Menu
First Course
Pesto and House crackers
Welcoming Bite. Kale and parsley pesto and crackers
Taramo And House crackers
Welcoming Bite Fish egg spread and crackers
Herbed whipped butter and House crackers
Whipped herb butter and crackers
Second Course
Roasted Beet salad GF
Mixed spring mix, topped with Freshly roasted beet, roasted artichoke, pecan nuts and goat cheese
Pork Pate a la Rilette GF
Cured herbed pork bites served with House crackers.
Roasted Garlic Marrowbone Gf
Beef Marrow bone roasted and topped with garlic and mushroom.
Scandinavian Gravlax Salmon GF
In house cured salmon, served with traditional dill mustard sauce, fresh onions and capers.
Gazpacho Cold tomato bases soup from Andalusia, Spain.
Tomato, Onion, Cucumber, garlic, bell peppers, bread, sherry and olive oil.
Creamy Salmon Mousse GF
Norwegian salmon , cream cheese, onion, and parsley topped with capers.
Third Course
German Wienersnitzel
Breaded fried pork tenderloin, comes with fried potatoes, Mac & cheese, sauerkraut, side salad and mushroom gravy.
The Plant Plate V/ VE
Seared mushroom, artichoke, and sun-dried tomatoes. Bean paste, mixed salad, olives, and the cook's imagination. Served with toasted sourdough bread.
Cordon Bleu
Pork Tenderloin filled with Black ham, Swiss cheese and a touch of mustard. Served with potato, mushroom gravy.
Duck leg confit GF
Duck leg cured in duck fat, served with fried potato, pickled red cabbage, side salad and red wine sauce.
Moules Frites GF
Blue mussels cooked in wine sauce , with onion, capers and diced tomatoes, served with fried potatoes, and toasted bread.
Shooting star (Signature)
Dive into a sea of flavors with fried and steamed flounder, salad shrimp, caviar, white asparagus, and a splash of cocktail dressing. Served alongside crispy fried potatoes and a fresh side salad.
Lemon Garlic Shrimp pasta.
Jumbo shrimp dancing with spinach, zesty lemon, a spicy kick of chili flakes, a drizzle of olive oil, and a sprinkle of parmesan cheese.
Spicy tomato, Mussel and Shrimp pasta.
Mussel and Shrimp in spicy tomato sauce, with chorizo , parsley, garlic and a hint of lemon. Served with side salad.
Taste of Kattegat GF
Sea food plate. Cured salmon, grilled shrimp, fried flounder pieces , seared salmon bites , side salad and dipping sauce. +$5
Fourth Course
Danish Apple cake
Green apple cooked with vanilla and sugar, layered with crunchy caramel and Breadcrumps . topped with cold whipping cream.
Spanish burnt cheese cake from Basque
Creamy cheese cake , crustless served with raspberry , strawberry sauce.
Brownie
Brownie topped with heavy whipping cream.
Fifth Course
Lemon Love Spritz + $11
Limoncello, Processo and soda + $11
Rosy Dreams + $12
GT, Rose water, Tonic +$12
Mojito + $11
Tika bay, Lime juice, simple syrup , club soda and Mint +11
Sangria +$8
Red wine, juice, diced fruit +$8
First Course
Dates in a blanket
Fried Medjool dates filled with goat cheese and wrapping in bacon.
Pitakia
Fried filo dough filled with cream cheese, feta and spinach.
Salmon Mousse
Norwegian salmon, mixed with cream cheese, diced onion and parsley, served with a side of green.
Second Course
Danis open faced Sandwich, Gravlax.
Scandinavian rye bread topped with cured salmon, onion, capers and mustard dill sauce.
Swedish meat ball
Traditional Scandinavian meat balls, made with ground pork and beef. Served with creamy mash potatoes , lingonberry jam and red wine sauce.
Irish shepherds pie
Ground beef and pieces off leg of lamb, cooking in tomato/ red wine gravy, with garden vegetable . Served with a creamy mash potato lid covered in melted cheddar cheese.
First Course
Danish Pancake
Danish thin pancake with powder sugar and lemon butter
Norwegian Waffel
Norwegian Waffle with powder sugar and pancake syrup.
Scandinavian Rye Porrige
Traditional Rye bread soaked in beer and cook with brown sugar and vanilla, topped with whipping cream..
Second Course
Pyttipanna
njoy a flavorful mix of diced, roasted lamb, pork, and tenderloin with onion and potatoes, topped with a fried egg and served with pickled beets for added zest.
Mini Cordon Bleu a la Copenhagen
Thin breaded pork tenderloin filet filled with ham and cheese, served with a fried egg, mushroom gravy and a side of fried potatoes.
Egg Benedict
Wilted spinach, smoked pork belly, sun- dried tomatoes on a butter toasted english muffin, topped with a poached egg and a dash of hollandaise.
Third Course
Brewed Coffee
A cup of hot drip coffee
Ice Tea
A glass of Cold Tea
Orange juice
A glass of orange juice
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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 YOUR RESERVATIONS PLEASE LET THE RESTAURANT KNOW THAT YOU'D LIKE THE HRW MENU. MENU CANNOT BE COMBINED WITH PROMOTIONAL OFFERS OR DISCOUNTS. NO SPLIT MEALS. A 20 % GRATUITY WILL BE ADDED FOR TABLES OF 6+.
Restaurant Information
Menu Photos
