Charred poblano butter, fried goat cheese grit cake, arugula pesto
Corn macque choux and arugula pesto
Herbsaint, creamed spinac, arugula topped with fried oysters and hollandaise sauce
Shrimp, pork belly, and mushroom dressing, topped with Kenwood Chardonnay butter
Mon Frere Chardonnay cream, pommes frites, Dijon aioli
Avocado, cucumber, seaweed salad, ginger ponzu sauce, sticky rice served in a crispy wonton bowl
Topped with a Cakebread Chardonnay creole cream sauce
Assorted artisan breads and butter
Baby market greens, eggplant caviar, fresh goat cheese, grape tomatoes
Living Bibb lettuce, smoked Bleu cheese, candied Louisiana pecans, Creole mustard vinaigrette
Wild arugula, shaved fennel, pork belly, dill crème vinaigrette
Baby market greens, grape tomatoes, chilled shrimp remoulade, chilled Crab Maison, crawfish relish
Charred poblano butter or a la puttanesca, heirloom potatoes, fennel slaw
Heirloom potatoes, dijonnaise brussels sprouts, La Chevalier Chardonnay butter sauce
Charred lemon butter, Belle River crawfish relish, heirloom potatoes
Fennel slaw, lemon garlic aioli, olive and caper tapenade
Dauphinoise potatoes, and dijonnaise brussels sprouts
Bleu cheese crust, fig demi glace, baby green beans, pork belly plantain mash
Maitre D’ Butter, dauphinoise potatoes, dijonnaise brussels sprouts
Veal shank simmered with pancetta, onions, carrots, celery, garlic, and Rocca delle Macie Chianti. Topped with gremolata. Served with pasta
Bone-in veal chop breaded and pan fried. Served with arugula and grape tomatoes
Topped with crawfish etoufee and served with heirloom potatoes
Gulf shrimp, crab and seaweed salad, sweet chili glazed butter, local jasmine rice
Topped with toasted almonds and Creole meuniére, served with heirloom potatoes and baby green beans
Lump crab meat, hollandaise, heirloom potatoes, baby green beans
Pan seared filet medallions and sea scallops, Creole bordelaise sauce, griddled French bread, baby green beans
Traditional Sicilian tomato sauce, angel hair pasta, olive and caper tapenade
Tomatoes, arugula, pimentos, cream sauce
Crispy breaded chicken breast, Torresella Pinot Grigio lemon caper sauce, capellini pasta
Crispy fried Des Allemands catfish, seasoned fries, fennel slaw, house tartar sauce
Whether it is a Champagne from Reims, Epernay or Ay … Cava from Spain, Sparkling from California or a Prosecco from Italy these little bubbles have always conjured feelings of excitement and celebration! Not just meant to be celebratory our selection offers a wide range of flavors, aromas and terroirs.
Chardonnay, Pinot Noir, Pinot Meunier from France; Macabeo, Xarel-Lo, Parellada from Spain; Glera from Italy are just a few of the basic grapes used among many. What they all have in common is a mixture of perfect soil, rain, climate and nurturing from its winemaker to produce these labors of love.
A tremendously popular varietal is known to the French as Gris and its Italian neighbors as Grigio. It is a mutation of the Pinot Noir grape! Clusters of Pinot Grigio will surprisingly pop up in a vineyard of planted Pinot Noir! The richest wines come from Friuli, however, Alto Adige, Veneto, even Lombardia make excellent offerings. In Alsace (it’s mysteriously known as Tokay) the wine is usually dry and is a great food companion. In Oregon it’s one of the most popular planted varietals with huge vineyard increases in the last 20 years.
Take it from a professional, everyone says they drink “red” but it’s really Chardonnay! It is loved by millions of enthusiasts around the world. Chardonnay mania hit its peak in the late 1980’s and it was planted around the world with great zeal. “To Oak” or not “To Oak” is only a question of individual taste. California with its big (but not always!) oaky expression is balanced by the bright, acidic, sometimes floral and earthy finishes of Burgundy. Australia offers a flinty, mineral edge that can only come from its soils. Whatever your preference Briquette has something for all Chardonnay lovers.
Racy, pungent, aridly dry Sauvignon Blanc is not for the faint of heart. Widely popular in Parisian bistros of the 1970’s and 80’s its followers are die-hard fans. Distinctively aromatic descriptors are usually: grassy, musky and herbaceous. A year or two of oak aging can add to the wine’s zest although it is better if it is drunk young. Semilion is a usual blending partner but this grape stands well enough alone!
Born in the Old World (called Blanc Fume) its best New World success is in New Zealand. The soils, weather and easy adaptation to this region make it a showcase of what Sauvignon Blanc can be.
Known in ‘Fashionable Circles’ the Northern Rhone varietals of France include Viognier, Marsanne, Clariette Blanche, Picpoul, Ugni Blanc and Roussanne to name a few. Most of the wine-making and all of the vine growing is done by family holdings. Part of what was once the Roman Empire this area of Southern France has been making wine since the late Middle Ages. The white varietals have been successfully transported to the New World where winemakers relish making beautiful wines from these non-traditional varieties.
So here are ALL of the other great Briquette choices in white wine world jumbled together. What do they have in common? Well all are from a vineyard somewhere on the Earth and all have been made with TLC! Our Moscato has notes of sugared lime, tart peach and orange blossom. A dry and well balanced Riesling from Pfalz competes for your attention along with Riesling from the Finger Lakes in New York. Albariño is the toast of Spain, and not to be outdone, an Oregon Pinot Blanc with notes of melon, grapefruit and butterscotch. Explore with enthusiasm!
What a wonderful treasure we have in this delightful bottle of heaven. Its colors fall somewhere in the spectrum between red and white. Historically, rosé wines have been made by a number of different processes. The preferred method today is a short maceration of the juice with the skins. This is dependent on the red grape varietal used by the winemaker and determines the length of time needed to bring about the perfect color.
Beaujolais is located in the southern region of Burgundy. The red grape of choice is Gamay. This is a light color wine with low tannins and a fresh fruitiness. The most interesting thing about this grape is that its very difficult to grow in other regions around the world. The Beaujolais wines sold here at Briquette are from the best growing cru-status villages.
Pinot Noir is solely accountable for red Burgundy. You read it here. This varietal has travelled around the world to almost anywhere this grape will grow EXCEPT in the very hottest regions. This wine has a certain fruity sweetness with a lower level of tannins than a Cabernet. Enjoyed by millions around the globe the terroir of its vineyard birth speaks to its characteristics. Too hot no good, too dry no good, hail, hard rains and birds no good. These vines are babysat and nurtured so this early ripening grapevine isn’t rushed into maturity where it can lose its aroma and acidity. It loves to be blended with Chardonnay to make bubbles.
Merlot, Merlot, Merlot. Why do they dislike you so much? You’re a beautiful varietal and the one that is most planted in Bordeaux. You are easily adaptable to cooler climates and you travel well. Just keep you away from dry and arid land where you won’t thrive. Guess it was just bad movie reviews from people who didn’t know any better. But that is the past the future lies ahead! We can all agree that it makes a smooth wine. The grape usually ripens before Cabernet and is very sensitive to the cold. And it does love cool and damp soils, clay is its friend. Its yields are generally higher than its Bordeaux companion. Here at Briquette we offer a wide range; we’re sure you’ll find one to call your own.
Unmistakably the king of the crop! It is adored and relished around the world. Able to ‘lie down’ and age most gracefully. Grown in both the Old and New Worlds, Cabernet has the strength to stand well on its own or to be blended with native grapes. What makes this so unique is that its vintage characteristics are so distinguishable. The chemistry of Cabernet allows it to produce dark colors, fruity aromas, tannins and rich complex flavors. Around since the 17th century, DNA research has verified Cabernets parentage. None other than Cabernet Franc and Sauvignon Blanc! That explains its aromas!
Different from its relative Cabernet Sauvignon this wonderful black French grape loves cool climates. It is often blended with other Bordeaux varietals and is grown on both sides of the Gironde. As a stand alone wine it tends to be lighter in tannins and color. It is found in Slovenia, Italy and China as well.
This red wine grape is grown throughout Bordeaux but also in Cahors and the Loire Valley. In these areas it is also known as Pessac and Cot. In Cahors it produces a dark-colored, tannic flavor. But in the New World it has found a loving home in Argentina. Where just to confuse everyone it can be known as “Fer.” Not as popular in France as it once was it has a loyal following in Argentina where its success is aligned with the zesty and robust foods of that country.
The Syrah grape would be considered the most predominant of the varieties grown through the Rhône region of France. Grenache Noir, Mourvèdre along with Cinsault, Clariette and Rousanne are among the other acceptable red Rhône grapes. Dissected by the river that bears the same name, the Romans had been making wines for over 500 years there. Aside from Bordeaux, this region produces more Appellation Contrôlée than the rest of France.
The offering of “Other Reds” here at Briquette runs the gamut. A sassy Zinfandel from Lodi or a delicious Carmenere from Chile. If you haven’t enjoyed a Priorat from Spain these gems are usually a single variety Grenache or Carignan; powerful with a deep red color. The Tempranillos from Rioja are a great choice for our spicy cuisine.
From the Alps in the North to the islands of the south in Italy wine is grown everywhere. Italians truly love and understand the art of winemaking. It wasn’t until the 1970s that the better wines began to be exported. From dry to sweet, still to sparkling. Fermentation of the red wines have gone away from wood to cement vats and stainless steel. Substantial investments in wine making technology has made Italian wineries the most modern in Europe.
We are open on Thanksgiving from 11am-7pm.
We will be serving the regular menu & this special three course Thanksgiving Meal.
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701 South Peters
New Orleans, Louisiana
@briquetteNO
(504) 302-7496
Every Day
5pm – 10pm
Happy Hour
Daily
5pm – 6pm
We are open and actively enforcing all safety measures outlined by the Mayor to ensure the safety of our customers and staff. We are serving dinner Wednesday through Saturday from 5pm to 9pm, and we look forward to seeing you.