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HOUSTON RESTAURANT WEEKS
August 1 - September 1, 2025
Reservations are required; book your experience on OpenTable
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Dinner Menu
3 courses $55
First
(choice of)
Whipped burrata, cherry tomatoes, stone fruits, pistachio, add Jamón Ibérico +8
Garden salad, fennel & radishes, lemon vinaigrette, grilled peaches
Cured salmon, melon, creme fraîche, marinated cucumber, crouton, add 5g caviar +18
Texas corn velouté, curry oil, grilled shrimp, micro cilantro
Second
(choice of)
Green circle chicken, shallot coulis, haricot vert, cashew chili crunch
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette
Filet mignon, eggplant mousse, broccoli rabe, salsa verde +20
Scottish salmon, almond romesco, artichokes, shaved fennel
Dessert
(choice of)
Pistachio cherry mille-feuille, cherry compote
Valrhona guanaja dark chocolate cremeux, salty caramel sabayon
Le Jardinier plant based ice creams (dark chocolate-pistachio-coffee)
Lunch Menu
2 courses $25 (entrée and dessert; +$10 for appetizer)
Appetizer (+$10)
(choice of)
Whipped burrata, cherry tomatoes, stone fruits, pistachio, add Jamón Ibérico +8
Garden salad, fennel & radishes, lemon vinaigrette, grilled peaches
Texas corn velouté, curry oil, grilled shrimp, micro cilantro
Smoke salmon rillette and avocado spread, toast, everything bagel
Entrée
(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
(choice of)
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)
Weekend Brunch Menu
2 courses $25 (entrée and dessert; +$10 for appetizer)
Appetizer (+$10)
(choice of)
Whipped burrata, cherry tomatoes, stone fruits, pistachio, add Jamón Ibérico +8
Garden salad, fennel & radishes, lemon vinaigrette, grilled peaches
Texas corn velouté, curry oil, grilled shrimp, micro cilantro
Smoke salmon rillette and avocado spread, toast, everything bagel
Entrée
(choice of)
Filet mignon and egg, broccoli rabe, salsa verde, pommes dauphines +20
Sake marinated fried chicken, chili crunch, polenta
Tunisian eggs, merguez, scallion, organic egg, grilled sourdough
Branzino, cous cous taboule salad, fennel, almond romesco
Dessert
(choice of)
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)
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
Sixth Cloud - Culinary Canvas Series "Floating World” Exhibition - Japanese Gin, Earl Grey Tea, Lime, Yuzu, Citrus Cloud 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
SEASONAL EXPRESSION WINE PAIRING
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
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 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
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
Whipped burrata, cherry tomatoes, stone fruits, pistachios, Iberico ham 30
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 tartare, quail egg yolk, potato chips 23
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
Wagyu beef burger, pommes dauphines, poblano ailoi 36
Carolina gold rice risotto, summer corn, mushrooms, huitlacoche, mimolette 26
Grilled swordfish, grilled squash, sauce vierge 58
Homemade tagliatelle, cherry tomatoes, confit garlic, chanterelles 26
Squid ink shellfish ravioli, tomato saffron butter, fennel emulsion 28
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, grilled squash, sauce vierge
Peach tart jasmine, poached peach, almond cream, jasmine chantilly
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÈMEUX, SALTY 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 SELECTION OF CHEESE 30
DINNER À LA CARTE
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 30
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
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, grilled squash, 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
Strawberry dream, matcha crèmeux, wafer crumble
EXECUTIVE CHEF FELIPE BOTERO
CORPORATE PASTRY CHEF SALVATORE MARTONE
CORPORATE PASTRY CHEF TIFFANI ANN GKARIS
DESSERT
Available for dinner
Strawberry dream, matcha crèmeux, wafer crumble 17
THE BUTTERFLY, YUZU DELICATE MOUSSE, RASPBERRY COMPOTE, PISTACHIO CRUMBLE 18
VALRHONA GUANAJA DARK CHOCOLATE CRÈMEUX, SALTY CARAMEL SABAYON 16
Pure pineapple, vegan milk chocolate mousse, lime cream (Vegan, GF, DF) 17
Culinary canvas: floating world – The floating cloud, popcorn chantilly, caramel crèmeux, pink peppercorn 22
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE – PISTACHIO – COFFEE (Vegan, GF, DF) 16
ARTISANAL SELECTION OF CHEESE 30