Menu
Eculent picnic basket – BLT, French Onion Bonbon, Ceasar Salad
A playful collection of nostalgic picnic favorites featuring a miniature BLT, French onion bonbon, and Caesar salad.
Parsnip Croustades
Delicate, crisp pastry shells filled with a savory preparation of roasted parsnip cream.
Pig in a Cloud
Korean-style glazed pork belly wrapped in a whimsical cloud of cotton candy, balancing savory, sweet, and smoky flavors.
Smoking Mushroom Soup
A clear, deeply aromatic consommé made from a blend of forest mushrooms presented with aromatic smoke for a dramatic tableside experience.
Foie Gras and Caviar Brioche
Buttery toasted brioche topped with silky foie gras and finished with luxurious caviar.
Compressed Watermelon Salad
Juicy compressed watermelon paired with balsamic pearls for a refreshing balance of sweetness and acidity.
Wild Mushroom Risotto
Creamy risotto made with a selection of wild mushrooms and finished with parmesan shavings.
Beef Bourguignon with Whipped Potatoes
Tender beef slowly braised in red wine with aromatic vegetables, served over silky whipped potatoes.
Shrimp in Corn Butter
Succulent shrimp served in a rich, sweet corn butter sauce that celebrates the flavors of summer.
Assorted Chocolate Tarts
A selection of petite chocolate tarts featuring contrasting textures and rich chocolate flavors.
Crème Brûlée
Classic vanilla custard topped with a delicate layer of caramelized sugar.
Chicha Morada Sorbet
A vibrant and refreshing sorbet inspired by the traditional Peruvian purple corn beverage, with notes of warm spice and citrus.
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Benefiting
This Houston Restaurant Weeks 2025 menu benefits
Reservations
Please choose the HRW menu option when booking on OpenTable.
