REVEILLON TRADITIONAL: Menu items must contain ingredients that would have been available to a Creole family during the 1800’s time period. For example: please do not feature ingredients like ‘micro sprouts’. Think of ‘rich’ or ‘luxurious’ regional items to offer!
Modern Creole/Acadian cuisine served in a charming Victorian cottage by owners Frank and Marna Brigtsen. 1999 Fine Dining Hall of Fame -Nation's Restaurant News.
Open on these Holidays:
Brigtsen’s Restaurant Reveillon Menu
Smoked Salmon on Rye with Horseradish Whipped Cream
Satsuma Salad with Spiced Pecans, Feta, Pickled Red Onion, Cane Vinaigrette
Filé Gumbo with Chicken and Andouille
Coquilles Saint Jacques
BBQ Shrimp with Shrimp Calas
Roast Duck a l'Orange with Dirty Rice
Stuffed Flounder with Seafood Dressing and Lemon Mousselline
Pork Chop with Cornbread Dressing and Mayhaw Pepper Jelly Glaze
Vegetarian stuffed Mirliton with Roasted Cauliflower, Eggplant, Coconut Garlic Ginger Sauce
Sweet Potato Bread Pudding with Praline Sauce
Eggnog Crème Brûlée
Pecan Pie with Caramel Sauce