MENUS
LUNCH
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
Garden salad, fennel & radishes, lemon vinaigrette, grilled peaches 20
Texas corn veloute, curry oil, grilled shrimp, micro cilantro 19
Smoked salmon rillette, avocado, everything bagel, grilled pain de mie, trout roe 22
Deviled eggs, smoked trout roe, chives 4 ea
Traditional beef tartar, quail egg yolk, potato chips 23
L’ART DU ROUGE Culinary Canvas Series ‘Tamara De Lempicka” Exhibition Tomato & griotte cherry gazpacho, goat cheese, herbal toast 19
ARTISANAL CHEESE SELECTION hazelnut & raisin bread 15/30
ENTRÉES
Green circle chicken, shallot coulis, haricot vert, cashew chili crunch 42
Branzino, cous cous taboule salad, fennel, almond romesco 36
Beef burger, gruyere cheese, pommes dauphines, poblano ailoi 38
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette 26
Grilled swordfish, marinated cucumbers, sauce vierge 58
Homemade tagliatelle, cherry tomatoes, confit garlic, chanterelles 26
Squid ink shellfish ravioli, tomato saffron butter, fennel-lemongrass emulsion 32
TASTE OF SUMMER
Chef's seasonal menu, 4-courses $90
Whipped burrata, cherry tomatoes, stone fruits, pistachio, Iberico ham
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette, black truffle
Grilled swordfish, marinated cucumbers, sauce vierge
Peach tart jasmine, poached peach, almond cream, jasmine chantilly
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
Peach tart jasmine, poached peach, almond cream, jasmine chantilly 18
TRIO OF PLANT BASED ICE CREAMS: DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF)
ARTISANAL SELECTION OF CHEESE 30
DINNER
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZERS
Royal Kaluga Caviar service, accroutrements, corn blinis 1 oz 130/ 2 oz 230
Artisanal Cheese plate, raisin and hazelnut bread 30
Whipped burrata, cherry tomatoes, stone fruits, pistachio, Iberico ham 25
Cured salmon, melon, creme fraîche, marinated cucumber, crouton 26
Add Kaluga caviar 35
Garden salad, fennel & radishes, lemon vinaigrette, grilled peaches 20
Marinated squash, sherry vinegar, pickled chanterelles, romesco, marcona almonds 18
Texas corn veloute, curry oil, grilled shrimp, micro cilantro 19
Foie gras parfait, gooseberries, hibiscus gel, grilled brioche 30
Oysters, watermelon granita, cucumber, fresno 27
L’ART DU ROUGE Culinary Canvas Series ‘Tamara De Lempicka” Exhibition Tomato & griotte cherry gazpacho, goat cheese, herbal toast 19
ARTISANAL CHEESE SELECTION hazelnut & raisin bread 15/30
GRAINS
Australian Black truffle, homemade tagliatelle, parmesan emulsion 75
Squid ink shellfish ravioli, tomato saffron butter, fennel emulsion 32
Ricotta gnocchi, fig leaf oil, summer pattypan squash, chanterrelles 24
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette 26
Add 6gr black truffle to any pasta 35
ENTRÉES
Green circle chicken, shallot coulis, haricot vert, cashew chili crunch 42
Grilled swordfish, marinated cucumbers, sauce vierge 58
Scottish salmon, almond romesco, artichokes, shaved fennel 46
Filet mignon, eggplant mousse, broccoli rabe, salsa verde 72
Braised pork belly, soy glaze, homestead polenta, shishito peppers 46
Wagyu NY strip for two, roasted mushrooms, sauce au poivre, buttery mashed potatoes 130
Roasted lamb au jus, blue oyster mushroom strudel, marinated figs 74
SIDES
Asparagus 12
Pommes dauphines 8
Broccolini 12
Asparagus 12
Falafel 16
SEASONAL EXPRESSION
Chef's seasonal menu, 5-courses $185
Cured salmon, melon, creme fraîche, marinated cucumber, crouton, Royal Kaluga Caviar
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette, black truffle
Lobster, shellfish ravioli, saffron butter, summer squash, fennel-lemongrass emulsion
Wagyu NY strip, roasted mushrooms, sauce au poivre, buttery mashed potatoes
Pistachio cherry mille-feuille, cherry compote
EXECUTIVE CHEF FELIPE BOTERO
CORPORATE PASTRY CHEF SALVATORE MARTONE
CORPORATE PASTRY CHEF TIFFANI ANN GKARIS
DESSERT
Available for dinner
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
THE BUTTERFLY, YUZU DELICATE MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
Pure pineapple, vegan milk chocolate mousse, lime cream (Vegan, GF, DF) 17
Pistachio cherry mille-feuille 17
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE – PISTACHIO – COFFEE (Vegan, GF, DF) 16
ARTISANAL SELECTION OF CHEESE 30
HOUSE COCKTAILS
THE ROARING TOMORROW, CULINARY CANVAS SERIES ‘TAMARA DE LEMPICKA” EXHIBITION Polish Vodka, Lemon, Lavender, Strawberry, Sparkling Wine 19
Chromosat & Tonic, Gin, Butterfly Pea Flower, Pineau De Charentes, Citrus Blend, tonic 17
Spring Garden Martini, Vodka, Tomatoes, Basil, Green Chartreuse, Itallicus, Blanc Vermouth 20
Hibiscus Flower, Chamomile Infused Blanco Tequila, Hibiscus Syrup, Lemon 18
Clarified Coast, White Rum, Tamarind, Pineapple, Lime, Coconut Cream 17
Licor Abricot, Cognac, Licor 43, Apricot Nectar, Lemon 20
Bitter Bliss, Gin, Campari, Sweet Vermouth, Orange Sweet Foam 18
Kentucky Pearl, Kentucky Whiskey, Lemon, Pomegranate, Mint 18
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda
WINTER FIZZ - Pineapple, Cranberry, Rosemary Syrup
FRUITS D'HIVER - Persimmon, Grapefruit, Orange, Fine Herb Syrup
LIMONADA SUICA - Lime, Condensed Milk, Pandan, Pistachio
SEASONAL EXPRESSION WINE PAIRING
PRESTIGE CHAMPAGNE - KRUG 'EDITION 169'
MEDIUM-BODY WHITE - 2017 TRIMBACH, PINOT GRIS 'RESERVE', ALSACE, FRANCE
LIGHT-BODY RED - 2020 ALPHONSE MELLOT, PINOT NOIR
LOIRE VALLEY, FRANCE
FULL-BODY RED - 2019 Haut Batailley
DESSERT WINE - DOMAINE DE RANCY, RIVERSALTES 'AMBRE'
ROUSILLON, FRANCE
DESSERT
LE CARAJILLO - Licor 43, Pandan, Espresso
NOISETTE PLAINTE - Aged Rum, Coconut Cordial, Hazelnut
LITTLE BLACK DRESS - Vanilla Vodka, Cream, Cacao, Kirsch, Orgeat
BEER
Redwood IPA - New Magnolia Brewing Co. Houston, TX
Light Lager - New Magnolia Brewing Co. Houston, TX
Light Lager - Stella Artois, Belgium
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
Cremant de Loire - Langlois
Champagne Brut - Frerejean Freres 'Grand Reserve'
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’
WHITE
Sancerre - Sauvignon Blanc - Domaine Cherrier
Vouvray - Chenin Blanc - Pichot ‘Le Peu Moriette’
Chablis Premier Cru - Chardonnay - C. Patrice ‘Beauroy’
Sonoma Coast - Chardonnay - Flowers
ROSE
Peyrassol ‘Cuvee de Commandeurs’
Chateau d'Esclans 'Rock Angel'
RED
Pinot Noir - RouteStock
Auxey-Duresses - Pinot Noir - Matrot
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’
Crozes-Hermitage - Syrah - Maison Alexandrin
Saint-Emilion - Merlot-Cabernet - Dame de Gaffeliere
Cabernet - Merlot - Miner
RESERVE WINES BY THE GLASS
Prestige Champagne - Krug 'Edition 169'
Mersault - Chardonnay - Thierry & Pascal Matrot, Burgundy, FR
Morey St. Denis - Pinot Noir - Domaine Tortochot, Burgundy, FR
BAR BITES
Toasted nuts, cayenne, rosemary 8
Marinated olives, chili Flakes, candied orange 7
Tahini hummus, Lebanese bread 9
Falafel, tahini sauce 12
Fish kibbeh, pinenuts
Pommes dauphines 8
Deviled eggs, kaluga caviar 8 ea
Artisanal cheese selection 30
DESSERT
CRÈME BRÛLÉE
DRINK SPECIALS
Monday - Friday 5 - 6:30
BAR COCKTAILS 12 - FEATURING TEXAS DISTILLERY SAMUEL MAVERICK WHISKEY
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
2020 FAMILLE PERRIN ‘COTE DU RHONE’, RHONE VALLEY, FR 15
BEER
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
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)
Whipped burrata, cherry tomatoes, stone fruits, pistachio, Iberico ham
Garden salad, fennel & radishes, lemon vinaigrette, grilled peaches
Texas corn veloute, curry oil, grilled shrimp, micro cilantro
Smoked salmon rillette and avocado spread, toast, everything bagel
SECOND COURSE
(Choice of)
Green circle chicken, shallot coulis, haricot vert, cashew chili crunch
Branzino, cous cous taboule salad, fennel, almond romesco
Beef burger, gruyere cheese, pommes dauphines, poblano ailoi +15
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette
DESSERT
Additional 10
valrhona guanaja dark chocolate cremeux, salty caramel sabayon
Peach tart jasmine, poached peach, almond cream, jasmine chantilly
Le jardinier plant based ice creams
dark chocolate-pistachio-coffee
FOR THE TABLE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Le Rose Jardin Brunch Menu
Celebrate summer with a special 4-course tasting menu $90, available Saturdays & Sundays in June & July
Whipped burrata, cherry tomatoes, stone fruits, pistachio, Iberico ham
Eggs on eggs, soft scrambled eggs, royal kaluga caviar, brioche
Ora King salmon, trout roe, garden salad
Peach tart jasmine, poached peach, almond cream, jasmine chantilly
WINE PAIRING
Enjoy rosé +$45
Telmont Rose Champagne NV
Domaine La Suffrene Les Paluns Côte de Provence
Domaine La Suffrene Bandol Rouge
Domaine La Serol Turbullent
COCKTAIL PAIRING
Savor spirit-forward cocktails +$35
Flight of the Rose: Bourbon, Aperol, Lemon Juice, Amaro Nonino, Grenadine
The Razz: Gin, Raspberry Purée, Lemon Juice, Simple Syrup, Mint
La Rose: Gin, Lemon Juice, Simple Syrup, Rose Champagne
Bellini Rouge: Rose Champagne, Strawberry Purée
BRUNCH À LA CARTE
APPETIZERS
Royal Kaluga Caviar service, accroutrements, corn blinis 1 oz 130/ 2 oz 230
Deviled eggs, smoked trout roe, chives 4 ea
Texas corn veloute, curry oil, grilled shrimp, micro cilantro 19
Whipped burrata, cherry tomatoes, stone fruits, pistachio, Iberico ham 30
Citrus cured salmon, melon, creme fraîche, marinated cucumber, crouton 26
Add Kaluga caviar 40
Garden salad, fennel & radishes, lemon vinaigrette, grilled peaches 20
Smoked salmon rillette and avocado spread, toast, everything bagel, trout roe 22
Traditional beef tartare, quail egg yolk, potato chips 23
Artisanal Cheese plate, raisin and hazelnut bread 30
L’ART DU ROUGE tomato & griotte cherry gazpacho, goat cheese, herbal toast (Culinary Canvas Series ‘Tamara De Lempicka” Exhibition) 19
ENTRÉES
Lobster benedict, courgettes, miso hollandaise, brioche 48
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette, organic egg 28
Eggs on eggs, soft scrambled eggs, royal kaluga caviar, brioche 55
Branzino, cous cous taboule salad, fennel, almond romesco 36
Filet mignon and egg, broccoli rabe, salsa verde, pommes dauphines 65
Sake marinated fry chicken, chili crunch, polenta 38
Tunisian eggs, merguez, scallion, organic egg, grilled sourdough 32
Homemade tagliatelle, cherry tomatoes, confit garlic, chanterelles, poached egg 26
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
Peach tart jasmine, poached peach, almond cream, jasmine chantilly 18
TRIO OF PLANT BASED ICE CREAMS - DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 16
ARTISANAL CHEESE SELECTION 30
WEDNESDAY, JULY 2
Guided by The Bastion Collection’s commitment to mentorship, discover a dinner collaboration that reunites Michelin-starred Culinary Director Alain Verzeroli and Houston’s Executive Chef Felipe Botero, whose shared dedication to seasonality and precision defines the evening.
5-COURSE DINNER MENU ($195)
Optional wine pairings +$125
To begin: TEXAS CORN CHILLED VELOUTE WITH MADRAS CURRY OIL
MONTE CARLO SUMMER SALAD, LOBSTER AND MOZZARELLA
SUMMER SQUASH, CHANTERELLE AND ALMOND VOL-AU-VENT, BASIL EMULSION
SLOW COOKED SEABASS SERVED WITH SAUCE VIERGE AND ARTICHOKES
BEEF FILLET WELLINGTON, BUTTERED MASHED POTATOES, HERB SALAD
FRESH POACHED PEACH AND JELLY, VERBENA CUSTARD, VANILLA ICE CREAM