MENUS
ART LOVERS LUNCH (2 courses $45)
Wednesday - Friday; 11:30 - 2 PM
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
(choice of)
BURRATA - figs, radicchio, pecan gremolata, ground cherries
ENDIVE SALAD - bleu d’Auvergne, apples, orange dressing, walnuts, kumquats
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis
SMOKED TROUT RILLETTE - avocado spread, everything bagel, grilled Pain de mie, trout roe
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers
BRANZINO - Roman style lentils, sour honey, Brussels sprouts
WAGYU BEEF BURGER - Gruyère, pommes dauphines, truffle aioli
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce supreme, autumn mushrooms
DESSERT
Additional 10
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM
PEAR TART, elderflower chantilly, lemon cream
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, GF, DF) DARK CHOCOLATE, PISTACHIO, pumpkin spiced latte
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 140 / 2OZ 240
BURRATA - figs, radicchio, pecan gremolata, ground cherries 26
ENDIVE SALAD - bleu d’Auvergne, apples, orange dressing, walnuts, kumquats 24
SMOKED TROUT RILLETE - avocado, everything bagel, grilled Pain de mie, trout roe 23
DEVILED EGGS - smoked trout roe, chives 5 each
TRADITIONAL BEEF TARTARE - quail egg yolk, potato chips 24
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis 17
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 16/32
ENTRÉES
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 26
BRANZINO - Roman style lentils, sour honey, Brussels sprouts 38
STEELHEAD TROUT - ponzu butter sauce, tempura mushrooms, ginger and chives, bok choy 58
WILD MUSHROOM VOL AU VENT - Parmesan cream, autumn greens 35
SQUID INK SHELLFISH RAVIOLI - lemongrass foam, broccoli-ginger coulis, squid ink tuile 32
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce supreme, autumn mushrooms 43
WAGYU BEEF BURGER - Gruyère, pommes dauphines, truffle aioli 38
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, white chocolate ice cream 16
Pear tart, elderflower chantilly, lemon cream 18
LE JARDINIER PLANT BASED ICE CREAM (Vegan, GF, DF) DARK CHOCOLATE, PISTACHIO, pumpkin spiced latte 16
ARTISANAL SELECTION OF CHEESE 16/32
TASTE OF AUTUMN
Chef's seasonal menu, 4 courses $90
BURRATA - figs, radicchio, pecan gremolata, ground cherries
MUSHROOM VOL AU VENT - Parmesan cream, autumn greens
STEELHEAD TROUT - ponzu butter sauce, tempura mushrooms, ginger and chives, bok choy
PEAR TART - elderflower chantilly, lemon cream
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
Royal Kaluga Caviar service 1 oz 140/ 2 oz 240
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis 15
ENDIVE SALAD - bleu d’Auvergne, apples, orange dressing, walnuts, confit kumquats 24
CITRUS CURED HIRAMASA* moo radish, poppy seeds, calamansi, pears 27
Add 10g Royal Kaluga Caviar +40
HEIRLOOM ROASTED BEETS - horseradish vinaigrette, avocado, hearts of palm, croutons 22
BURRATA - figs, radicchios, pecan gremolata, ground cherries 26
FOIE GRAS PARFAIT - grape gelée, gooseberries, hazelnuts, toasted brioche 32
MAINE SCALLOP - cauliflower fondant, caper-raisin coulis 48
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 16/32
GRAINS
KALE-RICOTTA GNOCCHI - watercress coulis, parmesan creme fraîche, mushroom conserva 24
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 26
FRESH TAGLIATELLE - aged parmesan, white truffles 160
SQUID INK SHELLFISH RAVIOLI - lemongrass foam, broccoli-ginger coulis, squid ink tuile 32
ENTRÉES
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce supreme, autumn mushrooms 46
STEELHEAD TROUT - ponzu butter sauce, tempura mushrooms, ginger and chives, bok choy 58
TEA SPICED DUCK - carrot “butter” and sauce, grilled endive, confit kumquats 82
BRAISED PORK BELLY - Roman style lentils, sour honey, brussels sprouts 48
DOVER SOLE ROULADE - cabbage and mushrooms, broccoli-ginger coulis, lemongrass emulsion 65
BEEF FILET MIGNON - celeriac fondant, black garlic, broccoli rabe 76
TEXAS WAGYU NY STRIP (for two) - artichokes, potato mille-feuille, autumn herb salad 160
SIDES
MUSHROOM TEMPURA, PONZU BUTTER 14
BRUSSELS SPROUTS, SOUR HONEY 13
POMMES DAUPHINES 10
RAPINI 12
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, white chocolate ice cream 16
THE BUTTERFLY, Yuzu delicate mousse, raspberry compote, pistachio sablé 18
Tangerine vegan dream (Vegan, GF, DF) Vanilla chantilly, dark chocolate puff quinoa crunch 17
LE JARDINIER PLANT BASED ICE CREAM (Vegan, GF, DF) DARK CHOCOLATE, PISTACHIO, pumpkin spiced latte 16
APPLE SWIRL, Chartreuse bavarian cream, caramel cake 17
ARTISANAL SELECTION OF CHEESE 32
SEASONAL EXPRESSION
Chef's seasonal menu, 5 courses $185
The Seasonal Expression menu is required for the full table
CITRUS CURED HIRAMASA* moo radish, poppy seeds, calamansi, pears, Royal Kaluga Caviar
WILD MUSHROOM VOL AU VENT - parmesan cream, autumn greens
MAINE SCALLOP - cauliflower fondant, caper-raisin coulis
TEXAS WAGYU STRIP - artichokes, potato mille-feuille, autumn herb salad
APPLE SWIRL - chartreuse bavarian cream, caramel cake
SEASONAL EXPRESSION WINE PAIRING
$140
CHAMPAGNE - NV LAURENT PERRIER, 'CUVEE ROSE' Champagne, France
MEDIUM-BODIED WHITE - 2022 THIBAULT LIGER-BELAIR ALIGOTE
'CLOS DES PERRIERES LA COMBE' BURGUNDY, FRANCE
LIGHT-BODIED RED - 2023 DOMAINE HENRI & GILLES BUISSON BURGUNDY, FRANCE
FULL-BODIED RED - 2017 BRANAIRE-DUCRU, SAINT-JULIEN, BORDEAUX, France
DESSERT WINE - 2016 CHATEAU RIEUSSEC SAUTERNES, FRANCE
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE 1oz 140 / 2oz 240
DEVILED EGGS, smoked trout roe, chive 5 each
CITRUS CURED HIRAMASA* moo radish, poppy seeds, calamansi, pears 26 Add 10g Royal Kaluga Caviar +40
BURRATA - figs, radicchio, pecan gremolata, ground cherries 25
ENDIVE SALAD - bleu d’Auvergne, apples, orange dressing, walnuts, kumquats 20
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis 19
TRADITIONAL BEEF TARTARE* quail egg yolk, potato chips 23
SMOKED TROUT RILLETE - avocado spread, everything bagel, trout roe, pain de mie 22
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 30
ENTRÉES
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 28
PORK BELLY BENEDICT - mornay sauce, roasted squash, brioche 48
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche 56
BRANZINO - Roman style lentils, sour honey, Brussels sprouts 38
FRENCH OMELETTE - fried Texas chicken, coleslaw, house made hot sauce 28
FILET MIGNON & EGGS - fried eggs, broccoli rabe, potato mille-feuille 68
STEELHEAD TROUT - grilled endive, hollandaise, confit kumquats 50
WILD MUSHROOM VOL AU VENT - Parmesan cream, autumn greens 35
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, white chocolate ice cream 16
Pear tart, Elderflower chantilly, lemon cream 18
LE JARDINIER PLANT BASED ICE CREAM (Vegan, GF, DF) DARK CHOCOLATE, PISTACHIO, pumpkin spiced latte 16
ARTISANAL SELECTION OF CHEESE 32
TASTE OF AUTUMN
FOUR COURSES $90
*The Taste of Autumn menu is required for the full table
BURRATA - figs, radicchio, pecan gremolata, ground cherries
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche
FILET MIGNON - fried eggs, broccoli rabe, potato mille-feuille
PEAR TART - elderflower chantilly, lemon cream
BAR BITES
Marinated olives, chili flakes, candied orange 7
Toasted nuts, cayenne, rosemary 8
Pommes dauphines, poblano aioli 8
Tahini hummus, Lebanese bread 9
Deviled eggs, royal kaluga caviar 8 each
Fish kibbeh, pine nuts 12
Falafel, tahini sauce 12
Artisanal cheese selection, hazelnut & raisin bread, seasonal accoutrements 30
DESSERT
CRÈME BRÛLÉE, seasonal fruit 12
DRINK SPECIALS
Monday - Thursday 5 - 6:30
BAR COCKTAILS 12
BAR WINES BY THE GLASS 12
BEER 6
BAR COCKTAILS 16
PIMM’S CUP – Gin, cucumber, lemon, ginger beer
HURRICANE – Blend of rums, orange, lemon, summer berries, hibiscus
THE GAMBLER – Bourbon, montenegro, benedictine, angostura
BAR WINES BY THE GLASS
NV LANGLOIS 'CREMANT DE LOIRE', LOIRE VALLEY, FR 15
2022 DOMAINE PICHOT ‘LE PEU DE LA MORIETTE’, VOUVRAY, FR 15
BEER
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
HOUSE COCKTAILS
Chromosat & Tonic – Botanist Gin, Butterfly Pea Flower, Pineau Des Charentes, Citrus Blend, tonic 17
MAPLE BARREL – Peach Infused Bourbon, Maple Syrup, Black Walnut Bitters 18
MELONAIRE – Vodka, Melon Vermouth, Orange Bitters 17
Poet's tincture MARTINI – Vodka, Tomatoes, Basil, Bay Leaf, Benedictine, Blanc Vermouth, Sake 18
SMOKED BEE – Blended Scotch, Honey Lavender Ginger Syrup, Lemon, Islay Single Malt 18
Smoked saint – Mezcal, Genepy, Green Chartreuse, Lime 19
TROPICAL COMPOSTE – Coconut Rum, Pineapple Turbo Syrup, Lime 18
Tamarind Twist – Fresno Chili Infused Tequila Blanco, Tamarind Syrup, Lime 18
ZERO PROOF
Le Jardin - Cucumber, Fine Herbs, Lime, Soda 13
Royal Framboise - Orange, Mint, Raspberry, Lime 13
SUMMER FIZZ - Cranberry, Rosemary, Lime, Pineapple 13
DESSERT COCKTAILS
LE CARAJILLO - Licor 43, Pandan, Espresso 18
NOISETTE PLAINTE - Aged Rum, Coconut Cordial, Hazelnut 17
LITTLE BLACK DRESS - Vanilla Vodka, Cream, Cacao, Kirsch, Orgeat 18
BEER
Redwood IPA - New Magnolia Brewing Co. Houston, TX 8
Light Lager - New Magnolia Brewing Co. Houston, TX 8
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
Cremant de Bourgogne - Val de Mer, Burgundy, FR
Champagne Brut - Telmont 'Reserve Brut', Champagne, FR
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’, Champagne, FR
WHITE
Sancerre - Sauvignon Blanc - J. de Villebois, Loire Valley, FR
Vouvray - Chenin Blanc - Pichot, ‘Coteau de la Biche’, Loire Valley, FR
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’, Burgundy, FR
Chardonnay - Flowers, Sonoma Coast, CA
ROSÉ
Chateau d'Esclans 'Rock Angel', Côtes de Provence, FR
Chene Bleu, Vaucluse, FR
RED
Pinot Noir - RouteStock, Sonoma Coast, CA
Pinot Noir - Bourgogne Rouge - Faiveley, Burgundy, FR
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’, Beaujolais, FR
Syrah - Crozes-Hermitage - Maison Alexandrins, Rhone Valley, FR
Merlot-Cabernet Franc - Saint-Emilion - Dame de Gaffeliere Bordeaux, FR
Cabernet Sauvignon - Miner Napa Valley, CA
RESERVE WINES BY THE GLASS
Chardonnay - Meursault - Thierry & Pascale Matrot, Burgundy, FR
Cabernet - Merlot - Saint-Julien - Chateau Langoa Barton, Bordeaux, FR
Pinot Noir - J.F. Mugnier 'Clos de la Marechale' Premier Cru, Burgundy, FR
Prestige Champagne - Krug ‘171st Edition’, Champagne, FR
Hudson Vineyards Wine Dinner
Experience a taste of Napa Valley in the heart of Museum District with Hudson Vineyards at Michelin-starred Le Jardinier MFAH on Friday, November 14th
Discover a 5-course menu by Le Jardinier’s acclaimed culinary team, alongside specially selected wine pairings by Hudson Wines
Enjoy our fresh, homemade bread selection - made daily by our pastry team
TASTING MENU
$350 per guest
Citrus cured hiramasa, moo radish, poppy seeds, calamansi, pears, Royal Kaluga caviar
Maine Scallop, cauliflower fondant, caper-raisin coulis
Wild mushrooms vol au vent, parmesan cream, spinach gnocchi
Texas wagyu striploin, artichokes, potato mille feuille, autumn herb salad
Apple Swirl, chartreuse Bavarian cream, caramel cake
WINE SELECTIONS
2018 Blanc de Blancs Sparkling
2017 Ladybug Chardonnay
2013 Syrah
2022 Cabernet Sauvignon
Navarro Late Harvest Riesling
THANKSGIVING CELEBRATION
FOUR COURSES $185
Join us from 12 PM to 7:30 PM on Thanksgiving Day to experience our special prix fixe menu
Option to begin with Royal Kaluga caviar service (1oz for 140 / 2oz for 240) accompanied by accouterments and potato chips
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
(choice of)
Citrus cured hiramasa, moo radish, poppy seeds, calamansi, pears
Add 10g Royal Kaluga Caviar 40
Burrata, figs, radicchios, pecan gremolata, ground cherries
Endive salad, bleu d’Auvergne, apples, orange dressing, walnuts, confit kumquats
SECOND COURSE
Kale-ricotta gnocchi, watercress coulis, parmesan creme fraiche, mushrooms conserva
THIRD COURSE
(choice of)
Heritage roasted turkey and rillette, gravy & cranberry condiment
Steelhead trout, ponzu butter sauce, ginger-chives, bok choy
Beef filet mignon, celeriac fondant, black garlic, mustard-horseradish
SIDES FOR THE TABLE
FRIED BRUSSEL SPROUTS AND BACON
MUSHROOM STUFFING
BUTTERY MASHED POTATOES
DESSERT
(choice of)
Maple & pumpkin mille-feuille, pumpkin cheesecake mousse, maple ice cream
Pear tart, elderflower chantilly, lemon cream
Valrhona dark chocolate cremeux, caramel sabayon, white chocolate ice cream