Menus
Takeout Menu & Guidelines:
Brigtsen’s Restaurant is open for Takeout service, Tuesday - Saturday.
Our menu will be posted each morning at brigtsens.com
To place an order, check the menu online, choose a pickup time (5:00, 5:30, 6:00, or 6:30), then call between 10 am & 5 pm the day of pickup. TEL: 861-7610
We also have a 7:00 pm Pickup time on Fridays & Saturdays!
Low-contact pickup will take place on the sidewalk in front of the restaurant. You may park in Dante Village Shopping Center. Orange safety cones will be set up to form a line. Curbside pickup also available, just pull up to front door.
Please wear a mask and practice safe distancing.
Credit Card pre-payment preferred. Really preferred. Exact change only for cash.
Our dining room staff is now handling takeout orders and pickup. Gratuities are deeply appreciated.
DAILY SPECIALS - Week of September 16th:
SATURDAY - Roast Duck w/ Dirty Rice & Tart Dried Cherry Sauce
Soups, Salads, Appetizers
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House Salad
organic greens, tomato, feta, spiced pecans, pickled red onion, croutons, cane vinegar dressing
$8
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Caesar Salad
Romaine, croutons, marinated white anchovies
$9
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Butternut Shrimp Bisque (GF)
$12 per pint
$24 per quart
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Filé Gumbo with Chicken & Andouille Sausage
Made with Springer Mountain Farms chicken & Paul Prudhomme's andouille sausage. Jazzmen aromatic rice on the side.
$12 per pint
$24 per quart
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Shrimp Remoulade (GF)
guacamole & deviled eggs
$12
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Fried Des Allemands Catfish (GF)
Wild-caught local catfish, garnished with tomato, red onion, green onion. Tartar sauce made with homemade pickles.
$8
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New Orleans BBQ Shrimp
shrimp calas griddlecake
$12
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3/4 lb. Whole Boiled Shrimp (GF)
peel-and-eat style, with cocktail sauce
$12
Sides
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Jalapeno Cornbread with Smoked Corn Butter (GF)
The perfect side for any meal.
$4
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Mac-N-Cheese
Elbow macaroni in seasoned Parmesan sauce with onions, celery, leeks, herbs, and garlic. Topped with melted sharp Cheddar.
$4
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Chef Frank's Pimento Cheese (GF)
Sharp Cheddar & Pepper Jack cheeses.
$4.50
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Jambalaya
Sausage. Chicken. And all that jazz.
$9 per pint
Daily Special
Main Courses
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Chef Elliott's Pulled Pork Tacos
Slow-roasted pork shoulder, Hola Nola corn tortillas (3), shredded Napa cabbage, Mojo Verde Salsa, lime.
$14
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Stuffed Jumbo Pasta Shells with Herbed Ricotta & Cream Cheese and Creole Sauce (Vegetarian)
Sides of Roasted Cauliflower & Okra Caponata
$17
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Catfish-N-Grits (GF)
Mustard & cornmeal fried Des Allemands Catfish, stone ground Cheddar cheese grits, tangy Creole sauce. Side of corn-on-the-cob.
$18
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Blackened Tuna with Smoked Corn Sauce (GF)
red bean salsa, avocado sour cream, sautéed veggies & mashed potatoes
$24
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Chef Larry's Smothered Pork Chops with Natural Pan Gravy & Succotash
Two 10-oz. chops braised until tender with onions, garlic, and pork stock. Sides of mashed potatoes & sautéed veggies.
$26
Desserts
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Mississippi Mud Pie
$8
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Banana Bread Pudding
pecan praline sauce & whipped cream
$8
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Lemon Ice Box Creme Brûlée (GF)
$7
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Pecan Pie
caramel sauce & whipped cream
$9
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Chef Emily's Chewy Gooey Brownies (4)
$6
Cookbooks
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"Stay-At-Home" Cooking, Volume 1 - Spring 2020
$25
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"Stay-At-Home" Cooking, Volume 2 - Summer 2020
$30