Brave New Restaurant Menu
Brave New Restaurant, located in Little Rock, AR, offers a diverse menu of New American cuisine with a focus on sandwiches. The restaurant provides a classy ambiance with amenities like outdoor seating, a full bar, and free Wi-Fi. The menu features creative starters like the Goat Cheese Mousse, flavorful main courses such as the Fish of the Day, and enticing salads like the Black & Bleu. Customers praise the attentive service and recommend trying the chocolate soufflé for a special treat. While some reviewers mention occasional issues with communication and availability of certain dishes, overall the dining experience at Brave New Restaurant is highlighted by delicious food, romantic views, and friendly staff. Whether for a date night or a relaxing meal with friends, this establishment promises a memorable culinary experience.
Starters
Charcuterie Board
Rotating assortment of 3 meats, 3 cheeses, paired with house made accoutrement
Meat or cheese board
Rotating assortment of 3 meats or 3 cheeses, paired with house made accoutrement
Goat Cheese Mousse
Goat cheese blended with cream & baked, served atop pool of chive cream sauce
Smoked Salmon
House smoked salmon, served with caper berries, whole grain mustard sauce, and water crackers
Avocado Shrimp
Half an avocado, tossed with fresh gulf shrimp, red onions, white balsamic vinaigrette, served on bibb lettuce
Shrimp Cocktail
Six jumbo shrimp served on shredded local greens, accompanied by parmesan pita crostini, mango-horseradish puree, and traditional cocktail sauce
Just Shucked Oysters
Half dozen Louisiana Gulf Coast Oysters served with cocktail sauce, horseradish, and mignonette
Rockefeller
Half dozen fresh Gulf oysters topped with a spinach garlic parmesan cream sauce and lightly baked
Bienville
Half dozen fresh Gulf oysters topped with shrimp, mushrooms, and seasonings, lightly baked
Fish of the Day
White mild filet, broiled in butter and served with the beurre blanc of the day
Scallops
Jumbo sea scallops broiled in butter, served with the beurre blanc of the day
Big Eye Tuna
Sushi-grade tuna with panko and sesame seed crust served over a beurre blanc sauce finished with aged balsamic
Chicken Risotto
Lemon herb pan-roasted Rabbit Ridge Farms chicken breast with cremini mushroom risotto, beurre blanc and cranberry-apple chutney, garnished with Arkansas pecans (Shady Grove)
Stuffed Chicken
Rabbit Ridge Farms half chicken, breast stuffed with Borsin cheese, plus leg and thigh sautéed in butter, served on a pool of creamy leek sauce
Veal Picatta
Breaded veal cutlet topped with lemon caper butter sauce
Beef Tenderloin
Grilled and topped with a red wine demi glace, served with Stilton tomato half, whipped potatoes and asparagus
Pork Tenderloin
Roasted pork tenderloin finished with a whole-grain mustard sauce
Mixed Grill
Beef tenderloin, pork tenderloin, sausage stuffed quail, and the chef's choice of game sausage
Ribeye
Angus ribeye rubbed with a sweet and savory dry rub, topped with house made compound buter
Portabella Parm Pasta
Breaded and marinated portabella mushroom with house made tomato sauce and parmesan cheese, grilled squash, zucchini, and sweet peppers over capellini pasta
Maple Mustard Salmon
Grilled salmon filet with a maple and whole grain mustard glaze served on top of lemon parmesan couscous and asparagus
Duck with Duck
Pan roasted and spice rubbed duck breast, smoked duck sausage and cranberry wild rice, finished with Blood orange demi glace
Lamb Lollipops
Rosemary dusted lamb lollipops with sweet potato gnocchi, sautéed spinach, blistered cherry tomatoes and port-cherry lamb jus
Main Course
Salads
Black & Bleu
Blackened beef filet, corn relish, avocado, cherry tomatoes, Danableu cheese, white balsamic vinaigrette on a bed of spring mix
Maple Glazed Salmon
Maple glazed salmon, bacon, goat cheese, apple, dried cherries, toasted walnuts, maple balsamic vinaigrette on a bed of spinach
