Brennan’s
$55 Per Person
Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Gluten Free (GF)
- Cleverley's Choice (CC)
- Patio Dining
First Course
Cup of Snapping Turtle Soup (6 oz)
A Brennan’s tradition splashed with Lustau Sherry
Cup of Chicken & Andouille Gumbo Ya Ya* (6oz)
Toasted Garlic Jazzmen Rice and Chef’s blend of Filé
Cup of Soup Du Jour (6oz)
Made fresh daily using Seasonal Ingredients
Brennan's Salad
Field Greens, Grape Tomatoes, Parmesan Cheese, Brioche Croutons, Red Wine & Ripped Herb Vinaigrette
Strawberry Salad (V|GF)
Field Greens, Red Onions, Spiced Pecans, Dapper Goat Cheese, Molasses Vinaigrette
Shrimp Rémoulade
Hearts of Romaine, Shrimp Boiled Potatoes and Vegetables, Corn, Lemon Zest, Rémoulade Dressing
Creole Caprese (V)
Cornmeal-Fried Green Tomatoes, Hand-stretched Mozzarella, Roasted Tomatoes, Pickled Vegetables, Cane Syrup Vinaigrette Reduction
Lake Calcasieu Seafood Cocktail*
Gulf Shrimp, Tomato Salsa, Greek Yogurt, Tomatillos, Onions, Creole Peppers, Avocado, Jalapeño, Cajun Corn Chips (Make it Shrimp & Crabmeat, additional $1)
Chili-Fried Gulf Oysters*
#41's Favorite! Corn Flour-Crusted Oysters, Chili-Corn Sauce, Julienned Sweet Potatoes
Crabmeat Cheesecake (Additional $8)
A Savory New Orleans Warm Quiche! Gulf Crabmeat, Pecan Crust, Wild Mushrooms, Bordelaise Sauce
Second Course
Roasted Bandera Quail*
Cornbread Andouille Dressing, Collard Greens, House Bourbon Glaze
Simply Grilled Fish*
Mixed Grilled Vegetable Crudité, Aged Balsamic
Seasonal Vegetable Pasta (GF | VEG | CC)
Zucchini Spirals, sautéed Summer Vegetables, Tomatoes, Toasted Pumpkin Seeds, Manchego, House Pesto
Texas Shrimp & Grits* (GF)
Goat Cheese Stone-Ground Grits, Roasted Sweet Peppers and Sun-Dried Tomato Butter
Grilled Pork Chop*
Parsnip Purée, Tchoupitoulas Sauce
Grilled Filet Mignon* (Additional $10)
8oz Filet Mignon, Confit Potato, Creole Vegetable Hash
Gulf Fish Pontchartrain* (Additional $20)
Jumbo Lump Crabmeat, J&J Shrimp, Crispy Louisiana Oysters, Parmesan Mushroom Rice, Brennan's Creole Butter
Jumbo Lump Crab Cakes* (GF) (Additional $24)
Crowned with Mirliton and Petite Herb Salad over Melted Leeks & Roasted Corn Sauce
Third Course
Bayou City Beignets
Powdered Sugar Dusting, Café Au Lait Anglaise
Creole Bread Pudding
French Bread Custard, Berries, Toasted Pecans and Hard Whiskey Sauce
Mississippi Mud Pie
Dark Chocolate Mousse, Toasted Peanut Crunch, Caramel Corn and Heavenly Hash Candy
Brennan’s Bananas Foster
Bananas with Caribbean Rum and Cinnamon Flambéed Tableside and served over Vanilla Bean Ice Cream
Crème Brûlée
Vanilla Bean Custard, Torched Sugar Crust
Creole Bread Pudding Soufflé (Additional $5)
Meringue,” Whiskey Sauce, Imperial Powder Sugar (Soufflés take 30 min to prepare)
Note
*Consuming raw or undercooked meats, shellfish, poultry or eggs may increase your risk of foodborne illness, especially if you have a medical condition
$25 PER PERSON
Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Gluten Free (GF)
- Cleverley's Choice (CC)
- Patio Dining
First Course
Cup of Snapping Turtle Soup (6 oz)
A Brennan’s tradition splashed with Lustau Sherry
Cup of Chicken & Andouille Gumbo Ya-Ya* (6 oz)
Toasted Garlic Jazzmen Rice and Chef’s blend of Filé
Soup Du Jour (6 oz)
Made Fresh Daily Using Seasonal Ingredients
Brennan's Salad
Field Greens, Grape Tomatoes, Parmesan Cheese, Brioche Croutons, Red Wine & Ripped Herb Vinaigrette
Strawberry Salad (V|GF)
Field Greens, Red Onions, Spiced Pecans, Dapper Goat Cheese, Molasses Vinaigrette
Lake Calcasieu Seafood Cocktail*
Gulf Shrimp, Tomato Salsa, Greek Yogurt, Tomatillos, Onions, Creole Peppers, Avocado, Jalapeño, Cajun Corn Chips (Make it Shrimp & Crabmeat, additional $1)
Chili-Fried Gulf Oysters*
#41's Favorite! Corn Flour-Crusted Oysters, Chili-Corn Sauce, Julienned Sweet Potatoes
Crabmeat Cheesecake (Additional $8)
A Savory New Orleans Warm Quiche! Gulf Crabmeat, Pecan Crust, Wild Mushrooms, Bordelaise Sauce
Second Course
New Orleans Muffuletta* (1/4 of classic sandwich)
Italian Salami, Mortadella, Capicola, Mozzarella, Provolone, Olive Salad, Muffuletta Bread, Third Coast Onion Ring
Sweet Tea Smoked Chicken & Spinach Salad*
Applewood Bacon, Spiced Pecans, Texas Feta, Sunny Side Up Hen Egg, Steen's Cane Vinaigrette
Shrimp Po' Boy*
Cornmeal Fried Shrimp, dressed with Lettuce, Tomato, Duke's Mayonnaise, French Bread, served with French Fries
Eggs Benedict*
Two English Muffins, Duroc Canadian Bacon, Poached Eggs, Hollandaise Sauce
Seasonal Vegetable Pasta (GF | V | CC)
Roasted Vegetables, Spaghetti Squash, Zoodles, House Pesto, Tomatoes, Red & Golden Beets, Toasted Pumpkin Seeds, Manchego
Pan-Seared Salmon*
Maque Choux, Garlic-Herb Butter, topped with Okra
Texas Shrimp & Grits* (GF)
Goat Cheese Stone-Ground Grits, Roasted Sweet Peppers and Sun-Dried Tomato Butter
Grilled Beef Tournedo (Additional $10)
5oz Filet of Beef, Confit Potato, Creole Vegetable Hash
Gulf Fish Borgne* (Additional $18)
Jumbo Lump Crab, J&J Shrimp, Louisiana Oysters, Parmesan Mushroom Rice and Brennan’s Creole Butter
Third Course
Demi Creole Beignets (Additional $6)
Powdered Sugar Dusting, Café Au Lait Anglaise
Demi Creole Bread Pudding (Additional $6)
Crowned with Berries, Toasted Pecans, Hard Whiskey Sauce
Praline Parfait (Additional $6)
Vanilla Ice Cream, Praline Caramel, Candied Pecans, Whipped Cream
Note
*Consuming raw or undercooked meats, shellfish, poultry or eggs may increase your risk of foodborne illness, especially if you have a medical condition
*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.
$25 PER PERSON
Restaurant will donate $3 from each brunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Gluten Free (GF)
- Cleverley's Choice (CC)
- Patio Dining
First Course
Cup of Snapping Turtle Soup (6 oz)
Brennan’s tradition splashed with Lustau Sherry
Cup of Chicken & Andouille Gumbo Ya-Ya (6 oz)
Toasted Garlic Jazzmen Rice and Chef’s blend of Filé
Cup of Soup Du Jour (6 oz)
Made fresh daily with Seasonal Ingredients
Brennan's Salad
Field Greens, Grape Tomatoes, Parmesan Cheese, Brioche Croutons, Red Wine & Ripped Herb Vinaigrette
Strawberry Salad (V|GF)
Field Greens, Red Onions, Spiced Pecans, Dapper Goat Cheese, Molasses Vinaigrette
Roasted Duck Crepe*
Shiitake Mushrooms, Leeks, Saint Andre Cheese and Pepper Jelly Sauce, Sunny-Side-up Quail Egg
Lake Calcasieu Seafood Cocktail*
Gulf Shrimp, Tomato Salsa, Greek Yogurt, Tomatillos, Onions, Creole Peppers, Avocado, Jalapeño, Cajun Corn Chips (Make it Shrimp & Crabmeat, additional $1)
Chili-Fried Gulf Oysters
#41's Favorite! Corn Flour-Crusted Oysters, Chili-Corn Sauce, Julienned Sweet Potatoes
Crabmeat Cheesecake (Additional $8)
A Savory New Orleans Warm Quiche! Gulf Crabmeat, Pecan Crust, Wild Mushrooms, Bordelaise Sauce
Second Course
Creole Fried Chicken Sandwich*
Mardi Gras Slaw, Beefsteak Tomato, Dusted with Crystal Hot Sauce Mash, Sweet Potato Fries, House-made Spicy Ketchup
Sweet Tea Smoked Chicken & Spinach Salad*
Applewood Bacon, Spiced Pecans, Texas Feta, Sunny Side Up Hen Egg, Steen's Cane Vinaigrette
Cochon de Lait Benedict*
Cheddar Jalapeño Biscuit, Pulled Pork, Sauce Choron, Cracklins, Herbs, Poached Eggs, Crystal Hot Sauce Mash
Eggs Benedict*
Two English Muffins, Duroc Canadian Bacon, Poached Eggs, Hollandaise Sauce
Seasonal Vegetable Pasta (GF | V | CC)
Zucchini Spirals, sautéed Summer Vegetables, Tomatoes, Toasted Pumpkin Seeds, Wild Fire Goat Cheese, House Pesto
Pan-Seared Salmon*
Creole Maque Choux, Garlic-Herb Butter, topped with Okra
Texas Shrimp & Grits* (GF)
Goat Cheese Stone-Ground Grits, Roasted Sweet Peppers and Sun-Dried Tomato Butter
Gulf Fish Borgne* (Additional $18)
Jumbo Lump Crab, J&J Shrimp, Louisiana Oysters, Parmesan Mushroom Rice and Brennan’s Creole Butter
Third Course
Praline Parfait (Additional $6)
Vanilla Ice Cream, Praline Caramel, Candied Pecans, Whipped Cream
Demi Creole Beignets (Additional $6)
Powdered Sugar Dusting, Café Au Lait Anglaise
Demi Creole Bread Pudding (Additional $6)
Fresh Berries, Toasted Pecans, Hard Whiskey Sauce
Note
*Consuming raw or undercooked meats, shellfish, poultry or eggs may increase your risk of foodborne illness, especially if you have a medical condition
*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.
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Reservations
As a courtesy to all our guests, we enforce a minimum dress standard of business casual. Jackets preferred for gentlemen NO Shorts, Flip-Flops, T- Shirts, Torn Jeans, Beach Wear or Athletic Wear will be seated in the dining rooms.
- Reserve on
- 713-522-9711
- Email Us
Reservations Required
Labor Day Hours
closed
Cuisine
SeafoodCajunSouthernCreoleAmerican
Neighborhood
MidtownDowntownMontrose
Restaurant Information
-
3300 Smith Street
Houston, TX 77006 - Get Directions
- 713-522-9711
- Visit Website
Beverages, tax & gratuity are not included unless otherwise noted
SHARE MENUS!
Reservations
As a courtesy to all our guests, we enforce a minimum dress standard of business casual. Jackets preferred for gentlemen NO Shorts, Flip-Flops, T- Shirts, Torn Jeans, Beach Wear or Athletic Wear will be seated in the dining rooms.
- Reserve on
- 713-522-9711
- Email Us
Reservations Required
Labor Day Hours
closed
Cuisine
SeafoodCajunSouthernCreoleAmerican
Neighborhood
MidtownDowntownMontrose
Restaurant Information
-
3300 Smith Street
Houston, TX 77006 - Get Directions
- 713-522-9711
- Visit Website