Menu
First Course
FRENCH ONION SOUP
Slow-simmered with caramelized onions, rich beef broth.
LOBSTER BISQUE SOUP
Rich, creamy soup made with tender lobster, aromatic herbs.
BEEF SHORT RIBS (GF)
Served with garlic whipped potatoes, mushrooms and a sherry wine reduction.
TOMATO CAPRESE (GF)
Beefsteak tomatoes, mozzarella cheese, extra virgin olive oil, and fresh basil.
SIGNATURE WEDGE SALAD (GF)
Wedge of iceberg lettuce with tomatoes, red onion, scallions, bacon, blue cheese crumbles and dressing.
Second Course
7 OZ FILET MIGNION AU POIVRE STYLE (GF)
Accompanied with mashed potatoes, asparagus, topped with au poivre sauce.
14 0Z BONE-IN PORK CHOP (GF)
Served with lyonnaise potatoes, and roasted Brussels sprouts, topped with a mint glaze sauce.
12 OZ PRIME RIB (GF)
Served with loaded mashed potatoes, au Jus, and creamed horseradish.
7 OZ GRILLED GULF RED SNAPPER (GF)
Accompanied with broccolini, and mashed potatoes, topped with shrimp, capers, tomatoes, and lemon butter sauce.
7 OZ GRILLED NORWEGIAN SALMON (GF)
Served with tomato risotto, green beans, and white wine sauce.
Third Course
MANGO or STRAWBERRY SORBET (GF)
Light, refreshing, and naturally dairy-free.
KEY LIME PIE
A tangy and smooth citrus custard in a graham cracker crust, finished with whipped cream for the perfect balance of sweet and tart.
CRÈME BRULEE (GF)
Silky vanilla custard topped with a perfectly caramelized sugar crust—simple, elegant, and gluten-free.
CHOCOLATE CAKE
Rich, moist layers of chocolate cake with a smooth chocolate ganache.
STRAWBERRY CHEESECAKE
Cream cheese filling, graham cracker crust, strawberries, strawberry glaze.
First Course
SOUP OF THE DAY
Chef’s seasonal selection, made fresh daily with rotating ingredients. Please ask your server for today’s offering.
PRIME MEATBALL (GF)
Served with fresh Pomodoro sauce.
SHRIMP SCAMPI
Served over capellini pasta.
DARIOS MIXED GREEN SALAD (GF)
Carrots, cucumber, tomatoes, onions, tossed with red wine vinaigrette.
CLASSIC CEASAR SALAD
Crispy heads of romaine lettuce, with garlic croutons, homemade Caesar dressing, and topped with parmesan cheese.
Second Course
6 OZ BEEF TENDERLOIN TIPS (GF)
Served with mashed potatoes and a pepper cognac sauce.
10 OZ BONE-IN PORK CHOP (GF)
Served with lyonnaise potatoes, roasted brussels sprouts, and a mint glaze.
6 OZ GRILLED NORWEAGIN SALMON (GF)
Served with mashed potatoes, green beans, and topped with a lemon butter sauce.
6 OZ RAINBOW TROUT
Served with parmesan risotto, green beans, and topped with a lemon butter sauce.
6 OZ CHICKEN PARMESAN
Accompanied with linguini pasta and marinara sauce.
Third Course
STRAWBERRY SORBET (GF) +$6
Light, refreshing, and naturally dairy-free.
CHOCOLATE CAKE +$6
Rich, moist layers of chocolate cake with a smooth chocolate ganache.
STRAWBERRY CHEESECAKE +$6
Classic New York-style cheesecake topped with fresh strawberries and a strawberry glaze.
VANILLA CRÈME BRULEE (GF) +$6
Silky vanilla custard topped with a perfectly caramelized sugar crust—simple, elegant, and gluten-free.
KEY LIME PIE +$6
A tangy and smooth citrus custard in a graham cracker crust, finished with whipped cream for the perfect balance of sweet and tart.
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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.