Menu
First Course
French Onion Soup
Slow-simmered with caramelized onions, rich beef broth.
Seafood Cake
Corn relish with lemon beurre blanc sauce.
Beef Short Ribs
Served with garlic whipped potatoes, mushrooms and a sherry wine reduction.
Tropical Shrimp Salad
Sliced mango, avocado, cucumbers, soy lime vinaigrette.
Signature Wedge Salad
Wedge of iceberg lettuce with tomatoes, red onion, scallions, bacon, blue cheese crumbles and dressing.
Second Course
6oz Filet Mignon
Served with mashed potatoes, asparagus.
12oz Prime Rib
Served with loaded mashed potatoes, au jus, and creamed horseradish.
14oz Bone-In Pork Chop
Served with lyonnaise potatoes, and roasted Brussels sprouts, topped with a mint glaze sauce.
7oz Grilled Gulf Red Snapper
Served with broccolini, and mashed potatoes, topped with shrimp, capers, tomatoes, and lemon butter sauce.
7oz Grilled Norwegian Salmon
Served with tomato risotto, green beans, and white wine sauce.
Third Course
Carrot Cake
Moist spiced carrot cake layered with rich cream cheese frosting and finished with a light dusting of cinnamon.
Key Lime Pie
Tangy key lime custard in a graham cracker crust, finished with whipped cream.
Strawberry Cheesecake
Creamy cheesecake topped with sweet strawberry sauce and fresh strawberry flavor.
Crème Brûlée
Silky vanilla bean custard topped with a crisp, caramelized sugar crust.
Tuxedo Cake
Rich layers of chocolate cake and creamy mousse, finished with a smooth chocolate ganache.
First Course
Soup Of The Day
Chef's seasonal selection, made fresh daily with rotating ingredients.
Prime Meatball
Served with fresh Pomodoro sauce.
Shrimp Scampi
Served over capellini pasta.
Dario's Mixed Green Salad
Carrots, cucumber, tomatoes, onions, tossed with red wine vinaigrette.
Caesar Salad
Crispy heads of romaine lettuce, with garlic croutons, homemade Caesar dressing, and topped with parmesan cheese.
Second Course
6oz Beef Tenderloin Tips
Served with mashed potatoes and a pepper cognac sauce.
10oz Bone-in Pork Chop
Served with lyonnaise potatoes, roasted Brussels sprouts, and a mint glaze.
6oz Grilled Norwegian Salmon
Served with mashed potatoes, green beans, and topped with a lemon butter sauce.
Penne A La Vodka
Grilled chicken, Pancetta, tomato cream sauce, Calabrian pepper, basil.
6oz Chicken Parmesan
Served with linguini pasta and marinara sauce.
Third Course
Carrot Cake
Moist spiced carrot cake layered with rich cream cheese frosting and finished with a light dusting of cinnamon.
Key Lime Pie
Tangy key lime custard in a graham cracker crust, finished with whipped cream.
Strawberry Cheesecake
Creamy cheesecake topped with sweet strawberry sauce and fresh strawberry flavor.
Crème Brûlée
Silky vanilla bean custard topped with a crisp, caramelized sugar crust.
Tuxedo Cake
Rich layers of chocolate cake and creamy mousse, finished with a smooth chocolate ganache.
First Course
French Onion Soup
Slow-simmered with caramelized onions, rich beef broth.
Seafood Cake
Corn relish with lemon beurre blanc sauce.
Beef Short Ribs
Served with garlic whipped potatoes, mushrooms and a sherry wine reduction.
Tropical Shrimp Salad
Sliced mango, avocado, cucumbers, soy lime vinaigrette.
Signature Wedge Salad
Wedge of iceberg lettuce with tomatoes, red onion, scallions, bacon, blue cheese crumbles and dressing.
Second Course
6oz Filet Mignon
Served with mashed potatoes, asparagus.
12oz Prime Rib
Served with loaded mashed potatoes, au jus, and creamed horseradish. Additions
14oz Bone-In Pork Chop
Served with lyonnaise potatoes, and roasted Brussels sprouts, topped with a mint glaze sauce.
7oz Grilled Gulf Red Snapper
Served with broccolini, and mashed potatoes, topped with shrimp, capers, tomatoes, and lemon butter sauce.
7oz Grilled Norwegian Salmon
Served with tomato risotto, green beans, and white wine sauce.
Third Course
Carrot Cake
Moist spiced carrot cake layered with rich cream cheese frosting and finished with a light dusting of cinnamon.
Key Lime Pie
Tangy key lime custard in a graham cracker crust, finished with whipped cream.
Strawberry Cheesecake
Creamy cheesecake topped with sweet strawberry sauce and fresh strawberry flavor.
Crème Brûlée
Silky vanilla bean custard topped with a crisp, caramelized sugar crust.
Tuxedo Cake
Rich layers of chocolate cake and creamy mousse, finished with a smooth chocolate ganache.
First Course
Soup Of The Day
Chef's seasonal selection, made fresh daily with rotating ingredients.
Prime Meatball
Served with fresh Pomodoro sauce.
Shrimp Scampi
Served over capellini pasta.
Dario's Mixed Green Salad
Carrots, cucumber, tomatoes, onions, tossed with red wine vinaigrette.
Caesar Salad
Crispy heads of romaine lettuce, with garlic croutons, homemade Caesar dressing, and topped with parmesan cheese.
Second Course
6oz Beef Tenderloin Tips
Served with mashed potatoes and a pepper cognac sauce.
10oz Bone-in Pork Chop
Served with lyonnaise potatoes, roasted brussels sprouts, and a mint glaze.
6oz Grilled Norwegian Salmon
Served with mashed potatoes, green beans, and topped with a lemon butter sauce.
Penne A La Vodka
Grilled chicken, Pancetta, tomato cream sauce, Calabrian pepper, basil.
6oz Chicken Parmesan
Served with linguini pasta and marinara sauce.
Third Course
Carrot Cake
Moist spiced carrot cake layered with rich cream cheese frosting and finished with a light dusting of cinnamon.
Key Lime Pie
Tangy key lime custard in a graham cracker crust, finished with whipped cream.
Strawberry Cheesecake
Creamy cheesecake topped with sweet strawberry sauce and fresh strawberry flavor.
Crème Brûlée
Silky vanilla bean custard topped with a crisp, caramelized sugar crust.
Tuxedo Cake
Rich layers of chocolate cake and creamy mousse, finished with a smooth chocolate ganache.
Share Menu with Friends
Benefiting
This Houston Restaurant Weeks 2025 menu benefits
