STARTERS

SALADS

Soups

Favre's House Cuts

Seafood

Steakhouse Entrees

Sides

LOUNGE MENU

Starters

  • MVP Queso Dip

    A mixture of andouille sausage, jalapeños, onions, green peppers, cream cheese and sour cream, blended with cheddar cheese. Served piping hot with warm tortilla chips.

  • BBQ Chicken Nachos

    Warm tortilla chips topped with shredded BBQ chicken, cheddar cheese sauce, red onion, fresh pineapple, cilantro and jalapeños.

  • Favre Family Sampler

    Share an assortment of calamari, coconut shrimp, bruschetta, and quesadillas.

  • Calamari

    Calamari dusted in our Cajun flour, flash fried and served with a sweet Thai sauce.

  • Bruschetta

    French bread topped with basil-pesto, marinated tomatoes, and fresh mozzarella cheese, drizzled with a balsamic reduction.

  • Wings

    A full pound of fried chicken wings tossed in your choice of BBQ, buffalo or sweet Thai. Served with bleu cheese, celery and carrots.

  • Quesadillas

    Filled with grilled chicken, red pepper, cheddar & pepper jack cheeses, and cilantro. Served with pico de gallo, shredded lettuce, and sour cream.

  • Artisan Cheese Plate

    A selection of award winning cheeses paired with toasted walnuts, grapes, apple slices, crackers and dried cranberries.

BURGERS & Sandwiches

All served with house made chips and creamy coleslaw.

  • Classic Burger

    10 oz. of our special meat blend of juicy goodness served on a brioche bun.

  • BBQ Bacon

    Our classic burger topped with BBQ sauce, bacon and cheddar.

  • Cheddar Haystack

    Our classic burger topped with haystack onion straws and cheddar cheese.

  • The Brett Burger

    Two 10 oz. classic burger patties topped with your choice of cheese.

  • Prime Rib Sandwich

    8 oz. of prime rib slow roasted goodness topped with pepper jack cheese, haystack onion straws, and side of horseradish sauce.

  • Pesto Chicken

    Chicken breast grilled and topped with fresh mozzarella and a pesto aioli.

Pub Grub Entrees

  • Baby Back Ribs

    Half rack of our ‘’fall off the bone’’ baby back ribs brushed with our secret BBQ sauce, finished on the grill.

  • Jambalaya

    The Favre family recipe shrimp, chicken, andouille sausage, ham and rice simmered in a Creole tomato sauce.

  • Braised Beef Tips

    Beef tips braised with a bordelaise sauce, on a bed of garlic mashed potatoes and topped with haystack onion straws.

  • Favre Family Sampler

    Share an assortment of calamari, coconut shrimp, bruschetta, and quesadillas.

  • Shrimp Cocktail Platter

    A pound of large gulf shrimp served with a tangy cocktail sauce and lemons.

  • Chilled Seafood Platter

    An assortment of shrimp cocktail, chilled crab clusters, and lobster & crab salad. (Minimum 2 people) Lobster also available.

  • Bruschetta

    French bread topped with basil-pesto, marinated tomatoes, and fresh mozzarella cheese, drizzled with a balsamic reduction.

  • Coconut Shrimp

    Jumbo shrimp breaded with rich coconut. Served with a lime chili rémoulade.

  • Crab Cakes

    Fresh Maryland Bleu Crab seasoned and pan-fried. Served with red pepper aioli.

  • Classic Iceberg Wedge

    Wedge of iceberg with crumbled bleu cheese, bacon, diced tomatoes, and bleu cheese dressing.

  • Classic Caesar

    Crisp Romaine hearts tossed with our classic Caesar dressing and homemade croutons. Garnished with shaved Parmesan and anchovies.

  • Apple-Gorgonzola

    Chopped lettuce tossed with apples, dried cranberries, spiced walnuts, Gorgonzola, and Italian dressing.

  • Brett’s Famous Chopped

    Crisp lettuce, bacon, crumbled bleu cheese, black olives, cucumbers, red onion, tossed with a red wine vinaigrette dressing.

  • Spring Green

    Mixed greens and fresh vegetables with your choice of dressing.

  • Add a Grilled or Blackened Chicken Breast to any Salad

  • Add Chilled, Sautéed or Blackened Shrimp to any Salad

  • Baked French Onion

    Spanish onions simmered in cream sherry and finished with stock. Baked with a garlic crouton and provolone, Romano, and Parmesan cheese.

  • Sweet Potato

    Fresh sweet potatoes simmered with brown sugar, cinnamon, and cream.

  • Soup du Jour

    Made from the freshest ingredients daily.

  • Filet Mignon

    Center cut and broiled to perfection. The most tender of steaks. 8 oz.

  • New York Strip

    Well marbled and firm. The most flavorful of cuts.
    14 oz.

  • Bone-In Rib Eye

    Perfect marbling adds juice and flavor. 22 oz.

  • Porterhouse

    Rich flavor of the strip meets the tenderness of the filet. 32 oz.

  • Steak Kabobs

    Twin tenderloin kabobs speared with fresh vegetables and grilled to perfection with a bourbon glaze. Served with choice of potato.

  • Surf & Turf

    9 oz lobster tail paired with our 8 oz filet mignon.

  • Titletown’s Best Prime Rib

    Slow-roasted, perfectly seasoned prime rib of beef served with au jus and horseradish sauce.
    THE ROOKIE 12oz, THE LINEMAN 16oz ,
    BRETT’S CUT 20oz

  • Steak Toppings:

    Bleu Cheese Crown, Blackened, Au Poivre, Bordelaise Sauce, and Horseradish

  • Seafood Additions:

    9 oz Lobster Tail or Shrimp (Sautéed or Blackened)

  • Blackened Mahi Mahi

    A 10 oz Hawaiian Mahi Mahi filet, blackened and served on a bed of our famous Mississippi Jambalaya.

  • Crab Cakes

    Fresh Maryland Bleu Crab seasoned and pan-fried. Served with a red pepper aioli. Your choice of potato.

  • Grilled Salmon

    A 10 oz Atlantic Salmon filet topped with lemon-herb butter. Served with choice of potato.
    add ORANGE-SRIRACHA GLAZED

  • Lobster & Shrimp Combo

    A 9 oz lobster tail with your choice of shrimp scampi or blackened shrimp. With drawn butter and your choice of potato.

  • Jambalaya

    The Favre family recipe shrimp, chicken, andouille sausage, ham and rice simmered in a Creole tomato sauce.

  • BBQ Baby Back Ribs

    Slow-roasted “fall-off-the-bone” baby back ribs brushed with Brett’s Secret Mississippi BBQ sauce and finished on the grill. Served over haystack onion straws with creamy coleslaw and your choice of potato.

  • BBQ Combo Platter

    A half rack of our baby back ribs accompanied by twin BBQ grilled boneless chicken breasts. With cole slaw and choice of potato.

  • Chicken Florentine

    Twin 6 oz. breasts pan seared and finished with roasted red peppers, fresh torn spinach, and goat cheese. Served with garlic mashed potatoes.

  • Chicken Piccata

    Twin 6 oz. chicken breasts lightly dusted in flour and sautéed in a lemon, butter and capers sauce. Served with garlic mashed potatoes.

  • Poblano Chicken

    Twin 6 oz. chicken breasts, pan seared, on a bed of avocado-cilantro sauce, topped with a Poblano-mole, pico de gallo and avocado. Served with garlic mashed potatoes.

  • Mediterranean Pasta

    Grilled artichokes, fire roasted tomatoes, Kalamata olives, sautéed and finished with garlic, basil, red wine and tomato sauce, tossed with penne and topped with Feta cheese.
    ADD GRILLED CHICKEN, SHRIMP or BOTH

  • Bayou Pasta

    Jumbo gulf shrimp, crawfish meat, and andouille sausage simmered in a Cajun cream sauce and tossed with penne pasta.

  • Ravioli Pomodoro

    Three cheese stuffed ravioli, finished with slivered white onions, tomatoes, fresh basil, garlic, and white wine, topped with shaved Parmesan.

  • Pesto Chicken Pasta

    Grilled chicken tossed with penne pasta, diced tomatoes and a basil pesto cream sauce.

  • Sauteed Mushrooms

  • Grilled Onions

  • Haystack Onion Straws

  • Sauteed Spinach

  • Creamed Spinach

  • Asparagus (seasonal)

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