Sample Dinner Menu

 *****This is a sample menu. Items are based on seasonal ingredients and may change.*****

Ice Seafood Platters

(Petite and Grand Platter 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)

Creole Beginnings

Texas Wild Shrimp Remoulade
Shrimp boil vegetables, new potatoes, butter lettuce, preserved lemon and classic remoulade dressing
 
Creole Diver Scallop 
Crudo Style with Pickled Vegetables, Candied Chilis, Satsuma and Toasted Walnut
 
Jimmy's Grilled Oysters
Pecan wood grilled Louisiana oysters with Jalapeno cornbread crumbs and seaweed flakes
 
Crawfish & Green Tomatoes
Buttermilk Fried Tomatoes with Atchafalaya Crawfish Tails and Charred Lemon Ravigote Sauce
 
Louisiana Frog Legs Almondine
Southern Cornmeal Crusted over baby Spinach Tossed in Warm Andouille Vinaigrette with Brown Butter Toasted Almonds 
 
Breaux Bridge Crawfish Enchilada
In Corn Tortilla with Tomatillo Salsa, Chayote Pico De Gallo, Jalapeno Cheese and Mezcal Crema
 
 

Soups & Salads

Soup du Jour
Made Daily Using Fresh Seasonal Ingredients

Turtle Soup Au Sherry
A Brennan's tradition splashed with sherry

Soups 1-1-1
A demitasse of all three soups
 
Texas Creole Seafood Gumbo
Toasted garlic Jazzmen rice and Chef's blend of file
 
Blue Crab & Green Tomatoes
Jumbo lump crab, buttermilk fried tomatoes, lemon ravigote sauce and pickled okra chow chow
 
Froberg Farm Strawberry Salad
Alvin Texas Berries, Spiced Pecans, Baby Spinach, Red Onions, Lone Star Chevre and Steen's Sugarcane Vinegar
 
The Chopped Salad
Hearts of Romaine, Applewood Bacon, Pressed Egg, Parmesan Cheese Straw and Cayenne Avocado Dressing
 
Brennan's Salad
Autumn Lettuces, Grape Tomatoes, Parmesan Cheese and Brioche Croutons with Red Wine & Ripped Herb Vinaigrette
 

Traditions 

Pecan Crusted Gulf Fish
Sauté of Fire roasted corn with French beans, spiced pecans and Creole Meuniere sauce
 
Shrimp Chippewa
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 and crispy Matagorda oysters with fire roasted mushroom rice and Brennan's Creole butter
 
Hunter's Honey Roasted Duck
Louisiana crab fried rice, sunny side up quail egg, Buffalo Bayou honey and old fashioned duck sauce
 
Harris Ranch Strip Lyonnaise
Cast iron seared over Boulangere potatoes, charred onions and baby spinach finished with roasted garlic butter
 
Texas Redfish Koo-Be-Yahn
Creole spiced shrimp in Acadian-style Courtbouillon sauce with Bayou country Jazzmen Rice
 
Brennan's Jumbo Lump Crabcake
Over corn & leek cream crowned with chayote petite sprout salad
 
Hunter's Mixed Bag
Creole grilled elk chop, pheasant empanada, Lupe's duck sausage, venison backbone chili and Leblanc's mustang grape pepper jelly

Whiskey Glazed Hill Country Quail (special menu)
Crawfish & Jalapeno Cornbread, Bacon Braised Cabbage, Sunny Side Up Quail Egg and Bird Dog Whiskey Glaze
 
Texas Creole Seafood Bouillabaisse (special menu)
Blackened Drum, Jumbo Lump Blue Crab, Jimmy's Shrimp, Poached Oysters, Rouille Crusted French Bread and Saffron Shellfish Broth
 

Woodburning Grill 

Southern Grilled Redfish
Over Wood Fired Farmer's Vegetables with Charred Peppers and Creole Lima Beet Puree
 
Harris Ranch Filet Mignon
Buttermilk Mashed Potatoes, Green Tomato & Shallot Jam with Tchoupitoulas Steak Sauce
 
Creole Mustard Crusted Colorado Lamb
Saute of Sugar Snap Peas, Spring Carrot, Lupe's Lamb Bacon and Garlicky Lamb Sausage with Mint Julep Chimichurri Sauce
 
Mojo Criollo Pork Tenderloin
Bacon Stewed Cabbage, Spring Radishes, Petite Sprouts and Habanero Mojo Sauce
 

Sides

Bacon Braised Collard & Mustard Greens
Stewed Okra & Tomatoes
Atchafalaya Crawfish Mac & Cheese
Hickory Grilled Farmer's Vegetables 
Roasted Beets, Blue Cheese & Pecans
Beaucoup Roasted Mushrooms

Digging Texas Creole (vegetarian menu)

 
Cauliflower Vichyssoise
Wood Fired Charred Florets and Rio Grande Pecan Pesto
 
OR
 
Early Spring Squash Salad
Pecan Wood Grilled Zucchini & Yellow Squash with Petite Field Greens, Crumbled Feta, Watermelon Radishes and Ripped Herb Vinaigrette
 
AND
 
Southern Vegetable Garden
Smothered Okra & tomato, Poblano cheddar grits, stewed lima beans, charred onion braised collard greens, fire roasted beets and chow chow


Other Menus: Brunch Menu   ~   Lunch Menu   ~   Dessert Menu