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
Blue Crab & Fried Green Tomatoes
Jumbo Lump Blue Crab Tossed in Charred Lemon Ravigote Sauce Crowned with Pickled Okra Chow Chow
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
Texas Campari Tomato Salad
Cucumber Ribbons, Alligator Pear, Petite Arugula, Sweet Onions, Chili Spiced Mozzarella and Pressed Basil Oil
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


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
Brennan's Jumbo Lump Crabcake
Over corn & leek cream crowned with chayote petite sprout salad
Crispy Louisiana Softshell Crab (special menu)
Over a Salad of College Station Tomatoes, Alligator Pear, Petite Greens and Wood Grilled Corn with Creole Tartar
Redfish Koo-Be-Yahn (special menu)
Creole Spiced Shrimp in Acadian Style Courtbouillon Sauce with Bayou Country Jazzmen Rice

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
Mint Julep Grilled Colorado Lamb Chops
Smashed Spring Potatoes, Blistered Campari Tomatoes, Lupe's Lamb Sausage and Garlic Wilted Fried Greens with Bulleit Chimichurri
Mojo Criollo Pork Tenderloin
Bacon Stewed Cabbage, Spring Radishes, Petite Sprouts and Habanero Mojo Sauce


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)

Texas Creole Tomato Gazpacho
Ratatouille and a Splash of Tito's Vodka
Moorhead Farm Blueberry Salad
Texas Berries, Spiced Pecans, Baby Spinach, Red Onions, Lone Star Chevre and Steen's Sugarcane Vinegar
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