Menu
First Course
Lobster Bisque
Accented with Sherry Wine
Jumbo Lumb Crab Cake
With Aioli sauce
Caesar Salad
Half Heart of Romaine with Homemade Croutons and Parmesan
Second Course
6 oz Filet Mignon served with green peppercorn sauce
Served with Spinach Au Gratin
8 oz Blackened Salmon with Dill Sauce (GF)
Served with Glazed Carrots
8 oz Bone in Pork Chop
Served over Mashed Potatoes and topped off with Port Wine Mushroom Sauce
12 oz Prime New York Strip (GF)
Served with Spinach Au Gratin
Third Course
Carrot Cake
Garnished with a Royal Icing Carrot and Berries
Chocolate Mousse Cake
Drizzled with Chocolate Sauce and garnished with Chocolate Armaretto Mousse and Berries
NY Cheesecake
Drizzled with Raspberry sauce and garnished with Berries
First Course
Soup of the Day
Ask your Server
House Salad (GF)
Mixed greens, Tomatoes, Cucumbers and Mushrooms in a creamy Herb Dressing
Goat cheese salad
Mixed Greens with Balsamic Vinaigrette, Cranberries, Croutons, and Pecans.
Second Course
Seared Mahi - Mahi(GF)
Topped off with Olives, Capers, Tomatoes, Herbs and Olive Oil. Served with Roasted Potatoes, Broccoli, and Herbs
Duo (3 oz ea) Beef Medallions (GF)
Topped off with Mushroom Peppercorn and Bernaise sauces. Served with Roasted Potatoes, Broccoli, and Herbs
Beef Teriyaki
Sliced beef sauteed onions and red bell peppers. Served with rice and broccoli
Third Course
Strawberry Romanoff Ice Cream
Topped with Whipping Cream and Fresh Strawberries
Chocolate Cake
Drizzled with Chocolate sauce and Garnished with Berries
Carrot Cake
Garnish with a Royal icing Carrot and 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.
