$45 Per Person
Restaurant will donate $7 to the Houston Food Bank from each dinner sold. Food Bank will provide 21 meals from this donation.
A Brennan’s Tradition Splashed with Sherry
Toasted Garlic Jazzmen Rice and Chef’s Blend of File’
Summer Greens, Grape Tomatoes, Brioche Croutons, Parmesan Cheese and Red Wine Herb Vinaigrette
Shrimp Boil Vegetables, New Potatoes, Baby Arugula, Preserved Lemon and Traditional Remoulade Dressing
Smoked Mushroom “Bacon”
Brennan’s Boudin Blanc, Bayou Sauce Piquante, Creole Tomatoes and Ripped Basil
Brabant Potatoes, Asparagus, Cremini Mushrooms and Butcher’s Tasso Crowned with Double Chicken Broth
Served Tableside with Fire Roasted Trinity, Charred Local Tomatoes, Fresh Basil and Toasted Garlic “Jazzmen Rice”
Farmer’s Roasted Vegetables, Baby Spinach, Edamame with Green Peanut Oil and Citrus Vinaigrette
Sorghum Whipped Sweet Potato, Roasted Garden Vegetables, Petite Herbs and Smoked Jalapeño and Peach BBQ Sauce
Caramelized Shallots and Heirloom Carrots with In House Barrel Aged Worcestershire
Pimento Cheese Grits, Bacon Tomato Jam, Braised Collard Greens and a Peach Barbecue Sauce
Mushroom Duxelle Stuffed Shiitake Mushroom, Spicy Creole Tomato Sauce, Sunflower Shoot Salad
Macerated Strawberries, Buttermilk Shortbread Chantilly Cream and Imperial Powder Sugar
Dusted In Imperial Powdered Sugar with Café Au Lait Anglaise
Crowned With Berries, Toasted Pecans and Hard Whiskey Sauce
Flamed Tableside with Caribbean Rum over Vanilla Bean Ice Cream
With Mississippi Chicory Coffee Liqueur and Sugarcane Tuile
$20 Per Person
Restaurant will donate $3 to the Houston Food Bank from each lunch sold. Food Bank will provide 9 meals from this donation.
Made Fresh Daily Using Seasonal Ingredients
Sliced Local Tomatoes, Baby Arugula, Cucumber Ribbons, Sweet Onions, Pressed Basil Oil and Gemma Nera Balsamic
Jumbo Lump Blue Crab, Bread and Buttered Pickled Green Tomatoes, Southern Chow Chow and Charred Lemon Ravigote Sauce
Creole Ratatouille with Charred Lemon Herb Vinaigrette
Butter Lettuce, Spring Tomatoes, Chili Marinated Cucumber Charred Peppers and Creamy Blue Cheese Dressing
Beef Tips with Smashed Yukon Gold Potatoes, Confit Shallots, Carrots, Melted Leeks and a Bordeaux and Mushroom Fond De Veau
*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.
Restaurant will donate $3 to the Houston Food Bank from each brunch. Food Bank will provide 9 meals from this donation.
Sorghum Granola, Sliced Peaches, Fresh Berries, Yogurt with Chantilly Cream
Braised Beef, Crimini Mushrooms, Heirloom Cherry Tomatoes, Moonflower Petite Greens, Poached Eggs with Hollandaise
Baby Spinach, Red Onions, Asparagus and Shaved Fennel Salad with Caper and Dill Cream
Goat Cheese Stone Ground Grits, Marinated Sweet Peppers, Parsnip Chips and Toasted Garlic with Sundried Tomatoes
Delicate Poached Eggs over English Muffins, Sliced Duroc Ham, Roasted Asparagus and Julienne Tomato Crowned with Hollandaise
Sorghum Whipped Sweet Potato, Roasted Garden Vegetables, Petite Herbs And Smoked Jalapeño and Peach BBQ Sauce
*Dates and times for HRW brunch service will vary by restaurant.Please check with the restaurant about HRW brunch service on weekends.
Please let restaurant know that you'd like the HRW menu when making your reservations.
*HRW Reservations are suggested, however Walk-Ins are accepted upon seating availability
Beverages, tax & gratuity are not included unless otherwise noted