Étoile Cuisine et Bar
$55 Per Person
Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.
First Course
TARTARE DE BOEUF
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE CHÈVRE EN CROUTE D’AMANDE (V)
warm goat cheese in almond crust, organic red and golden beets, arugula
ESCARGOT DE BOURGOGNE (GF)
baked Burgundy snails, fresh herbs, garlic butter
FOIE GRAS TORCHON (add $6)
cold duck liver, prune mousseline, toasted brioche
Second Course
FILET DE SOLE AUX CÂPRES (GF)
6 oz. filet of sole, fingerling potatoes, snow peas, roasted cauliflower, lemon capers brown butter
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
PLAT DE CÔTES DE BOEUF BRAISÉ
6 oz. slowly braised short ribs, pommes mousseline, summer vegetables, Cabernet syrup
MAGRET DE CANARD RÔTI
6 oz. roasted duck breast, butternut squash mousseline, mushroom, corn, orange gastrique sauce
FILET DE BOEUF “AU POIVRE” (add $8)
8 oz. beef tenderloin, pommes frites, mixed greens, black peppercorn-Cognac sauce
Third Course
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA PISTACHE
pistachio panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA VANILLE (GF)
vanilla custard, soft meringue, caramel drizzle, toasted almonds
Note
+ ROSSINI – add seared foie gras to any item* (add $15)
$25 PER PERSON
Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE MELON ET PROSCIUTTO (GF)
cantaloupe melon, whipped ricotta cheese, prosciutto, arugula, balsamic glaze
TARTARE DE BOEUF ANGUS
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables, Cabernet syrup
FILET DE SOLE AUX CÂPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, capers brown butter
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, white truffle oil
RAVIOLIS AUX CHAMPIGNONS
mushroom raviolis, truffle port wine sauce, aged Parmesan
Third Course
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA PISTACHE
pistachio panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA VANILLE (GF)
vanilla custard, soft meringue, caramel drizzle, toasted almonds
Note
+ ROSSINI – add seared foie gras to any item* (add $15)
*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.
$25 PER PERSON
Restaurant will donate $2 from each brunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
OEUF POCHÉ ET JAMBON SERRANO (GF)
poached egg, serrano ham, eggplant oregano compote
SOUPE GLACÉE DE BETTERAVE
chilled red beet soup, smoked salmon flakes, goat cheese cream drizzle
ESCARGOTS DE BOURGOGNE
snails baked in parsley garlic butter
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
OEUFS BÉNÉDICTE AU BACON OU SAUMON FUMÉ
poached eggs benedict, choice of bacon or smoked salmon, creamy spinach, English muffins, citrus Hollandaise, breakfast potatoes, salad
FILET DE SOLE AUX CAPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, capers brown butter
HACHIS DE BOEUF ANGUS
6 oz. short rib hash, pommes mousseline, poached eggs, Cabernet syrup, greens
Third Course (Optional - add $4)
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA PISTACHE
pistachio panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA VANILLE (GF)
vanilla custard, soft meringue, caramel drizzle, toasted almonds
Note
+ ROSSINI – add seared foie gras to any item* (add $15)
*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.
$55 Per Person
Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.
First Course
TARTARE DE BOEUF
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE CHÈVRE EN CROUTE D’AMANDE (V)
warm goat cheese in almond crust, organic red and golden beets, arugula
ESCARGOT DE BOURGOGNE (GF)
baked Burgundy snails, fresh herbs, garlic butter
FOIE GRAS TORCHON (add $6)
cold duck liver, prune mousseline, toasted brioche
Second Course
FILET DE SOLE AUX CÂPRES (GF)
6 oz. filet of sole, fingerling potatoes, snow peas, roasted cauliflower, lemon capers brown butter
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
PLAT DE CÔTES DE BOEUF BRAISÉ
6 oz. slowly braised short ribs, pommes mousseline, summer vegetables, Cabernet syrup
MAGRET DE CANARD RÔTI
6 oz. roasted duck breast, butternut squash mousseline, mushroom, corn, orange gastrique sauce
FILET DE BOEUF “AU POIVRE” (add $8)
8 oz. beef tenderloin, pommes frites, mixed greens, black peppercorn-Cognac sauce
Third Course
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA PISTACHE
pistachio panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA VANILLE (GF)
vanilla custard, soft meringue, caramel drizzle, toasted almonds
Note
+ ROSSINI – add seared foie gras to any item* (add $15)
$25 PER PERSON
Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
SALADE DE MELON ET PROSCIUTTO (GF)
cantaloupe melon, whipped ricotta cheese, prosciutto, arugula, balsamic glaze
TARTARE DE BOEUF ANGUS
4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables, Cabernet syrup
FILET DE SOLE AUX CÂPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, capers brown butter
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, white truffle oil
RAVIOLIS AUX CHAMPIGNONS
mushroom raviolis, truffle port wine sauce, aged Parmesan
Third Course (Optional - add $4)
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA PISTACHE
pistachio panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA VANILLE (GF)
vanilla custard, soft meringue, caramel drizzle, toasted almonds
Note
+ ROSSINI – add seared foie gras to any item* (add $15)
$25 PER PERSON
Restaurant will donate $2 from each brunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.
First Course
BISQUE DE HOMARD (GF)
Maine lobster bisque, tarragon crème fraîche
OEUF POCHÉ ET JAMBON SERRANO (GF)
poached egg, serrano ham, eggplant oregano compote
SOUPE GLACÉE DE BETTERAVE
chilled red beet soup, smoked salmon flakes, goat cheese cream drizzle
ESCARGOTS DE BOURGOGNE
snails baked in parsley garlic butter
Second Course
COQ AU VIN
6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables
RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)
summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil
OEUFS BÉNÉDICTE AU BACON OU SAUMON FUMÉ
poached eggs benedict, choice of bacon or smoked salmon, creamy spinach, English muffins, citrus Hollandaise, breakfast potatoes, salad
FILET DE SOLE AUX CAPRES (GF)
6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, capers brown butter
HACHIS DE BOEUF ANGUS
6 oz. short rib hash, pommes mousseline, poached eggs, Cabernet syrup, greens
Third Course (Optional - add $4)
CLAFOUTIS AUX NECTARINES
warm almond cake with yellow nectarines, caramel bourbon ice cream
CRÈME PRISE À LA PISTACHE
pistachio panna cotta, red berries, almond crumble
ÎLE FLOTTANTE À LA VANILLE (GF)
vanilla custard, soft meringue, caramel drizzle, toasted almonds
Note
+ ROSSINI – add seared foie gras to any item* (add $15)
Reservations
Walk-Ins Welcome
Cuisine
French
Neighborhood
Galleria/Uptown
Restaurant Information
1101 Uptown Park Blvd Houston, TX, 77056 |
|
Get Directions | |
(832) 668-5808 | |
Visit Website |
Beverages, tax & gratuity are not included unless otherwise noted
Reservations
Walk-Ins Welcome
- Reserve Online
- (832) 668-5808
- Email Us
Labor Day Hours
Cuisine
French
Neighborhood
Galleria/Uptown
Restaurant Information
1101 Uptown Park Blvd Houston, TX, 77056 |
|
Get Directions | |
(832) 668-5808 | |
Visit Website | |
|