4.14 3rd coast menu

photo by chuck cook

canapé service

parfait of duckliver & caramelized white chocolate

carrots cooked in hay with black cardamom & jasmine yogurt

crispy smoked barracuda skin with lemon cream

southern charcuterie service

country-style bread, pickles & mustard…10 supplement

lost reef oyster from southwest trinity bay

kombo & beautyberry vinegar

soft scramble of a farmhouse egg

cured roe, fried potato & dried kraut

vichyssoise

frozen powder of smoked barracuda & flowering oxalis

crispy tentacles

pickled leek, charred cucumber & black olive caramel

torched confit of squid

pickled sweet potato puree & tint basil leaves

quail from plantersville

gel made from its bones & 20 year old sherry vinegar

caramelized porridge of quinoa

honey-comb tripe, black radish & yarrow

earl grey ice

cocoa meringue, hay & caramel

coffee mousse

orange curd, buckwheat & nasturtium

6-course $35

9-course $55

…wine/beer pairing available

…additional courses can be provided upon request

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spring dessert tasting…round 3

photo by starchefs.com

 

join us tuesday april 19th as chef chris leung lays down another night of confection…round 3

 

…white chocolate hay milk*peanut butter ice cream*cucumber*lavender

…crepe*sweet potato lychee mousse*popcorn*pickled sweet potato

…passion fruit ice*cocoa meringue*brie*bourbon whiskey*almonds

…jell-o fruit salad*sour cream ice cream*milk chocolate*coconut*tea

…frozen coffee*citrus marmalade*sourdough*cocoa

…chocolate supreme*milk jam*cardamom*yogurt*pea

…cookie something

…chocolate truffle something

 

50/person

wine pairing available

call 281 516 9699 to secure your seat

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mushrooms from the past year…i know, no morels!

gaint woodear found in a creek bottom

the new & the old

large cluster found on a large cottonwood

puffballs being harvested by chef clint

the first mushroom we ever found…

next level woodears growing on the edge of a creek bottom

more woodears on oak…

wind-blown oak near the restaurant we stumbled upon…come to find out it’s on the property of a family that frequents the restaurant often and has allowed us to return whenever we feel it is fruiting.

morning haul in early fall 2010

great cluster fruiting on the north face of the oak

gorgeous oysters growing on the underside of this oak.  this oak in particular probably fruited over 50 lbs of oyster mushrooms last year alone.

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3rd coast menu & pairings 4.9.2011

photo by chuck cook

[ canapé service ]

carrots cooked in hay with black cardamom & jasmine yogurt

parfait of duck liver & caramelized white chocolate

barrelfish from the northern gulf coast with fermented stevia & sansyo pepper

…sam houston aperitif (the sassafras was foraged in sam houston natl forest)

 

[ amuse-gueule ]

pickled quails egg with grated pepperoni & chive

…sam houston aperitif (the sassafras was foraged in sam houston natl forest)

 

raw vermillon snapper from the gulf with cucumber

…macon-lugny les genievres (white burgundy : cote d’or)

terrine of smoked barracuda & aubergine with kohlrabi & sassafras

…papa godello

cauliflower vichyssoise with white shrimp, pickled chorizo & fried chickweed

studert-prum reisling (mosel saar ruwer region of Germany)

farmhouse egg with collards & dumplings enriched with duck fat & jelly

…southern star buried hatchet stout

triggerfish with pickled sweet potato & spring onion : juiced, pickled, charred & dried

…consilience rouseanne

caramelized porridge of quinoa cooked in ham bouillon with honey-comb tripe & radish

…louis latour beaujolais-village (cote d’or)

venison cooked over cedar with pureed raisin, kraut & juniper mustard

…two angels cabernet sauvignon

white chocolate mousseline with almond-lemon cake, puffed quinoa & caraway ice cream

…new age red

cocoa meringue with ginger beer, orange streusel & curd

…new age red

 

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libations 4.8.2011

photo by chuck cook

 

[ aperitifs ]

the sam houston…

sassafras, new age “white”, orange & CO2                   5

willow flat…

french lavender, new age “red” & hinze family honey granita             6

 

[ bubbles ]

bugey cerdon rose                                                15/58

bisol proscecco                                                      13/52

 

[ whites ]

“papa” godello Italy                                            10/38

consilience roussanne                                       17/68

anne amie pinot gris                                          12/46

 

[ reds ]

damilano barbera d’asti                                   10/39

consilience pinot noir                                       19/76

chateau lamoliere bordeaux                          16/63

 

[ beers ]

independence brewing co – austin

convict hill oatmeal stout                  6

freestyle                                                5

bootlegger brown                               5

stash ipa                                               6

independence pale ale                      5

 

southern star brewing co – conroe

pine belt pale ale 16oz                       6

buried hatchet stout                          6

bombshell blonde                               5

 

brouwerji van steenberge – belgium

piraat ale                                               8

golden draak ale                                  8

 

sterkens – belgium

st.sebastiaan golden ale                    9

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4.7.2011 3rd coast menu

photo by chuck cook

[ canapé service ]

carrots cooked in hay with black cardamom & jasmine yogurt

parfait of duck liver & caramelized white chocolate

 

[ amuse-gueule ]

pickled quails egg with grated pepperoni & chive

 

southern charcuterie service…10 supplement

raw barrelfish from the northern gulf coast with fermented stevia & sansyo pepper

cauliflower vichyssoise with coastal biganos, pickled chorizo & sunchoke

terrine of smoked barracuda, aubergine & swiss chard with crisped skin & sassafras

collards & dumplings enriched with duck fat & jelly

caramelized porridge of quinoa cooked in ham bouillon with honey-comb tripe & radish

golden tilefish with  pickled sweet potato & shaved brussels sprouts flavored with coriander brine

magret of duck with kohlrabi & spring onion : juiced, pickled, charred & dried

white chocolate mousseline with coriander ice cream, orange curd & ginger beer

chocolate flan with candied quinoa, lemon sorbet & sweet cream

6-course $35

9-course $55

…extra courses can be provided upon request

…wine/beer pairings available

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Young Texans Against Cancer : Kiss My Grits Gulf Coast Throwdown

Help us celebrate 10 years with a Bang! YTAC will host Kiss My Grits – Gulf Coast
Throwdown sponsored by Sterling McCall Automotive Gorup on Thursday, April 21st
from 7pm to 10 pm at Winter Street Studios. Some of the best chefs in Houston
will compete in a grits inspired throwdown. Each chef will prepare a sampling
of grits and proteins.

Hungry yet? That’s not all… the bar will be stocked by our friends at St. Arnold’s Brewery, Deep Eddy Sweet Tea
Vodka, Savvy Vodka, Pura Vida Tequila and more. Phil Pritchett will be our soundtrack for the evening. We’ve also assembled a fabulous panel of foodie judges including Houston Texans Quarterback, Matt Schaub, who will serve as our
celebrity judge. We will crown an overall winner and a people’s choice winner.

http://www.eventbrite.com/event/1378381777

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