STARTERS |
FAVRE FAMILY SAMPLER
Share an assortment
of buffalo wings, potato skins, bruschetta, and quesadillas |
SHRIMP MARTINI
A pound of large gulf
shrimp served with a tangy cocktail sauce and lemons. |
SEAFOOD PLATTER (price per person)
An assortment of crab cakes, crab dip,
coconut shrimp, and shrimp cocktail. (minimum 2 people) Add
Lobster for $5 per person extra. |
BRUSCHETTA
Toasted French bread spread
with basil pesto topped with fresh Roma tomatoes, and chopped
red onion marinated in olive oil and balsamic vinegar. Finished
with grated Parmesan cheese. |
CAJUN POPCORN
Fresh crawfish tail
meat dusted in Cajun flour and flash-fried. Served with cocktail
sauce. |
CRAB CAKES
Fresh Maryland Blue Crab
seasoned and pan-fried. Drizzled with a lemon cream sauce. |
CRAB DIP
Fresh crab meat, cream,
jalapeno and cheddar cheese blended together. Served with
toast and fresh vegetables. |
BRETT'S ONION BLOSSOM
A giant Spanish
onion, deep-fried and bursting with flavor. Served with out
ranch dipping sauce on the side. |
COCONUT SHRIMP
Large Gulf shrimp
battered in coconut and deep-fried. Served with a tangy lime
sauce and pineapple rings. |
SHRIMP COCKTAIL
Five Large Gulf shrimp
served with a tangy cocktail sauce and lemons. |
SOUPS |
FRENCH ONION
Spanish onions simmered
in cream sherry and finished with stock. Baked with a garlic
crouton and provolone, romano, and parmesan cheeses. |
SWEET POTATO
Fresh sweet potatoes
simmered with brown sugar. cinnamon and cream. |
SOUP DU JOUR
Made from the freshest
ingredients daily. |
SALADS |
SPRING GREEN
Mixed garden greens and fresh vegetables with your choice
of dressing. |
WALNUT ANJOU
Spring greens, anjou pear, roasted walnuts, dried cranberries,
and red onion with raspberry vinaigrette. |
BABY SPINACH
Baby spinach. mushrooms, red onion, and hot bacon dressing. |
CLASSIC CAESAR SALAD
Crisp Romaine lettuce tossed with our classic caesar dressing
and homemade croutons. Garnished with freshly grated Parmesan
cheese and anchovies. |
BRETT'S FAMOUS CHOPPED
Crisp lettuce,
fried proscuitto, crumbled bleu cheese, black olives, tomatoes,
cucumbers, and red onions, tossed with a red wine vinaigrette
dressing. |
Add a grilled or blackened chicken breast to
any salad
Add chilled or blackened shrimp to any salad. |
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FAVRE'S HOUSE CUTS
All steaks are served with
a choice of sweet potato, garlic mashed, baked potato,
or vegetable.
FILET MIGNON 8oz
Center
cut and broiled to perfection. The most tender
of all steaks. |
FILET MIGNON 12oz
Same
great steak, only bigger!! |
NEW YORK STRIP 14 oz
Well marbled and firm. The most flavorful of
all cuts. |
BONE-IN RIB EYE 22 oz
Perfect
marbling adds juice and flavor. |
PORTERHOUSE 32oz
Rich
flavor of the strip meets the tenderness of
the filet. The ultimate steak! |
COMPLIMENT YOUR
STEAK! |
Sauteed button mushrooms
Sauteed or blackened shrimp
9 oz. lobster tail
Have your steak blackened |
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TITLE TOWN'S
BEST PRIME RIB
Slow roasted, perfectly
seasoned prime rib of beef served with Au Jus and
horseradish sauce. Served with a choice of sweet potato, garlic mashed, baked potato or vegetable.
| THE ROOKIE 12oz |
| THE LINEMAN16 oz |
| BRETT'S CUT 20 oz |
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BRETT'S SPECIALTY
STEAKS
ITALIAN CRUSTED NY STRIP
Our
famous 14oz New York Strip topped with a toasted
crust of fresh garlic, basil, oregano and Parmesan
cheese. |
BLEU RIB EYE
Our 22oz bone in ribeye with melted bleu cheese. |
BRETT'S SIGNATURE STEAK
A 20 oz portion of London Broil seasoned with cracked pepper, garnished with sauteed buttom mushrooms.
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STEAKHOUSE ENTREES
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DAILY FRESH FISH
Each
day our Chef selects the finest fish from around
the world and has it flown on to guarantee freshness.
Your freshness. Your server will proudly describe
today's selections. |
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JAMBALAYA
The Favre family recipe pf shrimp, chicken, andouille sausage, ham, vegetables, and rice simmered in a creole tomato sauce. |
CHICKEN PARMESAN
Two boneless
breasts of herb breaded chicken pan fried with Provolone,
Romano and Parmesan cheese and laid over pasta with
our own Marinara sauce. |
BBQ BABY BACK RIBS
Slow-roasted baby back ribs brushed with Brett’s BBQ sauce and finished on the grill. Served over fried onion straws with creamy coleslaw. Choice of potato or vegetable. |
GRILLED VEGETABLE PASTA
Grilled artichokes, fire-roasted tomatoes and kalamata olives. Tossed with penne pasta in a light tomato sauce, and topped with parmesan cheese. Add grilled chicken, shrimp, or both. |
BAYOU PASTA
Jumbo Gulf Shrimp, crawfish meat, and andoulle sausage, simmered in a cajun cream sauce and tossed penne pasta. |
COCONUT CURRY CHICKEN
Two boneless breasts of chicken dipped in coconut milk and dredge in red curry and coconut. Topped with pineapple chutney. Choice of potato or vegatable. |
** EVERY FRIDAY **
Perch, Walleye, All You Can Eat Cod |
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