$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.
A Brennan’s Tradition Splashed with Sherry
Toasted Garlic Jazzmen Rice and Chef’s Blend of File’
Heirloom Tomatoes, Pecan “Butter”, Chili Vinaigrette, Strawberries
Shrimp Boil Vegetables, New Potatoes, Baby Arugula, Preserved Lemon and Traditional Remoulade Dressing
Fried Mushrooms, Roasted Garlic, Caper Tapenade
White Wine Braised Frog Legs, Lemon, Herb Salad, Garlic
Brussel Sprout Hash, Confit Potatoes, Trumpet Mushrooms, Tasso Ham, Sauce Forestiere
Brown Butter Cauliflower Puree, Haricot Vert, House Pickles, Cauliflower Florets, Pecan Meuniere
New Orleans-Style BBQ Sauce, French Bread
Mesquite Grilled, Smoked Mushroom & Pea Ragout, Pea Puree, Roasted Radish
Scallion Potatoes, Roasted Summer Squash, Herb Butter
Eggplant “Caviar”, Cornmeal Fried, Roasted Eggplant, Mushroom Rice, Pontchartrain Sauce
Macerated Strawberries, Shortbread Crumble, Chantilly Cream, and Imperial Powdered Sugar
Dusted In Imperial Powdered Sugar with Café Au Lait Anglaise
Crowned With Berries, Toasted Pecans and Hard Whiskey Sauce
Flamed Tableside with Caribbean Rum over Vanilla Bean Ice Cream
Brownie-Sheetcake, Vanilla Ice Cream, Pecan Crumble
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.
A Brennan’s Tradition Splashed with Lustau Sherry
Jazzmen Rice and Chef’s Blend of File
Fresh Made Using Seasonal Ingredients
Field Greens, Grape Tomatoes, Parmesan Cheese, Brioche Croutons with Red Wine & Ripped Herb Vinaigrette
Heirloom Tomatoes, Bread & Butter Pickled Green Tomatoes, Sweet Onions, Basil, Creole Cream Cheese
Add Crab Ravigote (additional $5)
Sorghum Baked Apple, Almond Milk, Sunflower Seeds, Basil & Chi Seed
Texas Grapefruit, Jicama, Hucactay, Pecan Vinaigrette
Crispy Lettuce, Cherry Tomatoes, Chili Marinated Cucumbers, Charred Peppers, and Blue Cheese Crumbles
Tenderloin Tips, Caramelized Holy Trinity, Watercress Salad, Vietnamese Vinaigrette
Hickory Smoked Gulf Seafood, Roasted Mirliton, J&J Shrimp in NOLA-Style BBQ Sauce
One of Each “Benedict and Sardou” Served with Poached Eggs, and Hollandaise Sauce
Fennel, Radish, Creole Beurre Blanc
Goat Cheese Stone Ground Grits, Roasted Sweet Peppers, and Chippewa Sauce
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.
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.
*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.
Please let restaurant know that you'd like the HRW menu when making your reservations.
Creole/Cajun/SouthernVeganGluten FreeVegetarianPatio Dining
*HRW Reservations are suggested, however Walk-Ins are accepted upon seating availability
Beverages, tax & gratuity are not included unless otherwise noted