[canapé service]

 eggplant & butterscotch shortbread

pork terrine with juiper & grapefruit

shishito peppers with fenugreek

 southern charcuterie service…supplement 15/person

pacific uni

pickled kennebec potato, white chocolate, fermented citrus & chili

carole cantaloupe gazpacho

new zealand spinach, sorrel, bee balm & yarrow

smoked flounder

aubergine, crown dill & rose hip

soft scrambled farmhouse eggs

woodear mushroom, duck skin & snail dashi

crisp confit of poussin

carrot, cilantro & brioche

potato gnocchi

blackfin tuna “bottarga”, lime curd & shiso

red abalone from santa barbara

soy bean, smoked ham hock & soya cucumber

frozen st. germain tart

tomato-cantaloupe sorbet, almond, tomato & coconut

chocolate cream

white chocolate-tobacco ice cream, brown malt, blue cheese, olive & lemon

canapé service

pork rinds

arugula financier with brown butter & fenugreek emulsion

pork terrine & tomato jam

almaco jack

honey suckle, orange, smoked salt & radish

corn crème caramel

arugula & buckwheat

virginia clams

salted cucumber, kombu, horseradish & yarrow

whole roasted carrot

malted wheat barley & preserved nasturtium flower vinaigrette

striped bass

tomato, kale & corn

quail from plantersville

la soda potatoes, glazed chard & duck jus

pork from fisher’s ham & meats

roasted apricot mustard, straightneck squash & blossoms from animal farm

malted wheat barlet ice cream

cinnamon streusel, corn, apricot & st. germain

dark red velvet sponge cake

white chocolate clove ice cream, banana, maple & sour cream

our HERITAGE dinner series

tuesday 6.14

7pm

75/person

reservations required

menu to be posted soon…

tueday 6.28

7pm

price and menu tbd – possible beer dinner

281 516 9699 for reservations

photo by chuck cook

canapé service

preserved golden beet pate with textured honey

pickled quails eggs & anise

mulberries from gita with milk chips & cream

southern charcuterie service…supplement 15/person

almaco jack  

charred soya cucumber, elderblossom & globe basil

farmhouse egg

tomato, coffee, nasturtium & toast

whole roasted carrot

malted wheat barley, pickled cucumber, arugula, corn

gulf blue runner

beef feet, sorrel & brown butter

ramen

cherry tomatoes, quail egg, woodears, fenugreek oil & smoked fish broth

whole smoked quail

la soda potatoes & glazed green chard from utility research garden

pork from fisher’s ham & meats

roasted apricot mustard, straightneck squash & blossoms from animal farm

malted wheat barley madeleine

meyer lemon sorbet, corn, st. germain, lemon & cinnamon

chocolate mousseline

carrot ice cream, tart dough, caraway cake & olive

canapé service

preserved golden beet pate with textured honey

pickled quails eggs & anise

mulberries from gita with milk chips & cream

southern charcuterie service…supplement 15/person

crispy finger squid tentacles

smoldered radish mayo

almaco jack belly

garden gazpacho & all its parts

fried farmhouse egg

tomato, coffee, nasturtium & toast

grits cooked in young corn juice

powdered roe, dried duck & baby fennel

hay smoked blue runner aka “hardtail”

kohlrabi & apricot

quail from plantersville

potato crusted potatoes & pickled vegetables

braised saddle of rabbit

carrots from utility research garden, aged sherry & teenage arugula

wheat malt madeleine

meyer lemon sorbet, corn, st. germain, lemon & cinnamon

chocolate mousseline

carrot-orange ice cream, tart dough, caraway cake & olive

6 course…35

9 course…55

wine/beer pairing available

hori from kata letting loose at the starchefs gala in houston…photo by starchefs.com

first…

smoked fish chowda                                               

fresh thyme & country-style bread  4/8

southern charcuterie

country-style bread, pickles & mustard  14

fried biscuits

salted pork & tomato jam  8

terrine of rabbit & smoked pork

pickled mustard seeds, beer crackers & onion marmalade  9

second…

 whole confit of quail

salad of pickled torpedo onions & teenage arugula  15

sourdough flatbread

smoked duck, emmentaler & nasturtium  12

 black olive fettuccini (3 orders)

young fennel, grated peperoni & tomato dashi  14

  salad of crisp duck confit

potato confit, preserved pole beans & pickled quails egg  15

3^rd coast fish & chips (3 orders)

spicy mayo & malt vinegar  14

jordan’s boudin

 texas toast, house-made mustard & petite arugula salad  12

…lamb’s quarter

canapé service

preserved golden beet pate with textured honey

pickled quails eggs

mulberries from gita with milk chips & cream

southern charcuterie service…supplement 15/person

blue runner brined with coriander

miso, lime & lamb’s quarter

gazpacho

soya cucumber, fennel, tender celery & tomato dashi

terrine of rabbit & smoked pork

pickled mustard seeds, onion marmalade & beer crackers

grits cooked in young corn juice

powdered roe, pureed corn, dried lamb & baby fennel

“mother n law” fish smoked with hay

nasturtium, new zealand spinach & kohl-slaw

quail from plantersville

charred onion tops & potato crusted potatoes

braised saddle of rabbit

carrots from utility research garden, aged sherry & teenage arugula

thyme panna cotta

blue cheese dots, cinnamon, corn, lemon & molasses

milk chocolate anglaise

malt streusel, apricot, yeast, hops & togarashi

6 course…35

9 course…55

wine/beer pairing available

photo by chuck cook

canapé service

preserved golden beet pate with textured honey

belly of flounder

pickled quails eggs

southern charcuterie service…supplement 15/person

3^rd coast “pagre”…aka pink porgy

miso, lime & nasturtium vinaigrette

smoked magret of duck

braised radish, violas & rhubard-elder blossom granita

terrine of rabbit & smoked pork

pickled mustard seeds, onion marmalade & beer crackers

grits cooked in young corn juice

torpedo onions, dried lamb & tender fennel

striped bass

purple cherokee tomato, dashi & spicy basil leaves

quail from plantersville

charred baby leeks with potatoes coated in malt, brown butter & cocoa

braised saddle of rabbit

carrots from utility research garden, aged sherry & teenage arugula

thyme panna cotta

blue cheese dots, cinnamon, lemon, molasses & rose

milk chocolate anglaise

malt streusel, apricot, yeast, hops & togarashi

6 course…35

9 course…55

wine/beer pairing available

chef…randy rucker                                                                

chef de cuisine…mark clayton

chef de pâtisserie…chris leung                                                           

chef de partie…carlos herrera

photo by chuck cook

first…

rich tomato & fish soup                                          

potato confit & country-style bread  4/8

southern charcuterie

country-style bread, pickles & mustard  14

 pork rillette

pickled quails egg & onions with toasted county-style bread  8

crudo of flounder belly

miso & nasturtium vinaigrette  8

fried biscuits

salted pork & cheddar with onion marmalade

second… 

whole confit of quail

kale & cippolini 15

 roasted louisiana flounder

preserved golden beets & radish tops  16

 “yes maam”

hot wild hog ham & cheese with béchamel & fried farmhouse egg  12

 3^rd coast fish & chips

spicy mayo & malt vinegar  14

 cornmeal laced striped bass

creamy cheese grits  15

jordan’s boudin

 texas toast, house-made mustard & petite arugula salad  12

photo by chuck cook

canapé service

chicharrón with togarashi

wild hog ham

   duck dumpling with rhubarb marmalade

southern charcuterie service…supplement 15/person

belly of flounder

miso & nasturtium vinaigrette

gazpacho of neal’s rhubarb

st. germain, black mint & pureed cucumber skin

ballontine of rabbit & its best parts

pickled mustard seeds & candied grains

black olive fettuccini

creamed lemon, fava bean & seeding wood sorrel

striped bass

braised radish, condensed maple & garlic soup

quail from plantersville

smoked potato broth, preserved cipollini & woodear mushrooms

magret of duck & its heart

pureed sweet potato, aged sherry & petite courgettes   

thyme panna cotta

warm apricots, blue cheese, cinnamon & rose

profiterole

milk chocolate & hops cream, lemon, molasses, smoked salt, malt & peanut butter

6 course…35

9 course…55

wine/beer pairing available

     chef…randy rucker     

chef de cuisine…mark clayton

chef de patisserie…chris leung           

chef de partie…carlos herrera