Price does NOT include alcoholic beverages or dessert. Valet Parking is $5
Restaurant will donate $3 to the Houston Food Bank from each lunch sold. Food Bank will provide 9 meals from this donation.
First Course
Snapping Turtle Soup
Splashed with Principe Pio Sherry
Brennan’s Salad (GHH)
Summer greens, grape tomatoes, brioche croutons, parmesan cheese and red wine herb vinaigrette
Soup Du Jour
Made fresh daily using seasonal ingredients
Second Course
Hickory Smoked Texas Chicken & Spinach Salad (GF)
Applewood bacon, baby spinach, spiced pecans, Texas Feta, sunny side up hen egg and Poirier’s sugarcane vinaigrette
Beef Tips “Steak Diane”
Seared in cast iron with shallots, fresh thyme and Crimini mushrooms over Hickory smoked French potatoes
Southern Cast Iron Seared Salmon (GF) (GHH)
Over a Maque Choux of sautéed peppers, onions, fire roasted corn, tomatoes and okra
Digging Texas Creole Quiche
Farmer’s vegetables, Summer mushrooms and Creole cream cheese in savory custard with flaky pastry over smoked Creole tomato sauce