Houston's independent source of
local news and culture
7070 Allensby St. Houston, TX 77022
Hours: 5:30 to 9 p.m. Tuesdays, 11 a.m. to 3 p.m. and 5:30 to 9 p.m. Wednesdays and Thursdays, 11 a.m. to 3 p.m. and 5:30 to 10 p.m. Fridays, 5:30 to 10 p.m. Saturdays
$$
Artisanal and house-cured meats
15.00Buttermilk-marinated fried gulf oysters, cilantro hollandaise with mango kale salsa, yucca chips (six pieces)
12.00Rolled crêpes filled with black truffle, veal sweetbreads, sautéed in sauternes and sesame oil, vietnamese slaw
14.00Grilled gulf oysters, madeira, shallots, garlic, tomato, rosemary butter, dried chorizo, spicy pico (six piece)
16.00Cognac-infused medjool dates, fresh herbs, toasted hazelnuts, melted brie, crispy phyllo dough, arugula dressed in lemon oil
10.00Grilled pacific octopus, lemon oil, radish, kumquat, olives, watercress gel, sheep's milk feta. Wine pairing: 900 grapes sauvignon blanc, new zealand (#23) / château bonnet sauvignon blanc-sémillon france (#21)
18.00Rich foie gras custard, backyard garden greens, gingersnap croutons, medjool date dressing. Wine pairing: roederer estate brut sparkling, california (#1) / le dauphin, sauternes france (#39)
15.00Sous vide bosc pear poached in red wine served with smoked blue cheese, candied pecans, hand picked greens from the lenôtre organic garden. Wine pairing: domaine de lansac aubun rose, france (#33) / rombauer chardonnay, napa valley (#h11)
15.00Ground-to-order beef tenderloin, mixed pickled condiments, curry tomato sauce and egg yolk. Wine pairing: domaine chandon pinot noir, carneros california (#55) / hahn estate pinot noir, california (#h39)
14.00Cured then cold-smoked north american sturgeon, chive, garlic root, pomegranate, 150°f sous-vide egg, arugula dressed with sour cream. Wine pairing: simonnet-febvre chardonnay, chablis, france (#10) / selection ott les domaniers, provence, france (#31)
14.00Black maine mussels steamed in a garlic and chardonnay cream sauce with fresh cilantro, served with belgian style pommes frites. Wine pairing: hugel riesling, france (#19) / olivier leflaive chardonnay, meursault, france (#h13)
26.00Wild rice pilaf, sautéed haricot vert, lemon buerre blanc. Wine pairing: martin codax albariño, spain (#27) / delaporte sauvignon blanc, france (#22)
32.00Shitake and oyster mushrooms, goat cheese, parmesan. Wine pairing: conundrum chardonnay-sauvignon blanc, california (#29) / becker vineyards viognier, texas (#28)
23.00Grilled akaushi sirloin, herb bone marrow crust, brandy-glazed onions, shiitake mushroom, haricot vert, potato anna, cabernet veal reduction. Wine pairing: earthquake zinfandel, california (#h53) / raymond cabernet sauvignon, napa valley (#h51)
32.00Pan roasted french four spice "mole" pork tenderloin, house-made cured kraut escabeche, faro, fried mustard greens, maple glazed pumpkin hash "french-style mole" emulsified with a mousseline, spiced roasted hazel nut. Wine pairing: domaine faiveley pinot noir, bourgogne, france (#57) / brooklyn lager
29.00Farm-raised chicken breast lemon-breaded then pan-fried horseradish, apple and celery root salad, sauce sauternes finished with foie gras and black summer truffle. Wine pairing: ca' bolani pinot grigio, italy (#25) / kaiken malbec, mendoza, argentina (#62)
28.00Confit of duck, shitake mushroom, glazed carrot, potato, english peas with supreme sauce, finishe with lenôtre puff pastry. Wine pairing: aquinas pnot noir, napa valley (#41) / joseph carr chardonnay sonoma coast (#16)
29.0012oz grilled prime rib eye, belgian-style double fried kennebec potato, green peppercorn and veal reduction. Wine pairing: lange twins cabernet sauvignon, lodi california (#44) / chateau larose trintaudon, cabernet sauvignon, bordeaux haut medoc, france (#46)
55.00Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
Artisanal and house-cured meats
15.00Buttermilk-marinated fried gulf oysters, cilantro hollandaise with mango kale salsa, yucca chips (six pieces)
12.00Rolled crêpes filled with black truffle, veal sweetbreads, sautéed in sauternes and sesame oil, vietnamese slaw
14.00Grilled gulf oysters, madeira, shallots, garlic, tomato, rosemary butter, dried chorizo, spicy pico (six piece)
16.00Cognac-infused medjool dates, fresh herbs, toasted hazelnuts, melted brie, crispy phyllo dough, arugula dressed in lemon oil
10.00Grilled pacific octopus, lemon oil, radish, kumquat, olives, watercress gel, sheep's milk feta. Wine pairing: 900 grapes sauvignon blanc, new zealand (#23) / château bonnet sauvignon blanc-sémillon france (#21)
18.00Rich foie gras custard, backyard garden greens, gingersnap croutons, medjool date dressing. Wine pairing: roederer estate brut sparkling, california (#1) / le dauphin, sauternes france (#39)
15.00Sous vide bosc pear poached in red wine served with smoked blue cheese, candied pecans, hand picked greens from the lenôtre organic garden. Wine pairing: domaine de lansac aubun rose, france (#33) / rombauer chardonnay, napa valley (#h11)
15.00Ground-to-order beef tenderloin, mixed pickled condiments, curry tomato sauce and egg yolk. Wine pairing: domaine chandon pinot noir, carneros california (#55) / hahn estate pinot noir, california (#h39)
14.00Cured then cold-smoked north american sturgeon, chive, garlic root, pomegranate, 150°f sous-vide egg, arugula dressed with sour cream. Wine pairing: simonnet-febvre chardonnay, chablis, france (#10) / selection ott les domaniers, provence, france (#31)
14.00Black maine mussels steamed in a garlic and chardonnay cream sauce with fresh cilantro, served with belgian style pommes frites. Wine pairing: hugel riesling, france (#19) / olivier leflaive chardonnay, meursault, france (#h13)
26.00Wild rice pilaf, sautéed haricot vert, lemon buerre blanc. Wine pairing: martin codax albariño, spain (#27) / delaporte sauvignon blanc, france (#22)
32.00Shitake and oyster mushrooms, goat cheese, parmesan. Wine pairing: conundrum chardonnay-sauvignon blanc, california (#29) / becker vineyards viognier, texas (#28)
23.00Grilled akaushi sirloin, herb bone marrow crust, brandy-glazed onions, shiitake mushroom, haricot vert, potato anna, cabernet veal reduction. Wine pairing: earthquake zinfandel, california (#h53) / raymond cabernet sauvignon, napa valley (#h51)
32.00Pan roasted french four spice "mole" pork tenderloin, house-made cured kraut escabeche, faro, fried mustard greens, maple glazed pumpkin hash "french-style mole" emulsified with a mousseline, spiced roasted hazel nut. Wine pairing: domaine faiveley pinot noir, bourgogne, france (#57) / brooklyn lager
29.00Farm-raised chicken breast lemon-breaded then pan-fried horseradish, apple and celery root salad, sauce sauternes finished with foie gras and black summer truffle. Wine pairing: ca' bolani pinot grigio, italy (#25) / kaiken malbec, mendoza, argentina (#62)
28.00Confit of duck, shitake mushroom, glazed carrot, potato, english peas with supreme sauce, finishe with lenôtre puff pastry. Wine pairing: aquinas pnot noir, napa valley (#41) / joseph carr chardonnay sonoma coast (#16)
29.0012oz grilled prime rib eye, belgian-style double fried kennebec potato, green peppercorn and veal reduction. Wine pairing: lange twins cabernet sauvignon, lodi california (#44) / chateau larose trintaudon, cabernet sauvignon, bordeaux haut medoc, france (#46)
55.00Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.