Menu
First Course
PETITE JUMBO LUMP CRAB CAKE
Golden-seared jumbo lump crab cake finished with a delicate crawfish meunière.
ASIAN GRILLED SHRIMP KEBABS
Char-grilled Gulf shrimp glazed with an Asian ginger-soy lacquer, presented in a cedar cigar box with aromatic herbs.
VEGAN NAPOLEON
Layers of roasted vegetables, crispy pastry, and russo marinara.
Second Course
PETITE CREOLE GUMBO
Rich Creole gumbo with Gulf shrimp, crab, smoked sausage, and
PETITE SHE-CRAB SOUP
Creamy coastal-style soup with sweet lump crabmeat, sherry, and
PETITE CLAM BROTH
Delicate clam consommé with white wine, garlic, herbs, and seasonal vegetables.
CHAR-GRILLED ROMAINE & BIBB LETTUCE
Charred romaine, butter bibb, heirloom tomatoes, radishes, pecans, parmesan crisps, house vinaigrette.
CLASSIC CAESAR SALAD
Crisp romaine tossed with shaved Parmesan, garlic croutons, and house Caesar dressing.
Third Course
BRAISED BEEF SHORT RIBS
Slow-braised for hours and finished with a rich natural reduction.
ASIAN CEDAR BOARD SALMON
Asian-glazed Atlantic salmon roasted on a cedar plank and finished with sesame, scallions, and citrus.
STUFFED DEEP-FRIED CORNISH HEN
Whole Cornish hen stuffed with Creole dirty rice and lightly fried until golden, finished with roasted garlic herb sauce.
ITALIAN VEGETABLE LASAGNA
Layers of roasted vegetables, tomato basil sauce, fresh herbs, ricotta, mozzarella, and parmesan baked until golden.
Fourth Course
TRUFFLED GARLIC WHIPPED POTATOES
TRUFFLED GARLIC WHIPPED POTATOES
VEGETABLE MEDLEY RISOTTO
VEGETABLE MEDLEY RISOTTO
GRILLED ASPARAGUS
GRILLED ASPARAGUS
NEW YORK CHEESECAKE
NEW YORK CHEESECAKE
WARM BRIOCHE BREAD PUDDING
WARM BRIOCHE BREAD PUDDING
CHOCOLATE DECADENCE CAKE
CHOCOLATE DECADENCE CAKE
TRUFFLE MAC & CHEESE
TRUFFLE MAC & CHEESE
First Course
SALMON CROQUETTE
Crispy salmon croquette served with lemon aioli and micro greens.
ARTICHOKE & SPINACH DIP
Creamy spinach and artichoke blend served warm with toasted French bread crostini.
MANGO SHRIMP KEBABS WITH FOREST SALAD
Grilled shrimp skewered and served with mango purée and a fresh forest salad.
POTATO AU GRATIN
Layers of Yukon Gold potatoes baked until golden, topped with sautéed butter caper vegetables and finished with a creamy goat cheese purée.
Second Course
BRAISED BEEF SHORT RIBS & STONE-GROUND GRITS
Slow-braised beef short ribs served over creamy Southern stone-ground grits with rich pan reduction.
MAMA'S THYME BUTTERMILK FRIED CHICKEN & BELGIAN WAFFLE
Crispy thyme-seasoned fried chicken served with a Belgian waffle, maple butter, and seasonal fresh fruit.
GULF SHRIMP & STONE-GROUND GRITS
Sautéed Gulf shrimp in Creole garlic butter served over creamy grits with fresh herbs.
APPLEWOOD SMOKED BACON
APPLEWOOD SMOKED BACON
BELGIAN WAFFLE
BELGIAN WAFFLE
HERB-ROASTED POTATOES
HERB-ROASTED POTATOES
TURKEY SAUSAGE
TURKEY SAUSAGE
STONE-GROUND GRITS
STONE-GROUND GRITS
HASH BROWNS
HASH BROWNS
FRESH SEASONAL FRUIT
FRESH SEASONAL FRUIT
CHICKEN SAUSAGE
CHICKEN SAUSAGE
ONE FARM EGG (ANY STY
ONE FARM EGG (ANY STYLE)
TOASTED BRIOCHE
TOASTED BRIOCHE
WARM BRIOCHE BREAD PUDDING
WARM BRIOCHE BREAD PUDDING
WARM ANISE PEAR COBBLER
WARM ANISE PEAR COBBLER
NEW YORK CHEESECAK
NEW YORK CHEESECAK
Share Menu with Friends
Reservations
Please let the host know you would like a Houston Restuarant Week Menu