Brennan's
served with a dash of Hidalgo sherry | or
boiled shrimp coated with Louisiana style remoulade sauce on a cucumber & radish salad
your choice of Brennan's famous brunch favorites - Benedict, a Creole ham stuffed pastry pinwheel. Sardou, an artichoke bottom with creamed spinach, or Brennan, our two favorites: Benedict & Sardou - all served with poached eggs and Hollandaise
your choice of one of these Louisiana classics! 30 complete
our signature soup with a dash of Hidalgo sherry
Mr. B's signature soup - chicken & andouille sausage in a rich brown roux gumbo served with parsley rice
a demitasse of turtle soup, gumbo & today' soup
fresh Louisiana crawfish tossed in a creamy ravigôte sauce atop a Southern-style fried green tomato
boiled Gulf shrimp coated with Louisiana style remoulade sauce over a cucumber & radish salad
a Brennan's classic - chili-cornmeal fried Gulf oysters in a pool of tequila chili-corn salsa
fresh Louisiana crawfish rolled in a corn tortilla with hot pepper Jack, resting in a pool of home style tomatillo salsa
made from vine-ripe tomatoes, with a relish of grape tomatoes, cucumbers, avocados & jumbo lump crabmeat
brioche French toast scented with local Froberg Farms satsuma syrup and our house made Creole cream cheese topped with crème fraîche
tossed with mushrooms, candied onions & Mama's famous bacon dressing
a short stack of Southern corn griddlecakes topped with homemade apple-butter & drizzled with apples stewed in a Steen's cane syrup
in a local honey-balsamic dressing & crowned with crumbled bacon and spiced pecans
raised right in our backyard! ~ sweet white fillets pan sautéed & topped with a Creole meunière sauce
simply grilled atop sliced ripe homegrown tomatoes & Woodduck Farm's micro green salad dressed in a Steen's sugar cane vinaigrette
Gulf silk snapper & fresh Louisiana crawfish in a rich stouffée broth ~ accompanied with a Louisiana Popcorn rice pilaf
pan seared, 100% Gulf jumbo lump crab cakes in a pool of sweet corn & leek cream ~ with a local pea shoot salad
a fluffy omelette filled with plenty of jumbo lump crabmeat accompanied with freshly sliced melons
smokey andouille sausage croquettes topped with poached eggs ~ finished with fresh Louisiana crawfish in a Creole Brandy butter sauce
breast of chicken filled with tasso ham, cheese, mushrooms & green onions drizzled with a tomato-tarragon beurre blanc
house-cured heirloom ham steak with a pearl onion and potato hash with a chicory coffee redeye demi-glace
12 oz. rib-eye, Vermont white cheddar stone ground grit cake & scrambled eggs ~ with housemade Worcestershire sauce
a trio of housemade seasonal sorbets topped with fresh berries & served in an almond tulip shell
the richness of Creole bread pudding whipped into a light, fluffy soufflé served with rye whiskey sauce
part chocolate brownie, part cheesecake - baked together & served warm with vanilla bean ice cream
Brennan's classic - prepared tableside & served over vanilla bean ice cream with a dash of cinnamon
a Southern classic topped with homemade milk caramel & vanilla bean ice cream
layers of chocolate & mocha cream cheese filling on a chocolate graham cracker crust topped with chocolate chip pistachio biscotti
our signature soup with a dash of Hidalgo sherry
Brennan's classic roux-less file gumbo filled with Gulf fish, shrimp & oysters
made fresh daily, using the finest seasonal ingredients
a demitasse of turtle soup, gumbo & today's soup
our house salad of butter, red leaf & romaine lettuce in a herb vinaigrette accompanied with brioche croutons and Parmesan cheese
boiled shrimp coated with Louisiana style remoulade sauce on a cucumber & radish salad
a Brennan's classic ~ chili-corn meal fried Gulf oysters in a pool of tequila chili-corn salsa
first of the season fresh Louisiana crawfish rolled in a corn tortilla with hot pepper Jack, resting in a pool of home style tomatillo salsa
tossed with mushrooms, candied onions, bacon dressing & house-cured smoked chicken ~ garnished with a deviled egg
grilled Gulf shrimp, bacon, avocado, chopped eggs, tomatoes & Great Hill blue cheese tossed tableside with a creamy dill dressing
mustard seed crusted Hawaiian Yellow-Fin tuna, seared rare, with a vegetable salad of homegrown tomatoes, French beans, hearts of palm & charred peppers in a Dijon dressing ~ with a Niçoise olive tapenade
all the vegetables that make a great boil ~ onions, corn, potatoes, artichokes, mushrooms & asparagus tossed in a spicy crawfish boil vinaigrette, topped with lightly battered fresh Louisiana crawfish tails
pan seared, 100% Gulf jumbo lump crab cakes in a pool of sweet corn & leek cream ~ with a local pea shoot salad
1st place! from the Great American Seafood Cook-off ~ head-on Gulf shrimp served with a sweet onion biscuit pudding in a pool of shrimp bisque & house cured honey lardons
with shrimp, jumbo lump crab & fried Gulf oysters in an essence of seafood sauce touched with a hint of lemon
simply grilled atop sliced ripe homegrown tomatoes & Woodduck Farm's micro green salad dressed in a Steen's sugar cane vinaigrette
raised right in our backyard! ~ sweet white fillets pan sautéed & topped with a Creole meunière sauce
Zatarain's crab boil cured pork chop, Cajun fried & paired with sweet potato spaetzle and house made jalapeño sausage ~ finished with a Steen's sugar cane barbeque sauce
with shrimp, spinach & farmer's cheese in a lemon sun-dried tomato & basil beuree blanc
pan seared tips of filet in a red wine mushroom demi-glace ~ accompanied with creamy Yukon Gold mashed potatoes
12 ounce prime rib-eye paired with crispy French fries & béarnaise sauce
a Brennan's classic, touched with Osborne sherry
mixed greens tossed in a classic vinaigrette dressing topped with crumbled Great Hill blue cheese, bacon & chopped egg
one Egg Benedict, a Creole ham stuffed pastry pinwheel & one Egg Sardou, an artichoke bottom with creamed spinach topped with Hollandaise
duck confit stewed in a rich duck stock with local shelling peas, shallots, leeks, carrots, celeriac & fennel - served in a puff pastry vol-au-vent
fresh Louisiana crawfish in a spicy piquant - with Louisiana Popcorn rice pilaf
two large spoons full of Grand Marnier créme brûlée
warm pecan pie crumbles atop vanilla bean ice cream & rich caramel sauce
Brennan's classic ~ prepared tableside & served over vanilla bean ice cream with a dash of cinnamon
layers of chocolate & mocha cream cheese filling on a chocolate graham cracker crust
the richness of Creole bread pudding whipped into a light, fluffy soufflé served with rye whiskey sauce
part chocolate brownie, part cheesecake ~ baked together & served warm with vanilla bean ice cream
a trio of housemade seasonal sorbets topped with fresh berries & served in an almond tulip shell
better than Reese's ~ creamy peanut butter mousse in a chocolate shell glazed with a rich chocolate ganache paired with homemade peanut butter ice cream
a toasted slice of my Mom's recipe, topped with homemade praline ice cream and crumbled pralines
a succulent custard made with French bread, raisins & pecans, drizzled with a rye whiskey sauce & fresh berries
two large spoons full of Grand Marnier créme brûlée
warm pecan pie crumbles atop vanilla bean ice cream & rich caramel sauce
a demitasse of Brennan's signature dessert
boiled shrimp coated with Louisiana style remoulade sauce on a cucumber & radish salad
a potato crusted deviled crab cake with Crystal hot sauce beurre blanc & Brennan's shrimp remoulade
Ist place! from the Great American Seafood Cook-Off ~ head on Gulf shrimp served with a sweet onion biscuit pudding in a pool of shrimp bisque & house cured honey lardons
a Brennan's classic ~ chili-corneal fried Gulf oysters in a pool pf tequila chili-corn salsa
wild French Burgundy snails sautéed in herb garlic butter wiht a roasted garlic & sundried tomato bread pudding
fresh Louisiana crawfish rolled in a corn tortilla with hot pepper Jack, resting in a pool of home style tomatillo salsa
pan seared Le Belle foie gras atop brioche toast with Mama'a candied onions soubise sauce
a sampling of the Chef's handmade terrine, tasso ham & apple cider poached foie gras torchon, paired with our own bread 'n' butter pickles, chef made Texas mayhaw jelly & toasted brioche
our signature soup with a dash of Hidalgo sherry
Brennan's classic roux-less file gumbo filled with Gulf fish, shrimp & Oysters
made fresh daily, using the finest seasonal ingredients
a demitasse of turtle soup, gumbo & today's soup
crispy bacon & wild mushrooms tossed tableside with a warm creamy dressing
vine-ripe homegrown tomatoes and Capri Blue goat cheese, finished with aged balsamic vinegar & Long Meadow Ranch Winery's extra virgin olive oil
fresh Louisiana crawfish tossed in a creamy ravigôte sauce atop a Southern-style fried green tomato
mustard seed crusted Hawaiian Yellow-Fin tuna, seared rare, with a vegetable salad of homegrown tomatoes, French beans, hearts of palm & charred peppers in a Dijon dressing ~ with a Niçoise tapenade
Colorado lamb chops & our butcher's rosemary-lamb sausage ~ cornbread custard, creamed mustard greens & a jack Daniel's Creole mustard demi-glace
served with Yukon Gold mashed potatoes, finished with a rich just of wild mushrooms, house made tasso ham, Cabernet & glace de viande
Zatarain's crab boil cured pork chop, Cajun fried & paired with sweet potato spaetzle and house made jalapeño sausage ~ finished with a Steen's sugar cane barbeque sauce
whole raosted, cocoa nib crusted veal tenderloin accompanied with Point Reyes Blue cheese Lyonnaise potatoes
pan seared tenderloin ~ Broked Arrow Ranch venison sausage, onion and apple broiche bread pudding resting on an onion soubise sauce with an apple demi-glace
pan seared, 100% Gulf jumbo lump crab cakes in a pool of sweet corn & leek cream ~ with a local pea shoot salad
a sauté of fresh Louisiana crawfish & andouille in a brandied Creole butter sauce ~ with fresh hand-cut pappardelle pasta
a New Orleans classic ~ jumbo Gulf shrimp flambé tableide in a rich garlic & sun-dried tomato butter, on a bed of creamy Parmesan Carolina stone ground grits
grilled sashimi grade tuna atop sliced red, ripe homegrown tomatoes & woodduck Farms micro green salad, dressed in a Steen's sugar cane vinaigrette
with shrimp, jumbo lump crab & fried Gulf oysters in an essence of seafood sauce touched with a hint of lemon
Gulf of Mexico Amberjack crusted with organic Texas pecans, topped with a Creole meunière sauce & resting on a bed of haricots vert
caught off the coast of Florida ~ pan seared crispy skin with a hash of parsnips, house cured pancetta, morel mushrooms and fiddlehead ferns finished with a beurre noisette & jumbo lump crabmeat
swiss chard encased ~ sauté of wild mushrooms, leeks, shallots, garlic & artichoke hearts resting on an English pea puree with an intense mushroom consommé
super creamy Yukon Gold whipped potatoes
slowly braised Galveston County mustard greens finished with homemade tasso ham
organic heirloom South Carolina stone ground grits prepared with Texas chèvre cheeses & fresh herbs
a flavorful fricassée of house made pancetta & local pinto beans ~ in a rich stock seasoned with leeks & shallots
a sauté of fresh French beans topped with a Creole succotash
ditali pasta with a Fiscalini aged cheddar sauce house cured honey bacon
a rich cornbread custard studded with corn & jalapeño cheese
made from wine-ripe tomatoes, with a relish of grape tomatoes, cucumbers, avocados & jumbo lump crabmeat | Château Moncontour Vourray Brut 2000 France
a salad of teder asparagus & heart of palm dressed with a traditional dijon mustard vinaigrette ~ garnished with a panée, warm yolk centered quail egg | Nicholas Feullatte Brut Rose N.V. - France
seared rare with a sauce of fire roasted red bell peppers, Niçoise olives & toasted almonds | Puligny-Montrachet "La Garenne" Louis Latour 2004, France
lamb medallions crusted with juniper berries seared resting on a sweet potato Barbants with a gin infused demi-glace | Morgan 12 Clones Pinot Noir Santa Lucia Highlands CA
a classic ~ cheeses from around the United States produced by small dairies paired with french bread
a free-form fresh Brazoria Country strawberry tart made with a vanilla bean crust & topped with a Texas goat cheese and balsamic ice cream | Vinicola Hidalgo Cream Sherry Sanlucar de Barrameda - Spain
Bread Pudding Soufflé, Chocolate Molten, Strawberry Shortcake, and Tart
Brennan's classic ~ prepaed tableside & served over vanilla bean ice cream with a dash of cinnamon
a creamy baked vanilla bean & Grand Marnier custard with a crisp caramelized sugar top
he richness of Creole bread pudding whipped into a light, fluffy soufflé served with rye whiskey sauce
a Southern classic ~ chocked full of pecans and finished with milk caramel & vanilla bean ice cream
housemade Creole cream cheese is the heart of this rich cake, drizzled with caramel sauce
a trio of housemade seasonal sorbets topped with fresh berries & served in an almond tulip shell
a warm, molten chocolate cake unmolded onto a bed of white chocolate sauce
Better than Reese's ~ creamy peanut butter mousse in a chocolate shell glazed with a rich chocolate ganache paired with homemade peanut butter ice cream
a traditional vanilla bean custard baked with Popcorn rice & coconut milk ~ garnished with a coconut tuile and rum macerated golden raisins
a toasted slice of my Mom's recipe, topped with homemade praline ice cream and crumbled pralines
homemade graham cracker cookie with Venezuelan dark chocolate mousse scented with Jack Daniel's ~ topped with a homemade campfire toasted marshmallow
a home-baked shortcake filled with fresh strawberries and whipped cream
ripe roasted-rind style with moderate pungency and a soft creamy interior | Cato Corner Farms ~ Colchester, CT
raw milk cheese: aged more than 60 days great with honey | Sweet Grass Dairy ~ Thomasville, GA
from the morning milk of Jersey & Holstein cows - it is a cross between Parmean & Gouda | 3 Sisters Farmstead Cheese ~ Lindsey, CA
raw jersey cow's milk cheese with a natural golden paste - aged a minimum of 6 weeks | Bellwether Farms ~ Valley Ford, CA
Smooth, very creamy, and mild, with undertones of chestnuts, sweet hay, and truffles | Green Mountain Blue Cheese _ Highgate Center, VT
Trappist-style monastery cheese with a smooth, creamy consistency | Cato Corner ~ Colchester CT
washed rind semi hard cheese aged 60 days with a mild sweet flavor | Haystack Mountain Goat Dairy ~ Longmont, CO
a sheep's milk blue that rivals the best Roquefort | Old Chatham Shepherding - Old Chatham, NY
aged two weeks studded with crushed green peppercorns | Zingerman's Creamery ~ Ann Arbor, MI
this raw milk cheese, was given its name because it is made entirely by hand the interior has a robust, nutty flavor with herbal hints & is aged for a minimum of four months | Haystack Mountain Goat Dairy - Longmont, CO
a soft curd style goat Cheese aged over 60 days - 2nd place American Cheese Society '02- | Sweet GRass Dairy - Thomasville, GA
mixed-milk cheese combines cow milk with goat milk to produce a butter-colored satisfying semi-hard cheese | Haystack Mountain Goat Dairy - Longmont. CO
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