News

Join us at Broussard’s for Valentine’s Day!

Available Seatings | 5:30pm until 6:30pm | 8:30pm and Later

Valentine’s Day Menu

Duo L’Amore
Crabmeat and avocados on tomato and garlic coulis

Lover’s Knot
Hearts of Duchess Potatoes filled with Veal Tournedos, topped with shrimp Farcie and a shallot crawfish sauce

Delice Sweet Valentine
Flourless Chocolate Cake topped with sarotti glace and a raspberry Kirsch sauce

$42.50
Exclusive of 9.75% tax, gratuity, and alcohol

Reservations | (504) 581-3866
Parking | Premium Parking on Dauphine in between Iberville and Bienville

*Groupons are not applicable for Valentine’s Day*

OPEN
Lunch and Dinner
11am until 10pm

     Indulge      
     In Broussard’s classic New Orleans cuisine!       

Sip, Chug, Nurse, or Guzzle 
Broussard’s refreshing cocktails!  

A la carte menu available.

Call (504) 581-3866 for reservations!

Join us on Monday, January 9
For Brunch or a Pre-Game Dinner beginning at 11:30am!

Pre-Game with
Sazerac Shrimp and Grits, Redfish Herbsaint, and more, right in the heart of it all!

Get in the Groove with 
Live music at Broussard’s throughout the BCS weekend!

Call (504) 581-3866 for reservations.

New Year’s Eve at Broussard’s Restaurant and Courtyard

Reservations
(504) 581-3866
Or
 reservations@broussards.com

Seatings
5:30pm-6:30pm
and
9:30pm until 11pm  

We will feature a menu filled with Broussard’s signature dishes

The Big Easy and Sin City, a delicious match.

Broussard’s welcomes Laury and John Bakie to the Big Easy for their national book tour with The World of Las Vegas Dining.  Meet the authors,  share your love for food, and sip on a cocktail at Broussard’s on Tuesday, December 13, 2011 from 4pm until 6pm.

Signed copies available for $48.00.

About the Book:
Chef by chef, restaurant by restaurant, and cuisine by cuisine the Bakies uncover the mystique behind Las Vegas’ culinary landscape in their book The World of Las Vegas Dining. Two years in the making, this is the book that will immortalize Las Vegas as a first-class epicurean wonderland. With cameras in hand, voracious appetites, and never faltering persistence, two of the country’s most passionate food ambassadors give you Las Vegas on a silver platter.

The World of Las Vegas Dining takes you on a wonderful world of discovery, not only of Las Vegas restaurants, but what is on the minds and plates of the world’s most influential chefs. Masterfully crafted and elegantly presented this book warrants coffee table status.

In addition to being the essential culinary guide for anyone embarking on a trip to Las Vegas, this book is a must-have for anyone working in the food industry, culinary students, and anyone passionate about food. Prior to the book’s release, people from around the world, knowing Las Vegas’ reputation for exuberant gastronomic excess, have shown excitement over acquiring this amazing look at dining, in one of America’s premier restaurant cities.

Broussard’s Restaurant & Courtyard
Tuesday, December 13, 2011
4pm until 6pm
No admission

Email advertising@broussards.com for more information.

Chef Gunter Preuss, German-born chef/owner of Broussard’s Restaurant, & esteemed guests, The English Bell-Ringing Choir of St. Michael’s Special School invite you to celebrate the season of good tidings, good tastes & giving to others at the
Second Annual Chef’s Christmas Charity

Wednesday, December 14, 2011
Beginning at 6:15pm
at
Broussard’s Restaurant

~

6:15pm
Reception with passed hors d’oeuvres & a Christmas concert showcasing New Orleans’ own
St. Michael’s Special School English Bell-Ringing Choir

6:45pm
Chef Gunter Preuss hosts a holiday dinner featuring a unique
German Reveillon menu, live cooking demonstrations, Monchoff Riesling & festive cheer!

~

Menu

First
Lachs Forelle Gefüllt Mit Krebsfleisch auf Fenchel, Mit Kapern Sosse
Salmon Trout Filet with Crabmeat Stuffing on Fresh Fennel with Mustard Caper Sauce 

Second
Apfel und Sellerie Salat, Schnittlauch Marinade
Celeriac and Apple salad with Chive Dressing  

Third
Gebratene Kalbshaxe, Frisches Gemüse und Röstis
Braised Veal Shank in Red Wine with Hash Brown Cake and Assorted Vegetables    

Fourth
Apple Strudel with Vanilla Sauce
Apfel Strudel, Vanille Sosse

$75.00
Inclusive of featured wines and menu

~

Email advertising@broussards.com or call (504) 581-3866 to register today!
Payment due on-site

Broussard’s Réveillon Menu returns from December 1st to the 30th.

Vorspeisen / Appetizer

(Choice of)

Belegtes Bauern Brot, Räucher Schinken, Schmalz, Gefülltes Ei
Cured German Ham on Seven Grain Bread with a Stuffed Deviled Egg

K önigin Pastete Mit Krebsschwänzen in Dill-Sosse
Patty Shell with Crawfish in Dill Sauce

Ungarische Gulasch Suppe
Beef, Paprika, and Potato Soup

Salat/Salad

Apfel und Sellerie Salat, Schnittlauch Marinade
Celeriac and Apple salad with Chive Dressing

Hauptspeisen/Entrees

(Choice of)

Schlachte Platte mit Kassler Rippchen, Bratwurst,
Frischer Schweinebauch auf Bayrisch Kraut
Smoked Pork Loin, Bratwurst, and Fresh Bacon on Bavarian Cabbage

1/2 Ente Bressiert, Saure Sahne Sosse, Apfelrotkohl, Kartoffel Nocken
Half Roasted Duckling, Sauer Cream Sauce, Red Cabbage and Gnocchi

Gebratene Kalbshaxe, Frisches Gemüse und Röstis
Braised Veal Shank in Red Wine with Hash Brown Cake and Assorted Vegetables

Lachs Forelle Gefüllt Mit Krebsfleisch auf Fenchel, Mit Kapern Sosse
Salmon Trout Filet with Crabmeat Stuffing, on Fresh Fennel
With Mustard Caper Sauce

Nachspeise/Dessert

Apfel Strudel, Vanille Sosse
Apple Strudel with Vanilla Sauce

$48.00
(Not including tax and gratuity)

WYES is proud to partner with Broussard’s Restaurant to bring you this exceptional event. From your contributions, WYES can continue to provide New Orleans and the surrounding area with educational and entertaining programming that you and your family can trust.

WYES thanks you for your support!

http://www.wyes.org/wp-content/uploads/2011/07/broussards-6.pdf

http://www.wwltv.com/eyewitness-morning-news/Oktoberfest-is-this-weekend-at-Broussards-owner-shares-Hannan-story-130779243.html

CELEBRATE NEW ORLEANS’ GERMAN HERITAGE, OKTOBERFEST 2011

Grab your lederhosen (or dirndls) because it’s time for Broussard’s Restaurant and Courtyard’s Second Annual French Quarter Oktoberfest, set for Saturday, October 1, 2011, 11 a.m. to 9 p.m. The popular French Quarter establishment’s festival will feature German cuisine, German beer and wine, live music, and a costume contest.

Careful consideration has gone into selecting authentic German beers and German-inspired American craft beers to transform the restaurant into an authentic Deutschland beer garden. While currywurst and red cabbage are a must, Chef de Cuisine Tory Stewart and his culinary staff will also be serving roasted pork shank, apple strudel, and more!

Owner and General Manager Marc Preuss explains why Broussard’s has decided to host French Quarter Oktoberfest annually.

“Oktoberfest is an event rich with tradition and is tied deep into the history of New Orleans,“ said Preuss. “We want to host a festival for our local community while also educating the citizens of New Orleans about their German heritage. “

Preuss draws from his family’s German heritage and knowledge in order to make people aware of their German ties to New Orleans.

“If you have ancestors that are from the area dating back from the 1840s-1900, most likely they knew how to speak some German,” explains Preuss. “Germans were the largest group foreign-speaking people in New Orleans, making German the unofficial language of the city.”

Tickets are $10 and may be purchased in advance online at http://bit.ly/qMHG0A,
as well as at the door on the day of the event.

The beer selection will include German-brewed Beck’s and St. Pauli Girl, as well as German-inspired American craft beers Abita Fall Fest, Brooklyn Oktoberfest, Samuel Adams Octoberfest and Saint Arnold Oktoberfest. Entertainment will be provided by the band Prost and accordionist Jessie Reeks, along with cooking demonstrations featuring Broussard’s Chef Gunter Preuss and a costume contest.

Currywurst Plate
Served with sautéed onions curry ketchup and German potato salad
$8
Original Bratwurst
Grilled and served on a bun with mustard and pickles
$7
Grilled Bratwurst Plate
Served with sauerkraut or red cabbage and German potato salad
$11
Smoked and Cured Boston Budd Plate
With sauerkraut or Red Cabbage with German potato salad
$10
Grilled Fresh Pork Shank
Served with Sauerkraut or red cabbage and warm potato salad
$14
Traditional Apple Raison Strudel
With vanilla sauce and Schlag
$6