Bistro Alex Menu - Brunch

EGGS

 

CHICORY COFFEE DUCK & BUTTERNUT WAFFLE    24

Coffee braised duck debris, baby spinach  & a sunny side up duck egg topped with duck cracklin hollandaise  

 

THE SMASHED "BEEF DEBRIS" PO BOY   17

Texas sweet onion braised Black Angus Beef, sunny side up hen egg, three tomato choron & Beaujolais green peppercorn syrup

 

EGGS BENEDICT 20

A savory buttermilk biscuit with housemade tasso, delicately poached eggs and topped with sauce maltiese

 

PETIT DÉJEUNER FRITTATA 19

Yukon gold potato and andouille gratin. Charred peppers, caramelized onions, smoked tomato beurre blanc 

 

 

SOUPS  

 

BRENNAN'S TURTLE SOUP   8.5

Au sherry  

 

SMOKED PHEASANT YA YA GUMBO   9

With Plaisance file & Jasmine rice

 

HONEY BUTTERNUT SQUASH   8

With cayenne crème fraiche

  

SOUPS 1-1-1    9

A demi tasse of all three soups

 

 

SALADS

 

TEXAS WILD SHRIMP REMOULADE   9.5

Shrimp boiled vegetables, autumn field greens, preserved lemon & classic Brennan's Remoulade

 

PANEED EGG   8

Baby spinach, chévre, red onion jam and spiced pecans with pepper cane jelly vinaigrette

 

SPICED BARTLETT PEAR SALAD   8

Fall greens, herb roasted walnuts, Gorgonzola Dolce and bacon lardons with cognac & roasted shallot vinaigrette

 

BISTRO ALEX SALAD   7.5

Field greens, Parmigiano Reggiano cheese, black pepper brioche croutons, ripped herbs & sweet sherry vinaigrette

 

SMALL PLATES

 

CLASSIC EGG SARDOU    9

Tender artichoke heart, soft poached egg, creamed spinach & smoked paprika hollandaise

 

SHRIMP ANDOUILLETTE   9.5

 Pickled red beans, green tomato chow chow and five mustard glaze  

 

DECK OVEN OYSTER AU GRATIN    9.5

Tasso & mirliton cornbread stuffing with Parmigiano Reggiano & Cognac

 

MOULES AU COURT BOUILLON    11

Black mussels, concasse tomatoes, fennel, and saffron rouille croustade

 

BLACK ANGUS BEEF TARTARE 12

Sliced carpaccio, shallots, parsley oil, dijon crème fraiche & gaufrette potatoes

 

ASSIETE OF BLUE CRAB    23

Jumbo lump crab, lemon ravigote, pickled red beets, shaved shallots, pressed egg and brioche toast points

 

 

FLATBREADS

 

DUCK & GALA APPLE    10

Confit of duck, prosciutto, caramelized apples, cracklin dust and Boucheron cheese with vincotto

 

ANDOUILLE & TASSO    9.5

Grilled green onions, mustard greens and shaved Manchego cheese with five mustard glaze 

 

TOMATO & FRESH MOZZARELLA    9

Roasted Roma tomatoes, baby spinach ripped basil, extra virgin olive oil

 

TEXAS WILD SHRIMP & AVOCADO    10

Grilled shrimp, baby arugula, roasted garlic and Fontina cheese

 

 

Deck Oven Roasted Chateaubriand   34

Slow cooked and served with local vegetables, herb roasted new potatoes, bone marrow truffle butter and caramelized pearl onion Marchand de Vin sauce  

 

LUCKY SEVEN VEGGIE PLATE   16

Farmer's market vegetables,  black pepper chévre, crispy chips, sweet basil oil & vincotto vinegar  

 

REDFISH ON THE HALF SHELL   27

Champagne poached jumbo lump crab, crab boil blanched asparagus with lemon thyme fumet  

 

DECK OVEN ROASTED FREE RANGE CHICKEN   21

Smoked Roma tomatoes, carrot ribbons, herb roasted mushrooms and swiss chard with pear brandy chicken glace

 

 

AHI TUNA NICOISE SALAD    18

White balsamic painted tuna, heirloom tomatoes, watercress, crab boil poached egg, fingerling potatoes, pickled okra aioli & smoked fleur de sel crackers

 

CHOPPED SALAD    12

Hearts of red romaine, grape tomatoes, pressed egg, Gorgonzola Dolce, crispy bacon, cayenne avocado dressing  & sweet potato hay

 

with

• Grilled chicken 16

• Grilled shrimp 18

• Hanger Steak 19

 

 

CHARCUTERIE

 

PROSCIUTTO DE PARMA   10

Deep rose color, with a thin layer of fat that renders it sweet & salty (Parma region)

 

SOPRESSATA    8

A dry cured salami seasoned with hot peppers & garlic (Apulia region)

 

CHORIZO    8

A fermented and cured smoked sausage deep red color (Spain)

 

BRESSOLA   12

Salted and air dried beef tenderloin (Lombardy region)

 

SURRYANO HAM   8

Dry cured hickory smoked (Surry Virginia)

 

TERRINE DE FOIE GRAS 15

Champagne gelee, pickled chayote, mizuna greens. Foie gras and chevre mousse stuffed fig, with vincotto reduction

 

Served with pickled okra, 3 onion jam, Creole mustard & artisan breads

EACH 7

 

HOOLIGAN

American cow's milk (Connecticut)

 

PURE LUCK CHEVRE

American goat's milk (Texas)

 

KEEN'S SUMMERSET CHEDDAR

English cow's milk (Summerset)

 

MANCHEGO

Spanish sheep's milk (La Mancha region)

 

BOUCHERON

French goat's milk (Loire Valley)

 

ROARING FOURTIES BLUE

Australian cow's milk (King's Island)

 

SAINT ANDRE

French cow's milk (Normandy region)

 

GORGONZOLA DOLCE

Italian cow's milk (Lombardy region)

 

PARMIGIANO REGGIANO

Italian cow's milk (Lombardy region)

 

Served with artisan breads spiced pecans, three onion jam & pear golden currant chutney

 

COMBINATION

Cheese

3 for 15

5 for 25

 

Salumi

3 for 18

5 for 27

$5 SIDES

 

MACARONI AU GRATIN

Fiori pasta with Reblochon cheese & bacon brioche crumbs

 

OVEN ROASTED VEGETABLES

 

OLIVE OIL WILTED SPINACH

 

GOAT CHEESE GRITS

 

POMMES FRITES

Garlic aioli

 

 

DESSERTS

 

CLASSIC CRÈME BRULEE 8

Navel orange jam and lady finger cookie

 

LEXIE'S CHOCOLATE CAKE 8

Dark chocolate cake with white and milk chocolate buttercreams  

 

APPLE UPSIDEDOWN CAKE 8

With toasted pecan streusel and calvados caramel

 

CHEFS SELECTION OF FRESH FRUIT 7

 

HANDMADE ICE CREAMS 7

Served in a Tuile cookie

 

CAFÉ AU LAIT CHEESECAKE   8

With Nocello syrup

 

BRENNAN'S WHITE CHOCOLATE BREAD PUDDING 8

Swiss Chalet white chocolate ganache & white chocolate shavings