Menu
First Course
Aguachile (gluten-free)
Snapper and shrimp, fish sauce, radish, celery, avocado, cilantro, toasted sesame cracker. Osetra caviar or jumbo lump crabmeat available at additional cost.
Crab & Shrimp Cake
Served with a sweet and tangy tamarind mayo and herb salad. Osetra caviar or jumbo lump crabmeat available at additional cost.
Miso Ricotta Crostini (vegetarian)
Whipped ricotta with miso on seeded whole-grain toast, topped with chile crisp and chives. Served with an herb salad.
Second Course
Tom Kha Redfish (gluten-free)
Local redfish poached in a lemongrass and coconut broth with Thai basil oil. Served with a side of jasmine rice. Jumbo lump crabmeat available at additional cost.
Shaking Beef (Bò Lúc Lắc)
Sliced hanger steak with lemon pepper salt for dipping. Served with wok-fried garlic green beans and egg fried rice. Grilled jumbo shrimp skewer available at additional cost.
Dduk au Beurre Blanc (vegetarian, gluten-free)
Korean sticky rice cakes with gochujang beurre blanc, browned butter mushrooms, freshly grated parmesan, black pepper, chives. Jumbo lump crabmeat available at additional cost.
Third Course
Jasmine Tea Tart (vegetarian)
Black sesame custard, jasmine white chocolate mousse
Basque Burnt Cheesecake (vegetarian)
Passionfruit coulis, Biscoff crumble, fresh berries
Flourless Chocolate Cake (vegetarian, gluten-free)
Decadent dark chocolate, sugar dust, fresh 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
Reservations are not required but highly encouraged. When making your reservation, please let the restaurant know you would like the HRW menu. Suggested wine pairings available