooms for 2.50 | Filet 31.95 / 16 oz. Ribeye 29.95 |
| Twin Filet Medallions | Two 4-ounce filet medallions both grilled- one served Orleans style and one served Oscar style. Served with garlic roasted new potatoes and fresh vegetables. Add sautéed shrimp for 4.00 or sautéed brandy mushrooms for 2.50 | 33.95 |
