Menu
First Course
SNAPPING TURTLE SOUP
A Brennan's tradition splashed with Lustau Sherry
CHICKEN & ANDOUILLE GUMBO YA YA
Toasted Garlic Jazzmen Rice, Chef's Blend of Filé
SOUP DU JOUR
Made fresh daily using seasonal ingredients.
BRENNAN'S CHOPPED SALAD
Mixed Greens, Grape Tomatoes, Brioche Croutons, Parmesan, Avocado, Bacon, Creole Ranch Dressing
STRAWBERRY SALAD (V|GF)
Field Greens, Red Onions, Spiced Pecans, Texas Goat Cheese, Molasses Vinaigrette
SHRIMP RÉMOULADE (GF)
Hearts of Romaine, Shrimp-Boil Potatoes and Vegetables, Corn, Lemon Zest, Rémoulade Dressing
CREOLE CAPRESE (V)
Cornmeal-Fried Green Tomatoes, Hand-stretched Mozzarella, Roasted Tomatoes, Pickled Vegetables, Canes Syrup Vinaigrette Reduction
LAKE CALCASIEU SEAFOOD COCKTAIL (ADDITIONAL $10)
Gulf Shrimp, Crabmeat, Tomato Salsa, Greek Yogurt, Tomatillos, Onions, Creole Peppers, Avocado, Jalapeño, Cajun Corn Chips
CHILI-FRIED OYSTERS (ADDITIONAL $10)
#41's Favorite! Corn Flour-Crusted Oysters, Chili-Corn Sauce, Julienned Sweet Potatoes
CRABMEAT CHEESECAKE (ADDITONAL $12)
A Savory New Orleans Warm Quiche! Gulf Crabmeat, Pecan Crust, Wild Mushrooms, Bordelaise Sauce
Second Course
PAN-SEARED SALMON
Maque Choux, Garlic-Herb Butter, topped with Okra
DUCK A LA MOUTARDE
Braised Duck, Brabant Potatoes, Dijon Mustard Sauce, Frisée Salad
SOUTHERN GREENS ENCHILADAS (V|CC)
Collard and Mustard Greens, Roasted Mushrooms, Creamed Spinach, Roasted Tomatillo Salsa, Monterey Jack, Corn Tortillas +Add an Egg $3
CREOLE SHRIMP LINGUINE
Sautéed Gulf Shrimp, Haute Creole Sauce
HICKORY-SMOKED PORK CHOP
Smashed Red Bliss Potatoes, Sour Cream, Green Onions, Eddy's BBQ Sauce
NEW ORLEANS CLASSIC YAKAMEIN
A hearty Creole noodle soup! Beef Broth, Noodles, Soft-Boiled Egg
GRILLED PETITE FILET (ADDITIONAL $12)
6-oz Filet of Beef, Confit Potato, Creole Vegetable Hash
JUMBO LUMP CRAB CAKES (GF) (ADDITIONAL $24)
Crowned with Mirliton and Petite Herb Salad over Melted Leeks & Roasted Corn Sauce
GULF FISH PONTCHARTRAIN (ADDITIONAL $20)
Jumbo Lump Crabmeat, J&J Shrimp, Crispy Louisiana Oysters, Parmesan Mushroom Rice, Brennan's Creole Butter
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, Vanilla Bean Ice Cream
CREOLE BREAD PUDDING SOUFFLÉ (ADDITIONAL $5)
Meringue,” Whiskey Sauce, Imperial Powder Sugar (Soufflés take 30 min to prepare)
CRÈME BRÛLÉE
Vanilla Bean Custard, Torched Sugar Crust
First Course
SNAPPING TURTLE SOUP
A Brennan’s tradition splashed with Lustau Sherry
CHICKEN & ANDOUILLE GUMBO YA YA
Toasted Garlic Jazzmen Rice and Chef’s blend of Filé
SOUP DU JOUR
Made fresh daily using Seasonal Ingredients
BRENNAN'S CHOPPED SALAD
Mixed Greens, Grape Tomatoes, Brioche Croutons, Parmesan, Avocado, Bacon and Creole Ranch Dressing
STRAWBERRY SALAD (V|GF)
Field Greens, Red Onions, Spiced Pecans, Texas Goat Cheese, Molasses Vinaigrette
ROASTED DUCK CREPE
Shiitake Mushrooms, Leeks, Saint Andre Cheese, Pepper Jelly Sauce
LAKE CALCASIEU SEAFOOD COCKTAIL (ADDITIONAL $10)
Gulf Shrimp, Crabmeat, Tomato Salsa, Greek Yogurt, Tomatillos, Onions, Creole Peppers, Avocado, Jalapeño, Cajun Corn Chips
CHILI-FRIED GULF OYSTERS (ADDITIONAL $10)
#41's Favorite! Corn Flour-Crusted Oysters, Chili-Corn Sauce, Julienned Sweet Potatoes
CRABMEAT CHEESECAKE (ADDITIONAL $12)
A Savory New Orleans Warm Quiche! Gulf Crabmeat, Pecan Crust, Wild Mushrooms, Bordelaise Sauce
Second Course
ROASTED CHICKEN COBB SALAD
Lettuce Chiffonade, Diced Tomatoes and Avocados, Crumbled Bacon and Blue Cheese, Creamy Dill Dressing
CREOLE SHRIMP LINGUINE
Sautéed Gulf Shrimp, Haute Creole Sauce
EGG ST. CHARLES
Cornmeal-Crusted Louisiana Catfish, Haute Creole Sauce, Poached Egg, Hollandaise Sauce, Hush Puppies
EGGS BENEDICT
Two English Muffins, Duroc Canadian Bacon, Poached Eggs, Hollandaise Sauce
SALMON TOAST
House-Smoked Salmon, Poached Egg, Griddled Rye Toast, Smashed Avocado, Melted Dill-Cream Cheese Sauce
SOUTHERN GREENS ENCHILADAS (V|CC)
Collard and Mustard Greens, Roasted Mushrooms, Creamed Spinach, Roasted Tomatillo Salsa, Monterey Jack, Corn Tortillas +Add an Egg $3
GRILLED PETITE FILET (ADDITIONAL $15)
6oz Filet of Beef, Confit Potato, Creole Vegetable Hash
GULF FISH BORGNE (ADDITIONAL $20)
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
First Course
SNAPPING TURTLE SOUP
A Brennan’s tradition splashed with Lustau Sherry
CHICKEN & ANDOUILLE GUMBO YA YA
Jazzmen Rice, Chef’s blend of Filé
SOUP DU JOUR
Made fresh daily using seasonal ingredients
BRENNAN'S CHOPPED SALAD
Mixed Greens, Grape Tomatoes, Brioche Croutons, Parmesan, Avocado, Bacon and Creole Ranch Dressing
STRAWBERRY SALAD (V|GF)
Field Greens, Red Onions, Spiced Pecans, Texas Goat Cheese, Molasses Vinaigrette
ROASTED DUCK CREPE
Shiitake Mushrooms, Leeks, Saint Andre Cheese, Pepper Jelly Sauce
LAKE CALCASIEU SEAFOOD COCKTAIL (ADDITIONAL $10)
#41's Favorite! Corn Flour-Crusted Oysters, Chili-Corn Sauce, Julienned Sweet Potatoes
CRABMEAT CHEESECAKE (ADDITIONAL $12)
A Savory New Orleans Warm Quiche! Gulf Crabmeat, Pecan Crust, Wild Mushrooms, Bordelaise Sauce
Second Course
EGG ST. CHARLES
Cornmeal-Crusted Louisiana Catfish, Haute Creole Sauce, Poached Egg, Hollandaise Sauce, Hush Puppies
EGGS BENEDICT
Two English Muffins, Duroc Canadian Bacon, Poached Eggs, Hollandaise Sauce
BLOOD ORANGE FRENCH TOAST
Cornflake-Crusted French Toast, Ricotta Crema, Honey-Pistachio Granola, Citrus Syrup, Brennan's Praline Bacon
ROASTED CHICKEN COBB SALAD
Lettuce Chiffonade, Diced Tomatoes and Avocados, Crumbled Bacon and Blue Cheese, Creamy Dill Dressing
CREOLE SHRIMP LINQUINE PASTA
Sautéed Gulf Shrimp, Haute Creole Sauce
SALMON TOAST
House-Smoked Salmon, Poached Egg, Griddled Rye Toast, Smashed Avocado, Melted Dill-Cream Cheese Sauce
SOUTHERN GREENS ENCHILADAS (V|CC)
Collard and Mustard Greens, Roasted Mushrooms, Creamed Spinach, Roasted Tomatillo Salsa, Monterey Jack Cheese, Corn Tortillas +Add an Egg $3
GRILLED PETITE FILET (ADDITIONAL $15)
6oz Filet of Beef, Confit Potato, Creole Vegetable Hash
GULF FISH BORGNE (ADDITIONAL $20)
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
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
When making a reservation, please let the restaurant know that you would like the HRW menu.
Restaurant Information
Menu Photos
