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Brennan's Courtyard Bar 7-7-7 Menu, available daily

 

Brennan's Blue Crab & Caviar Nachos
Full pound of Louisiana Jumbo lump crab, fire roasted corn, St. Andre queso, alligator pear (avocado), mirliton pico de gallo and lime crema crowned with an ounce of Petrossian caviar.

$100

 
Each day we feature our 7-7-7 Courtyard Bar Menu:
Brennan's Triple 7 menu with seven appetizers, cocktails and wines for $7 each from 2:00 - 7:00 PM, 7 days a week. Not available during the month of December and returns in January.
 

Below is a sample menu, items are subject to change based on availability.

Begins 1/15/2018
 

The Drink

 
Sweet Texas Tea ~ Deep Eddy Sweet Tea Vodka, Gran Gala Liqueur, Club Soda ~ Light & Refreshing
 
The Original Whiskey Sour ~ Jim Mean Bourbon, Fresh Lemon Juice, and Rich Simple Syrup
 
Cucumber Collins ~ New Amsterdam Gin, Fresh Lemon Juice, Club Soda, and Honey Cucumber Syrup ~ Just Refreshing
 
Sherry Milk Punch ~ Pincipe Pio Cream Sherry, Amaretto, Milk Vanilla ~ What's not to like?
 
Lavender & Lace ~ Colorado High Hemp Vodka, Lavender & Lemon Simple Syrup ~ Not too sweet
 
Smoky Mary ~ House made Smoked Garlic & Poblano Infused Vodka ~ A kickin' Bloody Mary
 
What's in the Shaker ~ Something fresh & new ~ Ask a bartender what we're making for you
 

The Wine

 
Poema Cava Brut ~ Penedes, Spain NV ~ Fresh, clean, citrus, mineral, Granny Smith apple aromas with toasted bread notes -- a great example of Cava
 
Dipinti Pinot Grgio ~ Vigneti delle Dolomiti, Italy 2015 ~ A clean, crisp, refreshingly unoaked wine with pure apple & pear flavors
 
Wine Roads Chardonnay ~ Central Coast, California 2014 ~ Lemon & tropical notes with a warm buttery finish
 
Nonni Cabernet ~ Argentina 2014 ~ Aromas of dark plum & blackberries with black pepper spice
 
Patient Cottat Pino Noir ~ Loire Valley, France 2013 ~ Elegant & round with notes of raspberries, black currant, and spice
 
From the Tank Rose ~ Rhone, France 2014 ~ Rose peony color with a great aromatic red fruit richness
 

Texas Creole Bites

 
Smoked Gulf Fish Mousse ~ Pico de Gallo, House Made Crema, and Corn Chips
 
Shrimp & Tasso ~ Crab Boil Sous Vide Shrimp with a Tasso Mousse, Crispy Shrimp Spiders, and House made Five Pepper Jelly
 
Blackened Beef Tartar ~ Creole Mustard Vinaigrette, Toasted Baguette, Quail Egg, and Lemon Basil Oil
 
Crab & Artichoke Nachos ~ Jumbo Lump Crab, Melted Leeks, Poblano Pico de Gallo with Saint Andre Cheese Fondue
 
Meat & Cheese Board ~ Humboldt Fog, Petit Basque, Red Rock Cheddar, Figs, and Aged Country Ham
 
Fried Boudin Balls ~ Boudin with Homemade Mustard, Saltine Crackers, and Pickled Cucumber
 
Seafood Etouffee ~ Blanca's Seafood Etouffee Served with Jazzmen Rice & Crackers

 

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