1st Course 2nd Course 3rd Course - Brenner's Steakhouse

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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.