MENUS
LUNCH
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
FOIE GRAS TORCHON red fruit reduction, pears, figs, grilled brioche 30
BURRATA figs, pomegranate, kabocha squash, spiced poached apples, pumpkin seeds 24
GARDEN SALAD caramelized anchovy dressing, pickled cauliflower, crouton 19
DUCK CONSOMME quail egg, wild rice, duck leg confit 20
SQUID INK TARTINE avocado mousse, smoked salmon rillette 18
DEVILED EGGS smoked trout roe 16
BEEF TARTARE truffle dressing, purple potato chips, quail egg 22
ARTISANAL CHEESE SELECTION hazelnut & raisin bread, accoutrements 30
ENTRÉES
PARISIAN GNOCCHI lardons, squash veloute, black pepper 22
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan 24
SQUID INK SHELLFISH RAVIOLI lemongrass foam, broccoli ginger coulis 28
YUCA CRUSTED COD confit lobster mushrooms, yuzu beurre blanc 46
ORA KING SALMON chicory salad, green goddess 42
WAGYU BEEF BURGER gruyere cheese, pommes dauphines, truffle aioli 34
GREEN CIRCLE CHICKEN fall squash, roasted mushrooms, swiss chard 39
DUCK CONFIT piquillo peppers, dirty wild rice, confit kumquats 40
TASTE OF AUTUMN
Chef's seasonal menu, 4-courses $90
DUCK CONSOMME quail egg, wild rice, duck leg confit
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan
YUCA CRUSTED COD confit lobster mushrooms, yuzu beurre blanc
MILLE FEUILLE roasted fig, goat cheese, black fig sorbet *sweetened with unrefined, natural ingredients
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
MILLE FEUILLE goat cheese chantilly, black fig sorbet 17
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 16
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
POACHED SHRIMP herb pistou, marinated tapioca, brandy cocktail sauce, tomato 25
(add 10g royal kaluga caviar +35)
FOIE GRAS TORCHON red fruit reduction, pear, fig, grilled brioche 36
BURRATA pomegranate, pumpkin seeds, kabocha squash, spiced poached apple 24
GARDEN SALAD green goddess dressing, pickled cauliflower, crouton 19
ROASTED HEIRLOOM BEETS goat cheese, champagne vinegar, mandarin, pistachio 22
MAINE SCALLOPS carrot fondant, broccolini, carrot & orange reduction 32
ARTISANAL CHEESE SELECTION chef’s fine cheeses & accoutrements 30
ENTRÉES
YUCA CRUSTED COD confit lobster mushrooms, yuzu beurre blanc 50
DOVER SOLE (for two) broccoli ginger coulis, lemongrass, autumn vegetables 125
GREEN CIRCLE CHICKEN fall squash, roasted mushrooms, swiss chard 39
SPICED DUCK A L’ORANGE turnip, confit kumquats, treviso 62
SAKURA PORK CHOP soy glazed, confit parsnip, mustard coleslaw 52
WAGYU BAVETTE AU JUS turnip & horseradish, black garlic, broccolini 64
GRAINS
SQUID INK SHELLFISH RAVIOLI lemongrass foam, broccoli ginger coulis 28
CAROLINA GOLD RICE RISOTTO wild mushroom, fine herbs, aged parmesan 24
CHESTNUT RICOTTA AGNOLOTTI sunchoke, caramelized salsify 24
ACCOMPANIMENTS
BROCCOLINI 12
ROASTED SQUASH, PEPITAS 12
SOY GLAZED MUSHROOMS 16
SAUTEED ARTICHOKES 16
POMMES DAUPHINES 14
SEASONAL EXPRESSION
Chef's seasonal menu, 5-courses $185
Wine pairing, +140
POACHED SHRIMP herb pistou, tapioca, brandy cocktail sauce, royal kaluga caviar
GRUYERE CHEESE SOUFFLE sunchokes, hazelnut, mushrooms
ORA KING SALMON artichokes, pepper & lemon condiment, bitter greens
WAGYU BAVETTE AU JUS turnip & horseradish condiment, black garlic coulis
CARAMELIZED APPLE mille-phyllo, kaffir chantilly, calvados ice cream
EXECUTIVE CHEF FELIPE BOTERO
CORPORATE PASTRY CHEF SALVATORE MARTONE
CORPORATE PASTRY CHEF TIFFANI ANN GKARIS
DESSERT
Available for dinner
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
BRIGHT HIBISCUS, Lemon cream, joconde biscuit, hibiscus gelée 18
*CULINARY CANVAS DESSERT INSPIRED BY THE “GAUGUIN IN THE WORLD” EXHIBIT AT THE MFAH
THE BUTTERFLY, YUZU DELICATE MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
BLACKBERRY COMPOTE, vanilla ice cream, ginger blackberry foam (DF, GF, Vegan, Allergen Free) 15
CARAMELIZED APPLE mille-phyllo, kaffir chantilly, calvados ice cream 18
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE – PISTACHIO – COFFEE (Vegan, GF, DF) 16
ARTISANAL SELECTION OF CHEESE 30
HOUSE COCKTAILS
NOGUCHI GARDEN MARTINI - Vodka, Heirloom Tomato, Herbs, Blanc Vermouth, Galliano
LEFT TO WANDER - Plum Gin, Lemon, Orgeat, Apricot, Black Walnut
CHAT SAUVAGE - Tennessee Whiskey, Lime, Pandan, Cynar, Angostura
POMME PERFECT - Calvados, Cocoa Butter, Celery Root, Maple, Spiced Hazelnut Bitters
MOUNTAIN OASIS - Blanco Tequila, Lime, Licor 43, Honeysuckle, Ginger, Matcha
JULEP D'ARGENT - Cynar, Nardini, Bergamot, Passion Fruit, Sparkling Wine, Mint
CHROMOSAT & TONIC - French Gin, Butterfly Pea Flower, White Port, Rosemary, Tonic
THE ICTUS SKETCH - Culinary Canvas Cocktail for the MFAH's Gauguin in the World Exhibit - NATSU - Cognac, Agricole, Orange, Aromatized Fig Syrup, Midori
RUSTY NAILGRONI - Scotch, Drambuie, Campari (sub Balvenie Caribbean Cask +15)
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda
YELLOW BOOTS - Spiced Pineapple Tisane, Coconut Cordial, Pandan
FRUITS D'AUTOMNE - Grapefruit, Orange, Lemon, Fig Syrup, Honey
SEASONAL EXPRESSION WINE PAIRING
PRESTIGE CHAMPAGNE - KRUG 'EDITION 169'
MEDIUM-BODY WHITE - 2018 TRIMBACH, RIESLING ALSACE, FRANCE
LIGHT-BODY RED - 2017 VINCENT GIRARDIN SAVIGNY-LES-BEAUNE 1ER CRU 'LES SERPENTIERES', BURGUNDY, FRANCE
FULL-BODY RED - 2020 LA NERTHE, CHATEAUNEUF DU PAPE, RHONE VALLEY, FRANCE
DESSERT WINE - 2016 CHATEAU RIEUSSEC, SAUTERNES, BORDEAUX, FRANCE
DESSERT
LE CARAJILLO - Licor 43, Pandan, Espresso
NOISETTE PLAINTE - Aged Rum, Coconut Cordial, Hazelnut
LITTLE BLACK DRESS - Vanilla Vodka, Cream, Cacao, Kirsch, Orgeat
BEER
Redwood IPA - New Magnolia Brewing Co. Houston, TX
Light Lager - New Magnolia Brewing Co. Houston, TX
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
Cremant de Loire - Langlois
Champagne Brut - Louis Roederer 'Collection 244'
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’
WHITE
Sancerre - Sauvignon Blanc - Domaine Cherrier
Vouvray - Chenin Blanc - Pichot ‘Le Peu Moriette’
Chablis Premier Cru - Chardonnay - C. Patrice ‘Beauroy’
Sonoma Coast - Chardonnay - Flowers
ROSE
Peyrassol ‘Cuvee de Commandeurs’
Chateau d'Esclans 'Rock Angel'
RED
Pinot Noir - RouteStock
Monthelie - Pinot Noir - Francois Carillon
Auxey-Duresses - Pinot Noir - Matrot
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’
Crozes-Hermitage - Syrah - Maison Alexandrin
Saint-Emilion - Merlot-Cabernet - Dame de Gaffeliere
Cabernet - Merlot - Miner
RESERVE WINES BY THE GLASS
Prestige Champagne - Krug 'Edition 169'
Meusault - Chardonnay - Francois Martenot 'Le Haut Bois'
Pommard - Pinot Noir - Domaine Tortochot ‘Vielle Vignes’
Pauillac-Cabernet-Merlot- Chateau Duhart-Milon
BAR BITES
MARINATED OLIVES, CHILI FLAKES, ORANGE 7
TOASTED NUTS, CAYENNE, ROSEMARY 10
POMMES DAUPHINES, TRUFFLE AIOLI 7
SMOKED TROUT DIP, POTATO CHIPS, ROE 16
DEVILED EGGS, ROYAL KALUGA CAVIAR 28
BEEF TARTARE, POTATO CHIPS, PICKLED ONIONS 38
BEEF BURGER, GRUYERE, POMMES DAUPHINES 32
ARTISANAL CHEESE SELECTION 15/30
DESSERT
CRÈME BRÛLÉE, SEASONAL FRUIT 12
BABA AU RHUM, PINEAPPLE, MASCARPONE CHANTILLY 12
DRINK SPECIALS
Monday - Friday 5 - 6:30
BAR COCKTAILS 12 - FEATURING TEXAS DISTILLERY SAMUEL MAVERICK WHISKEY
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
2020 FAMILLE PERRIN ‘COTE DU RHONE’, RHONE VALLEY, FR 15
BEER
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
ART LOVERS LUNCH (2 courses $45)
Wednesday - Friday; 11:30 - 2 PM
FIRST COURSE
(choice of)
BURRATA figs, pomegranate, kabocha squash, spiced poached apples, pumpkin seeds
GARDEN SALAD caramelized anchovy dressing, pickled cauliflower, crouton
SQUID INK TARTINE avocado mousse, smoked salmon rillette
BEEF TARTARE truffle dressing, purple potato chips, quail egg
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan
SQUID INK SHELLFISH RAVIOLI lemongrass foam, broccoli ginger coulis
WAGYU BEEF BURGER gruyere cheese, pommes dauphines, truffle aioli
GREEN CIRCLE CHICKEN fall squash, roasted mushrooms, swiss chard
DESSERT
Additional 10
FOR THE TABLE
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
DEVILED EGGS, SMOKED TROUT ROE 16
APPETIZERS
POACHED SHRIMP herb pistou, marinated tapioca, brandy cocktail sauce 25 (add 10g royal kaluga caviar +35)
FOIE GRAS TORCHON red fruit reduction, pear, fig, grilled brioche 36
BURRATA pomegranate, kabocha squash, spiced poached apple, pumpkin seeds 24
GARDEN SALAD caramelized anchovy dressing, pickled cauliflower, crouton 19
SQUID INK TARTINE avocado, smoked salmon rillette 18
BEEF TARTARE* truffle dressing, purple potato chips, quail egg 22
ENTRÉES
ORGANIC OMELETTE sauteed mushrooms & swiss chard, gruyere cheese, chicories 28
CAROLINA GOLD RICE RISOTTO wild mushrooms, fine herbs, aged parmesan 24
SMOKED SALMON RILLETTE BENEDICT brioche, autumn vegetables, miso hollandaise 25
EGGS ON EGGS soft scrambled eggs, royal kaluga caviar, brioche 42
PORK BELLY BENEDICT mornay sauce, roasted squash, brioche 24
FRIED CHICKEN coleslaw, house made hot sauce 28
WAGYU BAVETTE & EGGS pommes dauphines, organic egg, black garlic 54
DISCOVERY MENU
Chef's 4-course brunch experience $85
POACHED SHRIMP herb pistou, marinated tapioca, brandy cocktail sauce
SOFT SCRAMBLED EGGS chef’s seasonal organic scrambled eggs
WAGYU BAVETTE pommes dauphines, black garlic
VALRHONA DARK CHOCOLATE CREMEUX salty caramel sabayon
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
MILLEFEUILLE goat cheese chantilly, black fig sorbet 17
TRIO OF PLANT BASED ICE CREAMS - DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 16
HOUSTON DAIRYMAIDS CHEESE SELECTION 16 / 30
CHRISTMAS EVE
Celebrate Christmas Eve with Michelin-starred Le Jardinier MFAH.
Experience a festive menu curated by Executive Chef Felipe Botero. Reservations via Resy.
MENU ($185)
To begin
Corn blinis, traditional accoutrement (1oz $100
/
$2oz $190)
Royal Kaluga Caviar
Corn blinis, traditional accoutrement (1oz $100
/
$2oz $190)
Amuse
Foie gras crème brûlée with citrus
1st course
Citrus cured hiramasa, heirloom radishes, calamansi vinaigrette, Royal Kaluga Caviar
2nd course
AOP Gruyère cheese soufflé, shaved black truffle, winter mushrooms, hazelnut
3rd course
Saffron Carolina gold rice risotto, Maine lobster and bisque, winter greens
tardivo
4rd course
Red wine braised Chuck Beef, buttery mashed potatoes, Brussels sprouts, treviso
tardivo
Dessert
Cranberry Nougat Log
NEW YEAR'S EVE
Ring in the New Year with Michelin-starred Le Jardinier MFAH. Join us from 5 - 6:30 or for our second seating, from 7:30 PM onwards. Reservations via Resy.
FIRST SEATING (5-6:30)
4-COURSE MENU ($175)
To begin
Corn blinis, traditional accoutrement (1oz $100
/
$2oz $190)
Royal Kaluga Caviar
Corn blinis, traditional accoutrement (1oz $100
/
$2oz $190)
Amuse
Foie gras crème brûlée with citrus
1st course
Blue fin tuna tataki, herb pistou, avocado, marinated tapioca Royal Kaluga caviar
2nd course
Chestnut ricotta agnolotti, sunchoke fondant, chips, shaved Black truffles
Or
3rd course (choice of)
Poached Maine Lobster, buttery potatoes, cabbage, bisque, tardivo
Or
American Wagyu Beef bavette, celeriac and artichoke macaroni, grilled brocccolini,
Périgueux sauce
Dessert
Marron Glacé Mont-Blan, Chestnut Confit
SECOND SEATING (7:30-)
6-COURSE MENU ($295)
To begin
Corn blinis, traditional accoutrement (1oz $100
/
$2oz $190)
Royal Kaluga Caviar
Corn blinis, traditional accoutrement (1oz $100
/
$2oz $190)
Amuse
Foie gras crème brûlée with citrus
1st course
Blue fin tuna tataki, herb pistou, avocado, marinated tapioca Royal Kaluga caviar
2nd course
AOP Gruyère cheese soufflé, winter mushrooms, hazelnut
3nd course
Chestnut ricotta agnolotti, sunchoke fondant; chips, shaved Black truffles
4rd course
Poached Maine Lobster, buttery potatoes, cabbage, bisque, tardivo
5th course
Dry Aged Ribeye, celeriac and artichoke macaroni, grilled broccolini, Périgueux sauce
Dessert
Marron Glacé Mont-Blanc, Chestnut Confit