Roost Restaurant

$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)
• Gluten Free (GF)

First Course

Roasted Peach Salad

Baby arugula, fresh peaches, spiced and candied pecans, feta cheese, shaven fennel, peach dressing *GF *Veg

Creole Corn Cheesecake

Savory cheesecake with sweet corn puree, roasted corn maque choux, julienned mirliton squash, and roasted tomato relish *GF *Veg

Southern Baked Oysters

Local Gulf oysters, pan sautéed with creamed greens and roasted mushrooms, touch of garlic, white wine, and crumbled bacon. Parmesan to top things off and grilled bread on the side

Roost's Famous Fried Cauliflower

Our most popular dish of flash fried cauliflower, tossed in miso dressing, with scallions, pine nuts, and bonito flakes *GF

Second Course

Cast Iron Roasted Gulf Fish Almendrado (6oz.)

Our daily catch of fresh fish, hand filleted and pan seared to order. Served over a almond mole sauce with sumac spiced potatoes, coconut yogurt, and roasted peppers *GF

Sweet n' Sour Chicken Scarpariello (7oz.)

Free-range chicken breast and crispy polenta cakes in a classic Italian sauce of tart and slightly spiced peppers, fresh chopped parsley, and a touch of lemon juice

Falcon Lake Farms Pork Chop (10oz.)

Cured and roasted jumbo pork chop from Katy, Tx. on a sweet potato puree, charred collard greens, and garlic. A sauce of Calabrian chili, truffles, and red wine reduction *GF

Churrasco Style Angus Steak (7oz.)

Certified Angus beef Teres Major steak with ricotta Gnudi dumplings, wild mushrooms, a red wine reduction and a drizzle of chimichurri vinaigrette +$6 supplement please

Sweet Corn and Goat's Cheese Ravioli

Delicious fresh pasta pillows filled with a blend of crushed corn and goat's cheese, drizzled with a lemon butter sauce, a dollop of basil pesto mousse, and corn relish *Veg

Third 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

Buttermilk- vanilla Panna Cotta

Soft custard of vanilla and buttermilk with poached cherries in a rosemary syrup and a crumble of buttery gluten free cookie dust *GF

Passion Fruit Tart

Passion fruit mousse in a delicate tart shell, a dollop of coconut mousse, toasted macadamia, local coconut milk ice cream

Note

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