Description
No online reservations are available. For Reservations, please call 713-522-9711
Event features:
- Balloon feature display for photo opportunities
- Vincent Gross Jazz Trio
- 3-Course special menu
Complete package $75 per person, includes a choice of Starter, Entree & Dessert.
Items are based on availability and may change.
Lagniappe
Oyster & Pearls
Oyster on the half shell with fingerlime
Starters
Snapping Turtle Soup
A Brennan's Tradition with a Touch of Sherry
Texas Citrus & Blue Crab
Texas Citrus, Fin Herb, Red Endive, Avocado, Candied Pecans
Tasso Pork Belly BLT
Cajun Smoked Berkshire Pork Belly, Crispy Kalettes, Tomato Marmalade, Pecans
Baked Crawfish Pie
Breaux Bridge Crawfish, Andouille Sausage, Red Bliss Potatoes, Melted Leeks, and Mushrooms
Lobster & Cognac Bisque
XO Splash and Crowned with Crispy Pastry
Wild Shrimp Remoulade
Shrimp Boil Vegetables, Baby Arugula, Preserved Lemon, and Chilled Remoulade Dressing
Oyster Ella
Jimmy Oysters, Creole Oyster Dressing
Shrimp Henican
Gulf Coast Shrimp, Crystals Beurre Blanc, Pepper Jelly Glaze Pickled Okra
Entrees
Gulf Fish Pontchartrain
Crispy Louisiana Oysters, Blue Crab, Texas Shrimp, Roasted Mushroom Rice, and Pontchartrain Sauce
Creole Mustard Crusted Lamb Chops
Venison Sausage, Winter Vegetables, Mint Julep Jus
Cognac Butter Basted Maine Lobster
Oyster Mushroom, Lobsters, and Corn Bread Pudding, Creole Meuniere
Shrimp Stuffed Gulf Flounder
Wood-Grilled Shrimp Stuffing, Holy Trinity, Mirliton Relish, and Charred Tomato Salsa
Creole Spiced Harris Ranch Filet
Wood-Grilled Filet, Confit Potatoes, Brussel Sprout Hash, Trumpet Mushroom, Creole Au Poivre Sauce
Crawfish Boudin Stuffed Quail
Roasted Bandera Texas Quail Stuffed with Louisiana Crawfish Boudin, Braised Red Cabbage with Pepper Jelly Glaze
Louisiana Jumbo Lump Crab Cakes
Crowned with Chayote and Petite Herb Salad over Melted Leek & Roasted Corn Sauce
Wild Mushroom and Truffle Rissotto
Oyster Mushrooms, Maitake and Trumpet Mushrooms, Thyme Bronw Butter, Chayote Relish
Dessert
Chocolate Molten Cake
Chocolate Cake with White Chocolate Truffle, Raspberry Coulis, and White Chocolate Ganache
Vieux Carre Beignets
Dusted with Beaucoup Powdered Sugar with Cafe au Lait Anglaise
Robin's Lemon Meringue Pie
Torched Meringue, Limoncello Blueberry Coulis, and Candied Lemon Zest
Grand Marnier Creme Brulee
Madagascar Vanilla Bean Custard with Mixed Berries
Brennan's Bananas Foster
Flamed Tableside with Caribbean Rum over Vanilla Bean Ice Cream
Creole Bread Pudding Souffle
The Richness of Creole Bread Pudding whipped into a Light, Fluffy Souffle Crowned with Rye Whiskey Sauce
Texas Strawberry Shortcake
Fresh Berries in Daiquiri Sauce with Buttermilk Shortbread, Chantilly Cream, and Powdered Sugar