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Brennan’s of Houston

  • Dinner
  • Lunch*
  • Brunch*
  • Details

$45 Per Person

Restaurant will donate $1 from each dinner sold. Food Bank will provide 3 meals from this donation. Please call restaurant directly for curbside options.

  • Vegetarian (V)
  • Vegan (VG)
  • Gluten Free (GF)

First Course

CUP OF SNAPPING TURTLE SOUP (6 oz)

A Brennan’s Tradition Splashed with Sherry

CUP OF CHICKEN & ANDOUILLE GUMBO YA YA (6 oz)

Toasted Garlic Jazzmen Rice and Chef’s Blend of File’

SALMON BELLY TATAKI AND ASPARAGUS (4 oz) (GF)

Heirloom Tomatoes, Pecan “Butter”, Chili Vinaigrette, Strawberries

 SHRIMP REMOULADE (4 oz) (GF)

Shrimp Boil Vegetables, New Potatoes, Baby Arugula, Preserved Lemon and Traditional Remoulade Dressing

FRIED MAITAKE MUSHROOMS (VG)

Fried Mushrooms, Roasted Garlic, Caper Tapenade

PAN SEARED CRISPY FROG LEGS – Additional $5

White Wine Braised Frog Legs, Lemon, Herb Salad, Garlic

Second Course

CITRUS ROASTED HALF CHICKEN (8 oz) (GF)

Brussel Sprout Hash, Confit Potatoes, Trumpet Mushrooms, Tasso Ham, Sauce Forestiere

GRILLED GULF FISH (7 oz) (GF)

Brown Butter Cauliflower Puree, Haricot Vert, House Pickles, Cauliflower Florets, Pecan Meuniere

NEW ORLEANS BBQ HEAD-ON SHRIMP (6 oz) (GF)

New Orleans-Style BBQ Sauce, French Bread

HONEY HAM BRINED PORK LOIN (6 oz) (GF)

Mesquite Grilled, Smoked Mushroom & Pea Ragout, Pea Puree, Roasted Radish

WOOD GRILLED FILET OF BEEF (8 oz) (GF)

Scallion Potatoes, Roasted Summer Squash, Herb Butter

THE CLEVERLEY EGGPLANT PONTCHARTRAIN (VG) (GF)

Eggplant “Caviar”, Cornmeal Fried, Roasted Eggplant, Mushroom Rice, Pontchartrain Sauce

Third Course

STRAWBERRY MILLE-FEUILLE

Macerated Strawberries, Shortbread Crumble, Chantilly Cream, and Imperial Powdered Sugar

BAYOU CITY PETITE BEIGNETS

Dusted In Imperial Powdered Sugar with Café Au Lait Anglaise

CREOLE BREAD PUDDING

Crowned With Berries, Toasted Pecans and Hard Whiskey Sauce

BRENNAN’S BANANAS FOSTER (GF)

Flamed Tableside with Caribbean Rum over Vanilla Bean Ice Cream

CHOCOLATE SUNDAE

Brownie-Sheetcake, Vanilla Ice Cream, Pecan Crumble

PRICKLY PEAR SORBET (VG)

Seasonal Fruit, Prickly Pear Puree, Pecan Spread

$20 Per Person

Restaurant will donate $1 from each lunch sold. Food Bank will provide 3 meals from this donation. Please call restaurant directly for take-out or curbside options.

  • Vegetarian (V)
  • Vegan (VG)
  • Gluten Free (GF)

Lunch Hours

Lunch served Thursday and Friday only

First Course

SNAPPING TURTLE SOUP (6 oz)

A Brennan’s Tradition Splashed with Lustau Sherry

CUP OF CHICKEN & ANDOUILLE GUMBO (6 oz)

Jazzmen Rice and Chef’s Blend of File

FEATURED SOUP (6 oz)

Fresh Made Using Seasonal Ingredients

BRENNAN’S SALAD (V)

Field Greens, Grape Tomatoes, Parmesan Cheese, Brioche Croutons with Red Wine & Ripped Herb Vinaigrette

HEIRLOOM & PICKLED GREEN TOMATO SALAD

Heirloom Tomatoes, Bread & Butter Pickled Green Tomatoes, Sweet Onions, Basil, Creole Cream Cheese
Add Crab Ravigote (additional $5)

MUESLI OVERNIGHT OATS (VG)

Sorghum Baked Apple, Almond Milk, Sunflower Seeds, Basil & Chi Seed

RUBY RED GRAPEFRUIT & CABBAGE SALAD

Texas Grapefruit, Jicama, Hucactay, Pecan Vinaigrette

Second Course

ONION CRUSTED CHICKEN COBB (6 oz)

Crispy Lettuce, Cherry Tomatoes, Chili Marinated Cucumbers, Charred Peppers, and Blue Cheese Crumbles

CREOLE SHAKING BEEF TIPS & FRIED EGG (6 oz)

Tenderloin Tips, Caramelized Holy Trinity, Watercress Salad, Vietnamese Vinaigrette

SMOKED REDFISH CAKE IN BBQ SHRIMP SAUCE (6 oz)

Hickory Smoked Gulf Seafood, Roasted Mirliton, J&J Shrimp in NOLA-Style BBQ Sauce

EGGS BRENNAN (4 oz)

One of Each “Benedict and Sardou” Served with Poached Eggs, and Hollandaise Sauce

CRISPY SKIN SALMON (6 oz) (GF)

Fennel, Radish, Creole Beurre Blanc

TEXAS SHRIMP & GRITS (6 oz)

Goat Cheese Stone Ground Grits, Roasted Sweet Peppers, and Chippewa Sauce

THE CLEVERLEY (VG) (GF)

Summer Squash Enchilada, Tomatillo & Hatch Pepper Salsa, Lime “Crema”

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.

$20 Per Person

Restaurant will donate $1 from each brunch sold. Food Bank will provide 3 meals from this donation. Please call restaurant directly for take-out or curbside options.

  • Vegetarian (V)
  • Vegan (VG)
  • Gluten Free (GF)

First Course

SNAPPING TURTLE SOUP (6 oz)

A Brennan’s Tradition Splashed with Lustau Sherry

CUP OF CHICKEN & ANDOUILLE GUMBO (6 oz)

Jazzmen Rice and Chef’s Blend of File

FEATURED SOUP (6 oz)

Fresh Made Using Seasonal Ingredients

BRENNAN’S SALAD (V)

Field Greens, Grape Tomatoes, Parmesan Cheese, Brioche Croutons with Red Wine & Ripped Herb Vinaigrette

HEIRLOOM & PICKLED GREEN TOMATO SALAD

Heirloom Tomatoes, Bread & Butter Pickled Green Tomatoes, Sweet Onions, Basil, Creole Cream Cheese
Add Crab Ravigote (additional $5)

MUESLI OVERNIGHT OATS (VG)

Sorghum Baked Apple, Almond Milk, Sunflower Seeds, Basil & Chi Seed

RUBY RED GRAPEFRUIT & CABBAGE SALAD

Texas Grapefruit, Jicama, Hucactay, Pecan Vinaigrette

Second Course

ONION CRUSTED CHICKEN COBB (6 oz)

Crispy Lettuce, Cherry Tomatoes, Chili Marinated Cucumbers, Charred Peppers, and Blue Cheese Crumbles

CREOLE SHAKING BEEF TIPS & FRIED EGG (6 oz)

Tenderloin Tips, Caramelized Holy Trinity, Watercress Salad, Vietnamese Vinaigrette

SMOKED REDFISH CAKE IN BBQ SHRIMP SAUCE (6 oz)

Hickory Smoked Gulf Seafood, Roasted Mirliton, J&J Shrimp in NOLA-Style BBQ Sauce

EGGS BRENNAN (4 oz)

One of Each “Benedict and Sardou” Served with Poached Eggs, and Hollandaise Sauce

CRISPY SKIN SALMON (6 oz) (GF)

Fennel, Radish, Creole Beurre Blanc

TEXAS SHRIMP & GRITS (6 oz)

Goat Cheese Stone Ground Grits, Roasted Sweet Peppers, and Chippewa Sauce

THE CLEVERLEY (VG) (GF)

Summer Squash Enchilada, Tomatillo & Hatch Pepper Salsa, Lime “Crema”

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.

Reservations

Please let restaurant know that you'd like the HRW menu when making your reservations.

Walk-Ins Welcome

  • Reserve Online
  • (713) 522-9711

Cuisine

Creole/Cajun/SouthernVeganGluten FreeVegetarianPatio Dining

Neighborhood

Midtown

Restaurant Information

3300 Smith Street
Houston, TX, 77006
Get Directions
(713) 522-9711
Visit Website

*HRW Reservations are suggested, however Walk-Ins are accepted upon seating availability

Beverages, tax & gratuity are not included unless otherwise noted

Reservations

Please let restaurant know that you'd like the HRW menu when making your reservations.

Walk-Ins Welcome

  • Reserve Online
  • (713) 522-9711

Cuisine

Creole/Cajun/SouthernVeganGluten FreeVegetarianPatio Dining

Neighborhood

Midtown

Restaurant Information

3300 Smith Street
Houston, TX, 77006
Get Directions
(713) 522-9711
Visit Website

*HRW Reservations are suggested, however Walk-Ins are accepted upon seating availability

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