Menu
First Course
Soup Du Jour
changes every day, please ask for the Soup du Jour.
Burrata Salad
With baby arugula, dried figs, red onions, baby heirloom tomatoes and balsamic reduction.
Ouisie's Crab Cake
With corn relish, house jalapeño tartar & cocktail sauces.
Second Course
Pecan Crusted Chicken Breast
with sautéed garlic spinach and grilled asparagus
Herb Crusted Red Ruby Trout
Over scampi pappardelle pasta
Beef Tenderloin Medallions GF
Loaded baked potato and sautéed spinach, morel cream sauce.
Third Course
Flourless Chocolate Lava Cake GF
Gluten Free with intense chocolate flavor and fudgy texture
Mixed Berries
House mixed berries with or without whipped cream.
Texas Peach Cobbler with Ice Cream
Sweet Texas peaches baked in a flaky crust, topped with vanilla ice cream
First Course
Soup Du Jour
made fresh daily, ask for the soup du jour
Watermelon Salad
romaine lettuce, red onions, toasted almonds, feta cheese and lime vinaigrette
Baked Portabello Mushroom
Filled with crawfish, shrimp, bell peppers, and feta cheese with a Cajun cream sauce.
Second Course
Grilled Chicken Marsala
Over fettuccini with a mushroom cream sauce.
Sesame Crusted Tuna with Ponzu Sauce
Served with julienne vegetables.
Country Chicken Fried Steak with peppercorn Gravy
Mashed potatoes and sautéed green beans.
First Course
Soup Du Jour
made fresh daily. ask about Soup du Jour
Watermelon Salad
romaine lettuce, red onions, toasted almonds, feta cheese and lime vinaigrette.
Fried Oysters
With cocktail and jalapeno tartar sauces.
Second Course
Short Rib Crepes
with poblano béchamel sauce, parmesan cheese, served with sautéed green beans.
Oatmeal Pancakes
With crispy bacon and scrambled eggs, Grand Marnier maple syrup and fruit salad.
Moroccan Meatballs & Eggs
Served over potatoes, mixed peppers, onions in a caper-tomato sauce with garlic bread for dipping.
First Course
Soup Du Jour
made fresh daily, ask about Soup du Jour
Burrata Salad
With baby arugula, dried figs, red onions, baby heirloom tomatoes and balsamic reduction.
Ouisie's Crab Cake
With corn relish, house jalapeño tartar & cocktail sauces.
Second Course
Pecan Crusted Chicken Breast
with sautéed garlic spinach and grilled asparagus.
Herb Crusted Red Ruby Trout
Over scampi pappardelle pasta
Beef Tenderloin Medallions GF
Loaded baked potato and sautéed spinach, morel cream sauce.
Third Course
Flourless Chocolate Lava Cake GF
Gluten Free with intense chocolate flavor and fudgy texture.
Mixed Berries
a cup of house berries with or without whipped cream
Texas Peach Cobbler with Ice Cream
Sweet peaches baked in a flaky crust, topped with vanilla ice cream
First Course
Soup Du Jour
made fresh daily. ask about Soup du Jour
Watermelon Salad
romaine lettuce, red onions, toasted almonds, feta cheese and lime vinaigrette
Baked Portabello Mushroom
Filled with crawfish, shrimp, bell peppers, and feta cheese with a Cajun cream sauce.
Second Course
Grilled Chicken Marsala
Over fettuccini with a mushroom cream sauce.
Sesame Crusted Tuna with Ponzu Sauce
Served with julienne vegetables.
Country Chicken Fried Steak with peppercorn Gravy
Mashed potatoes and sautéed green beans.
First Course
Soup Du Jour
made fresh daily. ask about Soup du Jour
Watermelon Salad
romaine lettuce, red onions, toasted almonds, feta cheese and lime vinaigrette.
Fried Oysters
With cocktail and jalapeno tartar sauces.
Second Course
Short Rib Crepes
with poblano béchamel sauce, parmesan cheese, served with sautéed green beans.
Oatmeal Pancakes
With crispy bacon and scrambled eggs, Grand Marnier maple syrup and fruit salad.
Moroccan Meatballs & Eggs
Served over potatoes, mixed peppers, onions in a caper-tomato sauce with garlic bread for dipping.
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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 reservation, please let us know you will participate in HRW menu, by doing so, you will be helping us not run out of items.
Restaurant Information
Menu Photos
