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.