Fennel & Arugula Salad, Parmesan, Lemon Vinaigrette, Fried Oysters. Pork Chop Oscar. Grilled Asparagus, Snow Crab Cl
Houston Restaurant Weeks August 1 - September 4, 2017 | Benefiting the Houston Food Bank
1st Course (choice of)
Brenner’s Salad Spring Mix Lettuce, Carrots, Cucumbers, Teardrop Tomatoes, Parmesan-Bacon Crisp, Choice of Dressing
Garden Romaine Shaved Pecorino Romano, Caesar Dressing
Heirloom Tomato Salad Frisée, Mozzarella, Basil, Red Onions, Pine Nuts, Olive Oil, Balsamic
Soup du Jour Handcrafted by Chef Ryan Braden
2nd Course (choice of)
6 oz. Filet Mignon Roasted Fingerling Potatoes, Spinach, Wild Mushroom Demi-Glace
Pan Roasted Mahi Mahi Fennel & Arugula Salad, Parmesan, Lemon Vinaigrette, Fried Oysters
Pork Chop Oscar Grilled Asparagus, Snow Crab Claws, Spicy Béarnaise
Smoked Petite Lamb Rack Creamy Grits, Wilted Kale, Red Wine Bordelaise
3rd Course (choice of)
Chocolate Hazelnut Layered Cake Chocolate Ganache, Candied Hazelnuts
Vanilla Bean Cheesecake Brown Butter Cookie Crust, Pineapple-Basil Compote
Apple Strudel Mrs. Brenner’s Original Recipe, Vanilla Ice Cream
$45 per person Restaurant will donate $7 from each dinner sold to the Houston Food Bank. Food Bank will create 21 meals from this donation. Thank you for dining with us! Beverages, tax & gratuity are not included.