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
organic greens, tomato, feta, spiced pecans, pickled red onion, croutons, cane vinegar dressing
Romaine, croutons, marinated white anchovies
Butternut Shrimp Bisque (GF)
$12 per pint
$24 per quart
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
Shrimp Remoulade (GF)
guacamole & deviled eggs
Fried Des Allemands Catfish (GF)
Wild-caught local catfish, garnished with tomato, red onion, green onion. Tartar sauce made with homemade pickles.
New Orleans BBQ Shrimp
shrimp calas griddlecake
3/4 lb. Whole Boiled Shrimp (GF)
peel-and-eat style, with cocktail sauce
Jalapeno Cornbread with Smoked Corn Butter (GF)
The perfect side for any meal.
Elbow macaroni in seasoned Parmesan sauce with onions, celery, leeks, herbs, and garlic. Topped with melted sharp Cheddar.
Chef Frank's Pimento Cheese (GF)
Sharp Cheddar & Pepper Jack cheeses.
Sausage. Chicken. And all that jazz.
$9 per pint
Chef Elliott's Pulled Pork Tacos
Slow-roasted pork shoulder, Hola Nola corn tortillas (3), shredded Napa cabbage, Mojo Verde Salsa, lime.
Stuffed Jumbo Pasta Shells with Herbed Ricotta & Cream Cheese and Creole Sauce (Vegetarian)
Sides of Roasted Cauliflower & Okra Caponata
Mustard & cornmeal fried Des Allemands Catfish, stone ground Cheddar cheese grits, tangy Creole sauce. Side of corn-on-the-cob.
Blackened Tuna with Smoked Corn Sauce (GF)
red bean salsa, avocado sour cream, sautéed veggies & mashed potatoes
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.
Mississippi Mud Pie
Banana Bread Pudding
pecan praline sauce & whipped cream
Lemon Ice Box Creme Brûlée (GF)
caramel sauce & whipped cream
Chef Emily's Chewy Gooey Brownies (4)
"Stay-At-Home" Cooking, Volume 1 - Spring 2020
"Stay-At-Home" Cooking, Volume 2 - Summer 2020