Menu
First Course
Burgundy Escargot
Half Dozen Cooked in Garlic Herb Butter – Parmesan Cheese – Toasted baguettes
Burrata Salad
Served on a bed of heirloom tomatoes – Topped with Blackberry Compote
Crab Cake de Beausoleil
Fresh lump crab meat, Remoulade and topped with a fresh summer salad
Second Course
Boeuf Bourguignon
Tender Beef simmered in a rich red wine gravy – A Julia Child Classic
Branzino Fillet
Pan Seared in a lemon butter sauce with capers, Served with a side of sauteed broccolini
Airline Chicken
Topped with a lemon herb butter sauce and served with pommes puree
Third Course
Chocolate Mousse
Rich and decadent Chocolate Mousse topped with blackberry compote
Brioche Bread Pudding
Rich, full of flavor, and delightfully crispy on the outside with a creamy custardy interior
Vanilla Shaved Ice
Vanilla infused cream frozen and shaved topped with strawberry compote
First Course
Escargot
Garlic Butter, Parsley, Lemon Zest and Parmesan Cheese
Burrata Salad
Burrata Cheese Served on a bed of heirloom tomato's and topped with a fresh summer salad
Crab Cake de Beausoliel
Fresh lump crab, Remoulade and topped with summer salad
Second Course
Beau Burger
Served on a brioche bun with aged withe cheddar, bourbon caramelized onions, Foie gras dijonaise and served with roasted potatos
Branzino Filet
Pan-seared in a lemon butter sauce with capers. Served with a side of sauteed broccolini
Little Gem Truffle Caesar Salad
Little Gem Caesar, Truffle, Parmesan cheese, Fried capers and French Baguette
First Course
Burgundy Escargot
Half Dozen Cooked in Garlic Herb Butter – Parmesan Cheese – Toasted baguettes
Burrata Salad
Served on a bed of heirloom tomatoes – Topped with Blackberry Compote
Crab Cake de Beausoleil
Fresh lump crab meat, Remoulade and topped with a fresh summer salad
Second Course
Boeuf Bourguignon
Tender Beef simmered in a rich red wine gravy – A Julia Child Classic
Branzino Fillet
Pan Seared in a lemon butter sauce with capers, Served with a side of sauteed broccolini
Airline Chicken
Topped with a lemon herb butter sauce and served with pommes puree
Third Course
Chocolate Mousse
Rich and decadent Chocolate Mousse topped with blackberry compote
Brioche Bread Pudding
Rich, full of flavor, and delightfully crispy on the outside with a creamy custardy interior
Vanilla Shaved Ice
Vanilla infused cream frozen and shaved topped with strawberry compote
First Course
Escargot
Garlic Butter, Parsley, Lemon Zest and Parmesan Cheese
Burrata Salad
Burrata Cheese Served on a bed of heirloom tomato's and topped with a fresh summer salad
Crab Cake de Beausoliel
Fresh lump crab, Remoulade and topped with summer salad
Second Course
Beau Burger
Served on a brioche bun with aged withe cheddar, bourbon caramelized onions, Foie gras dijonaise and served with roasted potatos
Branzino Filet
Pan-seared in a lemon butter sauce with capers. Served with a side of sauteed broccolini
Little Gem Truffle Caesar Salad
Little Gem Caesar, Truffle, Parmesan cheese, Fried capers and French Baguette
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Benefiting
This Houston Restaurant Weeks 2026 menu benefits
