Menu
First Course
TARTARE DE BOEUF (GF)
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE CHÈVRE EN CROUTE D’AMANDE (V)
warm goat cheese in almond crust, organic red and golden beets, arugula
ESCARGOT DE BOURGOGNE (GF)
warm goat cheese in almond crust, organic red and golden beets, arugula
FOIE GRAS TORCHON (GF) (add $6)
cold duck liver, prune mousseline, toasted brioche
Second Course
FILET DE SOLE AUX CÂPRES (GF)
6 oz. filet of sole, fingerling potatoes, snow peas, roasted cauliflower, lemon, capers, brown butter
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
BOEUF BOURGUIGNON
braised beef “Burgundy” in red wine, horseradish mashed potatoes
MAGRET DE CANARD RÔTI
6 oz. roasted duck breast, butternut squash mousseline, mushroom, corn, orange gastrique sauce
FILET DE BOEUF “AU POIVRE” (add $8)
8 oz. beef tenderloin, pommes frites, mixed greens, black peppercorn-Cognac sauce
LOUP DU CHILI (add $8)
seared Chilean seabass, English pea pureé, black truffled gnocchi, asparagus
PORC “IBERICO”
Iberico pork skirt steak, pomme mousseline, summer vegetables, Bordelaise sauce
+ ROSSINI
add seared foie gras to any item* (add $15)
Third Course
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA VANILLE
vanilla panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA PISTACHE (GF)
pistachio custard, soft meringue, caramel drizzle, toasted almonds
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE MELON ET PROSCIUTTO (GF)
cantaloupe melon, whipped ricotta cheese, prosciutto, arugula, balsamic glaze
TARTARE DE BOEUF ANGUS
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
VICHYSSOISE
chilled potato and leek soup, smoked salmon flakes
FOIE GRAS AU TORCHON (add $14)
cold duck liver terrine, prune mousseline, toasted brioche
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
FILET DE SOLE AUX CAPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, caper brown butter
RAVIOLIS AUX CHAMPIGNONS
mushroom raviolis, truffle port wine sauce, aged Parmesan
LA PÈCHE DU JOUR (add $14)
seared catch of the day, carrot-orange mousseline, green beans, lemongrass émulsion
FILET DE BOEUF AU POIVRE (add $18)
8 oz beef tenderloin, black peppercorn-cognac sauce, pommes frites, salad
+ ROSSINI
add seared foie gras to any item* (add $15)
Third Course
CLAFOUTIS AUX NECTARINES (optional dessert add $4)
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA VANILLE (optional dessert add $4)
vanilla panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA PISTACHE (GF) (optional dessert add $4)
pistachio custard, soft meringue, caramel drizzle, toasted almonds
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE MELON ET JAMBON (GF)
cantaloupe melon, whipped ricotta cheese, serrano ham, arugula, balsamic glacée
ESCARGOT DE BOURGOGNE (GF)
baked Burgundy snails, fresh herbs, garlic butter
TOAST À L’AVOCAT ET SAUMON FUMÉ
toasted brioche, avocado marmalade, warm poached egg, smoked salmon, Hollandaise
VICHYSSOISE
chilled potato and leek soup, smoked salmon flakes
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
OEUFS BÉNÉDICTE AU BACON OU SAUMON FUMÉ
poached eggs Benedict, choice of bacon or smoked salmon, creamy spinach, English muffins, citrus Hollandaise, breakfast potatoes, salad
FILET DE SOLE AUX CAPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, caper brown butter
HACHIS DE BOEUF ANGUS
6 oz. braised angus beef hash, pommes mousseline, poached eggs, Cabernet syrup, greens
LA PÈCHE DU JOUR (add $14)
seared catch of the day, carrot-orange mousseline, green beans, lemongrass émulsion
FILET DE BOEUF AU POIVRE (add $18)
8 oz beef tenderloin, black peppercorn Cognac sauce, pommes frites, salad
+ ROSSINI
add seared foie gras to any item* (add $15)
Third Course
CLAFOUTIS AUX NECTARINES OPTIONAL DESSERT (add $4)
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA VANILLE OPTIONAL DESSERT (add $4)
vanilla panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA PISTACHE (GF) OPTIONAL DESSERT (add $4)
pistachio custard, soft meringue, caramel drizzle, toasted almonds
First Course
TARTARE DE BOEUF (GF)
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE CHÈVRE EN CROUTE D’AMANDE (V)
warm goat cheese in almond crust, organic red and golden beets, arugula
ESCARGOT DE BOURGOGNE (GF)
baked Burgundy snails, fresh herbs, garlic butter
FOIE GRAS TORCHON (GF) (add $6)
cold duck liver, prune mousseline, toasted brioche
SALADE DE HOMARD (add $6)
lobster medallions, avocado marmalade, grapefruit, French cocktail sauce
Second Course
FILET DE SOLE AUX CÂPRES (GF)
6 oz. filet of sole, fingerling potatoes, snow peas, roasted cauliflower, lemon, capers, brown butter
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
BOEUF BOURGUIGNON
braised beef “Burgundy” in red wine, horseradish mashed potatoes
MAGRET DE CANARD RÔTI
6 oz. roasted duck breast, butternut squash mousseline, mushroom, corn, orange gastrique sauce
FILET DE BOEUF “AU POIVRE” (add $8)
8 oz. beef tenderloin, pommes frites, mixed greens, black peppercorn-Cognac sauce
LOUP DU CHILI (add $8)
seared Chilean seabass, English pea pureé, black truffled gnocchi, asparagus
PORC “IBERICO”
Iberico pork skirt steak, pomme mousseline, summer vegetables, Bordelaise sauce
+ ROSSINI
add seared foie gras to any item* (add $15)
Third Course
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA VANILLE
vanilla panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA PISTACHE (GF)
pistachio custard, soft meringue, caramel drizzle, toasted almonds
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE MELON ET PROSCIUTTO (GF)
cantaloupe melon, whipped ricotta cheese, prosciutto, arugula, balsamic glaze
TARTARE DE BOEUF ANGUS
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
VICHYSSOISE
chilled potato and leek soup, smoked salmon flakes
FOIE GRAS AU TORCHON (add $14)
cold duck liver terrine, prune mousseline, toasted brioche
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
FILET DE SOLE AUX CAPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, caper brown butter
RAVIOLIS AUX CHAMPIGNONS
mushroom raviolis, truffle port wine sauce, aged Parmesan
LA PÈCHE DU JOUR (add $14)
seared catch of the day, carrot-orange mousseline, green beans, lemongrass émulsion
FILET DE BOEUF AU POIVRE (add $18)
8 oz beef tenderloin, black peppercorn-Cognac sauce, pommes frites, salad
+ ROSSINI
add seared foie gras to any item* (add $15)
Third Course
CLAFOUTIS AUX NECTARINES *OPTIONAL DESSERT (add $4)
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA VANILLE *OPTIONAL DESSERT (add $4)
vanilla panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA PISTACHE (GF) *OPTIONAL DESSERT (add $4)
pistachio custard, soft meringue, caramel drizzle, toasted almonds
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE MELON ET JAMBON (GF)
cantaloupe melon, whipped ricotta cheese, serrano ham, arugula, balsamic glacée
ESCARGOT DE BOURGOGNE (GF)
baked Burgundy snails, fresh herbs, garlic butter
TOAST À L’AVOCAT ET SAUMON FUMÉ
toasted brioche, avocado marmalade, warm poached egg, smoked salmon, Hollandaise
VICHYSSOISE
chilled potato and leek soup, smoked salmon flakes
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
OEUFS BÉNÉDICTE AU BACON OU SAUMON FUMÉ
poached eggs Benedict, choice of bacon or smoked salmon, creamy spinach, English muffins, citrus Hollandaise, breakfast potatoes, salad
FILET DE SOLE AUX CAPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, caper brown butter
HACHIS DE BOEUF ANGUS
6 oz. braised angus beef hash, pommes mousseline, poached eggs, Cabernet syrup, greens
LA PÈCHE DU JOUR (add $14)
6 oz. braised angus beef hash, pommes mousseline, poached eggs, Cabernet syrup, greens
FILET DE BOEUF AU POIVRE (add $18)
8 oz beef tenderloin, black peppercorn Cognac sauce, pommes frites, salad
+ ROSSINI
add seared foie gras to any item* (add $15)
Third Course
CLAFOUTIS AUX NECTARINES *OPTIONAL DESSERT (add $4)
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA VANILLE *OPTIONAL DESSERT (add $4)
vanilla panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA PISTACHE (GF) *OPTIONAL DESSERT (add $4)
pistachio custard, soft meringue, caramel drizzle, toasted almonds
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
Please be advised that there may be time limits for tables during HRW so that we may allow all guests who may want to participate to enjoy the HRW experience.
Restaurant Information
Menu Photos
