Owen Brennan’s Re-Opening Dining Room Tuesday, May 12

May 11, 2020

Memphis can enjoy a taste of the French Quarter while practicing social distancing when Owen Brennan’s Restaurant re-opens their dining room Tuesday, May 12. Guests can make reservations over the phone by calling 901-761-0990 or online at the Owen Brennan’s website: http://www.brennansmemphis.com/reservations.

Owen Brennan’s is excited to bring back dine-in options for their delicious Cajun and Creole cuisine while adhering to Shelby County Health Department directives for restaurant dine in operations. All flatware, glasses, and dishes will be cleaned using National Sanitation Foundation standards, staff members have completed a specialty Servesafe training program, the dining room will operate at 50% capacity with patrons sitting at every other table, staff members will wear masks, health and temperature checks will be performed on employees before entering a work area, and menus will be disposable and single patron use.

“We are so excited to be able to serve our guests again and look forward to going above and beyond in our cleaning, cooking, and serving methods to keeping our guests and employees health and well-being at the forefront of everything we do,” said Jim Baker, owner of Owen Brennan’s.

To celebrate the re-opening, Owen Brennan’s is debuting new lunch and dinner menus featuring many favorites from the previous menu including crab cakes with N’awlins remoulade, NOLA BBQ shrimp, Catfish Boudreaux, Blackened Red Fish Perez, and hand-cut beef, lamb and pork among many others.

Owen Brennan’s Restaurant is open Tuesday to Saturday from 11 a.m. – 8 p.m. and will accept parties of 6 or less. Private dining and to-go options are available. You can find the new menus and more details at the Owen Brennan’s website http://www.brennansmemphis.com/.

 

Full menus and Photos Below:

 

Owen Brennan’s Lunch Menu

Tidbits

Crab Cakes with N’awlins Remoulade | 18

NOLA BBQ Shrimp | 14

Fried Calamari with Peppers, Agrodolce, and Remoulade | 14

Crispy Creole Crawfish with Cocktail and Remoulade | 16

Carpaccio with Aioli, Truffle, Reggiano, and  Capers | 15

 

Oysters

Fresh 1\2 Dozen | 12

Char-Grilled 1\2 | 12

Bienville (4 each) | 16

Rockefeller (4 each) | 16

Combo (4 Oysters any Style) |16

 

Soups

Creole Gumbo Cup/Bowl | 6/11

Red Beans & Rice | 6/11

 

Salads

Bayou Cobb |10

Caesar with Herb Croutons | 7

Spinach with Spiced Walnuts, Cranberries, Bleu Cheese, Sage Vinaigrette | 9

 

Add-Ons

Chicken | 7

Shrimp | 9

Crawfish | 12

Fried Oysters | 10

Salmon | 9

 

Po’ Boys

on Gambino’s Bread with Tomatoes, Lettuce, and Pickles Served with Kettle Chips or Fries

Creole Shrimp | 13

Cornmeal Crusted Oysters | 16

Bourbon Braised Brisket | 13

 

Handhelds

Traditional N’awlins Muffuletta

Bacon Burger with LT, Voodoo Mustard, Brioche Bun, and Cheddar

 

Fins & Fowl

Brennan’s Tenders with Fries | 15

Voodoo Chicken Pasta with Asparagus, Tomatoes, Penne, and Roasted Garlic | 14

Shrimp Creole with Peppers, Onions, and Rice | 13

Catfish Boudreaux with Crawfish Cream Sauce | 18

Blackened Redfish Perez with Crawfish Etouffee | 19

Shrimp & Grits with Tasso Ham, Shiitake, and Delta Grind Grits | 13

Creole Classic Crawfish Etouffee with Rice | 15

Pasta Jambalaya with Chicken, Shrimp, Andouille, Tasso, and Linguini

 

Hand-Cut Beef

Add Oscar with Asparagus, Crabmeat, and Hollandaise | 10

Filet with Dauphinoise, Port Glace, and Brussels | 44

Ribeye with Garlic Broccoli and Garlic Potatoes | 39

Braised Bourbon Street Brisket with Garlic Potatoes and Jus | 14

 

Executive Lunch | 15

Served with Half Salad or Cup of Soup

Bourbon Street Brisket

Creole Shrimp

Pasta Jambalaya

Crawfish Étouffée

Voodoo Pasta

 

Eggs

Classic Benedict with Canadian Bacon, Muffin, and Hollandaise | 14

Hussarde with Canadian Bacon, Fried Green Tomatoes, Wine Sauce, and Hollandaise | 14

 

Items subject to availability

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.*

 

Owen Brennan’s Dinner Menu

Tidbits

Crab Cakes with N’awlins Remoulade | 18

NOLA BBQ Shrimp | 14

Fried Calamari with Peppers, Agrodolce, and Remoulade | 14

Crispy Creole Crawfish with Cocktail and Remoulade | 16

Carpaccio with Aioli, Truffle, Reggiano, and  Capers | 15

 

Oysters

Fresh 1\2 Dozen | 12

Char-Grilled 1\2 | 12

Bienville (4 each) | 16

Rockefeller (4 each) | 16

Combo (4 Oysters any Style) |16

 

Soups

Creole Gumbo Cup/Bowl | 6/11

Red Beans & Rice | 6/11

 

Salads

Bayou Cobb |10

Caesar with Herb Croutons | 7

Spinach with Spiced Walnuts, Cranberries, Bleu Cheese, Sage Vinaigrette | 9

 

Add-Ons

Chicken | 7

Shrimp | 9

Crawfish | 12

Fried Oysters | 10

Salmon | 9

 

Fins & Fowl

Brennan’s Stuffed Chicken with Tasso, Gruyere, and Red Wine Sauce | 23

Voodoo Chicken Pasta with Asparagus, Tomatoes, Penne, and Roasted Garlic | 21

Catfish Boudreaux with Crawfish Cream Sauce | 22

Blackened Redfish Perez with Crawfish Etouffee | 26

Shrimp & Grits with Tasso Ham, Shiitake, and Delta Grind Grits | 26

Creole Classic Crawfish Etouffee with Rice | 20

Pasta Jambalaya with Chicken, Shrimp, Andouille, Tasso, and Linguini | 30

 

Hand-Cut Beef | Lamb | Pork

Add Oscar with Asparagus, Crabmeat, and Hollandaise | 10

Blackberry BBQ Pork Chop with Dauphinoise and Chili-Lemon Brussels | 26

Filet with Dauphinoise, Port Glace, and Brussels | 44

Ribeye with Garlic Broccoli and Garlic Potatoes | 39

Australian Lamb Rack with Dauphinoise and Port Demi-Glace | 40

 

Lagniappes | 6

“A Little Something Extra”

Smoked Gouda Mac & Cheese

Lemon-Chili Brussels

Dauphinoise Potatoes

Asparagus

Mashed Potatoes

Sautéed Broccoli

 

Eggs

Classic Benedict with Canadian Bacon, Muffin, and Hollandaise | 14

Hussarde with Canadian Bacon, Fried Green Tomatoes, Wine Sauce, and Hollandaise | 14

 

Items subject to availability

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.*

 

Owen Brennan’s crab cakes

https://www.dropbox.com/s/966xxdszqdexeat/_JAY3952.jpg?dl=0

 

Owen Brennan’s fresh oysters

https://www.dropbox.com/s/t429qhze9ol6owd/_JAY4069.jpg?dl=0

 

Owen Brennan’s is re-opening its dining room Tuesday, May 12.

https://www.dropbox.com/s/4hxdajjzq9lnt0a/Owen%20Brennans%20Bar.jpg?dl=0

 

Owen Brennan’s is sitting guests at every other table to adhere to social distancing guidelines.

https://www.dropbox.com/s/ovkshoshwc6kddi/OB%20Closed%20Booth.JPG?dl=0

 

Owen Brennan’s can be found online:

http://www.brennansmemphis.com/

https://www.facebook.com/brennansmemphis/

https://twitter.com/owenbrennans

https://www.instagram.com/brennansmemphis

 

About Owen Brennan’s Restaurant:

Owen Brennan’s is family owned and operated by Jim Baker and several of his family members who are dedicated to bringing New Orleans traditions to Memphis. Owen Brennan’s has been on the forefront of “Best of Memphis” with numerous awards over the past 23 years. “Memphis Magazine” has awarded Owen Brennan’s #1 Gold Sunday Brunch for the last 17 years running. Owen Brennan’s in 2012 won “Best Sunday Brunch”, “Best Cajun and Creole” and “Best Oysters” by Memphis Magazine again. The Memphis Flyer in 2012 awarded Owen Brennan’s “Best Sunday Brunch” and “Best Cajun & Creole”. The Germantown News awarded Owen Brennan’s the #1 “Best Dessert.” Owen Brennan’s prides themselves on providing an elegant, yet comfortable, environment for any occasion.

 

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