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)

First Course

Ensalada Citrus (v)

served with fresh grapefruit and orange, roasted cashew, gorgonzola dolce

Ginger Roll (v)

rice paper spring roll, basil, mint, rice noodles, ginger vinaigrette, candied peanuts, sweet & spicy chili sauce

Bravas Tomas

bar tomas-style potatoes, spicy oil, smoked paprika & garlic aioli

Tuna Tartare

bluefin tuna tartare with piquilo relish & served with a side of blue corn chips

Foie Gras, Berries & Cassis (+$12)

hudson valley foie gras, fresh seasonal berries, and finished with a drizzled cassis reduction (3)

Jamon Iberico (+$15)

acorn-fed iberico de bellota cured ham, pan de cristal, fresh tomato pulp

Second Course

Caesar Wraps (v)

romaine lettuce heart with Parmesan foam, marcona almond, and pan de crystal croutons

Pork Empanadillas

suckling pig empanadillas with mango & apricot chutney

Ultimate Croquettas

jamon iberico, creamy béchamel, nutmeg infusion

Calamari Bocadillos

squid ink-infused potato bun, tender fried baby calamari, garlic aioli

Rabo de Wagyu (+$4)

16-hour braised wagyu cabecero beef, pain de mie, Tempranillo au jus

Steak Tartare (+$4)

prime beef tenderloin, pickled vegetables, dijon mustard, wrapped in edible newspaper

Third Course

Gambas al Ajillo

sauteed shrimp with extra virgin olive oil, garlic, and served with a side of pan de crystal

Mushroom Arroz (v)

wood fired bomba rice with porcini & royal trumpet mushrooms add 6 grilled shrimp +$12 add 1 lobster tail +$18 add 2 racks of lamb +$20 add 4oz cochinillo +$20 add 4oz duck +$23

Chicken Breast

wood-fired chicken served with a white wine beurre blanc and roasted fingerling potatoes

Fire & Ice Filet Mignon (+$16)

6oz. Prime Filet Mignon, creamed spinach, piquillo pepper sorbet

Grilled Pulpo (+$14)

6 oz. octopus served with grapefruit, grilled avocado, warm mayo foam with creamy mashed potatoes

Fourth Course

Gelato/Sorbet

2 scoops of our scratch-made house sorbet or gelato, ask your server for flavors!

Spanish Churros

sugar-dusted & fried spanish churros served with a chocolate dipping sauce

Brazo Gitano

sponge cake filled with whipped lavendar mascarpone and lightly brûléed

Dessert Sampler (+$12)

A tasting of each

Note

Full table participation required, 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)

First Course

Chilled Gazpacho

chilled gazpacho with watermelon, tomato, onion, papaya, basil

Watermelon Burrata

fresh watermelon, basil, burrata, balsamic reduction

Bravas Tomas

bar tomas-style potatoes, spicy oil, garlic aioli

Pork Empanadillas

pork belly, potatoes, onion, Mango- apricot chutney

Serranito

pan de cristal, secreto, jamon iberico, manchego, caramelized onion, green bell pepper

Croquettas

jamon iberico, chicken, creamy béchamel, nutmeg infusion

Spinach & Artichoke Salad

fresh spinach, crispy artichokes, Parmesan, yuzu citrus vinaigrette + Chicken ($8) 4oz Salmon ($10) 4oz Steak ($14)

Avocado & Papaya Salad

fresh papaya & avocado with mixed greens, sherry tomatoes, pickled purple onion, sweet corn, manzanila olives

French Fries

served with ketchup

Parmesan Truffle Fries (+$4)

served with garlic aioli

Grilled Vegetables

assorted seasonal vegetables

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

East Coast Oysters (+$9)

(6) served with horseradish and mignonette.

Grilled Spanish Octopus (+$12)

Grilled spanish octopus, mashed potatoes, paprika, olive oil

Jamon Iberico (+$14)

1.25 oz. of thinly sliced iberico ham, pan de crystal, fresh tomato

Charcuterie Platter (+$14)

jamon, chorizo, manchego, idiazabal, goat cheese, manzanilla olives, green grapes, breadsticks, almonds, honeycomb

Second Course

Pulled Pork Croissant

grilled croissant, pulled pork, onion, pickles, cucumber, cilantro, bbq sauce

Arroz del Dia

Specialty rice dish rotating daily. Ask for details!

Tortilla Espanola

spanish tortilla made with potatoes, caramelized onion, garlic and served with shishito peppers, pan de cristal, fresh tomato, olive oil

Huevo al Nido

brown butter bread, confit yolk, with mushrooms and york ham, whipped egg whites, havarti cheese

Spanish Huevos

sunny-side eggs cooked in our wood-fired oven and served with your choice of protein: Chorizo Grilled Shrimp & Pepper Relish Mushroom Confit (v)

MAD Burger (+$5)

5oz Angus Patty on potato bread with melted Havarti cheese, confit mushrooms, piquillo pepper jam, and aioli. Your choice of chips or salad.

Pepito de Ternera (+$7)

grilled filet, pan de crystal, Dijon mayo, tomatillo, red cabbage, yuzu vinaigrette

Lobster Roll (+$10)

grilled lobster and shrimp, baked celery root, pan au lait, lime, mayo, saffron aioli, chives

Filet Mignon (+$12)

6 oz. tenderloin, grilled to requested temperature and served with abuela sauce and grilled vegetables

Note

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.