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     •     Tuna & Citrus Poke     •     Louisiana 1/2 Shell Oysters

Freshly Shucked Gulf Oysters

(1/2 Dozen and Full Dozen Available)

Gulf Coast Crudos

Tuna Carpaccio
Texas Figs, Scuppernong Grapes, Hydroponic Watercress

Scallop & Watermelon
Torched Scallop, Lemon Verbena & Mint Marinated Watermelon, Sorghum Pickled Plums

Yellowfin Tuna & Caviar Yellowfin
Tuna Tartare with Pickled Okra, Toasted Brioche, Petrossian Caviar, and a Five-Pepper Jelly

Creole Beginnings

Brennan's Oyster BLT
Fried Oysters atop Bacon Mousse with Shaved Shallot, Cherry Tomatoes, and a Creole Mustard Glaze
 
Shrimp & Tasso 
Crab Boil Sous Vide Shrimp with a Tasso Mousse, Crispy Shrimp Spiders, and a House-Made, Five-Pepper Jelly
 
Fried Green Tomato Ravigote
Jumbo Lump Blue Crab Ravigote Over a Citrus Reduction Topped with a Fresh Shaved Serrano & Garlic Chips
 
Mesquite Smoked Pork Belly
Pumpkin Johnny Cakes with a Bacon-Tomato Jam & Moonflower Farm Micro Greens
 

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
 
Duck & Collard Green
Toasted garlic Jazzmen rice and Chef's blend of file
 
Watermelon & Country Ham Salad
Lemon Verbena Marinated Melon, Heirloom Tomatoes, Country Ham, Whipped Goat Cheese with Basil, and a Pepper-Jelly Vinaigrette
 
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 

Diver Scallops & Caviar
Creamed Corn Risotto, Sugarcane Marinated Beets, Red Radishes, Grapefruit and Petrossian Caviar
 
Shrimp Chippewa (GF)
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
 
Red Fish Almondine
Over Saute of Haricot Vert with Creole Almonds, Crushed Lemon, and Chopped Herbs
  
Sugarcane Smoked Beef Rib
Louisiana Creamed Corn, Trappey Pepper Chutney with Mayhaw Jelly BBQ Sauce
 
Hunter's Honey Roasted Duck (GF) (special menu)
Foie Gras Fried Rice, Sunny Side Up Quail Egg, and Mirliton Squash with Bird Dog Whiskey Glaze
 
Deviled Crab Stuffed Snapper (special menu)
Indian Creek Mushrooms with Wilted Green and a Charred Chili Cream Sauce
 

Wood-Burning Grill 

Texas Redfish "On the Half Shell" (GF)
Cast Iron Blackened Farmer's Vegetables, Charred Peppers, Slow Roasted Pecans, and Meuniere Oil
 
Harris Ranch Filet Mignon (GF)
Roasted Garlic Mashed Potatoes, Farmer's Summer Vegetables, Green Tomato & Shallot Jam with Tchoupitoulas Sauce
 
Creole Spiced 28 oz Cowboy Cut Ribeye (GF)
Duck Fat & Rosemary Roasted Red Potatoes, Caramelized Cipollini Onions with Chanterelle Mushroom & Tasso Marchand de Vin
 
Bacon Brined Pork Chop (GF)
Warm Potato Salad with Sorghum Marinated Cole Slaw and a Bird Dog Whiskey BBQ Glaze
  

Sides

Bacon Braised Collard & Mustard Greens
Stewed Okra & Tomatoes
Creole Andouille Mac & Cheese
Hickory Grilled Farmer's Vegetables 
Fried Cauliflower with Cranberry & Mint

Digging Texas Creole (vegetarian menu)

 
Covey Rise Tomato Soup
Charred Tomato with Brazos Valley Cheddar Chips
  
AND
 
Covey Rise Eggplant Napoleon
Crispy Green Eggplant with Concasse Tomatoes, Kalamata olives, and a Charred Corn Cream Sauce


Other Menus: Brunch Menu   ~   Lunch Menu   ~   Dessert Menu