Easter Sunday Brunch Menu

April 8, 2012, 11am-3pm
 
Enjoy a complimentary Bloody Mary or Mimosa with Entree purchase
 
Additional Bloody Marys or Mimosas – 7. per glass
 
Starters
 
  • Smoked Tomoato and Shrimp Soup 9.
  • Seared Foie Gras with Grilled Pineapple, Dried Cherries, and White Truffle Honey served on a Grilled Tuscan Bread 24.
  • Creehan’s Fried Eggplant with Crabmeat, Garlic Meuniere Sauce & Hollandaise 13.
  • Fried Green Tomatoes, Warm Brie, Sauteed Crawfish Tails and Lemon Butter 13.
  • Escargot Broiled with Garlic Butter, Parsely and Puff Pastry 12.
  • Kendall Brooks Smoked Salmon with Horseradish Aioli, Diced Red Onion, Egg, Crispy Capers and Rosemary Crispy Flatbread 12.
  • Louisiana Seafood Gumbo with Steamed Rice Cup 8. Bowl 19.
 
Salads
 
  • Classic Caesar Salad with Eggplant Parmesan Croutons 8.
  • Caprese Heirloom Tomato, Mozzarella, Fresh Basil, Balsamic Vinaigrette 9.
  • Romaine Wedge with Crispy Bacon, Tomatoes, Red Onion and Maytag Blue Cheese Dressing 9.
 
Waffles
 
  • Bananas Foster Belgian Waffle 16.
  • Fresh Berries and Cream Belgian Waffle 16.
Waffles served with Warm Syrup and Butter
 
Entrees
Small Mixed Greens with Feta Cheese or Classic Caesar to accompany any Entree 4.
All items are prepared from scratch and to order, please enjoy while your dinner is being prepared.
 
  • Creehan’s Original Hot Crawfish Salad, Romaine, Sweet Peppers, Tomato and a Creamy Dijon Vinaigrette 28.
  • Eggs Louisiana, Tuscan Bread, Parma Ham, Poached Eggs, Blue Crabmeat, Hollandaise, Roasted Tomato and Asparagus 21.
  • Eggs Benedict, Tuscan Bread, Parma Ham, Poached Eggs, Hollandaise, Roasted Tomato and Asparagus 19.
  • Creehan’s Signature Black Pepper Seared Tuna with Braised Spinach and Soy Ginger Sauce 29.
  • Sea Bass, Oven Roasted with Roasted Mushrooms in a Miso Broth 31.
  • Grouper Vince, Pecan Crusted, Honey Worcestershire Sauce with Mashed Yukon Gold Potato Cakes 29.
  • Penne Pasta, Jumbo Gulf Shrimp, Crushed Red Pepper Pomodoro Sauce, Fresh Basil and Grated Pecorino Romano 28.
  • Chargrilled Petite Filet with Vegetable Du Jour 31. Add Au Poivre or Blue Cheese Sauce 35. Add King Crab 58.
  • Lamb Shank, braised with Sherry, Wine, and Pearl Onions with Green Peas and Carrots 33.
  • Chargrilled Bison N.Y. Strip Steak with Baby Green Beans 39.
 
Sides
 
  • Mashed Yukon Gold Potatoes 4.
  • Sautéed Garlic Spinach 4.
  • Buttered Baby Green Beans 4.
 
Desserts
 
  • Cuvee Dessert Sampler 16.
  • Cuvee’s Six Signature Desserts in Miniature on One Platter – Great for a Table to Share
 
Children’s Menu
For ages 10 and under
 
  • Chicken Fingers 9.
  • Pasta with Red, White, or Butter Sauce 9.
 
Most Menu items are available in one of Chef Tim Creehan’s Cookbooks.
 

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