Roost Restaurant

$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.

• Vegetarian (V)
• Gluten Free (GF)

First Course

Chilled Summer Melon Gazpacho

Marinated melon with herbs and spices, pureed smooth with a drizzle of Texas olive oil and melon pico *GF *Veg

Pecan Smoked Salmon Dip

Our candied salmon filets and whipped in to a mousse with lemon and Southern fish boil spices. Served with hand cut potato chips *GF

Spiced Shishito Peppers

Blistered Japanese savory and spicy peppers you can eat with your fingers. Tossed in middle eastern zaatar spices with a fresh lime wedge *GF *Veg

Second Course

Strawberry Salad

fresh berries, frisée lettuce, arugula, spiced pecans, chèvre, berry dressing *Veg *GF

Crispy Roman Artichokes

Artichoke hearts tossed in cornmeal and crisped up. Served with a herb and preserved lemon aioli, crispy lemon slices *GF *Veg

Roost's Famous Fried Cauliflower

Our signature appetizer of lightly fried cauliflower tossed in a miso aioli with toasted pine nuts, scallions, and bonito flakes. Delicious! *GF

Herbed Tomato Tart

Herbed tomato tart, 4 cheese whip, Texas olive oil, baby greens, smoked paprika *Veg

Third Course

Patagonian Salmon Filet (6oz.)

Sustainable salmon filet seared and oven roasted on a bed of sautéed baby tomatoes, okra, sliced garlic, and fresh thyme. Pan white wine sauce and a dollop of green onion persillade on top *GF

Chicken n' Dumplings (7oz.)

Roasted free-range chicken breast, ricotta dumplings, traditional vegetables, chicken & dill gravy

Falcon Lake Farms Pork Chop (10oz.)

Cured and roasted jumbo pork chop from Katy, Tx. on a hash of sweet potatoes, caramelized onions and garlic, and a pork jus

Butcher's Cut Angus Steak (8oz.)

Certified Angus beef, grilled and topped with a red wine reduction, a side of carrot -potato gratin, and blistered shallot. +$5 supplement please

Ancient Grain Stuffed Poblano Molé

Roasted and stuffed poblano pepper with quinoa, grilled zucchini, herbs, and a pumpkin seed mole verdé. Over sweet potato mousse, and shaved scallions *Veg *GF

Fourth Course

Coffee n' Donut Holes

Cinnamon and nutmeg spiked cake style donut holes. Topped with coffee bean ice cream, dulce de leche caramel, and toasted pistachios

Lemon Chiffon Cupcake

Light white cake studded with lemon and raspberry buttercream, rosemary syrup, candied lemon

Dark Chocolate Flan

Dark chocolate custard with burnt honey caramel, flaked sea salt, strawberries *GF

Note

Please no splitting of HRW meals. Gratuity is not included in meal prices