Menu
First Course
FRENCH ONION SOUP
baked with gruyere & parmesan cheeses
FLEMING'S SALAD
walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette
CAESAR SALAD
romaine, parmesan, fried capers, crispy prosciutto
Second Course
CABERNET FILET
6 oz. hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato
BARBECUE SALMON FILLET
mushrooms, barbecue glaze
DOUBLE BREAST OF CHICKEN (GF)
all-natural, roasted, white wine, mushroom, leek & thyme sauce
MUSHROOM & TOMATO RAGOUT PASTA (V)
cavatappi, burrata, campari tomato, torn basil
MISO GLAZED CHILEAN SEA BASS* (+$5)
sautéed with sesame-orange spinach & arugula, pickled red onion
8 OZ. CABERNET FILET* (+$10)
hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato
11 OZ. CABERNET FILET* (+$16)*
hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato
Third Course
CHOCOLATE GOOEY BROWNIE
honeycomb brittle, chocolate sauce & caramel
CARROT CAKE
three-layer cake with cream cheese frosting, drizzle of caramel
NEW YORK CHEESECAKE
classic preparation, strawberry red wine sauce & fresh mint
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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.
Restaurant Information
Menu Photos
