MENUS
THANKSGIVING DAY
4 COURSE PRIX FIXE MENU | $185 PER GUEST
tHURSDAY, NOVEMBER 26TH | 12PM - 8PM
ROYAL KALUGA SERVICE
$1oz $140 | 2oz $240
Accouterments, potato chips
$1oz $140 | 2oz $240
FIRST COURSE (choice of)
Add 10g Royal Kaluga Caviar | $40
Gulf blue crab, daikon radish, garden herbs, honey dressing, black dust
Add 10g Royal Kaluga Caviar | $40
Burrata, squash emulsion, figs, compressed apples, pecan gremolata
Endive salad, orange dressing, blue cheese Grand Noir, apples, walnuts, confit kumquats
SECOND COURSE
Squash agnolotti, sage brown butter, autumn spices, hazelnuts
THIRD COURSE (CHOICE OF)
Heritage roasted turkey and rillette, gravy, cranberry condiment
Ora king salmon, ponzu butter, bok choy, ginger-chive
Prime NY strip, carrot fondant, grilled chicories, black garlic
SIDES for the table
Fried brussels sprouts and bacon
Mushroom stuffing
Buttery mashed potatoes
DESSERT (choice of)
Pumpkin mousse, orange sablé, miso caramel ice cream
Pecan tart, caramel sauce, bourbon ice cream
Chestnut cream, vanilla chantilly, yuzu curd (vegan, dairy-free)
SPECIALITY COCKTAIL
AVAILABLE ON THANKSGIVING DAY
The First Toast - Bourbon, Maple syrup, pear nectar, lemon juice, St. Germain, sage leaf 22
We will exclusively offer the 4-Course Thanksgiving Menu. Our standard menu will not be available.
A Rare Pour: An Evening with LOUIS XIII
5-COURSE MENU & PAIRINGS | $500 PER GUEST
Wednesday, December 9th at 6:30 PM
Kinder Private Dining Room
FIRST COURSE
Gulf Blue Crab, Daikon Radish, Garden Herbs, Honey Dressing, Black Dust, Royal Kaluga Caviar
Paired with Telmont Réserve Brut
SECOND COURSE
Maine Scallops, Cauliflower Brassicas, Herbal Cream, Black Tuile
Paired with 2021 Château Latour-Martillac Blanc, Pessac-Léognan
THIRD COURSE
Poached Chicken Breast, Mild Curry Sauce, Broccolini, Turnips
Paired with 2024 Louis Michel Chablis 1er Cru “Montée de Tonnerre”
FOURTH COURSE
NY Strip, Potato Pavé, Shallot Coulis, Périgord Sauce
Paired with 2021 Château Branaire-Ducru, Saint-Julien
DESSERT COURSE
Poached Pear, Chocolate Coulant, Pear Bavarois, Butterscotch Sauce
Paired with Rémy Martin XO
TO CONCLUDE
Exclusive LOUIS XIII Tasting
ART LOVERS LUNCH (2 courses $50)
Wednesday - Friday; 11:30 - 2 PM
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
(choice of)
BURRATA - Squash emulsion, figs, compressed apples, pecan gremolata
ENDIVE SALAD - Orange dressing, blue cheese Grand Noir, apples, walnuts, confit kumquats
CHESTNUT VELOUTE - Mushrooms, croutons, green cardamom emulsion, kale chip
BEEF TARTARE* - Truffle dressing, smoked egg yolk, potato chips, frisee
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO - Artichokes, king trumpet mushrooms, parmesan, zesty breadcrumbs
BRANZINO - Root vegetable barley, citrus segments, beurre blanc
WAGYU BEEF BURGER - Gruyère cheese, pommes dauphines, truffle aioli
GREEN CIRCLE CHICKEN - Sauce supreme, fondant potatoes, kale, mushrooms
DESSERT
Additional 10
VALRHONA DARK CHOCOLATE CRÉMEUX - Caramel sabayon, white chocolate ice cream
GÂTEAU VERT - Basil poached pear, bavarian cream, pistachio
LE JARDINIER PLANT BASED ICE CREAM - Dark chocolate, pistachio, coffee (Vegan, DF, GF)
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE - Accoutrements, purple potato chips 1oz 140, 2oz 240
DEVILED EGGS* - Smoked trout roe, chives 5 each
ENDIVE SALAD - Orange dressing, apples, walnuts, confit kumquats 22
BURRATA - Squash emulsion, figs, compressed apples, pecan gremolata 24
CHESTNUT VELOUTE - Mushrooms, croutons, green cardamom emulsion, kale chip 24
HEIRLOOM ROASTED BEETS - Autumn citrus, pistachio dressing, pink peppercorns, bitter greens 22
BEEF TARTARE* - Truffle dressing, smoked egg yolk, potato chips, frisee 28
POACHED EGG* - White truffle, poached egg, smoked mozzarella, lardons 85
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 18/36
ENTRÉES
CAROLINA GOLD RICE RISOTTO - Artichokes, king trumpet mushrooms, parmesan, zesty breadcrumbs 30
BRANZINO - Root vegetable barley, citrus segments, beurre blanc 42
Beef Tenderloin - Sunchoke fondant, grilled chicories, black garlic 78
ORA KING SALMON* - Ponzu butter, bok choy, mushrooms tempura, ginger, chives 72
PARISIAN GNOCCHI - Brussels, lardons, black pepper, scarmoza emulsion 30
GREEN CIRCLE CHICKEN - Sauce supreme, fondant potatoes, kale, mushrooms 43
WAGYU BEEF BURGER - Gruyère cheese, pommes dauphines, truffle aioli 38
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX - Caramel sabayon, white chocolate ice cream 16
GÂTEAU VERT - Basil poached pear, bavarian cream, pistachio 18
LE JARDINIER PLANT BASED ICE CREAM - Dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 18/36
TASTE OF AUTUMN
Chef's seasonal menu, 4 courses $95
BURRATA - Squash emulsion, figs, compressed apples, pecan gremolata
POACHED EGG - White truffle, poached egg, smoked mozzarella, lardons
ORA KING SALMON* - Ponzu butter, bok choy, mushrooms tempura, ginger-chive
GÂTEAU VERT - Basil poached pear, bavarian cream, pistachio sponge
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
Royal Kaluga Caviar Service* - Accoutrements, homemade potato chips 1oz 140, 2oz 240
ENDIVE SALAD - Orange dressing, blue cheese, apples, walnuts, confit kumquats 22
HEIRLOOM ROASTED BEETS - Autumn citrus, pistachio dressing, pink peppercorns, bitter greens 22
BURRATA - Squash emulsion, figs, compressed apples, pecan gremolata 26
CHESTNUT VELOUTE - Green cardamom emulsion, croutons, mushrooms 24
Veal Sweetbreads - Celeriac, mushrooms, lardons, madeira 32
BEEF TARTARE - Truffle dressing, smoked egg yolk, potato chips, frisee 28
COASTAL ABSTRACTION - Daikon radish, garden herbs, honey dressing, black dust 28 *Add 10g Royal Kaluga Caviar +40
Culinary Canvas Series, ‘American Modernism from the Charles Butt Collection’
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 18/36
GRAINS
CAROLINA GOLD RICE RISOTTO - Artichokes, king trumpet mushrooms, parmesan, breadcrumbs 30
WHITE TRUFFLE PASTA - Homemade tagliatelle, aged parmesan cheese 175
SQUASH AGNOLOTTI - Sage brown butter, autumn spices, hazelnuts 26
FARMER'S MARKET - Roasted cauliflower, greek yogurt, pickled cauliflower, pine nuts, raisins 28
ENTRÉES
PRIME NY STRIP* - Carrot fondant, grilled chicories, black garlic 78
VENISON FILET* - Sunchokes fondant, braised salsify, red wine marinade 78
ORA KING SALMON* - Ponzu butter, bok choy, mushrooms tempura, ginger, chives 72
GRILLED DOVER SOLE - Artichoke fondant, autumn vegetables, parsley, lemon, capers 88
BRAISED LAMB SHANK - Root vegetable barley, braised kale 65
FLAVORS OF FRENCH TRADITION
An Homage to French Classics by Le Jardinier
FOIE GRAS TERRINE - Spiced pear, sauternes jelly, sourdough 56
Monkfish a la Normande - Parisian mushrooms, apple cider, creme fraiche, cabbage 68
PARISIAN GNOCCHI - Brussels, lardons, black pepper, scamorza emulsion 30
GREEN CIRCLE CHICKEN - Sauce supreme, fondant potatoes, kale, mushrooms 52
RACINES
Broccolini 15
Brussels sprouts & lardons 15
Mushrooms tempura, ponzu butter 15
Truffle pommes dauphines, truffle aioli 15
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX - Caramel sabayon, white chocolate ice cream 16
BATEAU BANANE - Caramelized banana, peanut butter crustilliant, milk chocolate cream 23
THE BUTTERFLY - Yuzu delicate mousse, raspberry compote, pistachio crumble 16
MONT BLANC - Chestnut cream, vanilla chantilly, yuzu curd (Vegan, DF) 18
LE JARDINIER PLANT BASED ICE CREAM - Dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 18/36
SEASONAL EXPRESSION OF AUTUMN
Chef's seasonal menu, 5 courses $195
The Seasonal Expression menu is required for the full table
COASTAL ABSTRACTION - Daikon radish, garden herbs, honey dressing, black dust, Royal Kaluga caviar
CELERIAC NOODLES - Brussels, lardons, black pepper, scamorza emulsion
MAINE SCALLOPS - Cauliflower brassicas, herbal cream, black tuile
TEA SPICED DUCK - Black mission figs, cassis, baby turnips
HERE COMES THE SUN - Pumpkin mousse, orange sablé, miso caramel ice cream
SEASONAL EXPRESSION WINE PAIRING
$140
SAKÉ - 2021 IWA 5 by RICHARD GEOFFROY “ASSEMBLAGE 3” TOYAMA, JAPAN OR CHAMPAGNE - NV HENRI GIRAUD, “BLANC DE CRAIE”, BLANC DE BLANCS CHAMPAGNE, FRANCE
MEDIUM-BODIED WHITE - 2023 CLOS BELLANE “LES ÉCHALAS” CÔTES DU RHÔNE VILLAGES VALRÉAS, RHÔNE VALLEY, FRANCE
MEDIUM-BODIED ROSÉ - 2025 DOMAINE DU BAGNOL CASSIS, PROVENCE, FRANCE
FULL-BODIED RED - 2023 CLOS DE L’ORATOIRE DES PAPES CHÂTEAUNEUF-DU-PAPE, RHÔNE VALLEY, FRANCE
DESSERT WINE - 2022 DOMAINE CLARENCE DILLON “CLARENDELLE”, AMBERWINE, MONBAZILLAC, BORDEAUX, FRANCE
DESSERTS
BRUNCH AND LUNCH
VALRHONA DARK CHOCOLATE CRÉMEUX - Caramel sabayon, white chocolate ice cream 16
GÂTEAU VERT - Basil poached pear, bavarian cream, pistachio 18
LE JARDINIER PLANT BASED ICE CREAM - Dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 18/36
DINNER
VALRHONA DARK CHOCOLATE CRÉMEUX - Caramel sabayon, white chocolate ice cream 16
BATEAU BANANE - Caramelized banana, peanut butter crustilliant, milk chocolate cream 23
Culinary Canvas Series, ‘American Modernism from the Charles Butt Collection’
THE BUTTERFLY - Yuzu delicate mousse, raspberry compote, pistachio crumble 16
MONT BLANC - Chestnut cream, vanilla chantilly, yuzu curd (Vegan, DF) 18
LE JARDINIER PLANT BASED ICE CREAM - Dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 18/36
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE - Accoutrements, purple potato chips 1oz 140, 2oz 240
DEVILED EGGS* - Smoked trout roe, chives 5 each
ENDIVE SALAD - Orange dressing, Grand Noir blue cheese, apples, walnuts, confit kumquats 22
BEEF TARTARE* - Truffle dressing, smoked egg yolk, potato chips, frisee 28
BURRATA - Squash emulsion, figs, compressed apples, pecan gremolata 24
CHESTNUT VELOUTE - Mushrooms, croutons, green cardamom emulsion, kale chip 24
SALMON RILLETTE - Everything bagel, black pain de mie, pickled onions 24
POACHED EGG - White truffle, poached egg, smoked mozzarella, lardons 85
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 18/36
ENTRÉES
CAROLINA GOLD RICE RISOTTO - Artichokes, king trumpet mushrooms, parmesan, breadcrumbs 30
PARISIAN GNOCCHI* - Brussels, lardons, black pepper, scamorza emulsion, poached egg 30
EGGS ON EGGS* - Soft scrambled organic eggs, Royal Kaluga Caviar, brioche 58
BRANZINO - Root vegetable barley, citrus segments, beurre blanc 42
FILET MIGNON & EGGS* - Broccoli rabe, pommes dauphines, black garlic 72
EGGS BENEDICT - Crab, black pain de mie, miso hollandaise, artichokes 48
FRENCH OMELETTE - Mushrooms, kale, gruyere cheese, petite salade 32
ORA KING SALMON* - Ponzu butter, bok choy, mushrooms tempura, ginger, chives 72
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX - Caramel sabayon, white chocolate ice cream 16
gâteau vert - Basil poached pear, bavarian cream, pistachio 18
LE JARDINIER PLANT BASED ICE CREAM - Dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 18/36
TASTE OF AUTUMN
Chef's seasonal menu, 4 courses $95
The Taste of Autumn menu is required for the full table
BURRATA - Squash emulsion, figs, compressed apples, pecan gremolata
EGGS ON EGGS* - Soft scrambled organic eggs, Royal Kaluga Caviar, brioche
FILET MIGNON* - Broccoli rabe, pommes dauphines, black garlic
GÂTEAU VERT - Basil poached pear, bavarian cream, pistachio sponge
BAR BITES
Marinated olives - chili flakes, candied orange 7
Toasted nuts - cayenne, rosemary 8
POMMES DAUPHINES - aioli 8
Deviled eggs - royal kaluga caviar 8 each
Artisanal cheese selection - hazelnut & raisin bread, seasonal accoutrements 18/36
DESSERT
CRÈME BRÛLÉE, seasonal fruit 12
DRINK SPECIALS
Monday - Thursday 5:00 - 6:30 PM
BAR COCKTAILS 16
BAR WINES BY THE GLASS 15
BEER 8
BAR COCKTAILS 16
PIMM’S CUP – Gin, cucumber, lemon, ginger beer
HURRICANE – Rhum Barbancourt, orange, lemon, summer berries
THE GAMBLER – Bourbon, montenegro, benedictine, angostura
BAR WINES BY THE GLASS
NV Domaine Sérol, Pétillant Naturel Rosé, “TURBULLENT”, LOIRE VALLEY, FR 15
2023 DOMAINE PICHOT, CHENIN BLANC, VOUVRAY, FR 14
2022 Château la Genestière, Grenache Blend, Côtes du Rhône, FR 13
BEER 8
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
SIGNATURE COCKTAILS
Chromosat & Tonic - Butterfly pea flower infused Botanist, Giffard Pear Liqueur, lime, simple, tonic, Dehydrated Lemon & Lime wheel 19
Ember & Gold - Verde Mezcal, Nixta corn liquor, chocolate bitters, roasted corn syrup, Grapefruit Peel 20
Velvet Harvest - Fig infused bourbon, fig syrup, black walnut bitters, orange bitters, Fig & Orange Peel 19
Toasted Reverie - White Rum, lime, allspice dram, black walnut bitters, orange bitters, Shaved coconut rim, grated nutmeg, Dehydrated lime 22
Golden Muse - Kumquat infused gin, lemon, kumquat simple syrup, egg white, Angostura Bitters swirl 22
Garnett Hour - Pomegranate rye, sweet vermouth, cherry herring, grapefruit juice, Dehydrated blood orange 20
Crimson Root - Luksusowa vodka, beet shrub, lemon, simple syrup, ginger beer, Dehydrated lemon, ginger candy 20
Petals on the Mesa - Lalo Blanco Tequila, apple cider, gingersnap syrup, lemon, black walnut bitters 21
Culinary Canvas Series, ‘American Modernism from the Charles Butt Collection’
ZERO PROOF
Le Jardin - Cucumber juice, fine herbs syrup, lime, soda, Cucumber, mint 16
Pear & Plume - Veridoshe NA, Pear syrup, lemon, egg white, sage, soda water, Sage Leaf 15
Maple Nocturne - Veridoshe NA, Lemon, Maple syrup, ginger beer, Cinnamon, anise, rosemary 16
BEER
Redwood IPA - New Magnolia Brewing Co. Houston, TX 8
Light Lager - New Magnolia Brewing Co. Houston, TX 8
DESSERT COCKTAILS
LE CARAJILLO - licor 43, pandan, espresso 18
NOISETTE PLAINTE - aged rum, coconut cordial, hazelnut 17
CARAMEL STOUT - guiness syrup, fat washed Jameson, black walnut bitters 19
WINES BY THE GLASS
SPARKLING
Pétillant Naturel Rosé - Domaine Sérol ‘Turbullent’, Loire Valley, FR
Crémant de Bourgogne - Maison Moillard, Burgundy, FR
Champagne - Telmont ‘Réserve Brut’, Champagne, FR
Champagne Rosé - Laurent-Perrier ‘Cuvée Rosé’, Champagne, FR
Champagne - H. Giraud ‘Blanc de Craie’, Blanc de Blancs, Champagne, FR
WHITE
Sancerre - Sauvignon Blanc - Pascal Jolivet, Loire Valley, FR
Vouvray Demi Sec - Chenin Blanc - Domaine Pichot, Loire Valley, FR
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’, Burgundy, FR
Chardonnay - Flowers, Sonoma Coast, CA
Chardonnay - Mâcon-Verzé - Domaine Leflaive, Burgundy, FR
ROSÉ
Domaine du Bagnol, Cassis, FR
Domaine Clarence Dillon ‘Clarendelle’, Bordeaux, FR
RED
Gamay - Moulin-à-Vent - Château des Jacques, Beaujolais, FR
Pinot Noir - Presqu’île ‘Presqu’île Vineyard’, Santa Barbara, CA
Pinot Noir - Bourgogne Rouge - Domaine Faiveley, Burgundy, FR
Grenache Blend - Côtes du Rhône - Château la Genestière, Rhône, FR
Merlot Blend - Saint-Émilion - Les Légendes R, Bordeaux, FR
Cabernet Sauvignon - Alexander Valley - Trig Point, Sonoma County, CA
Cabernet Sauvignon Blend - Margaux - Blason d’Issan, Bordeaux, FR
ZERO PROOF
Sparkling Chardonnay - French Bloom ‘Le Blanc’, Vin de France