Menu
First Course
Zuppa Toscana
A traditional Tuscan style soup of potatoes, kale, and Italian sausage in a savory broth.
Mediterranean Dip Duo
House made hummus and whipped feta, served with grilled pita and crisp seasonal veggies.
Brisket Bomb
Smoked brisket, fontina, and pickled jalapeños wrapped in a crispy spring roll pastry. Served with Calabrian chili aioli.
Crab Cake +7
House made jumbo lump crab cake with Calabrian chili aioli, garnished with arugula salad and a lemon wedge.
Second Course
Pan Seared Snapper
Pan seared snapper filet served over creamy cauliflower purée and broccolini, finished with a vibrant Italian salsa verde of parsley, capers, garlic, and lemon zest.
Chicken Piccata with Cauliflower Purée
Pan seared chicken breast in a lemon caper sauce, served over creamy cauliflower purée and broccolini.
Shrimp Carbonara
Creamy Parmesan carbonara tossed with al dente pasta, smoky pancetta, and cracked black pepper, crowned with sautéed Gulf shrimp.
Steak Frites +10
6 oz top sirloin served with crispy golden Parmesan fries, served with bearnaise and garlic aioli.
Third Course
Pistachio Tiramisu
Espresso soaked ladyfingers layered with pistachio infused mascarpone cream, finished with crushed pistachios and a dusting of cocoa.
Chocolate Brownie & Vanilla Bean Ice Cream
Warm, fudgy chocolate brownie drizzled with vibrant raspberry coulis, served with a scoop of creamy vanilla bean ice cream.
Hummingbird Cake
Moist, tropical-layered cake made with ripe bananas, crushed pineapple, and warm spices, frosted with tangy cream cheese icing and topped with chopped pecans and toasted coconut.
First Course
Zuppa Toscana
A traditional Tuscan style soup of potatoes, kale, and Italian sausage in a savory broth.
Mediterranean Dip Duo
House made hummus and whipped feta, served with grilled pita and crisp seasonal veggies.
Ahi Tuna Tartare
Diced ahi tuna tossed with avocado, cucumbers, and a zesty lemon vinaigrette. Served with crisp wonton chips.
Crab Cake +7
House made jumbo lump crab cake with Calabrian chili aioli, garnished with arugula salad and a lemon wedge.
Second Course
Tuscan Kale Caesar Salad
Chopped kale tossed with shaved Parmesan, whole grain croutons, and a house-made Greek yogurt Caesar dressing. Topped with grilled chicken and crispy prosciutto.
Grilled Snapper Tacos
Grilled snapper in white corn tortillas, topped with cabbage slaw, avocado, chipotle mayo, and cotija cheese. Served with house-made chips and salsa.
Gourmet Chicken Club
Grilled chicken cutlets layered with prosciutto, melted fontina, crisp lettuce, vine-ripened tomato, and pesto mayo on a toasted sourdough bun. Served with fries or side salad.
Goat Cheese & Bacon Jam Burger
Juicy grilled beef patty topped with creamy goat cheese, house-made bacon jam, lettuce, and tomato on a toasted bun. Served with fries or side salad.
First Course
Strawberry & Prosciutto Crostini
Crispy baguette topped with goat cheese, prosciutto di Parma, and strawberries finished with hot honey and pistachios
Brisket Bomb
smoked brisket, fontina, and pickled jalapenos in a crispy spring roll wrapper. Served with Calabrian chili aioli.
Yogurt Parfait
Creamy vanilla bean yogurt layered with house-made granola, honey, and seasonal fruit.
Cinnamon Sugar Donut Holes
Warm, fluffy bite-sized donuts tossed in cinnamon sugar. Served with creamy toffee dipping sauce.
Second Course
Tuscan Eggs in Purgatory
Poached eggs simmered in a spicy San Marzano tomato sauce with garlic and Calabrian chilies, served with grilled focaccia.
Cacio e Pepe Scramble
Soft scrambled eggs with pecorino and cracked black pepper, topped with parmesan crisp served with prosciutto and arugula salad.
Burrata Breakfast BLT
Thick-cut pancetta, lettuce, tomato, and creamy burrata on grilled rustic bread. Finished with Calabrian aioli.
Tiramisu French Toast
Espresso-soaked brioche layered with whipped mascarpone and cocoa dust.
Crab Cake Benedict +7
House-made lump crab cake on toasted focaccia, topped with a poached egg, crispy prosciutto chip, and lemon-herb hollandaise.
First Course
Zuppa Toscana
A traditional Tuscan style soup of potatoes, kale, and Italian sausage in a savory broth.
Mediterranean Dip Duo
House made hummus and whipped feta, served with grilled pita and crisp seasonal veggies.
Brisket Bomb
Smoked brisket, fontina, and pickled jalapeños wrapped in a crispy spring roll pastry. Served with Calabrian chili aioli.
Crab Cake +7
House made jumbo lump crab cake with Calabrian chili aioli, garnished with arugula salad and a lemon wedge.
Second Course
Pan Seared Snapper
Pan seared snapper filet served over creamy cauliflower purée and broccolini, finished with a vibrant Italian salsa verde of parsley, capers, garlic, and lemon zest.
Chicken Piccata with Cauliflower Purée
Pan seared chicken breast in a lemon caper sauce, served over creamy cauliflower purée and broccolini.
Grilled Shrimp Alfredo
Juicy grilled shrimp nestled atop fettuccine tossed in a silky Parmesan cream sauce.
Steak Frites +10
6 oz top sirloin served with crispy golden Parmesan fries, served with bearnaise and garlic aioli.
Third Course
Pistachio Tiramisu
Espresso soaked ladyfingers layered with pistachio infused mascarpone cream, finished with crushed pistachios and a dusting of cocoa
Chocolate Brownie & Vanilla Bean Ice Cream
Warm, fudgy chocolate brownie drizzled with vibrant raspberry coulis, served with a scoop of creamy vanilla bean ice cream.
Hummingbird Cake
Spiced cake made with banana, pineapple, and pecans, layered with cream cheese frosting.
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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.
Reservations
When making reservations please let us know you would like the HRW menu.
