The Butcher The Baker The Cheese Board Maker

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Gluten Free (GF)

First Course

Cucumber Shooters

Cucumbers loaded with a creamy cheese and walnut spread

Butter Board

Butter topped with roasted garlic, rosemary, hot honey and sea salt. Served with an assortment of fresh bread

Deviled Eggs

Hard boiled eggs with unique and seasonal flavors that rotate on a monthly basis

Spring Mix Salad

Spring and arugula mix with pears, walnuts, dried cranberries, goat cheese and a fig vinaigrette

Second Course

The Pearland Board

Charcuterie board filled with Sharp cheddar, Manchego, Garlic & Herb Bellavitano, Salami, Prosciutto-wrapped Mozzarella, Green grapes, Apples, Carrots, Tomatoes, Beet Crackers, Fruit & Nut Crackers and a Chocolate Macadamia Cluster

The Charlotte Board

A small charcuterie board filled with Colby Jack, Steakhouse Onion Cheddar, Prosciutto Wrapped Mozzarella, Salami, Cucumber, Cherry Tomatoes, Blackberries, Dried Apricots, Cheese Twists, Candied Pecans, Honey and Dried Figs

The Rebecca

Rye bread with wagyu pastrami, horseradish cheddar and stone ground mustard. Served with a house-made pickle spear and your choice of chickpea salad, chips or a fruit cup

Third Course

Chocolate Covered Strawberries

Strawberries dipped in chocolate and covered with unique and seasonal ingredients that rotate on a monthly basis

Nutella Board

Nutella topped with chocolate syrup, caramel and sea salt, surrounded by Bischof cookies, graham crackers and fresh fruit

Lemon Coconut Cake

The Lemon Coconut cake is three layers of moist lemon cake filled with a lush lemon buttercream, fresh coconut shavings. It is then topped with the same lemon buttercream, rosettes and a citrus lemon drizzle. The cake is finished with coconut shavings around the sides

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Gluten Free (GF)

First Course

Decadent Grilled Cheese

This mind-blowing sandwich starts with a crunchy parmesan crust then topped with three cheeses and caramelized onions!

Spring Mix Salad

Spring and arugula mix with pears, walnuts, dried cranberries, goat cheese and a fig vinaigrette

Italian Stallion

Hard salami, prosciutto, pepperoni, provolone, tomato, greens, pepperoncini, Italian vinaigrette

Second Course

Chocolate Covered Strawberries

Strawberries dipped in chocolate and topped with flavors that rotate monthly

Nutella Board

Nutella topped with chocolate syrup, caramel sauce and sea salt. Surrounded with biscof cookies, graham crackers and fresh fruit.

Lemon Coconut Cake

The Lemon Coconut cake is three layers of moist lemon cake filled with a lush lemon buttercream, fresh coconut shavings. It is then topped with the same lemon buttercream, rosettes and a citrus lemon drizzle. The cake is finished with coconut shavings around the sides

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.

$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)
• Gluten Free (GF)

First Course

Bougie Bites

Cantaloupe, Prosciutto and Basil skewers, topped with a creamy lemon honey drizzle

Granola & Yogurt

Creamy light greek yogurt topped with granola and fresh fruit

Caprese Skewers

Mozzarella, tomato, and basil salad with EVOO and a balsamic glaze

Second Course

Wonderful Waffle

Your choice of our months sweet or savory waffle. Flavors rotate on monthly basis

Avocado Toast

Thick-cut Toast, Avocado Mash, Seasonal Greens - Served with Fruit Cup (Add egg $1.50 Add smoked salmon $3.00)

Spring Mix Salad

Spring and arugula mix with pears, walnut, cranberry, goat cheese and a fig vinaigrette

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.