MENUS
LUNCH
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
BURRATA pecan gremolata apple compote, red wine poached pears, watercress pistou 24
CHICORY SALAD truffle vinaigrette & green goddess dressing, shaved winter vegetables 22
SQUID INK TARTINE smoked salmon rillette, avocado mousse, radishes 21
DEVILED EGGS smoked trout roe, chives 17
WAGYU TARTARE purple potato chips, quail yolk, truffle dressing 22
KALE VELOUTE potato, bacon, croutons 19
ARTISANAL CHEESE SELECTION hazelnut & raisin bread 30
ENTRÉES
CAROLINA GOLD RICE RISOTTO wild mushrooms, herb pistou, aged parmesan 24
SQUID INK crustacean RAVIOLI broccoli coulis, lemongrass foam & oil 28
FRESH TAGLIATELLE PASTA parmesan emulsion, black truffle 85
YUCA CRUSTED COD fried maitake mushrooms, yuzu beurre blanc, swiss chard 48
GRILLED BRANZINO shaved brussels sprouts, farro, winter citrus 36
GREEN CIRCLE CHICKEN celeriac fondant, brussels sprouts, black garlic 41
WAGYU BEEF BURGER gruyère, truffle pommes dauphines 36
SIDES
ROASTED BRUSSELS SPROUTS 14
SOY GLAZED FRIED MAITAKE 16
WILTED GREENS 12
TRUFFLE POMMES DAUPHINES 16
TASTE OF WINTER
Chef's seasonal menu, 4-courses $90
BURRATA pecan gremolata, apple compote, red wine poached pears, watercress pistou
CAROLINA GOLD RICE RISOTTO wild mushrooms, herb pistou, aged parmesan
YUCA CRUSTED COD fried maitake mushrooms, yuzu beurre blanc, swiss chard
PASSION FLOWER TART biscuit joconde, mango sorbet
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
BRIGHT HIBISCUS, lemon cream, joconde biscuit, hibiscus gelée 18 *CULINARY CANVAS DESSERT INSPIRED BY THE “GAUGUIN IN THE WORLD” EXHIBIT AT THE MFAH
PASSION FLOWER TART, biscuit joconde, mango sorbet 18
TRIO OF PLANT BASED ICE CREAMS: DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 15
ARTISANAL SELECTION OF CHEESE 30
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
Accoutrements, purple potato chips
CITRUS CURED HIRAMASA Avocado, carrot & pineapple, radishes, bay leaf oil 25, Add 10g Kaluga Caviar +35
WARM FOIE GRAS ROYAL Port reduction, compressed figs, toasted brioche 27
BURRATA Pecan gremolata, apple compote, poached pears, watercress pistou 24
CHICORY SALAD Truffle vinaigrette & green goddess dressing, shaved winter vegetables 22
HEIRLOOM ROASTED BEETS Shaved brussels sprouts, farro, winter citrus 22
KALE VELOUTE Fried kale, potato, lardons, croutons 19
GRUYÈRE SOUFFLÉ Chestnut fondant, chanterelles fricasee 24, Add black truffle +15
ARTISANAL CHEESE SELECTION chef’s fine cheeses & accoutrements 15/30
ENTRÉES
YUCA CRUSTED COD Fried maitake mushrooms, yuzu beurre blanc, swiss chard 52
DOVER SOLE (for two) Broccoli ginger coulis, lemongrass, autumn vegetables (for two) 125
GREEN CIRCLE CHICKEN Celeriac fondant, brussels sprouts, black garlic 41
TEA SPICED DUCK A L’ORANGE
Baby turnips, confit, kumquats, treviso 64
SAKURA PORK CHOP Pickled mustard seeds, braised cabbage, kohlrabi 56
RED WINE BRAISED SHORT RIBS
Parsnip fondant, grilled chicories 66
CARAMELIZED ORA KING SALMON Miso, bok choy, ginger-chives, artichokes 56
FILET MIGNON Potato mille-feuille, broccolini, mornay sauce 78
GRAINS
SQUID INK CRUSTACEAN RAVIOLI
Broccoli ginger coulis, lemongrass foam & oil 28
CAROLINA GOLD RICE RISOTTO Wild mushroom, herb pistou, aged parmesan 24
PARISIAN GNOCCHI Duck confit, sage, frisée, pickled onions 26
FRESH TAGLIATELLE PASTA
Aged parmesan, black truffle 85
ACCOMPANIMENTS
ROASTED BRUSSELS SPROUTS 14
SOY GLAZED FRIED MAITAKES 16
WILTED GREENS 12
TRUFFLE POMMES DAUPHINES 16
SEASONAL EXPRESSION
Chef's seasonal menu, 5-courses $185
Wine pairing, +140
CITRUS CURED HIRAMASA Avocado, carrot & pineapple, radishes, bay leaf oil, Royal Kaluga Caviar
GRUYÈRE CHEESE SOUFFLÉ Chestnuts, chanterelles fricasee, black truffle
MAINE SCALLOPS Sunchoke coulis and chips, herbal cream, mushrooms
RED WINE BRAISED SHORT RIBS Parsnip fondant, grilled chicories
L’ORANGE Chocolate genoise, orange cream, blood orange gelee
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
BRIGHT HIBISCUS, Lemon cream, joconde biscuit, hibiscus gelée 18
*CULINARY CANVAS DESSERT INSPIRED BY THE “GAUGUIN IN THE WORLD” EXHIBIT AT THE MFAH
THE BUTTERFLY, YUZU DELICATE MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
BLACKBERRY COMPOTE, vanilla ice cream, ginger blackberry foam (DF, GF, Vegan, Allergen Free) 16
L’ORANGE Chocolate genoise, orange cream, blood orange gelée 17
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE – PISTACHIO – COFFEE (Vegan, GF, DF) 15
ARTISANAL SELECTION OF CHEESE 30
HOUSE COCKTAILS
NOGUCHI GARDEN MARTINI - Vodka, Heirloom Tomato, Herbs, Blanc Vermouth, Galliano
LEFT TO WANDER - Plum Gin, Lemon, Orgeat, Apricot, Black Walnut
CHAT SAUVAGE - Tennessee Whiskey, Lime, Pandan, Cynar, Angostura
POMME PERFECT - Calvados, Cocoa Butter, Celery Root, Maple, Spiced Hazelnut Bitters
MOUNTAIN OASIS - Blanco Tequila, Lime, Licor 43, Honeysuckle, Ginger, Matcha
JULEP D'ARGENT - Cynar, Nardini, Bergamot, Passion Fruit, Sparkling Wine, Mint
CHROMOSAT & TONIC - French Gin, Butterfly Pea Flower, White Port, Rosemary, Tonic
THE ICTUS SKETCH - Culinary Canvas Cocktail for the MFAH's Gauguin in the World Exhibit - NATSU - Cognac, Agricole, Orange, Aromatized Fig Syrup, Midori
RUSTY NAILGRONI - Scotch, Drambuie, Campari (sub Balvenie Caribbean Cask +15)
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda
YELLOW BOOTS - Spiced Pineapple Tisane, Coconut Cordial, Pandan
FRUITS D'AUTOMNE - Grapefruit, Orange, Lemon, Fig Syrup, Honey
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
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
MARINATED OLIVES, CHILI FLAKES, ORANGE 7
TOASTED NUTS, CAYENNE, ROSEMARY 10
POMMES DAUPHINES, TRUFFLE AIOLI 7
SMOKED TROUT DIP, POTATO CHIPS, ROE 16
DEVILED EGGS, ROYAL KALUGA CAVIAR 28
BEEF TARTARE, POTATO CHIPS, PICKLED ONIONS 38
BEEF BURGER, GRUYERE, POMMES DAUPHINES 32
ARTISANAL CHEESE SELECTION 15/30
DESSERT
CRÈME BRÛLÉE, SEASONAL FRUIT 12
BABA AU RHUM, PINEAPPLE, MASCARPONE CHANTILLY 12
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
FIRST COURSE
(choice of)
BURRATA pecan gremolata, apple compote, red wine poached pears, watercress pistou
CHICORY SALAD truffle vinaigrette & green goddess dressing, shaved winter vegetables
SQUID INK TARTINE smoked salmon rillette, avocado mousse, radishes
WAGYU TARTARE purple potato chips, quail yolk, truffle dressing
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO wild mushrooms, herb pistou, aged parmesan
GRILLED BRANZINO shaved brussels sprouts, farro, winter citrus
WAGYU BEEF BURGER gruyère, truffle pommes dauphines
GREEN CIRCLE CHICKEN celeriac fondant, brussels sprouts, black garlic
DESSERT
Additional 10
FOR THE TABLE
ROYAL KALUGA CAVIAR SERVICE Accouterments, purple potato chips 1OZ 130 / 2OZ 230
DEVILED EGGS, SMOKED TROUT ROE 17
APPETIZERS
CITRUS CURED HIRAMASA Avocado, carrot & pineapple, radishes, bay leaf oil 25
BURRATA Pecan gremolata, apple compote, red wine poached pears, watercress pistou 24
CHICORY SALAD Truffle vinaigrette & green goddess dressing, shaved winter vegetables 19
WAGYU BEEF TARTARE Purple potato chips, quail yolk, truffle dressing 22
SQUID INK TARTINE Smoked salmon rillette, avocado mousse, radishes 21
ENTRÉES
CAROLINA GOLD RICE RISOTTO Herb pistou, aged parmesan, wild mushrooms 24
SMOKED SALMON BENEDICT Brioche, bok choy, miso hollandaise 25
EGGS ON EGGS Soft scrambled eggs, Royal Kaluga caviar, brioche 42
GRILLED BRANZINO Shaved brussels sprouts, farro, winter citrus 36
FILET MIGNON & EGGS Pommes dauphines, organic egg, truffle aioli 62
POLENTA Soy glazed ribs, broccolini 38
DISCOVERY MENU
Chef's 4-course brunch experience $85
CITRUS CURED HIRAMASA Avocado, carrot & pineapple, radishes, bay leaf oil
EGGS ON EGGS Soft scrambled eggs, Royal Kaluga caviar, brioche
FILET MIGNON Pommes dauphines, organic egg, truffle aioli
PASSION FLOWER TART Biscuit joconde, mango sorbet
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
BRIGHT HIBISCUS Lemon cream, joconde biscuit, hibiscus gelée 18
*CULINARY CANVAS DESSERT INSPIRED BY THE “GAUGUIN IN THE WORLD” EXHIBIT AT THE MFAH,
PASSION FLOWER TART Biscuit joconde, mango sorbet 18
TRIO OF PLANT BASED ICE CREAMS - DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 15
HOUSTON DAIRYMAIDS CHEESE SELECTION 30
VALENTINE'S WEEKEND
Friday, February 14 - special menus available for lunch and dinner.
Saturday, February 15 - dinner special menu available with à la carte menu available as well.
LUNCH - 4 courses ($125)
OFFER FOR THE TABLE
$130
/
$2 oz $230: Purple potato chips, traditional accoutrement
Royal Kaluga Caviar 1 oz
$130
/
$2 oz $230: Purple potato chips, traditional accoutrement
First Course (selection of)
Murray’s Burrata, pecan gremolata, apple compote, pears, tardivo
Marinated Salmon with Chicory salad, green goddess, shaved winter vegetables
Citrus hiramasa, avocado, carrot & pineapple, radishes, bay leaf oil
Second Course
Chestnut ricotta agnolotti, sunchoke fondant & chips, black truffle
Third Course (selection of)
Poached Maine lobster, lemongrass oil and emulsion, melted leeks, baby vegetables
Red wine braised short rib, potato pavé, broccolini
Green Circle Chicken, celeriac fondant, brussels sprouts, black garlic
Dessert (selection of)
Raspberry cheesecake mousse, red velvet cake, cocoa sable
Valrhona guanaja, dark chocolate cremeux, salty caramel sabayon
DINNER - 5 courses ($210)
OFFER FOR THE TABLE
$120
/
$2 oz $210
Royal Kaluga Caviar 1 oz
$120
/
$2 oz $210
Purple potato chips, traditional accoutrement
FIRST COURSE
Citrus cured Hiramasa, avocado, carrot & pineapple, radishes, bay leaf oil, Kaluga caviar
SECOND COURSE
Parisian gnocchi, seasonal mushrooms, aged parmesan cream, black truffle shavings
THIRD COURSE
Ora King Salmon, lemongrass oil and emulsion, melted leeks, baby vegetables, smoked trout roe
FOURTH COURSE
Filet mignon au jus, celeriac fondant, broccolini, black garlic
DESSERT
Raspberry cheesecake mousse, red velvet cake, cocoa sable