Upscale spot with creative American fare, chocolate crème brûlée & a balcony with river views.
4.6 – 657 reviews $$$ • New American restaurant
Menu
| Dinner Menu | |
| Starters | |
| Goat Cheese Mousse Goat cheese blended with cream & baked, served atop pool of chive cream sauce |
$16.00 |
| Baked Brie Small wheel cheese, baked and topped with walnuts, served with grapes and water crackers |
$17.00 |
| Shrimp Cocktail Six jumbo shrimp served on shredded local greens, accompanied by parmesan pita crostini, mango-horseradish puree, and traditional cocktail sauce |
$20.00 |
| Smoked Fish Chef’s nightly choice of fish served with caperberries, topped with a sauce of horseradish and whole-grain mustard |
$19.00 |
| Avocado Shrimp Half an avocado, tossed with fresh gulf shrimp, red onions, white balsamic vinaigrette, served on bibb lettuce |
$18.00 |
| Main Course | |
| Stuffed Chicken Locally raised 1/2 chicken (breast stuffed with boursin cheese, plus leg and thigh) sautéed in butter, for a crispy skin, and served on a pool of creamy leek sauce |
$34.00 |
| Veal with Lime Lightly breaded veal tenderloin medallions, pan sautéed in butter, and served with lime butter sauce |
$42.00 |
| Pinenut Salmon Fresh north atlantic salmon, lightly encrusted with pinenuts, then pan sautéed |
$42.00 |
| Beef Tenderloin Grilled beef tenderloin, topped with a red wine sauce, served with Stilton tomato half, whipped potatoes, & asparagus |
$52.00 |
| Duck with Duck Pan seared duck breast with crispy skin, paired with a grilled smoked duck sausage, a lingonberry demi glace, and wild rice |
$40.00 |
| Mixed Grill Grilled pork tenderloin, beef medallion, stuffed quail, & wild game sausage, served with herb demi glace |
$45.00 |
| Pork Tenderloin Roasted pork tenderloin finished with a whole-grain mustard sauce |
$39.00 |
| Ribeye Angus ribeye rubbed with a sweet and savory dry rub, topped with house made compound buter |
$50.00 |
| Smoked Lobster Tail Served with lobster risotto, asparagus, watermelon reduction and fresh mint |
$58.00 |
| Vegetable Pasta Angel hair pasta, grilled squash and red peppers, cherry tomatoes, finished with tomato and mirepoix sauce |
$29.00 |
| Dinner Salads | |
| Smoked Lobster Smoked lobster meat tossed in lemon tarragon mayonnaise, served with mixed greens, cherry tomatoes and apples, finished with aged balsamic |
$48.00 |
| Smoked Salmon and Caviar House smoked salmon, salmon roe caviar, spinach, cantaloupe puree and fresh cucumber |
$45.00 |
| Melon and Prosciutto Cantaloupe, watermelon and prosciutto over mixed greens, finished with basil pesto and goat cheese crumbles |
$36.00 |
| Lunch Menu | |
| Salads | |
| Avocado and Shrimp Salad Bibb lettuce topped with slices of avocados, segments of grapefruit, and gulf shrimp, drizzled with balsamic vinaigrette |
$16.00 |
| Spinach & Shrimp Salad Baby spinach leaves, tossed with pears, walnuts, stilton cheese, and a vinaigrette, topped with shrimp and caperberries |
$16.00 |
| Chicken Salad with Grapes Diced chicken, granny smith apples, and celery tossed is a yogurt dressing, on a bed of bibb lettuce, with boiled eggs and crumbled bacon |
$14.00 |
| Main Course | |
| Lobster Ravioli Large, tender ravioli stuffed with lobster meat, served with red bell pepper pesto sauce |
$18.00 |
| Roasted Vegetable Ravioli Stuffed with Portobello mushroom, carrot, asparagus, onion, red and yellow peppers, and ricotta, served over leek cream sauce |
$15.00 |
| Grilled Shrimp Four juimbo shrimp marinated and grilled, then served over a bed of orzo pasta and fruit compote, topped with straight beurre blanc |
$18.00 |
| Grilled Chicken Grilled chicken breast served with crispy yukon potatoes and julienned asparagus, carrots and squash, and finished with olive tomato au jus |
$16.00 |
| Salmon Pinenut crusted salmon filet, served with pesto cream sauce |
$19.00 |
| Sirloin Steak Marinated and grilled. Served sliced with grilled asparagus and parmesan French fries, topped with chimichuri sauce |
$19.00 |
| Crepe & Soup or Salad Crepe of the day, coupled with your choice of a house or ceasar salad, or your choice of soup |
$17.00 |
| Sandwiches | |
| Nontraditional Grilled Cheese Slices of fontina & baby Swiss cheeses with shrimp, tomatoes, bacon, mayo/Dijon sauce, grilled on whole-grain bread |
$14.00 |
| Double Smoked Turkey Twice smoked Turkey, piled on a butter croissant with tomato, lettuce, & herbed mayonnaise |
$13.00 |
| Mega Sliders 3 marinated, house-ground beef patty, Swiss, red onion, tomato, shaved lettuce and chipotle aioli on brioche bun, served with parmesan fries |
$14.00 |
| Smoked Salmon Fresh salmon, smoked, served on a croissant with pesto mayonnaise, tomatoes and spinach |
$18.00 |
| Chicken Grilled chicken breast, bacon, Swiss, guacamole, leaf lettuce, tomato and chipotle aioli |
$15.00 |
| Banquet Menu | |
| First Course | |
| House Salad Green Salad dressed with a roasted garlic vinaigrette accompanied by a combination of roasted and marinated vegetables |
|
| Main Course | |
| Pork Tenderloin Marinated pork tenderloin with whole grain mustard sauce. |
|
| Fish of the Night Broiled fish of the night served with the buerre blanc of the night. |
|
| Beef Filet A beef filet grilled to temperature and topped with a black peppercorn demi glace. |
|
| Younger Guests Menu | |
| ENTRÉES | |
| GRILLED CHICKEN BREAST – with pasta or potatoes | $7.50 |
| CHICKEN TENDERS – 4 pieces, with pasta or potatoes | $8.50 |
| GRILLED SHRIMP – 6 pieces, with pasta or potatoes | $8.50 |
| BREADED SHRIMP – 6 pieces, with pasta or potatoes | $8.50 |
| GRILLED CHEESE SANDWICH | $6.50 |
| VEGGIE RAVIOLI – with roasted tomato sauce | $8.50 |
| PASTA – plain | $5.00 |
| PASTA – with cream sauce | $6.50 |
| PASTA AND CHICKEN – with cream sauce | $11.50 |
| PASTA AND SHRIMP – with cream sauce | $11.50 |
| White Wine Menu | |
| Riesling | |
| Montinore Estate – Oregon A spark of dry sweetness and an elegant, almost silky fresh entry, flavors of citrus accented with green apple |
|
| Dr. Loosen – Germany Bright, vibrant, fruit-driven wine made with grapes from the Mosel River valley; lightly sweet |
|
| Pinot Gris | |
| A to Z – Willamette Valley, Oregon Tropical aromas of lime, kiwi, orange blossom, and tangerine, as well as complex aromas of rose, melon; lively, juicy, and pure with wonderful lush fruit and mineral notes; tangy citrus flavors combine with ripe peach, pear, and quince notes |
|
| King Estate – Willamette Valley, Oregon Fruit-forward aromas boasting citrus and tropical fruits, without excess residual sugar levels; seamless structure and a generous finish make this wine a true delight |
|
| Pinot Grigio | |
| Tiamo – Italy Lovely aromas of fresh and rich fruity apple and pear with a hint of citrus fruit that fade into the floral bouquet; fresh and fruity; very clean and crisp |
|
| Santa Margherita – Italy The benchmark by which all other Pinot Grigios are judged; named the leading Italian wine; crisp, elegant character; fragrant aromatics and freshness on the palate |
|
| Sauvignon Blanc | |
| St Clair – Marlborough, New Zealand Light-bodied, dry, crisp wine with flavors of gooseberry, passionfruit, and grapefruit |
|
| Huntaway – Marlborough, New Zealand Pure, grassy wine with gooseberry, crunchy asparagus, and a suggestion of passion fruit; dry but not too austere, nicely balanced with lingering finish |
|
| Fiddlehead Happy Canyon – Santa Barbara | |
| Fume Blanc | |
| Ferrari Carano – Sonoma County | |
| Chardonnay | |
| Trollop – Carneros | |
| St Supery Oak Free – Napa Valley | |
| Schug – Carneros | |
| Ferrari Carano – Alexander Valley | |
| Sonoma Cutrer – Russian River Ranches | |
| Capitain – Gagnerot – Burgundy, France | |
| Landmark – Sonoma/Monterey | |
| Frank Family – Napa Valley | |
| Far Niente – Nappa Valley | |
| Sparkling | |
| Piper Sonoma Brut – Sonoma County | |
| Roederer Estate Brut – Anderson Valley | |
| Pol Roger Champagne – France | |
| Veuve Clicquot Yellow Label Brut Champagne – France | |
| Sauternes | |
| Chateau Hallet – France | |
| Viognier | |
| Eberle – Paso Robles | |
| Moscato | |
| Seven Daughters – Italy | |
| Red Wine Menu | |
| Pinot Noir | |
| Meiomi – California | |
| Anne Amie “Cuvee A” – Oregon | |
| Fiddlehead “728 Fiddlestix Vineyard” – Station Rita Hills | |
| King Estate – Oregon | |
| Foxen – Santa Maria | |
| Stasis – Santa Maria | |
| Etude – Carneros | |
| Goldeneye – Anderson Valley | |
| Shiraz | |
| Lucky Country – Austalia | |
| Grenacha | |
| Breca – Spain | |
| Zinfandel | |
| Terra De Oro – Amador County | |
| Earthquake – lodi | |
| Rombauer – Napa Valley | |
| Seghesio – Sonoma County | |
| Merlot | |
| 14 Hands – Columbia Valley | |
| Markham – Napa Valley | |
| Northstar – Columbia Valley | |
| Silverado – Napa Valley | |
| Cabernet Sauvignon | |
| Freakshow – Lodi | |
| Rodney Strong – Alexander Valley | |
| Round Pond Kith & Kin – Napa Valley | |
| Arbios – Alexander Valley | |
| Robert Mondavi – Napa Valley | |
| Niner – Paso Robles | |
| Turnbull – Napa Valley | |
| Frank Family – Napa Valley | |
| Reynolds Family – Napa Valley | |
| Jordan – Sonoma County | |
| Silver Oak – Alexander Valley | |
| Blends | |
| Ferrari Carano “Sienna” – Sonoma County | |
| Gravel Bar “Alluvial” – Columbia Valley | |
| Diora “Three Crowns” – Monterey | |
| Hess Collection “19 Block Mountain Cuvee” – Napa Valley | |
| Buoncristiani “OPC” – Napa Valley | |
| Reynolds Family “Persistence” – Napa Valley | |
| Domaine Pierre-Andre Chateauneuf-Du-Pape – Rhone | |
| Malbec | |
| Luigi Bosca – Argentina | |
| Colome – Argentina | |
… View more
Order and Reservations
Reservations: opentable.com
Contact Brave New Restaurant
Address: 2300 Cottondale Ln #105, Little Rock, AR 72202
Phone: (501) 663-2677
Website: http://www.bravenewrestaurant.com/
Hours
| Wednesday | 11AM–2PM, 5–9PM |
| Thursday | 11AM–2PM, 5–9PM |
| Friday | 11AM–2PM, 5–10PM |
| Saturday | 5–10PM |
| Sunday | Closed |
| Monday | 11AM–2PM, 5–9PM |
| Tuesday | 11AM–2PM, 5–9PM |
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