Menu
First Course
Lobster Bisque
Cup of our cream and lobster stock base with chunks of lobster and spices.
Soup of the Day
Cup of our current daily homemade soup.
House Salad
Our house salad feature mixed greens, lettuce, cucumber, tomatoes, carrots, and red cabbage served with your choice of our house made dressings.
Grilled Wedge Salad
A bold twist on the classic wedgecrisp romaine hearts are lightly grilled until slightly charred, then topped with crumbled bleu cheese, bleu cheese dressing, crispy bacon pieces, red onions, cherry tomatoes and finished with a drizzle of our homemade tangy balsamic viniagrette.
Second Course
Ponzu Tuna Tostada
Crispy fried rice tostada topped with sushi grade tuna marinated in ponzu and then topped with sriracha mayonnaise and a hibiscus reduction, cucumbers, avocado, serrano peppers, fried leeks, and sesame seeds.
Chistorra Fondue
Iberico pork chorizo and baby bella mushrooms mixed with melted mozzarella cheese and served with a spicy molcajete sauce, grilled onions, and blue corn tortillas.
Fiore di Zucca
Delicate zucchini blossoms filled with a creamy blend of goat cheese and cream cheese, lightly battered and fried. Served with spicy marinara.
Chorizo Argentina
Argentinian pork sausage served with crusty bread and chimichurri sauce.
Beef Wagyu Croquettes
Creamy mashed potatoes and ground wagyu beef mixed together and coated in panko bread crumbs and fried. Served with Diane sauce.
Third Course
Seabass Zarandeado
6oz wild-caught Chilean seabass marinated in chiles and achiote and then grilled. Served with cilantro rice and asparagus. Increase to 8oz seabass + $9.
Filet Kawi
Two filet medallions topped with goat cheese, sautéed spinach and cherry tomatoes. Served with your choice of two sides. Add a 3rd medallion + $7.
NY Strip
12oz Prime NY Strip steak served with your choice of two sides. Substitute an 8oz filet or 14oz ribeye + $14.
Messed Up Chicken
A happy kitchen accident that became a delicious dish. It features a lightly dredged chicken breast, pan-seared to a golden crisp. The chicken is then topped with a rich and savory sauce made from sautéed onions, mushrooms, bacon, white wine and heavy cream. Served with a side of a fluffy rice and a generous scoop of fresh guacamole.
Tuscan Salmon and Shrimp
Golden-seared salmon and tender shrimp in a garlic cream sauce with spinach and cherry tomatoes. Served over mashed potatoes.
Fourth Course
Caramel Mousse
Homemade mousse with a rich, deep caramel flavor and a velvety, creamy, texture. Topped with whipped cream and strawberries.
Champagne Tres Leches
Sponge cake made with evaporated, condensed, and whole milks with a touch of champagne and garnished with whipped cream and sliced strawberry.
Coffee Creme Brulee
A rich, silky custard infused with bold coffee flavor, topped with a crisp caramelized sugar crust.
First Course
Lobster Bisque
Cup of our cream and lobster stock base with chunks of lobster and spices.
Soup of the Day
Cup of our current daily homemade soup.
House Salad
Our house salad feature mixed greens, lettuce, cucumber, tomatoes, carrots, and red cabbage served with your choice of our house made dressings.
Second Course
Korean BBQ Wings
3 grilled wings tossed in a spicy Korean BBQ sauce.
Gambas al Ajillo
3 seared shrimp served in a savory garlic and red chili sauce.
Chorizo Argentina
Argentinian pork sausage served with crusty bread and chimichurri sauce.
Third Course
Spicy Chicken Alfredo
Spicy alfredo sauce with bacon, mushrooms, onions, and tomatoes tossed in fettuccine and topped with grilled chicken breast.
Steak Tips
Tender steak tips sauteéd in a red wine reduction and served over egg noodles.
Kentucky Bourbon Burger
8oz Wagyu beef patty topped with Swiss cheese, sautéed mushrooms, fried onion strips, Kentucky bourbon BBQ sauce, and mayo on a brioche bun. Served with hand-cut fries.
Chimichurri Steak Burger
8oz Wagyu beef patty topped with bacon, cheddar, chimichurri sauce, grilled onions, spring mix, tomato, and mayo. Served with hand-cut fries.
Filet Cheesesteak Pasta
Fettucine pasta topped with tenderloin chunks mixed with bell peppers, onions in a cream sauce and topped with Monterrey jack and cheddar cheese.
First Course
Korean Tenderloin Skewer
Beef tenderloin strip marinated in a Korean demi-glace and grilled.
Breakfast Jalapeño Sausage
A savory and juicy homemade jalapeño pork link.
Iberico Pork Belly
Iberico pork belly marinated in a house made honey-soy-garlic sauce and grilled.
Smoked Salmon Bagel Bites
Miniature toasted bagels topped with herbed cream cheese, smoked salmon, capers, pickled red onions, and fresh dill.
Second Course
Cinnamon Dream Toast
Two slices of thick cut, brioche bread topped with cinnamon sugar, fluffy whipped cream, warm maple syrup, and a sprinkle of toasted almonds.
Mayan Sunrise Eggs
Layered dish of fried corn tortilla, refried beans, and a sunny side up egg topped with tomato sauce, diced ham, green peas, and queso fresco. Served with fried sweet plantains and crispy bacon.
Mexican Toast
Toasted bolillo roll spread with refried beans, savory chorizo, and melted cheese, then topped with a fried egg, fresh avocado slices, pico de gallo, red sauce and pickled red onions.
Red Flame Eggs Benedict
2 poached eggs served over two slices of toasted brioche bread and succulent raspberry glazed pork belly, topped with a smoky, chili hollandaise and fresh herbs.
Red Frida Chilaquiles
Crisp tortilla chips simmered in our house made red chili sauce, then topped with a sunny side up egg, sliced avocado, Mexican crema and queso fresco. Served with 4oz of steak and a side of refried beans.
Steak and Eggs
6 oz Picanha steak served with two fresh, farm-raised eggs cooked to your liking, and breakfast potatoes.
The Paisa Experience
6 oz picana steak, chorizo, crispy pork belly, refried beans, rice, fried sweet plantains, a fried egg, an arepa and sliced avocado.
First Course
Soup of the Day
Cup of our current daily homemade soup.
Lobster Bisque
Cup of our cream and lobster stock base with chunks of lobster and spices.
House Salad
Our house salad feature mixed greens, lettuce, cucumber, tomatoes, carrots, and red cabbage served with your choice of our house made dressings.
Second Course
Korean Tenderloin Skewer
Beef tenderloin strip marinated in a Korean demi-glace and grilled.
Gambas al Ajillo
3 seared shrimp served in a savory garlic and red chili sauce.
Korean BBQ Wings
3 grilled wings tossed in a spicy Korean BBQ sauce.
Third Course
Filet Kawi
Two filet medallions topped with goat cheese, sautéed spinach and cherry tomatoes. Served with your choice of two sides. Add a 3rd medallion + $7.
Seabass Zarandeado
6oz wild-caught Chilean seabass marinated in chiles and achiote and then grilled. Served with cilantro rice and asparagus. Increase to 8oz seabass + $9.
NY Strip
12oz Prime NY Strip steak served with your choice of two sides. Substitute an 8oz filet or 14oz ribeye + $14.
Pollo Poblano
Grilled chicken breast served in a poblano cream sauce and served with cilantro rice and refried beans topped with queso fresco.
Fourth Course
Caramel Mousse
Homemade mousse with a rich, deep caramel flavor and a velvety, creamy, texture. Topped with whipped cream and strawberries.
Bread Pudding
Classic bread dessert custard made by our friends at H & N desserts.
Champagne Tres Leches
Sponge cake made with evaporated, condensed, and whole milks with a touch of champagne and garnished with whipped cream and sliced strawberry.
First Course
Soup of the Day
Cup of our current daily homemade soup.
Lobster Bisque
Cup of our cream and lobster stock base with chunks of lobster and spices.
House Salad
Our house salad feature mixed greens, lettuce, cucumber, tomatoes, carrots, and red cabbage served with your choice of our house made dressings.
Second Course
Iberico Pork Belly
Iberico pork belly marinated in a honey-soy-garlic sauce and grilled.
Gambas al Ajillo
3 seared shrimp served in a savory garlic and red chili sauce.
Korean BBQ Wings
3 grilled wings tossed in a spicy Korean BBQ sauce.
Third Course
Chimichurri Steak Burger
8oz Wagyu beef patty topped with bacon, cheddar, chimichurri sauce, grilled onions, spring mix, tomato, and mayo. Served with hand-cut fries.
Kentucky Bourbon BBQ Burger
8oz Wagyu beef patty topped with Swiss cheese, sautéed mushrooms, fried onion strips, Kentucky bourbon BBQ sauce, and mayo on a brioche bun. Served with hand-cut fries.
Filet Cheesesteak
Beef tenderloin chunks mixed with sautéed bell peppers and onions, then topped with melted cheese on a hoagie roll. Served with hand-cut fries.
Steak Jalapeño Sandwich
Beef tenderloin chunks topped with a jalapeño cream cheese sauce, cheddar, red onion, cilantro, and fresh jalapeños on a hoagie roll. Served with hand-cut fries.
Steak Tips
Tender steak tips sauteéd in a red wine reduction and served over egg noodles
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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.