Landry’s Summer Chef Series 2014: Brenner's Steakhouse

Brenner's Steakhouse/Facebook [https://www.facebook.com/photo.php?fbid=576071219084696&set=pb.190586574299831.-2207520000.1368469692.&type=3&theater]

Brenner's Steakhouse offers a five-course meal and intermezzo that includes a selection of seafood and beef all prepared with unique flavors.

Mini Biscuit
Slow-roasted Berkshire shoulder, pickled plum chutney, peppered apple slaw.
Pairing: 2013 Stellenbosch Hills Sauvignon Blanc, South Africa.

English Pea Soup
Mustard seed caviar, parmesan reggiano mousse.
Pairing: 2013 Domaine Franck Millet Rosé, Sancerre, France.

Herb-Marinated Duck Breast
Seasonal cherries, pink peppercorn, vanilla-scented oil.
Pairing: 2011 Ampeleia “Kepos”, Tuscany, Italy.

Petite Strip Loin
Corn-cumin purée, baby fennel, pancetta butter.
Pairing: 2011 Michael David “Inkblot” Petit Verdot, Lodi, California.

Ruby Red Terrine
Lingonberry jus, basil.
Pairing: NV, Demarie Birbet Brachetto, Piedmont, Italy.



Brenner's Steak House
10911 Katy Fwy
Houston, TX 77079


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