MAD HOUSTON
$55 Per Person
Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Vegan (VG)
- Gluten Free (GF)
- Cleverley's Choice (CC)
- Patio Dining
First Course
ULTIMATE CROQUETA
jamon and chicken, nutmeg, béchamel or mushroom and pine nuts (v)
PORK EMPANADILLA
suckling pig empanadillas with mango & apricot chutney
STEAK TARTARE
house- pickled vegetables, dijon, edible newspaper* (can be made gf*)
HAMACHI TOSTADA
yellowtail, pickled onion, jalapeno, citrus foam, smoked paprika tostada* (gf *cross-contamination)
SOBRASSADA BRIOCHE +$3
steamed brioche filled with Sobrassada de Mallorca, topped with honeycomb
PATATA ESPUMA +$4
potato foam, poached quail egg, black truffle, olive oil caviar (v) (gf)
CUCURUCHO FOIE +$5
Hudson valley foie gras, merlot reduction, sea salt
Second Course
BRAVAS TOMAS
bar tomas-style potatoes, spicy oil, smoked paprika & garlic aioli (gf *cross-contamination)
TUNA TARTARE
bluefin tuna tartare with piquilo relish & blue corn chips* (gf)
BEET RAVIOLI
beet-wrapped ravioli, pistachios, raspberries, labneh cheese (v) (gf *upon request)
ENSALADA PATO
duck salad with seasonal fruit, manchego, balsalmic reduction (gf)
LOBSTER CARPACCIO +$6
poached lobster carpaccio, donostiarra sauce, parsley, garlic (gf *upon request)
JAMON IBERICO +$16
1.5oz acorn-fed iberico de bellota, pan de cristal, fresh tomato pulp (gf *upon request, without bread)
FOIE GRAS & CASSIS +$26
5oz. seared Hudson valley foie gras, fresh seasonal berries, cassis, a MAD/BCN favorite (gf)
Third Course
RACK OF LAMB
Colorado Rack of Lamb (2pc) served with garlic aioli, donostiarra, sauteed zucchini* (gf *cross-contamination)
MAD CHICKEN
Free range chicken, honey-lemon spiced glaze, crushed potatoes, house-made abuela sauce (gf) add 6 grilled shrimp +$12 add 1 lobster tail +$18 add 2 racks of lamb +$20 add 4oz cochinillo +$20 add 4oz duck +$23
GAMBAS AL AJILLO
sauteed shrimp with white beans, crispy artichoke, extra virgin olive oil, tomato, served with pan de crystal (gf *upon request)
SPANISH GARBANZOS
Spanish garbanzos, eggplants, seasonal vegetables, mushrooms, Cleverley's Choice (gf)
PAELLA VALENCIA
wood fired bomba rice, organic roasted chicken, white beans, artichokes, a traditional paella from Valencia. 1 rice may be substituted per 2 entrees, or individually for an additional price of +$21. (gf)
SEAFOOD ARROZ
seafood arroz with wood-fired bomba rice, calamari, clams, peas, and a seafood broth*. 1 rice may be substituted per 2 entrees, or individually for an additional price of +$21. (gf)
SETAS ARROZ
mushroom arroz with wood-fired bomba rice, seasonal vegetables, and optional proteins. 1 rice may be substituted per 2 entrees, or individually for an additional price of +$21. All rices have available protein add-ons: add 6 grilled shrimp +$16 | add 1 lobster tail +$18 | add 2 lamb chops +$20 | add 4oz cochinillo +$20 | add 6oz duck +$23 (gf)
WOOD-FIRED PULPO +$18/$30
octopus served with grapefruit, grilled avocado, warm mayo foam with creamy mashed potatoes (8oz/14oz) (gf)
FIRE & ICE FILET +$18/$32
Prime Filet Mignon, creamed spinach, topped with piquillo pepper sorbet (8oz/16oz)* (gf)
QUEEN'S BRANZINO +$18
6oz. branzino filet served with pear and celery root rose, with butternut squash, potato, and turnips (gf)
Fourth Course
BASQUE CHEESECAKE BROWNIE
light, fluffy burnt cheesecake brownie with apricot and lime compote, a Spanish classic!
APPLE FINANCIER
apple almond cake with peach mousse and a peach coulis
GELATO/SORBET
2 scoops of our scratch-made house sorbet or gelato, ask your server for flavors! (gf)
Note
It is our goal, through this years HRW menu, to take your tastebuds on a tour of España. From the bite-sized pintxos that made famous the narrow streets of San Sebastian, to the avant-garde cuisine of Madrid and the boldness of Barcelona; please sit back, relax, and enjoy a taste of Spain. Wine Pairing offered. Full table participation required, 1 item per course per person, automatic 20% gratuity will be added for all participating in Restaurant Week Menu
$25 PER PERSON
Restaurant will donate $3 from each brunch 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)
- Cleverley's Choice (CC)
- Patio Dining
First Course
BRAVAS TOMAS
bar tomas-style potatoes, spicy oil, garlic aioli (gf *cross contamination)
ULTIMATE CROQUETAS
jamon iberico, chicken, creamy béchamel, nutmeg infusion
EMPANADILLAS
(4) pork belly, potatoes, onion, Mango- apricot chutney
GAZPACHO SOUP
chilled gazpacho with watermelon, tomato, onion, papaya, basil (gf)
TRUFFLE FRIES
Yukon gold potatoes with fresh truffle and garlic aioli
WATERMELON BURRATA
fresh watermelon, basil, burrata, balsamic reduction (gf)
SPANISH CHURROS
with a 56% chocolate ganache dipping sauce
TARTE DE SANTIAGO
lemon cake & almond flour with dusted powdered sugar
BASQUE CHEESECAKE
light, fluffy burnt cheesecake with apricot and lime compote
PULPO A LA GALLEGA +$6
Grilled spanish octopus, mashed potatoes, paprika, olive oil (gf)
CHARCUTERIE PLATTER +$14
jamon, chorizo, manchego, idiazabal, goat cheese, manzanilla olives, green grapes, breadsticks, almonds, honeycomb (gf *upon request)
JAMON IBERICO +$15
1.25 oz. of thinly sliced iberico ham, pan de crystal, fresh tomato (gf *upon request)
Second Course
AVOCADO TOAST
mashed avocado, jamon, pumpkin seeds, watermelon radish, arugula, soft-scrambled eggs, and chili oil served over tuscan toast
PULLED PORK CROISSANT
grilled croissant, pulled pork, onion, pickles, cucumber, cilantro, bbq sauce
MAD BURGER +$8
5oz Angus Patty on potato bread with melted Havarti cheese, confit mushrooms, piquillo pepper jam, and aioli. Your choice of chips or salad.
TORTILLA ESPANOLA
spanish tortilla made with potatoes, caramelized onion, garlic and served with shishito peppers, pan de cristal, fresh tomato, olive oil. Add Shrimp $8, Add Chorizo $12, Add Mushroom Confit $6
SERRANITO
(4) pan de cristal, secreto, jamon iberico, manchego, caramelized onion, green bell pepper
ARTICHOKE SALAD
fresh spinach, crispy artichokes, parmesan, yuzu citrus vinaigrette + Chicken ($8) 4oz Salmon ($10) 4oz Steak ($16) (gf)
PAELLA VALENCIA +$18
wood fired bomba rice, organic roasted chicken, with white beans and artichokes, a traditional paella from Valencia. Add Shrimp $8, Add Chorizo +$12, Add Lobster Tail +$16 (gf *cross contamination)
LOBSTER ROLL +$10
grilled lobster and shrimp, baked celery root, pan au lait, lime, mayo, saffron aioli, chives
FILET MIGNON +$16
6 oz. tenderloin, grilled to requested temperature and served with abuela sauce and grilled vegetables (gf)
Note
Choose 1 item from each course OR 2 items from the first course, Brunch is offered Friday, Saturday and Sunday from 11:00am - 2:00pm, automatic 20% gratuity will be added to all tables participating in Restaurant Week menu
*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 $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.
- Vegetarian (V)
- Vegan (VG)
- Gluten Free (GF)
- Cleverley's Choice (CC)
- Patio Dining
First Course
BRAVAS TOMAS
bar tomas-style potatoes, spicy oil, smoked paprika & garlic aioli
PORK EMPANADILLA
3 pieces of suckling pig empanadillas with mango & apricot chutney
ULTIMATE CROQUETA
3 pieces of jamon and chicken, nutmeg, béchamel or mushroom and pine nuts (v)
SOBRASSADA BRIOCHE
3 pieces steamed brioche filled with Sobrassada de Mallorca, topped with honeycomb
ENSALADA PATO
duck salad with seasonal fruit, manchego, balsalmic reduction
JAMON IBERICO +$16
1.5oz acorn-fed iberico de bellota, pan de cristal, fresh tomato pulp
FOIE GRAS & CASSIS +$26
5oz. seared Hudson valley foie gras, fresh seasonal berries, cassis, a MAD/BCN favorite
Second Course
MAD CHICKEN
Free range chicken, honey-lemon spiced glaze, crushed potatoes, house-made abuela sauce
GAMBAS AL AJILLO
sauteed shrimp with extra virgin olive oil, garlic, and served with a side of pan de crystal
RACK OF LAMB
Colorado Rack of Lamb (2pc) served with bravas and tomato sauce, sauteed zucchini*
SPANISH GARBANZOS
Spanish garbanzos, eggplants, seasonal vegetables, mushrooms, Cleverley's Choice
WOOD-FIRED PULPO +$18/$30
octopus served with grapefruit, grilled avocado, warm mayo foam with creamy mashed potatoes (8oz/14oz)
MAD FILET +$18/$32
Prime Filet Mignon accompanied by creamed spinach, (8oz/16oz)*
QUEEN'S BRANZINO +$18
6oz. branzino filet served with pear and celery root rose, with butternut squash, potato, and turnips
PAELLA VALENCIA +$14
wood fired bomba rice, organic roasted chicken, white beans, artichokes, a traditional paella from Valencia. add 6 grilled shrimp +$16 | add 1 lobster tail +$18 | add 2 lamb chops +$20 | add 4oz cochinillo +$20 | add 6oz duck +$23
SEAFOOD ARROZ +$14
seafood arroz with wood-fired bomba rice, calamari, clams, peas, and a seafood broth* add 6 grilled shrimp +$16 | add 1 lobster tail +$18 | add 2 lamb chops +$20 | add 4oz cochinillo +$20 | add 6oz duck +$23
SETAS ARROZ +$10
mushroom arroz with wood-fired bomba rice, seasonal vegetables, and optional proteins. add 6 grilled shrimp +$16 | add 1 lobster tail +$18 | add 2 lamb chops +$20 | add 4oz cochinillo +$20 | add 6oz duck +$23
Third Course
BASQUE CHEESECAKE
light, fluffy burnt cheesecake with apricot and lime compote, a Spanish classic!
APPLE FINANCIER
apple almond cake with peach mousse and a peach coulis
SPANISH CHURROS
sugar-dusted & fried spanish churros served with a chocolate dipping sauce
Note
$55 + tax/5% service fee. Take-out menu is not available for phone order, and must be ordered via our website, www.madhouston.com, and clicking 'order' at the top of the page. Available for pickup or delivery.
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Reservations
Full table participation required, when making the reservation through Opentable please select the Restaurant Week Experience, if calling to make a reservation please let the reservationist know that you would like to participate in the restaurant week menu. An automatic 20% gratuity will be added to all tables participating in restaurant week. Dinner is offered Sunday-Thursday 5:00pm - Close, and Friday/Saturday from 4:30pm - 11:00pm. We are open for brunch on Fridays, Saturdays and Sundays from 11:00am - 2:00pm.
- Reserve Online
- 281-888-2770
- Email Us
Reservations Required
Labor Day Hours
5:00pm - 9:00pm
Cuisine
SpanishTapas/Small PlatesSeafoodSteakInternational FusionInternational
Neighborhood
River OaksGalleria
Restaurant Information
- 4444 Westheimer Rd, Houston, TX 77027, USA
- Get Directions
- 281-888-2770
- Visit Website
Beverages, tax & gratuity are not included unless otherwise noted
SHARE MENUS!
Reservations
Full table participation required, when making the reservation through Opentable please select the Restaurant Week Experience, if calling to make a reservation please let the reservationist know that you would like to participate in the restaurant week menu. An automatic 20% gratuity will be added to all tables participating in restaurant week. Dinner is offered Sunday-Thursday 5:00pm - Close, and Friday/Saturday from 4:30pm - 11:00pm. We are open for brunch on Fridays, Saturdays and Sundays from 11:00am - 2:00pm.
- Reserve Online
- 281-888-2770
- Email Us
Reservations Required
Labor Day Hours
5:00pm - 9:00pm
Cuisine
SpanishTapas/Small PlatesSeafoodSteakInternational FusionInternational
Neighborhood
River OaksGalleria
Restaurant Information
- 4444 Westheimer Rd, Houston, TX 77027, USA
- Get Directions
- 281-888-2770
- Visit Website