It's due time that a Creole restaurant realizes there's more to vegetarian cuisine than a house salad with ranch dressing — and Brennan's of Houston seems to be doing it right with a newly-released Southern-style vegetable menu.
Executive chef Danny Trace and his culinary team developed the Digging Texas Creole menu, which will be be offered at the Kitchen Table — the 12-seat communal table in the midst of the restaurant's kitchen — from here on out.
"We are proud to work with incredibly fresh bounty from Houston area farms and incorporate their offerings into our cuisine."
The tasting menu includes a Gumbo Z'herbes Moderne (with dino kale and mustard, collard and Swiss chard greens, buttermilk fried okra and green garlic "Sunset Rice"), Mushroom Creole Bread Pudding Soufflé (blue-foot mushrooms whipped into egg whites with thyme and melted leeks), Le Coupe de Milieu (sweet tea "Mint Julep" sorbet), Chicken Fried "Lot 42" Cauliflower Steak (served with Purple Majesty potato salad, pickled mirliton and oyster plant with sherry creamed onion), Froberg Farm Eggplant Grillades & Grits (with goat cheese stone-ground grits, fire roasted trinity and Chicory coffee red eye gravy) and a Candied Creole Tomato Galette (with mozzarella ice cream, black garlic and tomato pralines, Poirier's cane syrup and Chipotle Imperial sugar).
For lunch, Brennan's will offer a two-course Farmer's Corner special that highlights "a local farm's seasonal bounty prepared in a Texas Creole style."
"This menu is a natural extension of my family's philosophy to utilize local and regional farmers. We are proud to work with incredibly fresh bounty from Houston area farms and incorporate their offerings into our cuisine," said Alex Brennan-Martin, owner of Brennan's of Houston, in a statement.
A restaurant representative tells CultureMap that the Digging Texas Creole menu could change seasonally to accommodate what's fresh and available, and that some of its offerings might be added to the regular menu in the future.
The mushroom Creole bread pudding soufflé includes blue-foot mushrooms whipped into Hatterman’s hen egg whites with 3300 Smith Street thyme and melted leeks
