Menus
Brigtsen's Phase 2:
Indoor Dining:
Brigtsen’s Restaurant is open for indoor seated dining Tuesday - Saturday, from 5:00 - 8:00 pm. Reservations: (504) 861-7610
Takeout:
Takeout is available for pickup Tuesday - Saturday, from 5:00 - 7:00 pm.
Call in orders at 861-7610 from 10:00 am - 5:00 pm.
Our Takeout menu will be posted each morning at brigtsens.com
We are now offering Cocktails To-Go!
To place a Takeout order, check the menu online, choose a pickup time, then call us at 861-7610 between 10 am & 5 pm the day of pickup.
No-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. Exact change only for cash. Gratuities are deeply appreciated!
Cocktails To-Go
Brigtsen's favorites, hand-crafted by Justin & Carrie.-
Sazerac
Rye whiskey, simple syrup, Peychaud’s bitters, Herbsaint
$10
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Cucumber Gimlet
Gin, muddled cucumber, lime juice, simple syrup
$10
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Lemon Drop
Vodka, fresh lemon juice, simple syrup
$10
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Brigtsen's Bramble
Bourbon, fresh blackberries, mint, lemon juice, simple syrup
$10
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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Oyster Chowder with Bacon & Fennel
$14 per pint
$28 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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Sea Scallops with Roasted Cauliflower, Pepper Jack Cheese Grits & Creole Sauce
Seared U-10 dry scallops, local stone-ground cheese grits.
$12
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Chef Larry's Shrimp & Grits
Sautéed Shrimp con Queso with Chipotle Cheddar cheese grits cake.
$10
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Crab Rangoon Egg Rolls
Crab & cream cheese filling, pineapple & pomegranate Sweet & Sour sauce.
$8
Main Courses
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Grits & Grillades
Tender baby white veal cutlets simmered in Creole gravy with stone-ground Cheddar cheese grits. Side of sautéed veggies.
$24
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Grilled Salmon Picatta with Lemon, Garlic & Capers
Broccoli au gratin & mashed potatoes.
$24
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Braised Pork Chop with Apple Cider Pan Gravy
Roasted Autumn vegetables (sweet potato, butternut squash, rutabaga).
$22
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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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Panéed Veal Parmesan with Mozzarella, Marinara, & Spaghetti Bordelaise
Breaded veal cutlet topped with melted cheeses. Served with tomato basil sauce and garlicky pasta.
$22
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Broiled Redfish with Crab Crust & Lemon Crab Sauce
Sautéed veggies and mashed potatoes.
$28
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Roast Duck a l'Orange with Dirty Rice
A Brigtsen’s Classic.
$32
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Pan-Fried Speckled Trout with Roasted Pecans & Meunière Sauce
A Creole Classic, Frank's way.
$24
Desserts
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Carrot Cake Bread Pudding
Grated carrot, roasted pecans, cream cheese icing, orange caramel sauce.
$9
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Lemon Ice Box Creme Brûlée
$8
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Pecan Pie
caramel sauce & whipped cream
$9