MENUS
ART LOVERS LUNCH (2 courses $45)
Wednesday - Friday; 11:30 - 2 PM
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
(choice of)
BURRATA - figs, treviso, pecan gremolata, fruit compote
ENDIVE SALAD - grand noir blue cheese, apples, orange dressing, walnuts, kumquats
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis
SMOKED TROUT RILLETTE - avocado spread, everything bagel, grilled Pain de mie, trout roe
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers
BRANZINO - Roman style lentils, sour honey, Brussels sprouts
WAGYU BEEF BURGER - Gruyère, pommes dauphines, truffle aioli
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce supreme, autumn mushrooms
DESSERT
Additional 10
PEAR TART, ELDERFLOWER CHANTILLY, LEMON CREAM 18
ARTISANAL SELECTION OF CHEESE 32
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, PUMPKIN SPICED LATTE 16
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 140 / 2OZ 240
BURRATA - figs, treviso, pecan gremolata, fruit compote 26
ENDIVE SALAD - grand noir blue cheese, apples, orange dressing, walnuts, kumquats 24
SMOKED TROUT RILLETE - avocado, everything bagel, grilled Pain de mie, trout roe 23
DEVILED EGGS - smoked trout roe, chives 5 each
TRADITIONAL STEAK TARTARE - dijon mustard, capers, mustard, french pickles, quail egg yolk 24
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis 17
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 16/32
ENTRÉES
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 26
BRANZINO - Roman style lentils, sour honey, Brussels sprouts 38
STEELHEAD TROUT - ponzu butter sauce, tempura mushrooms, ginger and chives, bok choy 58
WILD MUSHROOM VOL AU VENT - Parmesan cream, autumn greens 35
SQUID INK SHELLFISH RAVIOLI - Cauliflower, lobster bisque, squid tuile 32
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce supreme, autumn mushrooms 43
WAGYU BEEF BURGER - Gruyère, pommes dauphines, truffle aioli 38
DESSERTS
PEAR TART, ELDERFLOWER CHANTILLY, LEMON CREAM 18
ARTISANAL SELECTION OF CHEESE 32
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, PUMPKIN SPICED LATTE 16
TASTE OF WINTER
Chef's seasonal menu, 4 courses $90
BURRATA - figs, treviso, pecan gremolata, fruit compote
MUSHROOM VOL AU VENT - Parmesan cream, autumn greens
STEELHEAD TROUT - ponzu butter sauce, tempura mushrooms, ginger and chives, bok choy
PEAR TART - elderflower chantilly, lemon cream 18
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
Royal Kaluga Caviar service 1 oz 140/ 2 oz 240 - Accoutrements, purple potato chips
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis 17
ENDIVE SALAD - grand noir blue cheese, apples, orange dressing, walnuts, kumquats 24
CITRUS CURED KAMPACHI* moo radish, poppy seeds, calamansi, pears 27
Add 10g Royal Kaluga Caviar +40
BURRATA - figs, treviso, pecan gremolata, fruit compote 26
HEIRLOOM ROASTED BEETS - horseradish vinaigrette, avocado, hearts of palm, croûtons 22
MAINE SCALLOP - cauliflower fondant, caper-raisin coulis 48
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 16/32
GRAINS
KALE RICOTTA GNUDI - watercress coulis, parmesan creme fraîche, mushroom conserva 26
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 28
SQUID INK SHELLFISH RAVIOLI - Cauliflower, lobster bisque, squid tuile 32
WHITE TRUFFLE PASTA - fresh tagliatelle, aged parmesan 160
ENTRÉES
TEA SPICED DUCK - carrot “butter” and sauce, grilled endive, confit kumquats 72
GREEN CIRCLE CHICKEN - sweet potato, kale, sauce suprême, autumn mushrooms 46
STEELHEAD TROUT - ponzu butter sauce, tempura mushrooms, ginger and chives, bok choy 76
TEXAS WAGYU NY STRIP (FOR TWO) - Celeriac, broccolini, artichokes, black garlic 160
BRAISED PORK BELLY - Our newest Culinary Canvas dish inspired by the MFAH’s exhibition,
"Art and Life in Imperial Rome: Trajan and His Times” - Roman style lentils, sour honey, brussels sprouts 48
SIDES
MUSHROOM TEMPURA, PONZU BUTTER 15
BRUSSELS SPROUTS, SOUR HONEY 15
POMMES DAUPHINES, TRUFFLE AIOLI 15
BROCCOLINI, CELERIAC 15
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, white chocolate ice cream 16
THE BUTTERFLY, Yuzu delicate mousse, raspberry compote, pistachio sablé 18
Tangerine vegan dream (Vegan, DF, GF) Vanilla chantilly, dark chocolate puff quinoa crunch 17
LE JARDINIER PLANT BASED ICE CREAM (Vegan, DF, GF) DARK CHOCOLATE, PISTACHIO, pumpkin spiced latte 16
APPLE SWIRL, Chartreuse bavarian cream, caramel cake 17
ARTISANAL SELECTION OF CHEESE 32
FLAVORS OF FRENCH TRADITION
An Homage to French Classics by Le Jardinier
TRADITIONAL STEAK TARTARE, Dijon mustard, capers, French pickles, quail egg yolk 26
FILET DE BOEUF AU POIVRE, Black pepper, shallot, cognac cream sauce 76
VOL-AU-VENT, Lobster, seasonal mushroom, bisque sauce 68
SLOW COOKED DOVER SOLE, Leek fondue with thyme, champagne cream sauce with caviar 88
SEASONAL EXPRESSION
Chef's seasonal menu, 5 courses $185
The Seasonal Expression menu is required for the full table
CITRUS CURED KAMPACHI* moo radish, poppy seeds, calamansi, pears, Royal Kaluga Caviar
WILD MUSHROOM VOL AU VENT - parmesan cream, autumn greens
MAINE SCALLOP - cauliflower fondant, caper-raisin coulis
TEXAS WAGYU STRIP - Celeriac, broccolini, artichokes, black garlic
APPLE SWIRL - chartreuse bavarian cream, caramel cake
SEASONAL EXPRESSION WINE PAIRING
$140
PRESTIGE CHAMPAGNE - KRUG, '171ST EDITION' GRANDE CUVEÉ, CHAMPAGNE, FRANCE
MEDIUM BODIED ROSE - 2024 DOMAINE OTT, ‘BY OTT’ COTES DE PROVENCE, FRANCE
MEDIUM BODIED WHITE - 2022 THIBAULT LIGER-BELAIR, ALIGOTE BURGUNDY, FRANCE
FULL BODIED RED - 2020 BRANAIRE-DUCRU, SAINT-JULIEN, BORDEAUX, FRANCE
DESSERT WINE - 2012 CLARENDELLE, AMBERWINE MONBAZILLAC, FRANCE
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE 1oz 140 / 2oz 240
DEVILED EGGS, smoked trout roe, chive 5 each
CITRUS CURED KAMPACHI* moo radish, poppy seeds, calamansi, pears 26 Add 10g Royal Kaluga Caviar +40
BURRATA - figs, treviso, pecan gremolata, fruit compote 25
ENDIVE SALAD - bleu d’Auvergne, apples, orange dressing, walnuts, kumquats 20
SUNCHOKE VELOUTE - braised sunchokes, hazelnuts, watercress coulis 19
TRADITIONAL STEAK TARTARE* Dijon mustard, capers, mustard, french pickles, quail egg yolk 23
SMOKED TROUT RILLETE - avocado spread, everything bagel, trout roe, pain de mie 22
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 30
ENTRÉES
CAROLINA GOLD RICE RISOTTO - blue oyster mushrooms, squash, mimolette, pickled peppers 28
PORK BELLY BENEDICT - mornay sauce, roasted squash, brioche 48
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche 56
BRANZINO - Roman style lentils, sour honey, Brussels sprouts 38
FRENCH OMELETTE - Parmesan cream, autumn greens 28
FILET MIGNON & EGGS - fried eggs, broccoli rabe, potato mille-feuille 68
STEELHEAD TROUT - grilled endive, hollandaise, confit kumquats 50
WILD MUSHROOM VOL AU VENT - Parmesan cream, autumn greens 35
DESSERTS
PEAR TART, ELDERFLOWER CHANTILLY, LEMON CREAM 18
ARTISANAL SELECTION OF CHEESE 32
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, PUMPKIN SPICED LATTE 16
TASTE OF WINTER
FOUR COURSES $90
*The Taste of Autumn menu is required for the full table
BURRATA - figs, treviso, pecan gremolata, fruit compote
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche
FILET MIGNON - fried eggs, broccoli rabe, potato mille-feuille
PEAR TART - elderflower chantilly, lemon cream 18
BAR BITES
Marinated olives, chili flakes, candied orange 7
Toasted nuts, cayenne, rosemary 8
Pommes dauphines, poblano aioli 8
Tahini hummus, Lebanese bread 9
Deviled eggs, royal kaluga caviar 8 each
Fish kibbeh, pine nuts 12
Falafel, tahini sauce 12
Artisanal cheese selection, hazelnut & raisin bread, seasonal accoutrements 30
DESSERT
CRÈME BRÛLÉE, seasonal fruit 12
DRINK SPECIALS
Monday - Thursday 5 - 6:30
BAR COCKTAILS 12
BAR WINES BY THE GLASS 12
BEER 6
BAR COCKTAILS 16
PIMM’S CUP – Gin, cucumber, lemon, ginger beer
HURRICANE – Blend of rums, orange, lemon, summer berries, hibiscus
THE GAMBLER – Bourbon, montenegro, benedictine, angostura
BAR WINES BY THE GLASS
NV LANGLOIS 'CREMANT DE LOIRE', LOIRE VALLEY, FR 15
2022 DOMAINE PICHOT ‘LE PEU DE LA MORIETTE’, VOUVRAY, FR 15
BEER
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
HOUSE COCKTAILS
Chromosat & Tonic – Botanist Gin, Butterfly Pea Flower, Pineau des Charentes, Citrus Blend, Tonic 17
Summer in Saint Remy - Remy Martin VSOP, Velvet Falernum, Cucumber, Lime, Fresno Agave, Ginger Beer 20
Pom Des Blancs - Reyka Vodka, Fig infused Blanc Vermouth, Citrus, Pomegranate 17
Fallen Pear - Cinnamon Spiced Pear Brandy, Rich Turbinado Syrup, House Bitter Blend 17
Figgy Sour - Plum infused Gin, Rich Fig Syrup, Lemon, Egg White 17
Grape & Grain - Rittenhouse Rye, Pineau des Charentes, Amaretto 18
Desert Bloom - Lalo Tequila, Honeysuckle, Orgeat, Lime, Angostura bitters 18
CLEAR FOG - Earl Grey Bourbon, Vanilla, Liqueur de Violettes, Citrus, Candied Walnuts 19
RED OF ROME - Our newest Culinary Canvas sip inspired by the MFAH’s exhibition,
"Art and Life in Imperial Rome: Trajan and His Times” - Chamomile infused Grappa, Montenegro, Hibiscus-Pomegranate, Honey, Citrus 20
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda 13
AUTUMN FIZZ - Pineapple, Lime, Rose Water 13
HONEY PEARPOP - Apple Cider, Pears, Honey, Ginger Ale 13
DESSERT COCKTAILS
LE CARAJILLO - Licor 43, Pandan, Espresso 18
NOISETTE PLAINTE - Aged Rum, Coconut Cordial, Hazelnut 17
LITTLE BLACK DRESS - Vanilla Vodka, Cream, Cacao, Kirsch, Orgeat 18
BEER
Redwood IPA - New Magnolia Brewing Co. Houston, TX 8
Light Lager - New Magnolia Brewing Co. Houston, TX 8
WINES BY THE GLASS
SPARKLING
Cremant de Loire - Maison Foucher, Loire Valley, FR
Champagne - Telmont 'Reserve Brut', Champagne, FR
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’, Champagne, FR
WHITE
Sancerre - Sauvignon Blanc - J. de Villebois, Loire Valley, FR
Vouvray - Chenin Blanc - Domaine Pichot, Loire Valley, FR
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’, Burgundy, FR
Chardonnay - Flowers, Sonoma Coast, CA
ROSÉ
Chateau d'Esclans 'Rock Angel', Provence, FR
Chene Bleu, Vaucluse, FR
RED
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’, Beaujolais, FR
Pinot Noir - Presqu'ile ‘Presqu'ile Vineyard’, Santa Barbara, CA
Pinot Noir - Bourgogne Rouge - Faiveley, Burgundy, FR
Merlot-Cabernet Franc - Saint-Emilion - Les Légendes R, Bordeaux, FR
Cabernet Sauvignon - Alexander Valley - Trig Point, Sonoma County, CA
Syrah - Crozes-Hermitage - Maison Alexandrins, Rhone Valley, FR
RESERVE WINES BY THE GLASS
Chardonnay - Macon-Verze - Domaine Leflaive, Burgundy, FR
Cabernet Sauvignon-Merlot - Pauillac - Chateau Batailley, Bordeaux, FR
Pinot Noir - J.F. Mugnier 'Clos de la Marechale' Premier Cru, Burgundy, FR
Prestige Champagne - Krug ‘171st Edition’, Champagne, FR