MENUS
LUNCH
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
FOIE GRAS TORCHON red fruit reduction, pears, figs, grilled brioche 30
BURRATA figs, pomegranate, kabocha squash, spiced poached apples, pumpkin seeds 24
GARDEN SALAD caramelized anchovy dressing, pickled cauliflower, crouton 19
DUCK CONSOMME quail egg, wild rice, duck leg confit 20
SQUID INK TARTINE avocado mousse, smoked salmon rillette 18
DEVILED EGGS smoked trout roe 16
BEEF TARTARE truffle dressing, purple potato chips, quail egg 22
ARTISANAL CHEESE SELECTION hazelnut & raisin bread, accoutrements 30
ENTRÉES
PARISIAN GNOCCHI lardons, squash veloute, black pepper 22
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan 24
CAROLINA GOLD RICE RISOTTO, ROASTED RED PEPPER, MAITAKE, MIMOLETTE 24
SQUID INK SHELLFISH RAVIOLI lemongrass foam, broccoli ginger coulis 28
YUCA CRUSTED COD confit lobster mushrooms, yuzu beurre blanc 46
ORA KING SALMON chicory salad, green goddess 42
WAGYU BEEF BURGER gruyere cheese, pommes dauphines, truffle aioli 34
GREEN CIRCLE CHICKEN fall squash, roasted mushrooms, swiss chard 39
DUCK CONFIT piquillo peppers, dirty wild rice, confit kumquats 40
TASTE OF AUTUMN
Chef's seasonal menu, 4-courses $90
DUCK CONSOMME quail egg, wild rice, duck leg confit
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan
YUCA CRUSTED COD confit lobster mushrooms, yuzu beurre blanc
MILLEFEUILLE roasted fig, goat cheese, black fig sorbet
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
MILLEFEUILLE goat cheese chantilly, black fig sorbet 17
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE, PISTACHIO, COFFEE 16
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
POACHED SHRIMP herb pistou, marinated tapioca, brandy cocktail sauce, tomato 25
(add 10g royal kaluga caviar +35)
FOIE GRAS TORCHON red fruit reduction, pear, fig, grilled brioche 36
BURRATA pomegranate, pumpkin seeds, kabocha squash, spiced poached apple 24
CHICORY SALAD shaved autumn vegetables, green goddess, candied pecans 22
GARDEN SALAD caramelized anchovy dressing, pickled cauliflower, crouton 19
ROASTED HEIRLOOM BEETS goat cheese, champagne vinegar, mandarin, pistachio 22
DUCK CONSOMME quail egg, wild rice, duck leg confit 20
MAINE SCALLOPS carrot fondant, broccolini, carrot & orange reduction 32
ARTISANAL CHEESE SELECTION chef’s fine cheeses & accoutrements 30
ENTRÉES
YUCA CRUSTED COD confit lobster mushrooms, yuzu beurre blanc 50
PACIFICO BASS artichokes, pepper & lemon condiment, bitter greens 48
DOVER SOLE (for two) broccoli ginger coulis, lemongrass, autumn vegetables 125
GREEN CIRCLE CHICKEN fall squash, roasted mushrooms, swiss chard 39
SPICED DUCK A L’ORANGE turnip, confit kumquats, treviso 62
SAKURA PORK CHOP soy glazed, confit parsnip, mustard coleslaw 52
N.Y. STRIP AU JUS turnip & horseradish, black garlic, broccolini 64
GRAINS
SQUID INK SHELLFISH RAVIOLI lemongrass foam, broccoli ginger coulis 28
CAROLINA GOLD RICE RISOTTO wild mushroom, fine herbs, aged parmesan 24
PARISIAN GNOCCHI lardon, squash veloute, black pepper 22
CHESTNUT RICOTTA AGNOLOTTI sunchoke, caramelized salsify 24
ACCOMPANIMENTS
BROCCOLINI 12
ROASTED SQUASH, PEPITAS 12
SOY GLAZED MUSHROOMS 16
SAUTEED ARTICHOKES 16
POMMES DAUPHINES 14
SEASONAL EXPRESSION
Chef's seasonal menu, 5-courses $185
Wine pairing, +140
POACHED SHRIMP herb pistou, tapioca, brandy cocktail sauce, royal kaluga caviar
GRUYERE CHEESE SOUFFLE sunchokes, hazelnut, mushrooms
ORA KING SALMON pumpkin seed, romesco, roasted squash
WAGYU BAVETTE AU JUS turnip & horseradish condiment, black garlic coulis
CARAMELIZED APPLE mille-phyllo, kaffir chantilly, calvados ice cream
EXECUTIVE CHEF FELIPE BOTERO
CORPORATE PASTRY CHEF SALVATORE MARTONE
CORPORATE PASTRY CHEF TIFFANI ANN GKARIS
DESSERT
Available for dinner
VALRHONA DARK CHOCOLATE CRÉMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
CARAMELIZED APPLE mille-phyllo, kaffir chantilly, calvados cream 18
BLACKBERRY COMPOTE vanilla ice cream, ginger blackberry foam 15
THE BUTTERFLY, YUZU DELICATE MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE – PISTACHIO – COFFEE 16
ARTISANAL SELECTION OF CHEESE 30
HOUSE COCKTAILS
LE COUER VERTE - Reposado Tequila, Cucumber, Lime, Basil, Almond, Poblano
OLD FASHIONED DES COLLINES - Bourbon, Peach, Blueberry, Cardamom, Honeysuckle, Maple, Angostura
HAUTE GIRL SUMMER - Citrus Vodka, Lemon, Cranberry Grenadine, Ginger, Lavender
GIBSON LA BAISSE - Vodka, Limoncello, Blanc Vermouth, Cap Corse, Celery
CHROMOSAT & TONIC - French Gin, Butterfly Pea Flower, Kiwi, Lychee, Tonic
JULEP D'ARGENT - Cynar, Nardini, Bergamot, Passion Fruit, Sparkling Wine, Mint
BLOOD AND SAND - Mustard-infused Scotch, Orange, Cherry, Sweet Vermouth
NOGUCHI GARDEN FIZZ - NATSU - Irish Whiskey, Chamomile Brandy, Sake, Grapefruit, Lemon, Hazelnut, Egg White, Soda
TAKEHIKARI - Manzanilla Sherry, Pineau des Charentes, Drambuie, Maraschino, Sakura Bitters, Koshihikari
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda
YELLOW BOOTS - Spiced Pineapple Tisane, Coconut Cordial, Pandan
FRUITS D'ETE - Orange, Lemon, Grapefruit, Cranberry Grenadine, Honey
SEASONAL EXPRESSION WINE PAIRING
PRESTIGE CHAMPAGNE - KRUG 'EDITION 169'
LIGHT-BODY WHITE - 2021 ALAIN GRAS, SAINT-ROMAN
LIGHT-BODY RED - 2018 VINCENT GIRARDIN, POMMARD
FULL-BODY RED - 2020 CHATEAU LA NERTE, CHATEAUNEUF-DU-PAPE
DESSERT WINE - 2017 CARMES DE RIEUSSEC, SAUTERNES
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 Bourgogne - Langlois
Champagne Brut - Louis Roederer 'Collection 243'
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
Monthelie - Pinot Noir - Francois Carillon
Gamay - Chateau du Moulin-a-Vent
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'
Meusault - Chardonnay - Vincent Latour
Pommard - Pinot Noir - Boris Champy 'En Boeuf'
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 figs, pomegranate, kabocha squash, spiced poached apples, pumpkin seeds
GARDEN SALAD caramelized anchovy dressing, pickled cauliflower, crouton
SQUID INK TARTINE avocado mousse, smoked salmon rillette
BEEF TARTARE truffle dressing, purple potato chips, quail egg
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan
SQUID INK SHELLFISH RAVIOLI lemongrass foam, broccoli ginger coulis
WAGYU BEEF BURGER gruyere cheese, pommes dauphines, truffle aioli
GREEN CIRCLE CHICKEN fall squash, roasted mushrooms, swiss chard
DESSERT
Additional 10
FOR THE TABLE
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
DEVILED EGGS, SMOKED TROUT ROE 16
APPETIZERS
POACHED SHRIMP herb pistou, marinated tapioca, brandy cocktail sauce 25 (add 10g royal kaluga caviar +35)
FOIE GRAS TORCHON red fruit reduction, pear, fig, grilled brioche 36
BURRATA pomegranate, kabocha squash, spiced poached apple, pumpkin seeds 24
GARDEN SALAD caramelized anchovy dressing, pickled cauliflower, crouton 19
SQUID INK TARTINE avocado, smoked salmon rillette 18
BEEF TARTARE* truffle dressing, purple potato chips, quail egg 22
ENTRÉES
ORGANIC OMELETTE sauteed mushrooms & swiss chard, gruyere cheese, chicories 28
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan 24
SMOKED SALMON RILLETTE BENEDICT brioche, autumn vegetables, miso hollandaise 25
EGGS ON EGGS soft scrambled eggs, royal kaluga caviar, brioche 42
PORK BELLY BENEDICT mornay sauce, roasted squash, brioche 24
FRIED CHICKEN coleslaw, house made hot sauce 28
WAGYU BAVETTE & EGGS pommes dauphines, organic egg, black garlic 54
DISCOVERY MENU
Chef's 4-course brunch experience $85
POACHED SHRIMP herb pistou, marinated tapioca, brandy cocktail sauce
SOFT SCRAMBLED EGGS chef’s seasonal organic scrambled eggs
WAGYU BAVETTE pommes dauphines, black garlic
VALRHONA DARK CHOCOLATE CREMEUX salty caramel sabayon
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
MILLEFEUILLE goat cheese chantilly, black fig sorbet 17
TRIO OF PLANT BASED ICE CREAMS - DARK CHOCOLATE, PISTACHIO, COFFEE 16
HOUSTON DAIRYMAIDS CHEESE SELECTION 16 / 30
L'ABEILLE COLLABORATION - NOV 12
Join us at Le Jardinier MFAH for an evening with l’abeille, one of New York’s top Michelin-starred French restaurants.
Houston is the third stop on a four-part guest chef series with The Bastion Collection’s Michelin-starred Culinary Director Alain Verzeroli and his long-time protege, Executive Chef Mitsunobu Nagae of l’abeille.
Experience a special dinner series that honors Chef Alain & Mistu’s history of cooking together again – while celebrating the power of continued mentorship. Executive Chef Felipe Botero will collaborate with Chef Alain and Chef Mitsu on the 5-course dinner experience.
Reservations via Resy.
MENU ($195)
Seasonal Canapés
Foie gras crème brûlée with citrus
Seasonal vegetable tartlet
Bluefin Tuna Tataki With Caviar, Wasabi Flavored Avocado, Nori Crisps
Squash Royale, Sunchoke Coulis and Swiss Chard
Caramelized Black Cod, Sauce Vierge Verte, Fish Jus, Green Herbs
Dry-Aged Duck, Cumin Scented Carrot Extraction, Ginger, Sansho Pepper
Caramelized Apple, Kaffir Mousse, Okinawa Brown Sugar Ice Cream
Mignardises
THANKSGIVING (4-courses $185)
Reservations from 12 - 7 PM.
First Course (Choice of):
Poached Gulf Shrimp, herb pistou, marinated tapioca, brandy cocktail sauce, tomato
Burrata, squash puree, poached spiced apples, pomegranate, pumpkin seed gremolata
Chicory salad, green goddess dressing, radishes, candied pecans
Second Course
Carolina gold rice risotto, mushrooms, wilted kale, aged parmesan cream
Third Course (Choice of):
Heritage turducken ballotine, gravy & cranberry condiment
Ora King Salmon, roasted almond & bell pepper romesco, artichokes
Wagyu beef bavette, sunchoke fondant, black garlic coulis
Sides for the table:
Fried Brussels Sprouts & Bacon
Mushroom Stuffing
Mashed Sweet Potato
Dessert (Choice of):
Millefeuille, goat cheese chantilly, black fig sorbet
Pumpkin patch, speculoos cookie, ginger ice cream, pumpkin mousse
Valrhona Guanaja dark chocolate cremeux, white chocolate ice cream, caramel sabayon