Mj Brasserie - Bradenton, FL

In house ground beef tenderloin and Ribeye, topped with Wisconsin cheddar and pickles.

In house ground beef tenderloin and Ribeye, topped with Gorgonzola Blue cheese, Applewood smoked bacon and pickles.

Breaded and fried chicken breast topped with melted Gruyere cheese (Swiss), crispy bacon and honey mustard sauce. One French bun with lettuce and heirloom tomato.

Seared Paillards of beef tenderloin Dauphinoise potato topped with brown sugar and Port wine glace.

Jumbo gulf shrimp, garlic, herbs, butter and lemon.

Center cut, Prime Beef tenderloin tips, glazed in a soy, ginger, honey and garlic sauce.

Roasted garlic, extra virgin olive oil and balsamic glacé dipping oil for bread.

In a white wine and garlic butter broth.

Tossed in lemon-butter and banana pepper sauce with a side of marinara.

Broiled with lemon, butter, herbs and garlic sauce. Served with parmesan toast.

In garlic butter sauce, parmesan and toast.

With spicy red chili aioli.

With candied pecans, raspberries and toast (V).

With sweet Ginger and hot chili dressing.

Topped with parmesan sauce and served with our house garlic-parmesan buffalo sauce.

Served with 1000 island dipping sauce.

Silky smooth French onion soup with Sweet white onion, veal stock, topped with Gruyere cheese and Melba croutons.

San Marzano tomatoes stewed with red wine, basil, garlic, cream, gorgonzola.

Potato, cream, black pepper, Wisconsin cheddar and New Castle.

Wedge of Romaine topped with crisp bacon, heirloom tomato, Wisconsin crumbled blue cheese & parmesan Reggiano dressing.

Baby field greens and Romaine lettuce with tomato, sweet onion, mushroom, Herb roasted crouton and our house, creamy balsamic and Sherry dressing.

Crisp hearts of Romaine with parmesan, Herb roasted crouton.

Like a dirty martini, we use crisp Romaine tossed with gorgonzola blue cheese, Spanish Manzanilla olives, hardboiled egg, parmesan cheese, garlic roasted croutons and Dirty Caesar vinaigrette.

Bartlett pear, baby field greens, crumbled goat cheese, candied pecans, organic berries, tossed with raspberry and port wine vinaigrette.

Raspberry and Port wine glazed Maple Leaf Farms ½ Roasted Duck.

Roasted chicken breast topped with Goat cheese, sundried tomatoes and Pesto cream sauce.

Pan seared chicken breast finished with a mushroom marsala sauce and parmesan cheese.

Breaded and roasted chicken breast stuffed with black Forest ham, swiss cheese and wrapped in prosciutto. Served with a Honey and Dijon mustard sauce.

Cut from the Eye of the Rib, It is praised for its greater content of fat grains. Finished with our house garlic and herb butter.

Herb seasoned, pan seared and finished with our house garlic and Herb butter.

Dijon and bleu cheese crusted filet Mignon served with a raspberry-pinot noir reduction.

Seasoned seared prime beef tips, garlic roasted button top mushrooms served with cabernet demi glace.

Pan seared calf liver topped with roasted onions and mushrooms.

Seasoned and seared. Served with lemon-butter sauce.

Gulf shrimp, garlic, herbs, lemon, butter, parmesan.

Two seasoned “jumbo lump” crab cakes served with a spicy red chili mayonnaise.

Pan fried and served with sauce piccata, lemon butter or port-wine.

It is our pleasure to create a unique vegetarian entrée with grilled asparagus, garlic roasted mushrooms, Brussel sprouts, Asian marinated slaw, baby carrots, Broccoli and soy marinated grilled onion.