| Caramelized Belgian Endive Salad |
$9.00 |
Sous vide poached and caramelized belgian endive frisee with herb dijon dressing pine nuts and lemon |
| Superlative Foie Gras Torchon |
$14.00 |
Spice marinated foie gras, cognac marinated dried cherries, baby kale and mezzuna salad |
| Beef Tartare |
$12.00 |
Ground to order beef tenderloin mixed pickled condiments, curry tomato sauce and egg yolk |
| Alsatian Sardine Salad |
$14.00 |
House marinated west coast sardines, pickled snow white yams, red onion, boiled farm egg siberian kale, bibb and arugula salad with a dill vinaigrette |
| Gravlax |
$10.00 |
18-Hour In-house cured fresh king salmon filet, mustard remoulade, pickled onion, capers and micro greens mix |
| Charcuteries Maison |
$14.00 |
Artisanal and house cured meats |
| Oysters-Martinique Style |
$12.00 |
Buttermilk marinated fried gulf oysters cilantro hollandaise with mango kale salsa on yucca chips. six pieces |
| Terrine and Rillettes |
$9.00 |
Pate and rillettes du jour |
| Escargot Shooters |
$12.00 |
Escargot in fine herb garlic butter pernod creme fraiche four shooters |
| Fruits De Mer Platter |
$25.00 |
Diver Sea scallops, gulf oyster half shell, and jumbo shrimp cocktail sauce, horseradish aioli and shallot mignonette sauce. Serves up to four |
| Daube of Monkfish Matelote |
$29.00 |
Bordeaux wine marinated monkfish poached in a court bouillon glazed cipollini onion, shitake mushrooms, bacon château potato and a lent bordelaise sauce |
| Diver Scallop Normande |
$26.00 |
Pan Seared diver scallops, steamed mussels in a rich shellfish reduction pickled enoki and miso sautéed king oyster mushrooms, and white yam |
| Kimchi Baked Cod |
$24.00 |
Pacific Cod coated with a dijon mustard and dill crumb kimchi kraut and riesling sauce |
| Mussels Marinieres |
$15.00 |
Mussels in shallot, cilantro, chardonnay cream sauce with belgian fries |
| Butternut Squash Agnolotti |
$18.00 |
Roasted butternut squash and houston dairy maids goats milk ricotta ravioli raisins, pine nut, and granola with a beurre blanc sauce |
| Smoked Beef Rib Ayinger Reduction |
$19.00 |
Smoked beef rib braised and sous vide, spatzle, pickled red onions, fresh jalapeño, coriander german double bock sweet and sour gastrique |
| Gypsy Beef Tenderloin |
$29.00 |
Madeira marinated beef tenderloin sous vide to medium roasted bone marrow, potatoes anna with braised leeks, served with a veal reduction |
| Poulet Vin Rouge |
$18.00 |
Braised Farm hen in a cabernet sauvignon sauce glazed pearl onion, bacon, shitake mushroom, and crepe vonnas |
