| Cuisine type | Creole / Cajun / Southern | |
| Price range | $31 to $50 | |
| Neighborhood | Midtown |
| Cuisines | Creole / Cajun / Southern, Seafood |
| Dining style | Fine Dining |
| Phone number | +1 713 522 9711 |
| Website | www.brennanshouston.com |
| Dress code | Jacket Preferred |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Joe Cervantez |
| Location | 3300 Smith Street, Houston, TX 77006 |
| Petite and Grand Platters Sizes Available | Includes the following: Blue Crab Ravigote, Zatarain's 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 |
| Shrimp Remoulade -GF- | Hearts of Romaine, Covey Rise Radishes, Preserved Lemon, and Chilled Remoulade Dressing | |
| Seared Hudson Valley Foie Gras | Strawberry Streusel, Lemon Scented Strawberry Jam, Buttered Brioche, and Creole Rio Grande Pecans | |
| Breaux Bridge Crawfish Enchilada | Jumbo Lump Blue Crab, Bread & Buttered Pickled Green Tomatoes, Southern Chow Chow, and Charred Lumen Ravigote Sauce | |
| Jimmy's Wood Grilled Oysters | Matagorda Bay Oysters with Jalapeno Cornbread Crumbs, and Crushed Seaweed Flakes | |
| Cajun Fried Frog Legs | Brennan's Boudin Blanc, Bayou Sauce Piquante, Creole Tomatoes, and Ripped Basil | |
| Louisiana Crawfish Pies | Pickled Okra Chow Chow and Brennan's Tasso over Acadiana-Style Sauce Piquant |
| Soup Du Jour | Made fresh daily using the freshest seasonal ingredients | |
| Turtle Soup Au Sherry | a brennans classic spiked with sherry | |
| Brennan's Seafood Gumbo | Toasted Garlic Jazzmen Rice and Chef's Blend of File | |
| Soups 1-1-1 | a demitasse of all three soups | |
| Muffuletta Salad | Marinated Olives, Country Ham, Salami, Mortadella, Provolone Cheese, Butter Lettuce with Toasted Sesame Croutons | |
| Roasted Beet Salad | Salt Roasted Red & Golden Beets, Froberg Farm's Satsumas, Baby Spinach, Candied Pecans, Honey Whipped Goat Cheese with Sorghum Vinaigrette | |
| Brennan's Salad | Field Greens, Grape Tomatoes, Parmesan Cheese, and Brioche Croutons with Red Wine & Ripped Herb Vinaigrette |
| Gulf Fish Courtbouillon | Creole Spiced Shrimp in Acadiana Style Courtbouillon Sauce with Bayou Country Jazzmen Rice | |
| Blackened Palacios Redfish | Louisiana Crawfish Etouffee, Fire Roasted Peppers with Bayou Country Dirty Rice | |
| Hunter's Honey Roasted Duck | Creole Fried Rice, Sunny Side Up Quail Egg with Bird Dog Whiskey Glaze | |
| Shrimp Chippewa GF | Flamed TAbleside in Cognac with Sun Dried Tomatoes over Goat Cheese Stone Ground Grits from Waco, Texas | |
| Sugarcane Smoked Beef Rib | Louisiana Creamed Corn, Trappey Pepper Chutney with Tiger's BBQ Sauce | |
| Gulf Fish Pontchartrain | Jumbo Lump Crab, J&J Shrimp, Crispy Louisiana Oysters, Parmesan Mushroom Rice, and Brennan's Creole Butter | |
| Brennan's Jumbo Lump Crabcakes GF | Crowned with Chayote and Petite Herb Salad over Melted Leek & Roasted Corn Sauce |
| Harris Ranch Filet Mignon GF | King Trumpet Mushrooms, Farmer's Baby Carrots, Green Tomato & Shallot Jam with Housemade Worcestershire Sauce | |
| Mesquite Grilled Palacios Redfish -GF- | Cast Iron Blackened Farmer's Vegetables, Baby Spinach, Edamame with Green Peanut Oil & Satsuma Vinaigrette | |
| Creole Spiced Ribeye | Zatarain's Seasoned Crab Boiled Potatoes, Pickled Green Bean & Artichoke Salad with Andouille Marchand de Vin | |
| Broken Arrow Ranch Antelope Chop | Wood Grilled South Texas Nilgai, Five Onion Bread Pudding, Smoked Cauliflower Puree with Bourbon Cherry Peppercorn Glaze |
| Starter Options: select one | Turtle Soup, Gumbo, Soup Du Jour, Jackson Salad or Brennan's Salad | |
| Entree Option I: Crawfish Boudin Stuffed Quail | Roasted Bandera Texas Quail Stuffed with Louisiana Crawfish Boudin, Corn Maque Choux with Pepper Jelly Glaze | |
| Entree Option II: Gulf Fish Courtbouillon GF | Creole Spiced Shrimp in Acadiana Style Courtbouillon Sauce with Bayou Country Jazzmen Rice | |
| Dessert Options: select one | Bananas Foster, Creole Bread Pudding or Seasonal Sorbet |
| Bacon Braised Collard Greens & Mustard Greens | ||
| Chili Con Queso Potatoes Au Gratin | ||
| Creole Andouille Mac & Cheese | ||
| Grilled Farmer's Vegetables | ||
| Lemon Scented Cream Corn | ||
| Pork Belly & Brussel Sprouts -GF- |
| Petite and Grand Platter Sizes 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 |
| Snapping Turtle Soup | A Brennan's tradition splashed with sherry | |
| Soup du Jour | Made fresh daily using the freshest seasonal ingredients | |
| Brennan's Seafood Gumbo | Toasted Garlic "Jazzmen" Rice and Chef's Blend of File | |
| Soups 1-1-1 | A demitasse of all three soups | |
| Texas Apple Salad | Spiced Pecans, Shaved Manchego Cheese, Frisee & Arugula with Lustau Sherry Vinaigrette | |
| Down in the Dirt Beet Salad | Goats Milk Creme Fraiche, Mixed Greens, Candied Pistachio, Sorghum Vinaigrette | |
| Fried Green Tomato Ravigote | Jumbo Lump Blue CRab Ravigote, Over a Citrus Reduction Topped with Fresh Shaved Serrano & Garlic Chips | |
| Wild Shrimp Remoulade | Arnold's Hand Selection Oysters Poached in Herbsaint Cream with Petrossian Caviar Toast | |
| Citrus Roasted Duck Crepe | Indian Creek Mushrooms, Saint Andre Cheese, Watercress & Satsuma Salad with Foie Gras Ganache |
| The Creole Cobb Salad | Tossed tableside with grilled shrimp, Applewood bacon, brioche croutons, grape tomatoes, Maytag blue cheese and cayenne avocado dressing | |
| Sweet Tea Smoked Chicken & Spinach Salad | Applewood bacon, spiced pecans, Texas Feta, sunny side up hen egg and Steen's cane vinaigrette | |
| Jumbo Lump Crabcake & Tomato Salad | Sliced Local Tomatoes, Baby Arugula, Cucumber Ribbons, Sweet Onions, Pressed Basil Oil and Gemma Nera Balsamic |
| Texas Shrimp & Grits | Goat Cheese Stone Ground Grits, Marinated Sweet Peppers and Parsnip Chips Finished with Brandy | |
| Gulf Fish Pontchartrain | Jumbo lump blue crab, Jimmy's shrimp, crispy oysters, toasted mushroom rice and Brennan's Creole butter | |
| Chicken Pontalba | Brabant Potatoes, Cremini Mushrooms, and Butcher's Tasso Crowned with Double Chicken Broth | |
| Pecan Crusted Gulf Fish | Lemon Scented Crushed Corn, Pickled Onion, and Haricot Vert Salad with a Creole Meuniere Sauce |
| Appetizer Options (select one) | Turtle Soup, Gumbo du Jour, Soup du Jour, Brennan's Salad or Chopped Salad | |
| Entree Option 1: Buttermilk Fried Louisiana Wild Catfish | Over Sauce Piquant, Jazzmen Rice, Jalapeno Cornbread, and Pickled Okra Ravigote Sauce | |
| Entree Option 2: Blanca's Beef Tips | Beef Tips with Smashed Yukon Gold Potatoes, Carrots, Melted Leeks, and Bordeaux & Mushroom Fond de Veau | |
| Entree Option 3: Southern Oxtail Dumplings | Oxtail Dumplings with Potlikker Jus, Bacon Braised Collard Green, and Cornbread Pudding |
| Mesquite Grilled Palacios Redfish | Cast Iron Blackened Farmer's Vegetables, Baby Spinach, Edamames with Green Peanut Oil & Satsuma Vinaigrette | |
| Wood Grilled Pork Tenderloin | Whipped Sweet Potato, Roasted Garden Vegetables, Petite Herbs, and Smoked Jalapeno BBQ Glaze |
| Bacon Braised Collard & Mustard Greens | ||
| Creole Andouille Mac & Cheese | ||
| Pork Belly & Brussel Sprouts | ||
| Wood Fire Grilled Farmer's Vegetable | ||
| Goat Cheese Stone Ground Grits | ||
| Stewed Okra & Tomatoes |
| Starter Option: Turtle Soup au Sherry or Brennan's Salad | ||
| Entree Option: Eggs Benedict, Eggs Sardou or Eggs Brennan | Your choice of Brennan's famous brunch favorites ~ "Benedict "on two english muffins with Canadian bacon, "Sardou" an artichoke bottom with creamed spinach or "Eggs Brennan", our two favorites "Benedict and Sardou" all served with poached eggs and Hollandaise | |
| Dessert Option: Creole Bread Pudding or Bananas Foster |
| Soup du Jour | made fresh daily, using the freshest seasonal ingredients | |
| Brennan's Seafood Gumbo | Toasted garlic Jazzmen rice and Chef's blend of file | |
| Snapping Turtle Soup | A Brennan's classic finished tableside with sherry | |
| Soup 1-1-1 | A demitasse of all three soups (add $1) |
| Wild Shrimp Remoulade | Hearts of Romaine, Petite Radishes, Preserved Lemon and Chilled Remoulade Dressing | |
| Froberg's Watermelon & Cucumber Salad | Chili Spiced Pure Luck Feta, Cucumber Ribbons, Shaved Red Onions, Rockmelon Greens with Key Lime Vinaigrette | |
| Brennan's Tomato Salad | Sliced Local Tomatoes, Baby Arugula, Cucumber Ribbons, Sweet Onions, Pressed Basic Oil, and Gemma Nera Balsamic | |
| Crawfish Enchilada | Chayote Pico de Gallo, Jalapeno Cheese, Mezcal Crema, and Roasted Tomatillo Salsa | |
| Jimmy's Wood Grilled Oysters | Matagorda Bay Oysters with Jalapeno Cornbread Crumbs, and Crushed Seaweed Flakes |
| Cooper Farm Peach Pain Perdu | Applewood Bacon, Whipped Creole Cream Cheese, Slow Roasted Pecans, and Bayou Rum Cane Syrup | |
| Simply Grilled Triple Tail | Chardonnay Poached Jumbo Lump Crab, Froberg Farm Field Peas, Indian Creek Mushrooms with Creole Tomato Shellfish Broth | |
| Chicken Pontalba | Brabant Potatoes, Cremini Mushrooms, and Butcher's Tasso Crowned with Citrus Butter SAuce | |
| Breaux Bridge Crawfish Cakes | Louisiana Crawfish with Poached Egg, Hollandaise & and Old Fashioned Crawfish Kacal | |
| Texas Shrimp & Grits | Goat Cheese Stone Ground Grits, Marinated Sweet Peppers, and Sun Dried Tomato Butter | |
| Wood Grilled Ribeye & Egg | Lyonnaise Potatoes, Housemade Bacon Lardons, Caramelized Onion, Baby Spinach, and a Sunny Side Up Egg with Bernaise Sauce |
| Froberg Farm Strawberry Shortcake | Alvin Texas berries on buttermilk shortbread with chantilly cream and powdered sugar | |
| Creole Cream Cheesecake | Lilly's Creole Cream Cheese, Chocolate Filigree, and Warm Caramel | |
| Bananas Foster | Flamed tableside with Puerto Rican rum and cinnamon over vanilla bean ice cream | |
| Creole Bread Pudding | Toasted pecans, seasonal berries, warmed caramel and hard whiskey sauce | |
| Pecan Pie | Warm Buttery Caramel, Chocolate Syrup, and Vanilla Ice Cream | |
| Bayou City Beignets | Cafe Au Lait Creme Anglaise and Beaucoup powdered sugar |
| Bayou City Petite Beignets | Dusted in Texas powdered sugar with Cafe au lait Anglaise | |
| Mississippi Mud Pie | Dark chocolate mousse, candied pecan crunch, caramel corn and Heavenly Hash candy | |
| Robin's Favorite Lemon Meringue Pie | Limoncello blueberry coulis & candied lemon zest | |
| Southern Pecan Pie | Rio Grande organic pecans, dark chocolate ganache, warm caramel and vanilla ice cream | |
| Crispy Louisiana Apple Empanada | Calvados glazed Covey Rise apples, Imperial sugar glaze and Fat Cat brown butter ice cream | |
| Traditional Bananas Foster | A tableside flambe of bananas with Caribbean rum and cinnamon served over vanilla bean ice cream | |
| Classic Creole Bread Pudding | Served warm with toasted pecans, seasonal berries, dulce de leche and rye whiskey sauce | |
| Venitta's Island Rum Cake | Soaked in Pusser's BVI Rum with painkiller ice cream, toasted coconut and sorrel syrup |
| Texsas Gold Cheddar | raw cows milk, cave aged for seven months, very sharp and complex from veldhuizen family farms in dublin, texas |
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| Deep Ellum Blue | cow's milk, mild, earth and complex with a blue moldy exterior, robust flavor and creamy supple texture, aged at least 6 weeks | |||||||
| Cabot Clothbound Cheddar | cow's milk, natural-rinded traditional cheddar, bandaged with muslin and skillfully aged a minimum of 10 months at the cellars at jasper hill | |||||||
| Humboldt Fog | soft ripened goat chevre with an ash center from sypress grove, northern california | |||||||
| Saint Andre | cow's milk cheese, triple cream, 75% milk fat resulting in a soft buttery texture | |||||||
| Idiazabal | sheep's milk cheese, the cheese is handmade. it is aged for a few months and develops a nutty, buttery flavor | |||||||
| Zamorano | sheep's milk cheese, aged about 6 months, rubbed with olive oil, giving the cheese its caracteristic dark color | |||||||
| Comte | french cow's milk, relatively hard, flexible and is strong and slightly sweet | |||||||
| Morbiet | cow's milk cheese, a mixture of morning milk & evening milk, fruity and very aromatic |
| Cafe Brulot | Clove studded orange peel flameed tableside with brandy and triple sec | |
| Biscotti! Biscotti! | Rich Brennan's coffee blended with Faretti Biscotti Famosi Liqueur di Italia, crowned with vanilla whipped cream & accompanied by Chef Danny's Biscotti ~ Salute! | |
| Irish Coffee | Brennan's coffee and Irish whiskey topped with vanilla whipped cream | |
| Cappuccino Brennan's | Traditional cappuccino generously fortified with Frangelico & Tuaca | |
| Coffee Canadian | Brennan's coffee, Crown Royal Maple, and whipped cream from the Confederation | |
| Cafe Marcelino | Pecan Street Texas Rum, Tia Maria Jamaican Coffee Liqueur and Brennan's coffee topped with vanilla whipped cream -- Sprinkled with bits of our famous Brennan's pralines | |
| Italia Caffe | A lilting combination of Amaretto Di Sarrono, creme de noyaux & rich dark coffee...Buona Notte! | |
| Non-Alcoholic | Cafe au lait, cappuccino, espresso, latte |
| Stidvent Basil Martini | Square One basil vodka, Fresh Lime Juice, basil leaves, Dolin Blanc & Simple Syrup -- A springtime event in a glass. | |
| Midnight Melody | St. Germain Elderflower Liqueur, hibiscus syrup, brut champagne -- Sweet & Crisp | |
| Devil's Cut Manhattan | Devil's Cut bourbon whiskey, vya sweet vermouth & Brennan's vanilla bitters -- A Manhattan with spurs! | |
| Blackberry Lemon Drop Martini | A velvety marriage of Creme de mure, absolut vodka, blackberry syrup & fresh lemon juice -- A courtyard bar original | |
| The Silva | A luxurious blend of Boodles gin, lillet blanc, cuarenta Y tres & peychaud's betters -- The new classic! | |
| The Woodford Cocktail | Woodford Reserve Straight Kentucky Bourbon, Cointreau, Benedictine, Fresh Lemon Juice, & a dash of Regan's Orange Bitters #6 | |
| Elysian Nymph | Hennessy V.S. Cognac, Cointreau, Montefresco Prosecco | |
| The Grand Snow Leopard | Crisp Snow Leopard VOdka, Grand Marnier Raspberry Peach Liqueur & a splash of fresh Orange Juice |
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