Brennan’s of Houston – Houston Restaurants

Brennan's of Houston - Houston Restaurants

Address:

3300 Smith St, Houston, TX 77006-6692

Phone:

+1 713-522-9711

Hours:

Sunday: 10:00 AM – 2:00 PM and 6:00 PM – 10:00 PM | Monday: 6:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Tuesday: 6:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Wednesday: 6:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Thursday: 6:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Friday: 6:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Saturday: 6:00 PM – 10:00 PM and 11:00 AM – 2:00 PM

Price Range:

$$$$

Meals Served:

Lunch, Dinner, Brunch, Late Night

Features:

Television, Highchairs Available, Free Wifi, Reservations, Outdoor Seating, Private Dining, Seating, Waitstaff, Parking Available, Valet Parking, Wheelchair Accessible, Serves Alcohol, Full Bar, Accepts American Express, Accepts Mastercard, Accepts Visa, Accepts Discover

Good For:

Special occasions, Large groups, Local cuisine, Business meetings, Bar scene, Families with children, Romantic

Reviews:

I don’t live in Houston and had not been to Brennan’s in years. I ordered the old favorites of eggs benedict and bananas foster. I was not disappointed in the least. Such an elegant restaurant, including the food presentation. Thomas was our server and was… ||| We just had brunch today at Brennan’s of Houston when we were visiting for a family wedding. We had the best meal ever. The petite seafood platter was fantastic and not very petite. I had the best gumbo ever. My husband and daughter both had…

Menu:

Dinner Lunch Brunch Dessert Cocktails Seven for Seven till Seven Houston Restaurant Weeks Brunch 2018 Houston Restaurant Weeks Dinner 2018 Houston Restaurant Weeks Lunch 2018 Iced Seafood Platters || Petite and Grand Platters Sizes Available Includes the following: Blue Crab Ravigote, Zatarain’s Jumbo Shrimp, Creole Lobster “On a Stick”, West Indies Crab Claws, Des Allemands Smoked Catfish Dip, Louisiana 1/2 Shell Oysters || Freshly Shucked Gulf Oysters 1/2 Dozen and Full Dozen Available Creole Beginings || Creole Crudo Red Snapper with “Holy Trinity” Celery Hearts, Shaved Serrano, Crispy Shallots, and a Citrus Crab Boil Marinade || BBQ Shrimp & Dumplings Gulf Shrimp, Tasso & Goat Cheese Grit Dumplings, Oak Hallow Farm’s Greens, and New Orleans Style BBQ Sauce || Jimmy’s Wood Grilled Oysters Matagorda Bay Oysters with Jalapeno Cornbread Crumbs, and Crushed Seaweed Flakes || Mesquite Smoked Pork Belly Pumpkin Johnny Cakes with a Bacon-Tomato Jam & Moonflower Farm Micro Greens || Shrimp Remoulade (GF) Hearts of Romaine, Covey Rise Radishes, Preserved Lemon, and Chilled Remoulade Dressing || Fried Green Tomato Ravigote Jumbo Lump Blue Crab Ravigote, Over a Citrus Reduction, Topped with Fresh Shaved Serrano & Garlic Chips Soups & Salads || Soup Du Jour Made fresh daily using the freshest seasonal ingredients || Turtle Soup Au Sherry a brennans classic spiked with sherry || Brennan’s Seafood Gumbo Toasted Garlic Jazzmen Rice and Chef’s Blend of File || Soups 1-1-1 a demitasse of all three soups || Brennan’s Texas Wedge Salad House Cured Bacon Lardons, Deep Ellum Blue Cheese, Cherry Tomatoes, 10/15 Shoe String Onions with a Smoked Jalapeno Buttermilk Dressing || Brennan’s Salad Autumn lettuces, grape tomatoes, parmesan cheese and brioche croutons with red wine & ripped herb vinaigrette || Boubon Apple & Pecan Salad Gala, Fuji and Granny Smith apples, Tabasco Pecan Brittle, Maytag Blue Cheese and ” Bulleit ” spiced cider vinaigrette Traditions || Pecan Crusted Specked Trout Lemon Scented Crushed Corn, Pickled Onion and Hericot Vert Salad, Spiced Pecans with a Creole Meuniere Sauce || Shrimp Chippewa – gluten free Flamed tableside in Cognac with sun dried tomatoes over Goat cheese stone ground grits from Waco, Texas || Gulf Fish Pontchartrain Jumbo Lump Crab, J&J Shrimp, Crispy Louisiana Oysters, Parmesan Mushroom Rice, and Brennan’s Creole Butter || Sugarcane Smoked Beef Rib Louisiana Creamed Corn, Trappey Pepper Chutney with Tiger’s Blood BBQ Sauce || Hunter’s Honey Roasted Duck Creole Fried Rice, Sunny Side up Quail Egg, and Mirliton Squash with Bird Dog Whiskey Glaze Woodburning Grill || Harris Ranch Filet Mignon (GF) Roasted Garlic Mashed Potatoes, Farmer’s Summer Vegetables, Green Tomato & Shallot Jam with Tchoupitoulas Sauce || Texas Redfish Palacios Redfish Cast Iron Blackened Farmer’s Vegetables, Baby Spinach, Edamames with Green Peanut Oil & Satsuma Vinaigrette || Creole Spiced 28 oz Cowboy Cut Ribeye (GF) Duck Fat & Rosemary Roasted Red Potatoes, Caramelized Cipollini Onions with Chanterelle Mushroom & Tasso Marchand de Vin || Bacon Brined Pork Chop (GF) Warm Potato Salad with Sorghum Marinated Cole Slaw and a Bird Dog Whiskey BBQ Glaze Package Dinner Includes Soup or Salad, Entree and Dessert || Starter Options: select one Turtle Soup, Gumbo, Soup Du Jour, Jackson Salad or Brennan’s Salad || Deviled Crab Stuffed Snapper Indian Creek Mushrooms with Wilted Green and a Charred Chili Cream Sauce || Dessert Options: select one Bananas Foster, Creole Bread Pudding or Seasonal Sorbet Digging Texas Creole includes one starter and entree || Starter: Covey Rise Tomato Soup Charred Tomato with Brazos Valley Cheddar Chips || Entree: Covey Rise Eggplant Napoleon Crispy Green Eggplant with Concasse Tomatoes, Kalamata Olives, and a Charred Corn Cream Sauce Dinner – Sides || Bacon Braised Collard Greens & Mustard Greens || House Made Bacon & Brussels || Creole Andouille Mac & Cheese || Hickory Grilled Farmer’s Vegetables || Lemon Scented Cream Corn || Fried Cauliflower with Cranberry & Mint Iced Seafood Platters || Petite and Grand Platter Sizes Available Includes the following: Blue Crab Ravigote, Zatarain’s Boiled Jumbo Shrimp, Creole Lobster “On a Stick”, West Indies Crab Claws, Des Allemands Smoked Catfish Dip, Louisiana 1/2 Shell Oysters || Freshly Shucked Gulf Oysters 1/2 Dozen and Full Dozen Available Soups || Snapping Turtle Soup A Brennan’s tradition splashed with sherry || Soup du Jour Made fresh daily using the freshest seasonal ingredients || Brennan’s Seafood Gumbo Toasted Garlic “Jazzmen” Rice and Chef’s Blend of File || Soups 1-1-1 A demitasse of all three soups Creole Beginings || Boubon Apple & Pecan Salad Gala, Fuji and Granny Smith Apples, Tabasco Pecan Brittle, Maytag Blue Cheese and ” Bulleit ” Spiced Cider Vinaigrette || Fried Green Tomato Ravigote Jumbo Lump Blue Crab Ravigote over a Citrus Reduction Topped with Fresh Shaved Serrano & Garlic Chips || Wild Shrimp Remoulade Shrimp Boil Vegetables, Petite Greens, Preserved Lemon, and Chilled Remoulade Dressing || Breaux Bridge Crawfish Enchilada In Corn Tortilla with Tomatillo Salsa, Chayote Pico de Gallo, Jalapeno Cheese, and Mezcal Crema || Brennan’s Texas Wedge Salad House Cured Bacon Lardons, Deep Ellum Blue Cheese, Cherry Tomatoes, 10/15 Shoe String Onions with a Smoked Jalapeño Buttermilk Dressing Entree Salad || The Creole Cobb Salad Tossed tableside with grilled shrimp, Applewood bacon, brioche croutons, grape tomatoes, Maytag blue cheese and cayenne avocado dressing || Sweet Tea Smoked Chicken & Spinach Salad Applewood bacon, spiced pecans, Texas Feta, sunny side up hen egg and Steen’s cane vinaigrette Traditions || Texas Shrimp & Grits Goat Cheese Stone Ground Grits, Marinated Sweet Peppers and Parsnip Chips Finished with Brandy || Brennan’s Jumbo Lump Crabcakes Crowned with Chayote & Petite Herb Salad over Melted Leek & Roasted Corn Sauce || Crawfish Kacal Saute of Breaux Bridge Crawfish Tails, Creole Vegetables, and Andouille Sausage with Angel Hair Pasta || Gulf Fish Pontchartrain Jumbo lump blue crab, Jimmy’s shrimp, crispy oysters, toasted mushroom rice and Brennan’s Creole butter || Gulf Fish Koo-Be-Yahn Creole Spiced Shrimp in Acadian Style Court-bouillon Sauce with Bayou Country Jazzmen Rice Farmer’s Corner – Vegetarian Package 3-course prix fixe || Package 32.0 Starter: Down in the Dirt Beet Salad Goats Milk Crème Fraiche, Winter Greens, Candied Pistachio, Sorghum Vinaigrette || Entree: Eggplant Napoleon Crispy Green Eggplant with Concasse Tomatoes, Kalamata Olives, and Charred Corn Cream Sauce || Dessert: Texas Sweet Orange Sorbet NOLA Bayou Rum and Lexy’s Biscotti Chef’s Package – Lunch Specials Packages include appetizer and entree starting at $25. || Appetizer Options (select one) Turtle Soup, Gumbo du Jour, Soup du Jour, Brennan’s Salad or Chopped Salad || Entree Option 1: Boudin Stuffed Pork Tenderloin Tasso Stewed Cannellini Beans, Butter-Basted Broccoli Rabe and A Hard Cider Glaze || Entree Option 2: Turducken Stuffed Texas Quail Turkey, Duck and Chicken Cornbread Stuffed Quail over Smoky Pork Belly & Braised Cabbage, Tabasco Infused Pepper Jelly || Entree Option 3: Imperial Crab Stuffed Flounder Indian Creek Mushrooms with Wilted Spinach and A Roasted Fennel Cream Sauce Woodburning Grill || Mesquite Grilled Palacios Redfish Cast Iron Blackened Farmer’s Vegetables, Baby Spinach, Edamames with Green Peanut Oil & Satsuma Vinaigrette || Harris Ranch Filet Tenderloin Sliced over Celery Root & Texas Potato Puree, Garden Vegetables and Tchoupitoulas Sauce Sides || Bacon Braised Collard & Mustard Greens || Stewed Okra & Tomatoes || Creole Andouille Mac & Cheese || Wood Fire Grilled Farmer’s Vegetable || Berny Potatoes || Fried Cauliflower with Cranberry & Mint Most Popular Package — Texas Creole Package || Starter Option: Turtle Soup au Sherry or Brennan’s Salad || Entree Option: Eggs Benedict, Eggs Sardou or Eggs Brennan Your choice of Brennan’s famous brunch favorites ~ “Benedict “on two english muffins with Canadian bacon, “Sardou” an artichoke bottom with creamed spinach or “Eggs Brennan”, our two favorites “Benedict and Sardou” all served with poached eggs and Hollandaise || Dessert Option: Creole Bread Pudding or Bananas Foster Soups || Soup du Jour made fresh daily, using the freshest seasonal ingredients || Brennan’s Seafood Gumbo Toasted garlic Jazzmen rice and Chef’s blend of file || Snapping Turtle Soup A Brennan’s classic finished tableside with sherry || Soup 1-1-1 A demitasse of all three soups (add $1) Creole Beginings || Wild Shrimp Remoulade Hearts of Romaine, Petite Radishes, Preserved Lemon and Chilled Remoulade Dressing || Froberg’s Watermelon & Cucumber Salad Chili Spiced Pure Luck Feta, Cucumber Ribbons, Shaved Red Onions, Rockmelon Greens with Key Lime Vinaigrette || Brennan’s Tomato Salad Sliced Local Tomatoes, Baby Arugula, Cucumber Ribbons, Sweet Onions, Pressed Basic Oil, and Gemma Nera Balsamic || Crawfish Enchilada Chayote Pico de Gallo, Jalapeno Cheese, Mezcal Crema, and Roasted Tomatillo Salsa || Jimmy’s Wood Grilled Oysters Matagorda Bay Oysters with Jalapeno Cornbread Crumbs, and Crushed Seaweed Flakes Traditions || Cooper Farm Peach Pain Perdu Applewood Bacon, Whipped Creole Cream Cheese, Slow Roasted Pecans, and Bayou Rum Cane Syrup || Simply Grilled Triple Tail Chardonnay Poached Jumbo Lump Crab, Froberg Farm Field Peas, Indian Creek Mushrooms with Creole Tomato Shellfish Broth || Chicken Pontalba Brabant Potatoes, Cremini Mushrooms, and Butcher’s Tasso Crowned with Citrus Butter SAuce || Breaux Bridge Crawfish Cakes Louisiana Crawfish with Poached Egg, Hollandaise & and Old Fashioned Crawfish Kacal || Texas Shrimp & Grits Goat Cheese Stone Ground Grits, Marinated Sweet Peppers, and Sun Dried Tomato Butter || Wood Grilled Ribeye & Egg Lyonnaise Potatoes, Housemade Bacon Lardons, Caramelized Onion, Baby Spinach, and a Sunny Side Up Egg with Bernaise Sauce Sweet Endings || Froberg Farm Strawberry Shortcake Alvin Texas berries on buttermilk shortbread with chantilly cream and powdered sugar || Creole Cream Cheesecake Lilly’s Creole Cream Cheese, Chocolate Filigree, and Warm Caramel || Bananas Foster Flamed tableside with Puerto Rican rum and cinnamon over vanilla bean ice cream || Creole Bread Pudding Toasted pecans, seasonal berries, warmed caramel and hard whiskey sauce || Pecan Pie Warm Buttery Caramel, Chocolate Syrup, and Vanilla Ice Cream || Bayou City Beignets Cafe Au Lait Creme Anglaise and Beaucoup powdered sugar Desserts || Bayou City Petite Beignets Dusted in Texas powdered sugar with Cafe au lait Anglaise || Mississippi Mud Pie Dark chocolate mousse, candied pecan crunch, caramel corn and Heavenly Hash candy || Robin’s Favorite Lemon Meringue Pie Limoncello blueberry coulis & candied lemon zest || Southern Pecan Pie Rio Grande organic pecans, dark chocolate ganache, warm caramel and vanilla ice cream || Crispy Louisiana Apple Empanada Calvados glazed Covey Rise apples, Imperial sugar glaze and Fat Cat brown butter ice cream || Traditional Bananas Foster A tableside flambe of bananas with Caribbean rum and cinnamon served over vanilla bean ice cream || Classic Creole Bread Pudding Served warm with toasted pecans, seasonal berries, dulce de leche and rye whiskey sauce || Venitta’s Island Rum Cake Soaked in Pusser’s BVI Rum with painkiller ice cream, toasted coconut and sorrel syrup The Artisan Cheese Palette A selection of domestic and imported cheese with coplin farms honey, prickly pear jelly and spiced pecans || Choice of 3 12.0 Choice of 4 16.0 Choice of 5 20.0 Texsas Gold Cheddar raw cows milk, cave aged for seven months, very sharp and complex from veldhuizen family farms in dublin, texas || Deep Ellum Blue cow’s milk, mild, earth and complex with a blue moldy exterior, robust flavor and creamy supple texture, aged at least 6 weeks || Cabot Clothbound Cheddar cow’s milk, natural-rinded traditional cheddar, bandaged with muslin and skillfully aged a minimum of 10 months at the cellars at jasper hill || Humboldt Fog soft ripened goat chevre with an ash center from sypress grove, northern california || Saint Andre cow’s milk cheese, triple cream, 75% milk fat resulting in a soft buttery texture || Idiazabal sheep’s milk cheese, the cheese is handmade. it is aged for a few months and develops a nutty, buttery flavor || Zamorano sheep’s milk cheese, aged about 6 months, rubbed with olive oil, giving the cheese its caracteristic dark color || Comte french cow’s milk, relatively hard, flexible and is strong and slightly sweet || Morbiet cow’s milk cheese, a mixture of morning milk & evening milk, fruity and very aromatic Coffee & Such || Cafe Brulot Clove studded orange peel flameed tableside with brandy and triple sec || Biscotti! Biscotti! Rich Brennan’s coffee blended with Faretti Biscotti Famosi Liqueur di Italia, crowned with vanilla whipped cream & accompanied by Chef Danny’s Biscotti ~ Salute! || Irish Coffee Brennan’s coffee and Irish whiskey topped with vanilla whipped cream || Cappuccino Brennan’s Traditional cappuccino generously fortified with Frangelico & Tuaca || Coffee Canadian Brennan’s coffee, Crown Royal Maple, and whipped cream from the Confederation || Cafe Marcelino Pecan Street Texas Rum, Tia Maria Jamaican Coffee Liqueur and Brennan’s coffee topped with vanilla whipped cream — Sprinkled with bits of our famous Brennan’s pralines || Italia Caffe A lilting combination of Amaretto Di Sarrono, creme de noyaux & rich dark coffee…Buona Notte! || Non-Alcoholic Cafe au lait, cappuccino, espresso, latte Signature Cocktails || Stidvent Basil Martini Square One basil vodka, Fresh Lime Juice, basil leaves, Dolin Blanc & Simple Syrup — A springtime event in a glass. || Midnight Melody St. Germain Elderflower Liqueur, hibiscus syrup, brut champagne — Sweet & Crisp || Devil’s Cut Manhattan Devil’s Cut bourbon whiskey, vya sweet vermouth & Brennan’s vanilla bitters — A Manhattan with spurs! || Blackberry Lemon Drop Martini A velvety marriage of Creme de mure, absolut vodka, blackberry syrup & fresh lemon juice — A courtyard bar original || The Silva A luxurious blend of Boodles gin, lillet blanc, cuarenta Y tres & peychaud’s betters — The new classic! || The Woodford Cocktail Woodford Reserve Straight Kentucky Bourbon, Cointreau, Benedictine, Fresh Lemon Juice, & a dash of Regan’s Orange Bitters #6 || Elysian Nymph Hennessy V.S. Cognac, Cointreau, Montefresco Prosecco || The Grand Snow Leopard Crisp Snow Leopard VOdka, Grand Marnier Raspberry Peach Liqueur & a splash of fresh Orange Juice The Drink || 7.0 The New Style Lemon Vodka, Regan’s Orange Bitters, Peychaud’s Bitters, Splash Sprite || 7.0 Lemonade Jerez Our fresh lemonade spiked with Principe Pio Cream Sherry ~ Nutty & tart || 7.0 Midtown Tea Bayou Satsuma Rum, Orange Pekoe Tea, and Orange Curacao ~ What’s not to like? || 7.0 Classic Old Fashioned Wild Turkey 101, Raw Sugar, Orange Slice, Maraschino Cherry, and a whisper of water || 7.0 The Sazerac Old Overhold Rye Whiskey, Simple Syrup, Peychaud’s & Angostura Bitters with a wash of Herbsaint || 7.0 Smoky Mary House made Smoked Garlic & Poblano Infused Vodka ~ A kickin’ Bloody Mary || 7.0 What’s In The Shaker Something fresh & something new- Ask your bartender what we’re making for you. The Vino || 7.0 Poema Cava Brut ~ Penedes, Spain NV ~ Fresh, clean, citrus, mineral, Granny Smith apple aromas with toasted bread notes — a great example of Cava || 7.0 Dipinti Pinot Grgio ~ Vigneti delle Dolomiti, Italy 2015 ~ A clean, crisp, refreshingly unoaked wine with pure apple & pear flavors || 7.0 Wine Roads Chardonnay ~ Central Coast, California 2014 ~ Lemon & tropical notes with a warm buttery finish || 7.0 Nonni Cabernet ~ Argentina 2014 ~ Aromas of dark plum & blackberries with black pepper spice || 7.0 Patient Cottat Pino Noir ~ Loire Valley, France 2013 ~ Elegant & round with notes of raspberries, black currant, and spice || 7.0 From the Tank Rose ~ Rhone, France 2014 ~ Rose peony color with a great aromatic red fruit richness The Nosh || 7.0 Crawfish Grilled Cheese & Tomato Soup Buttered Brioche, Smoked Gouda, Louisiana Crawfish Tails & Vine-Ripe Tomatoes || 7.0 Brennan’s Muffuletta Muffuletta Sandwich with Marinated Olive Salad, Salami, Ham, Provolone, and Mortadella || 7.0 Red Beans & Rice Tasso Stewed Camilla Red Beans, Toasted Jazzmen Rice with Grilled Andouille || 7.0 Crab & Artichoke Dip – Jumbo Lump Crab, Melted Leeks, Chopped Spinach, and Saint Andre Cheese Fondu || 7.0 Meat & Cheese Board – Humboldt Fog, Petite Basque, Red Rock Cheddar, Satsuma Marmalade, and Aged Country Ham || 7.0 Smoked Duck Wings New Orleans Tiger BBQ Glaze with Farmer Pickled Vegetables || 7.0 Jimmy’s Wood Grilled Oysters – Matagorda Bay Oysters with Jalapeno Cornbread Crumbs, and Crushed Seaweed Flakes 1st Course (select one) || Cup of Snapping Turtle Soup A Brennan’s Tradition Splashed with Sherry || Cup of Chicken & Sausage Gumbo YA YA Toasted Garlic Jazzmen Rice and Chef’s Blend of Filé || Cup of Soup Du Jour Made Fresh Daily Using Season Ingredients || Brennan’s Salad Summer Greens, Grape Tomatoes, Brioche Croutons, Parmesan Cheese, and Red Wine Herb Vinaigrette || Texas Peach Parfait Breakfast Bowl Sorghum Granola, Sliced Peaches, Fresh Berries, Yogurt with Chantilly Cream 2nd Course (select one) || 6 oz. Beef Debris & Southern Biscuits Braised Beef, Crimini Mushrooms, Heirloom Chery Tomatoes, Moonflower Petite Greens, Poached Eggs with Hollandaise || 6 oz. House-Smoked Salmon Omelette Baby Spinach, Red Onion, Asparagus & Shaved Fennel Salad with Caper & Dill Cream || 6 oz. Shrimp & Grits Goat Cheese Stone Ground Grits, Marinated Sweet Peppers, Parsnip Chips, and Toasted Garlic with Sundried Tomatoes || Eggs Benedict Delicate Poached Eggs over English Muffin, 4 oz. Sliced Duroc Ham, Roasted Asparagus, and Julienne Tomato Crowned with Hollandaise || 6 oz. Tasso Brined Pork Tenderloin Sour Cream Whipped Potatoes, Apple Chutney, Hydroponic Watercress with Sugar Cane & Root Beer Glaze || 6 oz. Cast Iron Baked Portabella Mushroom Creole Tomato Sauce, Wilted Malabar Spinach, Texas Chevé with Crispy Poached Egg ADDITIONS – SIDES || 7.0 Applewood Bacon || 5.0 Goat Cheese Grits || 7.0 Andouille Sausage Link || 5.0 Stewed Okra & Tomatoes ADDITIONS – DEMI-SWEETS || 5.0 Praline Parfait || 5.0 Creole Beignets || 5.0 Creole Bread Pudding 1st Course select one || Cup of Snapping Turtle Soup A Brennan’s Tradition Splashed with Sherry || Cup of Chicken & Andouille Gumbo YA YA Toasted Garlic Jazzmen Rice and Chef’s Blend of Filé || Brennan’s Salad Summer Greens, Grape Tomatoes, Brioche Croutons, Parmesan Cheese, and Red Wine Herb Vinaigrette || Shrimp Remoulade Shrimp Boil Vegetables, New Potatoes, Baby Arugula, Preserved Lemon, and Traditional Remoulade Dressing || Summer Vegetable Ceviche Crispy Corn Tortilla, hearts of Palm, Vine Ripe Tomatoes, Alligator Pear (Avocado), Green Chiles in Citrus Marinate 2nd Course select one || 8 oz. Truffle Roasted Chicken Brabant Potatoes, Asparagus, Cremini Mushrooms, and Butcher’s Tasso crowned with Doubled Chicken Broth || Shrimp & Grits Goat Cheese Stone Ground Grits, Marinated Sweet Peppers, Parsnip Chips, and Toasted Garlic with Sundried Tomatoes || Texas Blackened Redfish Roasted Vegetable & Shellfish Creole Sauce with Bayou Country Jazzmen Rice || Southern Cast Iron Seared Pork Tenderloin Whipped Sweet Potato, Roasted Garden Vegetables, Petite Herbs, and Habanero Bacon Peach BBQ Sauce || Pecan Wood Grilled Filet Mignon Caramelized Shallots and Heirloom Carrots with Homemade Barrel-Aged Worcestershire || Wild Mushroom Cakes Oyster, Portobello, and Shiitake Mushrooms, Sautéed Spinach, Shaved Fennel Salad, and a Charred Corn Cream Sauce || 7 oz. Gulf Fish Pontchartrain (Additional +$10) Jumbo Lump Crab, J&J Shrimp, Crispy Louisiana Oysters, Parmesan Mushroom Rice, and Brennan’s Creole Butter || Sugarcane Smoked Beef Rib (Additional $10) Louisiana Creamed Corn, Trappey Pepper Chutney with Tiger’s BBQ Sauce 3rd Course select one || Bayou City Beignets Dusted in Imperial Powdered Sugar with Cafe Au Lait Anglaise || Strawberry Shortcake Froberg Farm’s Berries, Buttermilk Shortbread, Chantilly Cream, and Imperial Powdered Sugar || Creole Bread Pudding Crowned with Berries, Toasted Pecans, and Hard-Whisky Sauce || Brennan’s Bananas Foster Flamed Tableside with Caribbean Rum over Vanilla Bean Ice Cream || Hoodoo Chocolate Sorbet with Mississippi Chicory Coffee Liqueur, and Sugarcane Tuile ADDITIONS – SIDES || 5.0 Bacon Braised Collard & Mustard Green || 5.0 Stewed Okra & Tomatoes || 5.0 Beaucoup Roasted Mushrooms || 7.0 Chef’s Mac & Cheese || 8.0 Buttermilk Mash Potatoes || 6.0 Tarragon Roasted Asparagus ADDITIONS – CROWN YOUR ENTREE || 8.0 3 Jumbo Shrimp || 9.0 4 Crispy Oysters || 10.0 Jumbo Lump Crab 1st Course select one || Cup of Snapping Turtle Soup A Brennan’s Tradition Splashed with Sherry || Cup of Chicken & Andouille Gumbo YA YA Toasted Garlic Jazzmen Rice and Chef’s Blend of Filé || Cup of Soup De Jour Made Fresh Daily using Seasonal Ingredients || Brennan’s Salad Summer Greens, Grape Tomatoes, Brioche Croutons, Parmesan Cheese, and Red Wine Herb Vinaigrette || Summer Vegetable Ceviche Crispy Corn Tortilla, Hearts of Palm, Vine Ripe Tomatoes, Alligator Pear (Avocado), Green Chiles in Citrus Marinate || Pickled Fried Green Tomato Ravigote Jumbo Lump Blue Crab, Bread & Buttered Pickled Green Tomatoes, Southern Chow Chow, and Charred Lemon Ravigote Sauce 2nd Course Select One || 7 oz. Simply Grilled Salmon Creole Ratatouille with Charred Lemon tossed in a Herb Vinaigrette || 4 oz. Hickory Smoked Chicken Cobb Salad Sweet Tea Brined Pulled Chicken, Applewood Smoked Bacon, Brioche Croutons, Grape Tomatoes, Maytag Blue Cheese, and Cayenne Avocado Dressing || 8 oz. Steak Diane Beef Tenderloin Tips with Smashed Yukon Gold Potatoes, Confit Shallots, Carrots, Melted Leeks, and a Bordeaux & Mushroom Fond de Veau || 6 oz. Buttermilk Fried Louisiana Wild Catfish Over Sauce Piquant with Jazzmen Rice, Jalapeno Cornbread, and Pickled Okra Ravigote Sauce || 4 oz. Creole Crab Frittata Crab Boiled Vegetables, New Potatoes, Sliced Tomatoes, Baby Arugula, and Dressed with Brennan’s Remoulade || 8 oz. Wild Mushroom Cakes Oyster, Portobello, and Shiitake Mushrooms, Sauteéd Spinach, Shaved Fennel Salad, and Charred Corn Cream Sauce ADDITIONS – SIDES || 5.0 Bacon Braised Collard & Mustard Greens || 5.0 Stewed Okra & Tomatoes || 7.0 Chef’s Mac & Cheese || 6.0 Tarragon Roasted Asparagus ADDITIONS – Crown Your Entree || 8.0 3 Jumbo Shrimp || 9.0 4 Crispy Oysters || 10.0 Jumbo Lump Crab ADDITIONS – Demi-Desserts || 5.0 Praline Parfait || 5.0 Creole Beignets || 5.0 Creole Bread Pudding

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