Sample Dinner Menu

Appetizers

Texas Wild Shrimp Remoulade
Shrimp boil vegetables, new potatoes, butter lettuce, preserved lemon and classic remoulade dressing
 
Smoked Redfish Rillette & Caviar
Buttermilk corn fried tomatoes, pickled okra chow chow and chilled lemon Ravigote sauce
 
BBQ Shrimp Shortcake
Harvey's Buttermilk biscuit, NOLA-style barbecue sauce and St. Arnold's beer aioli
 
Jimmy's Oyster Roast
Matagorda oyster, hearts of artichoke, slivers of garlic, Herbsaint creamed spinach and oyster cracker crust
 
Southern Oxtails & Collard
Applewood bacon braised oxtails, collard green custard, chef's hot sauce, pork cracklin and potlikker jus
 
Crispy Oyster "BLT"
Applewood bacon mousse, Cherry tomatoes and baby arugula on French bread crostinis with Creole mustard glaze

 

Soups & Salads

Soup du Jour
Made fresh daily using the freshest seasonal ingredients

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

Soups 1-1-1
A demitasse of all three soups

Bourbon Apple & Pecan Salad
Gala, Fuji and Granny Smith apples, Tabasco pecan brittle, Maytag blue cheese and "Bulleit" spiced cider vinaigrette
 

Signature Entrees

Southern Cast Iron Seared Salmon
Over a Maque Choux of sautéed peppers, roasted sweet corn, charred tomatoes and sliced okra
 
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
 
Harris Ranch Strip Lyonnaise
Cast iron seared boulangere potatoes, caramelized onions and baby spinach finished with roasted garlic butter
 
Hickory Smoked Beef Rib
Roasted Louisiana vegetables, Red Russian Kale, Green apple chutney and black garlic au jus
 
Hunter's Sorghum Roasted Duck
Dirty duck fried rice, sunny side up quail egg, Muddy Pond Sorghum and Louisiana citrus with old fashioned duck sauce
 
Creole Grilled Colorado Lamb Chops
Covey Rise purple sweet potato puree, toasted garlic lamb sausage, pickled vegetables and Oak Hollow Mint Julep sauce
 
Texas Redfish Koo-Be-Yahn
Creole spiced shrimp in Acadian-style Courtbouillon sauce with Bayou country Jazzmen Rice
 
44 Farm Beef Tips & Oysters (special menu)
Crispy corn fried oysters, Hickory smoked French potatoes, roasted crimini mushrooms and Cognac Absinthe glaze
 
Hill Country Quail Rockefeller (special menu)
Oyster artichoke stuffed Texas quail with Applewood bacon, pickled apples and Vieux Carre Absinthe glaze
 
Louisiana Blue Crab Stuffed Flounder (special menu)
Sauté of roasted onions, baby spinach and Oyster mushrooms with lobster sauce Americaine

Sides

creamed spinach mac & cheese
 
stewed okra & tomatoes
 
Poirier's cane syrup whipped sweet potato tart
 
goat cheese stone ground grits
 
bacon braised Covey Rise brussels sprouts
 
mirliton dressing stuffed mirliton

Digging Texas Creole (vegetarian menu)

 
Honey Butternut Squash Soup
Cayenne pepitas and Allspice Creme Fraiche
 
OR
 
Navel Orange & Roasted Beet Salad
Red & Golden beets, Fall greens, Maytag blue cheese, cayenne spiced pumpkin seeds and aged sherry vinaigrette
 
AND
 
Creole Ratatouille Tart
Farmer's squash, roasted eggplant, charred peppers and Texas Chevre in crispy pastry over smoked tomato & fennel sauce


Other Menus: Brunch Menu   ~   Lunch Menu   ~   Dessert Menu