Menu
First Course
Lobster Bisque
Rich, creamy soup made with tender lobster, aromatic herbs.
Crabcake
Served over corn relish, champagne mustard sauce.
Ceviche
Red snapper and boiled shrimp cured in lime juice, served with grilled pineapples, onions, jalapeños and cilantro.
Beef & Blue
Raw Akauishi Beef stuffed with roquefort blue cheese, Arugula salad.
Wedge Salad
Iceberg lettuce topped with crispy bacon, green onions, blue cheese dressing and garlic croutons.
Second Course
14oz Ribeye (GF)
Served with a loaded baked potato.
6oz Marvino's Filet Mignon
Served with a goat cheese potato cake, asparagus, and topped with lump crabmeat and a red wine reduction with a touch of chipotle.
6oz Gulf Red Snapper (GF)
Lightly sautéed topped with jumbo lump crabmeat, capers, served in a bianco sauce, with a side of mashed potatoes and green beans.
6oz Chicken Marvino (GF)
Pan-seared chicken breast topped with gulf coast shrimp, artichoke hearts and mushrooms in a bianco sauce, with a side of mashed potatoes and green beans.
7oz Grilled Norwegian Salmon (GF)
Served with garlic mashed potatoes and Brussels sprouts, topped with a colossal shrimp and crab meat.
Third Course
Tuxedo Chocolate Cake
Dark chocolate mousse, white chocolate mousse, chocolate cake.
Assorted Sorbet
Please ask your server for today’s offering.
Praline Cheesecake
Cheesecake, caramelized pecans, praline sauce.
Peach Cobbler
Made with sweet, juicy peaches and a golden, buttery crust, topped with vanilla ice cream.
Tiramisu
Espresso-soaked ladyfingers, mascarpone cream, cocoa powder.
First Course
Soup Of The Day
Chef’s seasonal selection, made fresh daily with rotating ingredients. Please ask your server for today’s offering.
Seafood Cake
Snapper, seabass, salmon, served over corn relish, saffron bianco sauce.
Shrimp Scampi
Served over angel hair pasta, julienned vegetables, garlic lemon butter sauce.
House Salad (GF)
Iceberg, romaine lettuce, tomatoes, cucumbers, red onions, black olives, balsamic parmesan vinaigrette, feta cheese.
Caesar Salad (GF)
Romaine lettuce, homemade Caesar dressing, garlic croutons, parmesan cheese.
Second Course
Watermelon Salmon Salad (GF)
6oz grilled salmon, spring mix, cherry tomatoes, watermelon, orange, mint vinaigrette.
Beef Tenderloin Tips Diane (GF)
6oz pan-seared tenderloin tips, Mushrooms, red onions, sauteed with red wine reduction, mashed potatoes, medley vegetables
8oz Pork Chop (GF)
Grilled, Served with lyonnaise potatoes and broccolini.
7oz Rainbow Trout
Pan-seared, sautéed green beans, red onions, sherry wine tomato basil sauce, penne primavera
6oz Chicken Breast (GF)
Pan-seared, stuffed with prosciutto, spinach, provolone cheese, poblano pepper sauce with a touch of mezcal, served with Moroccan couscous
Third Course
Peach Cobbler +$6
Made with sweet, juicy peaches and a golden, buttery crust, topped with vanilla ice cream.
Assorted Sorbet +$6
Please ask your server for today’s offering.
Key Lime Pie +$6
Key lime custard, graham cracker crust.
Flan +$6
Rich creamy custard made topped with a smooth caramel sauce.
Strawberry Cheesecake +$6
Cheesecake with fresh strawberries.
Share Menu with Friends
Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.