SORBET DU JOUR

ICE CREAM DU JOUR

A Brennan family recipe rich in butter, cream & eggs, served warm with Irish whiskey sauce

BREAD PUDDING

Baked in a flaky crust, served over a drizzle of creamy caramel, topped with vanilla ice cream

PECAN PIE

In a graham cracker crust with raspberry sauce, candied lemon, freshly whipped cream

LEMON ICE BOX PIE

White & dark chocolate chips baked into a rich confection, vanilla ice cream, dark chocolate sauce

WARM WHITE CHOCOLATE BROWNIE

Vanilla ice cream filled cream puffs, drizzled with dark chocolate sauce

PROFITEROLES & CHOCOLATE SAUCE

Moist fudgy dark chocolate cake with rich caramel, finished with a sprinkle of Maldon sea salt

CHOCOLATE SALTED CARAMEL CAKE

Gulf shrimp barbequed New Orleans style served in the shells in peppery butter sauce, French bread to dip

BARBEQUED SHRIMP

Wood grilled Boudin sausage over creamy hash browns with roasted sweet peppers, finished with a duo of fried eggs

BOUDIN & EGGS

Fresh fillet of blackened tuna atop a savory eggplant relish with onions, garlic & San Marzano tomatoes, finished with lemon butter sauce & Louisiana crawfish tails

BLACKENED TUNA & CRAWFISH

House made waffle with fresh champagne marinated strawberries, topped with Chantilly whipped cream & toasted pecans, served with pure maple syrup

STRAWBERRY WAFFLES

Fillet of fish of the day grilled over a wood fire served with pecan popcorn rice & fresh vegetables

WOOD GRILLED FISH

Crispy fried Springrolls of duck confit, shiitake mushrooms

DUCK SPRINGROLLS

Pan sautéed jumbo lump Louisiana blue crab with peppers & onions, served with classic ravigote sauce & a lightly dressed petit green salad

JUMBO LUMP CRAB CAKE

Strips of catfish lightly battered & deep fried to a golden brown, served with tomato tartar sauce

CATFISH FINGERS

Six flash fried Gulf oysters topped with jalapeño tartar sauce

CRISPY FRIED OYSTERS

Served with pepper jelly & French baguette toast points, with a lightly dressed petit salad

CRISPY FRIED CHICKEN LIVERS

Sparkling wine with a touch of orange juice

MIMOSA

Mr. B's signature recipe spiked with vodka

BLOODY MARY

Pahlmeyer, Jayson, Napa Valley

Miner Family, The Oracle, Napa Valley

Chandon Brut Rosé

Veuve Clicquot, Yellow Label Brut, Reims

If using stone fruit, mango, or apples: peel, pit, and chop enough to measure 1 cup packed. If using berries: rinse and drain well. If using citrus (lemon, lime, orange) make a fresh juice and strain out seeds and pulp so you end with about 1 cup juice or add water to reach 1 cup total fruit liquid.

Prepare fruit

Combine 0.75 cups granulated sugar and 0.75 cups water in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring just to a simmer, then remove from heat and let cool to room temperature (about 10–15 minutes). If you want a silkier sorbet, stir in 1 tsp corn syrup while warm. Add a pinch of fine sea salt to enhance flavor.

Make simple syrup

In a blender or food processor add the prepared fruit and the cooled simple syrup plus 1 tablespoon fresh lemon juice. Purée until completely smooth, about 30–60 seconds. Taste and adjust sweetness or acidity: add up to 1–2 teaspoons more sugar syrup or up to 1 tablespoon more lemon juice as needed.

Blend fruit with syrup

For an ultra-smooth sorbet (recommended for seeds from raspberries or kiwi), press the purée through a fine-mesh sieve into a bowl using a silicone spatula. Discard seeds and solids left in the sieve.

Strain (optional)

If using alcohol (1 tsp) add it now to keep the sorbet slightly softer. If you want to infuse with herbs or zest, stir them in now for a gentle flavor lift; finely chop herbs or use a microplane for zest. Allow mixture to chill in the refrigerator until thoroughly cold, at least 1 hour (or up to 4 hours).

Add optional ingredients

Pour the chilled fruit mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Churn

Transfer churned sorbet to a shallow, airtight container. Smooth the top with a spatula, press a piece of parchment directly onto the surface to prevent ice crystals, and seal. Freeze for at least 2–4 hours to firm up to scoopable texture.

Firm up

Scoop the sorbet into chilled bowls or glasses. Garnish with a small herb leaf, a twist of citrus zest, or fresh fruit, if desired. If the sorbet is too hard straight from the freezer, let it sit at room temperature for 5–10 minutes to soften before scooping.

Serve

Fresh fruit (see note, e.g., mango, raspberry, lemon, or strawberry)

Granulated sugar

Water

Fresh lemon juice

Fine sea salt

Light corn syrup or glucose syrup (for smoother texture)

Alcohol (vodka, rum or liqueur) — optional to keep sorbet slightly softer

Fresh herbs or zest (e.g., basil, mint, lemon zest) — optional for garnish or infusion

In a medium heavy-bottomed saucepan, combine 2 cups whole milk and 2 cups heavy cream with 3 tablespoons granulated sugar and the split vanilla bean (scrape seeds into the milk and add pod) or 1 teaspoon pure vanilla extract. Warm over medium heat until the mixture is steaming and small bubbles form around the edge (do not boil), about 6–8 minutes. Stir occasionally to dissolve sugar.

Warm the dairy

While the milk warms, whisk 5 large egg yolks with 1 teaspoon fine sea salt in a heatproof bowl until smooth and slightly thickened. When the milk mixture is hot, gradually pour about 1/2 cup of the hot milk into the yolks in a slow steady stream while whisking constantly to temper and raise their temperature.

Temper the yolks

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard coats the back of the spoon and reaches about 170–175°F (77–80°C) or an instant-read thermometer registers that range, about 3–6 minutes more. Do not let it boil or the yolks will curdle.

Cook the custard

Remove from heat. If you used a vanilla bean, remove and discard the pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. If you used vanilla extract, stir it in now. Let the custard cool at room temperature for 20–30 minutes, then cover and chill thoroughly in the refrigerator until very cold, at least 3 hours or overnight.

Strain and chill

If using fresh berries or a compote, heat 1 cup berries with 1–2 tablespoons sugar in a small saucepan over medium heat, stirring occasionally, until they release juices and soften, about 5–8 minutes. Mash slightly for a saucier texture and cool completely before swirling into the ice cream.

Prepare fruit compote (if using)

Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). If you like, stir in 1 tablespoon optional liqueur during the last minute of churning for added flavor depth.

Churn the base

During the final 2–3 minutes of churning, add 3 tablespoons crushed chocolate/cookie crumbs/nuts and/or fold in cooled fruit compote and 4 tablespoons caramel or fruit sauce in alternating layers so you get swirls. Aim to incorporate without fully homogenizing so the ice cream has defined ribbons and chunks.

Add mix-ins

Transfer churned ice cream to a shallow, airtight container. Press a piece of parchment directly on the surface to minimize ice crystals. Freeze until firm, at least 4 hours or up to 24 hours for best texture.

Firm up in the freezer

Scoop ice cream Du Jour into bowls or cones. Sprinkle with a pinch (about 1/4 teaspoon) of sea salt flakes if using, add crushed toppings or extra sauce to taste, and garnish with fresh mint leaves or extra fruit. Enjoy immediately.

whole milk

heavy cream

granulated sugar

vanilla bean (split) or pure vanilla extract

large egg yolks

fine sea salt

fresh berries (strawberries/blueberries/raspberries) or fruit compote

crushed chocolate, cookie crumbs or nuts

caramel or fruit sauce

optional liqueur (e.g., Grand Marnier, Kahlúa)

sea salt flakes (optional)

fresh mint or extra fruit for garnish

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8-9 cup) baking dish. Cut or tear the day-old bread into roughly 1-inch cubes and place them in a large bowl.

Prepare the bread

If using raisins or currants, sprinkle them over the bread cubes. You may pour 2 tablespoons of warm water or a tablespoon of whiskey over them if you prefer plumper fruit; let sit 5–10 minutes.

Soak fruit (optional)

In a medium saucepan, combine the whole milk, heavy cream, and melted butter; warm gently over low heat until just warm (do not boil). In a separate bowl, whisk the eggs with granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Temper the eggs by whisking a ladleful of the warm milk mixture into the egg-sugar mixture, then slowly whisk the tempered eggs back into the saucepan with the remaining milk and cream mixture until combined and smooth.

Make custard

Pour the warm custard over the bread (and any soaked raisins) in the large bowl, pressing gently so the bread soaks up the liquid. Let sit 15–20 minutes to fully absorb, stirring once or twice to ensure even soaking.

Assemble

Transfer the soaked bread and custard into the prepared baking dish, smoothing the top. Place the dish in the preheated oven and bake for 40–50 minutes, or until the top is golden, the custard is set around the edges, and a knife inserted into the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Bake

Remove from the oven and let the bread pudding cool for 10–15 minutes. The custard will continue to set as it rests.

Rest

While the pudding bakes or rests, prepare the sauce. In a small saucepan over medium heat, melt the 6 tablespoons butter. Add the brown sugar and stir until it dissolves and the mixture is smooth and bubbling lightly, about 2–3 minutes.

Make sauce

Lower the heat and carefully whisk in the heavy cream until the sauce is smooth and slightly thickened, 2–3 minutes. Remove from the heat and stir in the Irish whiskey, vanilla, and a pinch of salt. Taste and adjust sweetness or salt as needed. (If you prefer to flame the whiskey, remove the pan from the heat, add the whiskey, return briefly to the heat and ignite carefully, letting the alcohol burn off — optional and requires caution.)

Keep the sauce warm until serving. If it thickens too much, warm gently and whisk in a splash of cream or milk to loosen it.

day-old country-style white bread (or brioche)

unsalted butter, melted

large eggs

dark brown sugar, packed

vanilla extract

ground cinnamon

freshly grated nutmeg

salt

raisins or currants (optional)

unsalted butter

Irish whiskey (Jameson or similar)

In a large bowl combine 1 1/2 cups all-purpose flour, 1/4 tsp salt and 1 tsp granulated sugar. Cut in 1/2 cup cold cubed unsalted butter and 1/4 cup cold cubed vegetable shortening with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Make dough

Drizzle 3 tablespoons ice water over the mixture, tossing gently with a fork until dough just comes together when pressed. If needed add up to 1 more tablespoon water. Gather into a disk, wrap tightly in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Add water and chill

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch circle. Transfer to a 9-inch (23 cm) pie dish, trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment, prick bottom lightly with a fork, and bake 8–10 minutes more until just set and lightly golden. Reduce oven temperature to 350°F (175°C) for filling bake.

Roll and blind-bake

In a medium bowl whisk 3 large eggs until combined. Whisk in 1 cup light corn syrup, 3/4 cup packed light brown sugar, 1/4 cup melted unsalted butter, 1 tsp vanilla extract and 1/4 tsp kosher salt until smooth and glossy.

Prepare filling

Scatter 2 cups pecan halves evenly over the pre-baked pie crust. Pour the filling mixture over the pecans, allowing the nuts to float and distribute evenly. Gently tap the pie dish on the counter to release any air bubbles.

Assemble pie

Bake at 350°F (175°C) for 45–55 minutes until filling is set at the edges but still slightly jiggly in the center (it will firm as it cools). If the crust or pecans brown too quickly, cover loosely with foil for the last 15 minutes. Remove from oven and cool on a wire rack at least 2 hours to finish setting.

Bake pie

While the pie cools, make the caramel. In a medium heavy-bottomed saucepan over medium heat, melt 1/2 cup granulated sugar, stirring constantly with a heatproof spatula or wooden spoon. Once it melts and turns an amber color, add 2 tablespoons unsalted butter and stir until incorporated. Remove from heat and carefully whisk in 3 tablespoons warmed heavy cream (mixture will bubble). Stir in 1/2 tsp vanilla extract and 1/8 tsp fine salt. Let cool slightly to thicken, about 5 minutes.

Make caramel

When pie is cooled and filling set, drizzle caramel over the top in a decorative pattern. Reserve some caramel for serving if desired.

Drizzle

Slice pie and serve each piece with a scoop of vanilla ice cream and an extra drizzle of warm caramel. For best texture, serve once the pie has cooled and the filling is fully set (about 2 hours after baking).

all-purpose flour

unsalted butter, cold and cubed

vegetable shortening, cold and cubed

ice water

light corn syrup

packed light brown sugar

kosher salt

pecan halves

heavy cream, warmed

fine salt

vanilla ice cream

Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, granulated sugar and salt. Melt the butter and pour over crumb mixture; stir until evenly combined and texture resembles wet sand.

Prepare crust

Press crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan (or a 9-inch tart pan with removable bottom) to create a compact crust. Use the bottom of a measuring cup to press tightly.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and allow to cool completely on a wire rack while preparing filling. Reduce oven to 325°F (160°C) if you like a slightly browner crust on a second bake (optional).

In a large bowl whisk together sweetened condensed milk, fresh lemon juice, lemon zest, egg yolks, vanilla extract, and salt until smooth and pale. Whisk vigorously about 1–2 minutes to incorporate air. The acid from the lemon will slightly thicken the mixture.

Make filling

Pour filling into the cooled graham cracker crust and smooth the top with an offset spatula. Cover tightly with plastic wrap.

Chill the pie in the refrigerator for at least 4 hours, preferably overnight, until set (this is the ‘icebox’ step).

In a small saucepan, combine raspberries and powdered sugar. Cook over medium heat, stirring occasionally, until raspberries break down and sauce is bubbling, about 4–6 minutes. Add lemon juice and 1 teaspoon water only if sauce seems too thick.

Cook and strain

Remove from heat and press the sauce through a fine-mesh sieve into a bowl to remove seeds. Use a spoon to push through as much puree as possible. Taste and adjust sweetness if needed. Let sauce cool to room temperature, then refrigerate until ready to assemble.

Thinly slice the lemon (about 1/8-inch thick), removing any seeds. In a small skillet or saucepan bring 1/2 cup water and 1/2 cup granulated sugar to a simmer, stirring until sugar dissolves. Add lemon slices in a single layer and simmer gently for 6–8 minutes until peel becomes translucent.

Candy the lemon slices

Using tongs, transfer lemon slices to a wire rack set over a tray to catch drips. If desired, sprinkle coarse sugar on both sides of the warm slices for extra sparkle. Let cool and dry for at least 30 minutes. Reserve a few whole slices for garnish and chop remaining slices into thin strips for serving if you like.

Chill a medium mixing bowl and whisk or beaters for 10 minutes in the freezer (optional). Pour chilled heavy cream into the bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness. Do not overbeat.

Whip cream

To assemble, remove the chilled pie from the refrigerator. Spoon 1/3–1/2 cup of raspberry sauce over the center of the pie and use a spatula or the back of a spoon to make a decorative swirl, leaving some rim of crust visible. Dollop or pipe whipped cream around the center or in rosettes along the edge, as desired.

Arrange candied lemon slices on top of the whipped cream or center; reserve a few for serving. Optionally drizzle a little extra raspberry sauce over the whipped cream for color.

Return the assembled pie to the refrigerator for 15–30 minutes to marry flavors, then slice with a warm, clean knife (wipe between cuts) and serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.

graham cracker crumbs

sweetened condensed milk

fresh lemon juice

fresh lemon zest

egg yolks (pasteurized recommended)

fresh or frozen raspberries

powdered sugar

lemon juice

water (if needed)

lemons (thinly sliced, seeds removed)

water

heavy cream (chilled)

coarse sugar (optional, for candied lemon garnish)

Preheat oven to 350°F (175°C). Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 1-inch overhang for easy removal. Dust the parchment with 1 teaspoon cocoa powder and shake out excess.

Prepare oven and pan

In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave (30 seconds, stir, repeat until smooth), combine 3/4 cup unsalted butter, 1 1/4 cups white chocolate chips, and 3/4 cup dark chocolate chips. Stir until fully melted and glossy. Remove from heat and let cool 5 minutes.

Melt butter and chocolates

Whisk 3/4 cup granulated sugar and 1/4 cup packed light brown sugar into the slightly cooled chocolate-butter mixture until incorporated. Add 2 large eggs one at a time, whisking thoroughly after each until smooth. Stir in 1 teaspoon vanilla extract.

Combine sugars and eggs

Sift together 3/4 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.

Add dry ingredients

Fold in an additional 1/4 cup white chocolate chips and 1/4 cup dark chocolate chips (reserve a tablespoon of each to sprinkle on top if desired). Spread batter evenly into the prepared pan, smoothing the top. Sprinkle reserved chips on the surface. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (do not overbake for a fudgy center).

Fold in chips and bake

Remove the pan from the oven and let the brownie cool on a wire rack for 10–15 minutes. The brownie should still be warm when serving but firm enough to slice using the parchment overhang.

Cool slightly

Warm the dark chocolate sauce briefly in the microwave (15–20 seconds) or in a small saucepan over low heat until pourable but not boiling.

Using the parchment overhang, lift the brownie out of the pan and place on a cutting board. Cut into 4 generous squares. Place each warm brownie on a dessert plate.

Top each brownie with 2 scoops of vanilla ice cream. Drizzle about 1 tablespoon (approximately 15 ml) of warm dark chocolate sauce over the ice cream and brownie. Sprinkle a small pinch (about 1/16 to 1/8 teaspoon) of flaky sea salt over each serving to brighten flavors.

Serve immediately while the brownie is warm and the ice cream is beginning to soften for contrast.

Sorbet Du Jour

Ice Cream Du Jour

Bread Pudding

Pecan Pie

Lemon Ice Box Pie

Warm White Chocolate Brownie

Profiteroles & Chocolate Sauce

Chocolate Salted Caramel Cake

Barbequed Shrimp

Boudin & Eggs

Blackened Tuna & Crawfish

Strawberry Waffles

Wood Grilled Fish

Duck Springrolls

Jumbo Lump Crab Cake

Catfish Fingers

Crispy Fried Oysters

Crispy Fried Chicken Livers

Mimosa

Bloody Mary

Pahlmeyer, Jayson, Napa Valley

Miner Family, The Oracle, Napa Valley

Chandon Brut Rosé

Veuve Clicquot, Yellow Label Brut, Reims