Menu
First Course
CRISPY SALT AND PEPPER SHRIMP
Julienned Asian Vegetables with Kung Pao Sauce
MAINE LOBSTER BISQUE
Maine Lobster, Cream and Cognac
CLASSIC CAESAR SALAD
Shaved Grana Padano Cheese, Garlic Croutons, and Tapenade
Second Course
CHEF'S SEASONAL FISH
Simply Broiled with Olive Oil, Lemon and Sea Salt with Asparagus
NORWEGIAN SALMON
Mustard and Rye Whiskey Glazed with Baby Carrots and Spinach
8 OZ CENTER CUT FILET MIGNON
Specially Aged, Midwestern Grain-Fed Beef with White Truffled Mashed Potatoes
DOUBLE BREAST OF CHICKEN
Roasted with Mushrooms, Shallots and Natural Jus with White Truffled Mashed Potatoes
Chilean Sea Bass
Steamed Hong Kong Style with Light Soy Broth ($15 upcharge)
22 oz USDA Prime Bone-In Ribeye
Wet Aged for 30 Days with White Truffle Mashed Potatoes ($20 upcharge)
Filet Mignon Medallions
With Gulf Shrimp Scampi and Grilled Asparagus ($15 upcharge)
Third Course
BANANAS FOSTER BUTTER CAKE
Flambeed Tableside and Served with Butter Pecan Ice Cream
VANILLA OR BUTTER PECAN ICE CREAM
With Chef's Cookies
FRESH SEASONAL BERRIES WITH CREAM
Grand Marnier Crème Anglaise with Mixed Seasonal Berries
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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
