Easter Sunday
At
The Brentwood
Restaurant

 Sunday, March 31, 2013
 Easter Brunch from 10am to 1pm

Easter Brunch

All Brunch entrees served with a side of fresh fruit salad.

CRAB BENEDICT  15
Toasted English Muffins, Lump Crab Meat, Poached Eggs
& Light Hollandaise

ANGUS STEAK & EGGS  21
Grilled Angus NY Strip Steak, Two Eggs, Roasted Fingerlings & Bordelaise

SEAFOOD CRÊPE  16
Savory Crêpe, Sautéed Seafood, Lobster Sauce & Petite Salad 

FRENCH TOAST GRAND MARNIER  12
Fresh Local Strawberry, Maple Syrup & Crème Chantilly

CRAB CAKE DIJONNAISE  18
Two Lump Crab Cakes, Dijon Mustard Sauce & Petit Salad

SHRIMP & GRITS  17
Crispy Grit Cake, Sautéed Jumbo Shrimp, Andouille & Bell Pepper Casserole

LOBSTER RISOTTO  19
Butter Poached Maine Lobster Meat, Creamy Arborio Risotto, Asiago Cheese & Toasted baguette

GRILLED SALMON SALAD  18
Spring Salad Mix, Myers Lemon Confit & Miso Vinaigrette

Easter Dinner

Served from 3pm to 7pm

Appetizers:

Low Country She Crab Soup   

Dry Sherry & Chef's Garden Chives

7

Escargot Bourguignon

8

Crab Cake Dijonnaise

Lump Crab Meat, Dijon Mustard Sauce & Aged Balsamic Glaze

9

SHRIMP & GRITS
Crispy Grit Cake, Sautéed Jumbo Shrimp, Andouille & Bell Pepper Casserole
11

Entrees:

Served with Brentwood Salad

Leg of Spring Lamb Provencal

Roasted Leg of Lamb,  Mediterranean Couscous & Ratatouille Sauce  26

Chef’s wine suggestion:  Pinot Noir, France

 Local Flounder oscar

Pan-Seared Flounder, Jasmine Rice, Grilled Asparagus

Lump Crab Meat & Hollandaise  28

Chef’s wine suggestion:  Sauvignon Blanc, France

Filet Béarnaise

 Grilled Beef Tenderloin, Chef's Potato,

Sautéed Haricot Vert & Tarragon Béarnaise

Grand Cut (10oz)  33        Petit Cut (6 oz)  26

Add Sautéed Shrimp  9      Add 6 oz Lobster Tail  19

Chef’s wine suggestion:  Red Blend, Bordeaux

Shrimp & Scallops Chardonnay

Sautéed Jumbo Shrimp, Pan-Seared Dayboat Scallops, Chardonnay-Leek Fondue & Angel Hair Pasta  28

Chef’s wine suggestion:  Chardonnay, Napa

Lobster Tail “Royal”

Twin 6 oz Maine Lobster Tail, Jasmine Rice & Grilled Asparagus  45

Chef’s wine suggestion:  Pouilly Fuissée, France

roasted rack of Lamb

 Sautéed Spinach, Chef's Potato & Pinot Noir Demi  28

Chef’s wine suggestion:  Cabernet Sauvignon, Napa

Roasted turkey & Baked ham

Cornbread Stuffing, Mashed Potato & Sautéed Collard Greens  25

Chef’s wine suggestion:  Pinot Noir, France

Easter Dinner Kids Menu: $8.95
Served with Vanilla Ice Cream
(10 & under)
Pork Chop with Apple sauce
Angel Hair Pasta Marinara
Grilled Chicken Breast with Vegies

DESSERTS

Crème Brulée à l'Orange  7

Flambéed with Grand-Marnier  Add 3

Fondant au Chocolat  7

Raspberry & White Chocolate Sauce

Strawberry Tart  7

Crème Chantilly & Melba Sauce

Chocolate Mousse   7

Raspberry Sorbet & Crème Chantilly

Key Lime Pie  7

Crème Chantilly & Kiwi Sauce 
 

Call for reservation: 843-249-2601