February Sunday Suppers

leek and potato soupReservations for 4 p.m. – 8 p.m. seatings Sunday
$34 per person, plus tax and gratuity.
Call 713-904-3537 or click reservations button

 

 

April Sunday Dinners

April 2nd:

Starter:
Roasted Red Pepper and Tomato Soup Or Spring Mix with dried cranberries, spiced pecans and red wine vinaigrette 

Main Course:

Seafood Risotto (shrimp, calamari and mussels) Or Roasted Salmon with caper cornichon mayonnaise

(Your main course choice served with Vegetable Primavera)

Dessert: 
Sorbet du Jours Or Chocolate Mousse with chocolate cookie crisp

 

April 9th:

Starter:
Vichyssoise (chilled leek and potato soup) Or Arugula Salad with roasted beech mushrooms, Piave and lemon vinaigrette

Main Course:

Sous Vide Lemon-Thyme Chicken with pan drippings Or Shrimp and Zucchini Pasta 

(Your main course choice served with Wild Mushroom Risotto)

Dessert: 
Brownie à la Mode Or Lemon Tart

 

April 16th: Closed Easter Evening

 

April 23rd:

Starter:
Tomato Quinoa Soup Or Cold Roasted Beets with walnuts and goat cheese

Main Course:

Crab and Mushroom Crêpes Or Shrimp and Zucchini Pasta

(Your main course choice served with Vegetables Primavera)

Dessert: 
Galette du Jour Or Fresh Fruit Parfait

 

April 30th:

Starter:
Celery and Fennel Soup Or Quinoa, Tomato and Cucumber Salad with mint dressing

Main Course:

Seared Sea Scallops with creamy gremolata sauce Or Mixed Grill Duck and Quail with bourbon BBQ sauce

(Your main course choice served with Creamy Polenta)

Dessert: 
German Chocolate Ice Cream Sundae Or Caramelized Banana and Nutella Crêpes