A La Carte for one satisfying meal

Swordfish on the Grill…………………………………………………………… 18
Jerusalem artichoke puree, bouquet of fine mushrooms, lemon gremolata
Elk Chops au Gras……………………………………………………………….. 22
Pan seared in tasty renderings and bubble and squeak
Piccata of Turkey………………………………………………………………… 16
Duck egg and 18 month grana cheese batter, warm heirloom tomatoes
Ribeye of Choice Beef Maitre d’Hotel………………………………………….. 22
Grilled under parsley, white wine and shallot

Larger Fare for two or more to enjoy

Pheasant in the Forest…………………………………………………………… 26
WISC Macfarlane farms, Albanian juniper cream, “Faisen fettucini”
Sicilian Pork Shoulder ………………………………………………………….. 22
Olive oil, egg plant, zucchini, crushed red pepper
Rabbit Veusvio…………………………………………………………………… 25
A brace of legs, roasted fingerling, cippolini onions, peas and white wine
Beef Oxtail……………………………………………………………………….. 24
Crisp cider, root vegetables Boxty flat cakes
Mulligatawny …………………………….. $10 for a one pint container
Delicious lamb, coconut milk and red lentil
Italian Wedding in the Wild…………… $8 for a one pint container
Tender venison, escarole, pennoni, classic stock
Brasserie TABLE Salad…………………………………………………………. 8
Field greens, Belgian endive, radicchio, English cucumbers and local tomatoes
Champagne vinaigrette or buttermilk ranch dressing

Imported and Domestic Cheese Ensemble………………………………………11
Brittany Gaelic, French Port Salut, Iowa Maytag Blue, Wisconsin Cheddar

Dessert

Berliner…………………………………………………………………………… 5
Caramel crust, pastry cream, French fried dough
Mont Blanc ………………………………………………………………………. 5
Vanilla glazed chestnuts, crunchy meringue, whipped cream. Better than eating a pen I tell ya.

This weeks suggested refreshments:

New Week Old Wine:

Lone Birch Syrah 2016…………………………………………………………..$21 bottle
Yakima Valley Washington
Château Lamothe Côtes de Bordeaux 2019……………………………………$15 bottle
40% Sauvignon Blanc, 40% Semillon and 20% Muscadelle…au contraire mon frere!


Thanksgiving

Traditional and nontraditional heat-and-eat items for curbside or walk-in pickup 4 to 8 p.m. Nov. 24 and 25. Main courses can be single servings on request, otherwise family style. Pickup in 15-minute increments. Call or email for orders by Nov. 20 and to set pickup. 17001 W. Greenfield Ave., New Berlin. email: lagniappebrasserie@sbcglobal.net. (262) 782-7530.

Main Courses (can be ordered in any multiples 1,2,4 10….)

Oven roasted free range sliced breast of turkey and de-boned hindquarter
With really nice sauce & cranberry-cardamom relish $10 per person, one half pound
New York Strip Loin $12, one half pound
Peppercorn crust, sliced and served with rosemary and thyme jus

Sides (ordered to serve 2-4 people priced per pound)

Brussels Sprouts en Panache (sautéed with Cedar Road bacon, shallot and garlic), one pound for 3-4 $10
Potato and Parsnip Puree, one pound for 2-3 $10
Twice Baked Potatoes 4 each $10
One pound Chestnut Challah Stuffing, for 3-4 $10
Haricot Verts and Four Mushrooms in Crème Fraiche, for 3-4 $12
Scalloped Butternut Squash Gratin for 3-4 $10

Add-on’s (serves 2-3)

Brasserie TABLE Salad $8
Field greens, Belgian endive, radicchio, English cucumbers and local tomatoes
Champagne vinaigrette or buttermilk ranch dressing

Imported and Domestic Cheese Ensemble $11
Transylvania Salted, French Port Salut, Monroe Roth Kase Blue 2007 Wisconsin Cheddar
Chilled Gulf Shrimp, one half pound $15
Crisp horseradish cocktail sauce, Myers lemon
Duck & Pork Sausage $15
Cranberry gastrique

Desserts

Sweet Potato and Pumpkin Cheesecake $5 per person
Italian Flourless Chocolate Cake, two mousses $5 per person
Whole Roasted Nut Tart, Wisconsin Honey and Maple, for 6-8 people $24