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VALENTINE'S DAY BRUNCH (4 courses $130)
Saturday, February 14; 11:30 AM - 2 PM
Celebrate Valentine's Day with a special brunch experience; elevate with a wine pairing +65
Enjoy our fresh, homemade bread selection - made daily by our pastry team
OFFER FOR THE TABLE
Royal Kaluga Caviar 1 oz 140 / 2 oz 240 - purple potato chips, traditional accoutrement
Amuse bouche
Royal Kaluga Caviar, deviled egg
FIRST COURSE
(choice of)
BURRATA - pecan gremolata, red wine pear compote, figs & treviso
Telmont Reserve Rose
ENDIVE SALAD - Grand Noir blue cheese, apples, orange-passion fruit dressing, walnuts, confit kumquats
Piper Heidseck
Citrus cured salmon - heirloom beets, horseradish cream
J. de Villebois Sancerre
SECOND COURSE
Poached organic egg - lardons, mushrooms, aged parmesan sabayon
Domaines Ott Côtes de Provence “By.Ott” Rosé
THIRD COURSE
(choice of)
Poached Maine lobster - broccolini, broccoli & ginger coulis, citrus emulsion
Les Legendes St Emilion
Red wine and spices braised short rib - winter vegetables, buttery mashed potatoes
Henri&Gilles Buisson PN
Green circle chicken - celeriac fondant, brussels sprouts, black garlic coulis
Christophe Patrice Chablis
DESSERT
(choice of)
Valrhona guanaja dark chocolate cremeux, salty caramel sabayon
Serol Turbullent
Red velvet cake, raspberry cream, passion fruit sorbet
Famille Perrin Beaumes de Venise
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE
Taylor Tawny Port 10 yr
VALENTINE'S DAY DINNER (5 courses $220)
Saturday, February 14; 5 - 10 PM
Celebrate Valentine's Day with a special dinner experience; elevate with a classic or premium wine pairing (+125 / +150)
Enjoy our fresh, homemade bread selection - made daily by our pastry team
OFFER FOR THE TABLE
Royal Kaluga Caviar 1 oz 140 / 2 oz 240 - purple potato chips, traditional accoutrement
Amuse bouche
Royal Kaluga Caviar, deviled egg
FIRST COURSE
Cured kampachi - winter citrus, marinated cucumbers, radishes, Royal Kaluga caviar
Classic: Telmont Reserve Rose / Premium: Laurent Perrier Cuvee Rose
SECOND COURSE
Kale ricotta gnudi - mushroom fricassee, watercress coulis, black truffles
Classic: Domaine Ott / Premium: Liger-Belair Aligote 2022
THIRD COURSE
Poached cod - potato-cabbage buttered stew, mussel saffron cream sauce
Classic: Agnes, Didier & Florent Dauvissat 2023 / Premium: Christophe Patrice 1er Cru
FOURTH COURSE
Texas Wagyu striploin - artichokes, broccolini, black garlic coulis, natural jus
Classic: Dame de Gaffeliere / Premium: Branaire-Ducru
DESSERT
Red velvet cake, raspberry cream, passion fruit sorbet
Classic: Taylor Tawny Port 10 yr / Premium: Chateau Rieussec 2014
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, treviso, pecan gremolata, fruit compote
ENDIVE SALAD - grand noir blue cheese, 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, winter mushrooms
DESSERT
Additional 10
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
PEAR TART, ELDERFLOWER CHANTILLY, LEMON CREAM 18
IN BLOOM - Our Culinary Canvas dessert inspired by the MFAH’s exhibition,
"Frida: The Making of an Icon” - guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 16 / 32
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, treviso, pecan gremolata, fruit compote 26
ENDIVE SALAD - grand noir blue cheese, 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 MUSHROOMS VOL AU VENT - Parmesan cream, watercress coulis, chanterelles 35
SQUID INK SHELLFISH RAVIOLI - Cauliflower, lobster bisque, black tuile 32
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce supreme, winter 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
IN BLOOM - Our Culinary Canvas dessert inspired by the MFAH’s exhibition,
"Frida: The Making of an Icon” - guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 16 / 32
TASTE OF WINTER
Chef's seasonal menu, 4 courses $90
BURRATA - figs, treviso, pecan gremolata, fruit compote
WILD MUSHROOMS VOL AU VENT - Parmesan cream, watercress coulis, chanterelles
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 - grand noir blue cheese, apples, orange dressing, walnuts, kumquats 24
CITRUS CURED KAMPACHI* moo radish, poppy seeds, calamansi, pears 27
Add 10g Royal Kaluga Caviar +40
HEIRLOOM ROASTED BEETS - horseradish vinaigrette, avocado, hearts of palm, croûtons 22
BURRATA - figs, treviso, pecan gremolata, fruit compote 26
MAINE SCALLOP - cauliflower fondant, caper-raisin coulis 48
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 16/32
GRAINS
KALE RICOTTA GNUDI - watercress coulis, parmesan creme fraîche, mushroom conserva 24
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 26
SQUID INK SHELLFISH RAVIOLI - Cauliflower, lobster bisque, black tuile 32
WHITE TRUFFLE PASTA - fresh tagliatelle, aged parmesan 160
ENTRÉES
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce suprême, winter mushrooms 46
STEELHEAD TROUT - ponzu butter sauce, tempura mushrooms, ginger and chives, bok choy 76
TEA SPICED DUCK - carrot “butter” and sauce, grilled endive, confit kumquats 72
BRAISED PORK BELLY - Roman style lentils, sour honey, brussels sprouts 48
TEXAS WAGYU NY STRIP (FOR TWO) - artichokes, potato mille-feuille, petit salad 160
SIDES
MUSHROOM TEMPURA, PONZU BUTTER 15
BRUSSELS SPROUTS, SOUR HONEY 15
POMMES DAUPHINES, TRUFFLE AIOLI 15
BROCCOLINI, CELERIAC 15
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
PEAR TART, ELDERFLOWER CHANTILLY, LEMON CREAM 18
IN BLOOM - Our Culinary Canvas dessert inspired by the MFAH’s exhibition,
"Frida: The Making of an Icon” - guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 16 / 32
FLAVORS OF FRENCH TRADITION
An Homage to French Classics by Le Jardinier
TRADITIONAL STEAK TARTARE, Dijon mustard, capers, French pickles, quail egg yolk 26
FILET DE BOEUF AU POIVRE, Black pepper, shallot, cognac cream sauce 76
VOL-AU-VENT, Lobster, seasonal mushroom, bisque sauce 68
SLOW COOKED DOVER SOLE, Leek fondue with thyme, champagne cream sauce with caviar 88
SEASONAL EXPRESSION
Chef's seasonal menu, 5 courses $185
The Seasonal Expression menu is required for the full table
CITRUS CURED KAMPACHI* moo radish, poppy seeds, calamansi, pears, Royal Kaluga Caviar
WILD MUSHROOMS VOL AU VENT - parmesan cream, watercress coulis, chanterelles
MAINE SCALLOP - cauliflower fondant, caper-raisin coulis
TEXAS WAGYU STRIP - Celeriac, broccolini, artichokes, black garlic
CHESTNUT MONT BLANC - chestnut rum cream, calamansi cream, crispy meringue
SEASONAL EXPRESSION WINE PAIRING
$140
PRESTIGE CHAMPAGNE - KRUG, '171ST EDITION' GRANDE CUVEÉ, CHAMPAGNE, FRANCE
MEDIUM-BODIED ROSÉ - 2024 DOMAINE OTT, ‘BY OTT’ CÔTES DE PROVENCE, FRANCE
MEDIUM-BODIED WHITE - 2022 THIBAULT LIGER-BELAIR, ALIGOTÉ BURGUNDY, FRANCE
FULL-BODIED RED - 2021 BRANAIRE-DUCRU, SAINT-JULIEN, BORDEAUX, FRANCE
DESSERT WINE - 2022 CLARENDELLE, AMBERWINE MONBAZILLAC, 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 KAMPACHI* moo radish, poppy seeds, calamansi, pears 27 Add 10g Royal Kaluga Caviar +40
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis 17
BURRATA - figs, treviso, pecan gremolata, fruit compote 26
ENDIVE SALAD - Grand noir blue cheese, apples, orange dressing, walnuts, kumquats 24
SMOKED TROUT RILLETE - avocado spread, everything bagel, trout roe, grilled pain de mie 23
TRADITIONAL BEEF TARTARE* quail egg yolk, potato chips 24
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 16 / 32
ENTRÉES
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 26
PORK BELLY BENEDICT - Poached eggs, brussels, hollandaise 48
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche 56
BRANZINO - Roman style lentils, sour honey, Brussels sprouts 38
FILET MIGNON & EGGS - Fried eggs, broccolini, pommes dauphines, black garlic 72
FRENCH OMELETTE - Gruyère, kale, mushrooms 28
STEELHEAD TROUT - grilled endive, hollandaise, confit kumquats 52
WILD MUSHROOMS VOL AU VENT - Parmesan cream, winter 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, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 32
TASTE OF WINTER
FOUR COURSES $90
*The Taste of Winter menu is required for the full table
BURRATA - figs, treviso, pecan gremolata, fruit compote
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche
FILET MIGNON - Broccolini, pommes dauphines, black garlic
PEAR TART - elderflower chantilly, lemon cream
BAR BITES
Marinated olives, chili flakes, candied orange 7
Toasted nuts, cayenne, rosemary 8
SMOKED TROUT RILLETTE, trout roe, everything bagel 15
Pommes dauphines, truffle aioli 8
Deviled eggs, royal kaluga caviar 8 each
Artisanal cheese selection, hazelnut & raisin bread, seasonal accoutrements 32
DESSERT
CRÈME BRÛLÉE, seasonal fruit 12
DRINK SPECIALS
Monday - Thursday 5:00 - 6:30 PM
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 15
CREMANT DE BOURGOGNE', BURGUNDY, FR
2023 DOMAINE PICHOT, VOUVRAY, FR
2021 CHATEAU DU MOULIN-A-VENT, GAMAY, BEAUJOLAIS, FR
BEER 8
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
HOUSE COCKTAILS
Chromosat & Tonic – Botanist Gin, Butterfly Pea Flower, St. Germain, Lime, Tonic 17
BUTTERED STOUT – Irish Butter-Washed Whisky, Guinness, House Bitters 19
Summer in Saint-Rémy - VSOP, Velvet Falernum, Cucumber, Lime, Fresno Agave, Ginger Beer 20
PANDAN NOIR - Pandan-Infused Scotch, Cappelletti, Oak Spiced Rum, Coconut 18
Ocean's Route - Gray Whale Gin, Turbinado, Lime, Angostura 19
WANDERING GARDEN - Tomato & Herb Vodka, Blanc Vermouth, Galliano, Sake 17
Trazo Rojo - Chamomile-Infused Mezcal, Cranberry-Hibiscus, Citrus 20 - Our newest Culinary Canvas sip inspired by the MFAH’s exhibition,
"Frida: The Making of An Icon"
RED OF ROME - Chamomile infused Grappa, Montenegro, Hibiscus-Pomegranate, Honey, Citrus 20
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda 13
WINTER FIZZ - Pineapple, Lime, Rose Water 13
HONEY PEARPOP - Apple Cider, Pears, Honey, Ginger Ale 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
SPARKLING
Crémant de Loire - Maison Foucher, Loire Valley, FR
Champagne - Telmont 'Réserve Brut', Champagne, FR
Rosé Champagne - Laurent-Perrier ‘Cuveé Rosé’, Champagne, FR
WHITE
Sancerre - Sauvignon Blanc - J. de Villebois, Loire Valley, FR
Vouvray - Chenin Blanc - Domaine Pichot, Loire Valley, FR
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’, Burgundy, FR
Chardonnay - Flowers, Sonoma Coast, CA
ROSÉ
Chêne Bleu, Vaucluse, FR
Domaines Ott, 'by Ott', Côtes de Provence
RED
Gamay - Château du Moulin-à-Vent ‘Couvent des Thorins’, Beaujolais, FR
Pinot Noir - Presqu'ile ‘Presqu'ile Vineyard’, Santa Barbara, CA
Pinot Noir - Bourgogne Rouge - Faiveley, Burgundy, FR
Merlot - Cabernet Franc - Saint-Émilion - Les Légendes R, Bordeaux, FR
Cabernet Sauvignon - Alexander Valley - Trig Point, Sonoma County, CA
Syrah - Crozes-Hérmitage - Maison Alexandrins, Rhone Valley, FR
RESERVE WINES BY THE GLASS
Chardonnay - Mâcon-Verzé - Domaine Leflaive, Burgundy, FR
Cabernet Sauvignon-Merlot - Pauillac - Château Batailley, Bordeaux, FR
Prestige Champagne - Krug ‘171st Edition’, Champagne, FR