Menu
First Course
Wild Mushroom Toast
Roasted wild mushrooms on local made grilled sourdough, sauced with a rich mushroom gravy, topped with a sous vide soft farm egg, and finally a crumble of gorgonzola dolce cheese for a sharp finish
Texas Peach Salad
Fresh peaches, local baby greens, candied hazelnuts, and shaven shallots. All dressed in a peach vinaigrette and topped with a goat's cheese crostini cracker (GF)
Crispy Tapioca Gulf Shrimp
Fresh Gulf shrimp, lightly bread in gluten free bread crumbs and tapioca pearls. flash fried until crunchy and dressed in a tamarind chutney. Fresh melon and cilantro to brighten things up. (+$3 supplement) (GF)
Roost's Famous Fried Cauliflower
Lightly fried cauliflower florets, tossed in a miso and honey aioli with scallions and pine nuts. Topped with smokey Bonita flakes. A staple for almost 15 years! (GF)
Second Course
Lemon Crusted Gulf Fish (6oz)
Fresh catch of the day, lightly crusted on one side with lemon zest, herbs, and gf bread crumbs. A hearty bed of braised gigante italian beans. Shaven radicchio and Texas olive oil (GF)
Cured Duroc Pork Chop (9oz)
Cured and crusted Duroc pork chop with classic creole style sweet potato Brabants. Tossed in a bourbon and blue cheese fondue. Red wine demi glace sauce and a roasted cippolini onion (GF)
Local Mezzi Rigatoni
Della Casa Pasta from Tomball provides this wonderful short rigatoni noodle prepared with a classic red sauce studded with braised short rib and fennel. Chilis for some heat and dollops of lemon ricotta
Jumbo Seared Scallops
Diver scallops seared in cast iron. Coal roasted beets get a mediterranean preparation with whipped feta cheese and pickled strawberries for pop. (+$5 supplement) (GF)
Sweet Corn Risotto
Classic Italian risotto with house creamed corn, buttered corn dusting, a sous vide egg, and savory thyme oil (GF)
Third Course
Passion Fruit Posset
An English classic! Passionfruit and citrus custard with local made guava ice cream, coconut laced granola, and baby mint. Refreshing and fun (GF)
Southern Butter Cake
Delicate and warm butter cake, slow poached local fruit, vanilla clotted cream
Coffee and Donut Holes
Our staple dessert of cinnamon and nutmeg beignet style donuts. Topped with coffee ice cream, a dulce de leche caramel drizzle, and crushed pistachios for some crunch
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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 reservation, please note the HRW menu. No show reservations or cancellations less than 24 hours from reservation time will be charged a cancellation fee of $10 per diner.