Backstreet Cafe

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

APPETIZER

WATERMELON SALAD (GF) - arugula, feta, pickled red onion, mint, lemon vinaigrette paired with ‘22 Mount Fishtail Sauvignon Blanc, Marlborough, New Zealand

ENTRÉE

STRIPED BASS (GF) - summer vegetable orzo, roasted garlic-herb butter paired with '21 ZD Vineyards Chardonnay, Carneros, California

DESSERT

LEMON CAKE - lemon basil ice cream, lemon gel, blueberry compote paired with '22 Saracco Moscato d'Asti, Piedmont, Italy

Second Course

APPETIZER

LAMB MEATBALLS - cucumber, yogurt, lemon, pesto, feta paired with '20 Trisaetum Pinot Noir, Willamette Valley, Oregon

ENTRÉE

PRIME CHUCK EYE STEAK (GF) - scalloped potatoes, asparagus, green peppercorn sauce paired with '19 Frank Family Cabernet Sauvignon, Napa Valley, California

DESSERT

MILK CHOCOLATE CRÈME BRÛLÉE - milk chocolate custard, caramelized sugar, hazelnut cream paired with Taylor Fladgate 10 Year Tawny, Douro, Portugal

Third Course

APPETIZER

PANZANELLA SALAD (V) - arugula, heirloom tomatoes, rustic croutons, Parmesan, red onion, lemon vinaigrette paired with '22 Olema Rosé Cotes de Provence, Provence, France

ENTRÉE

EGGPLANT PAPPARDELLE (V) - roasted tomatoes, basil pesto, shaved Parmesan paired with '20 Tres Sabores "¿Por que no?" Zinfandel Blend, Napa Valley, California

DESSERT

VEGAN CHOCOLATE CAKE (VG) - Silk vegan chocolate frosting, macerated cherries paired with '21 Tre Secoli Brachetto d'Acqui, Piedmont, Italy

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

GRILLED PEACH SALAD (GF)(V)

arugula, pecans, goat cheese, lemon vinaigrette

GULF COAST BEIGNETS

shrimp, crab, andouille sausage, crawfish, remoulade

RED GAZPACHO (GF)(VG)

tomato, cucumber, red onion, zucchini

DUCK SPRING ROLLS

ginger-scallion soy sauce

Second Course

TEXAS GULF SHRIMP & STONE-GROUND CHEESE GRITS (GF)

green onion, crispy leeks

EGGPLANT PAPPARDELLE (V)

roasted tomatoes, basil pesto, shaved Parmesan

WOOD-GRILLED HUGO’S BURGER

avocado, Chihuahua cheese, chipotle aioli, lettuce, tomato, red jalapeño, fries

GRILLED CHICKEN SALAD (GF)

kale, Brussels sprouts, avocado, feta, dried cherries, almonds, lemon vinaigrette

SALMON TACOS (GF)

black beans, crème fraîche, tomatillo salsa, fresh garnishes, corn tortillas

BURRATA & GRILLED VEGETABLES (GF)(V)

eggplant, red peppers, asparagus, zucchini, couscous

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.