Top picks for Houston Restaurant Week, the top 25

There are roughly 120 area restaurants participating in Houston Restaurant Week that runs through the 21st of August. I have some suggestions for the $35 three-course dinners.

These include: Americas, Arcodoro, Au Petit Paris, Backstreet Café, Brasserie Max & Julie, Brennan’s, Canopy, Catalan, Del Frisco’s, Feast, Frank’s Chop House, Glass Wall, Gravitas, Haven, Hugo’s, Indika, Kiran’s, Le Mistral, Mark’s, Mockingbird Bistro, Pappas Bros. Steakhouse, Quattro, RDG+Bar Annie, Tony’s, and Valentino.

OK, this list is mostly the best expensive restaurants participating (the best way to maximize value), but many of these also have very interesting menus for the event. For example, while most steak houses are just offering a small filet mignon or something lesser for the steak choice, Del Frisco’s and Pappas are serving ribeye and strip and a strip, respectively.

Go to www.houstonrestaurantweek.com for details. Here are those twenty-five Restaurant Week menus.  It’s rather lengthy.  And, one choice per course, of course.

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Americas
1800 Post Oak Boulevard, 77056, (713) 961-1492, www.Cordua.com

1st Course -
Mixed Greens - Manchego Cheese, House Herbed Crostini, Cilantro Dressing
Caesar - Heart of Romaine, Parmesan, Lemon, Herbed Crouton

2nd Course -
The Churrasco - 6oz. Aged Beef Tenderloin, Chimichurri, Yuca, Pickled Onion, Béarnaise
Pollo Encamisado - Plantain Crusted Chicken, Seared Panela Cheese, Black Bean Sauce, Crema Fresca
Salmon - Crisp Roasted, Shrimp Ceviche Beurre Blanc, Grilled Romaine, Pico de Gallo

These are served with family style grilled vegetables, maduros, basmati rice, and yuca Puffs

3rd Course -
Tres Leches
Delirio de Chocolate - Chocolate Truffle Cake, Chocolate Mousse,
Chocolate Ganache
Cappuccino or Espresso
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Arcodoro
5000 Westheimer, 77056, (713) 621-6888, www.Arcodoro.com

1st Course -
Granita di Pomodori con Calamaretti - Refreshing Granita of Organic Campari Tomatoes, Flavored with Lemon Zest and Mint, Served with Fresh Calamari Salad
Carpaccio di Manzo al Pesto di olive - Cured Carpaccio of Angus Beef Tenderloin with Black Pepper and Sea Salt, Served over Chopped Romaine Heart and Cherry Tomatoes, Leccino Olives and Sundried Tomato Pesto Dressing
Crostini di Melanzane e Mozzaralla di Bufala - Paesano Bread Crostini Topped with Roasted Eggplant Mousse and Melted Buffalo Mozzaralla, Served over Arugula Salad and Fresh Fig Balsaba

2nd Course -
Paella Sarda - Sardinian Style Paella made with Fregula Pasta Simmered in Homemade Lobster Stock with a Medley of Seafood, Calamari, Clams, Mussels, Shrimp, Scallops and Saffron
Gnocchetti con Sugo di Maiale e Ricotta Salata - “Malloreddus”, a Traditional Sardinian Teardrop Pasta Served with Pork Shoulder Ragu and Aged Ricotta Salata Cheese
Salmone alla Saba e Rosmarino - Fresh Fillet of Scottish Salmon Baked in the Wood burning Oven with Saba, Rosemary, Lemongrass, and Fresh Dill, Served with a Fresh Green Bean and Cherry Tomato Salad with a Fruttato Olive Oil Saba Sauce
Pollo alla Diavola - Half Organic Chicken from the Rotisserie with Fresh Sage and Peperoncino Served with its own Juice, accompanied by Grilled Asparagus and Roasted Fingerling Potatoes

3rd Course -
Tiramisu Cioccolato - Chocolate Sponge Cake, Topped with Layers of Mascarpone and Ladyfingers, Finished with Thin Cracked Chocolate
Seadas al Miele - Traditional Sardinian Puff Pastry Filled with Sweet Cheese, Lightly Fried and then Drizzled with Sardinian Bitter Honey
Fragolata al Mirto con Sorbetto al Limone - Sweet Strawberry Salad Topped with Mirto Liquor and Lemon Sorbet
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Au Petit Paris
2048 Colquitt, 77098, (713) 524-7070, www.AuPetitParisRestaurant.com

1st Course -
Gratinée of Onion Soup
Fresh Goat Cheese Toasted on Homemade French Baguette, Served atop a Spring Mix Salad with Rosemary Honey Dressing
Traditional French Burgundy Escargot - Served in a Puff Pastry Shell with a Mesclun Salad

2nd Course -
Seared Arctic Char layered on a bed of Asparagus Carnaroli Risotto with a Vermouth Sauce and Saffron Aioli
Farm Raised Duck Leg Confit with Slowly Cooked Oven Baked Beans mixed with Garden Vegetables, Tomato and Bacon
Chicken Fricassee Flambéed a La Fine Champagne Served with Fresh Forest Mushroom Risotto and Creamy Sauce

3rd Course -
Chilled Strawberry Soup with a Twist of Mint and a Red Wine Reduction Swirl Served with Strawberry Salpicons and Vanilla Ice Cream
Love Chocolate Cake, With Layers of a Moist Dark Chocolate Sacher Biscuit and Chocolate Ganache Served with a Lemon Sauce
Crepes “Au Petit Paris” Served with Vanilla Ice Cream and Hot Chocolate Sauce
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Backstreet Cafe
1103 S. Shepherd, 77019, (713) 521-2239, www.BackstreetCafe.net

Three meal choices with *optional wine pairings - white, red & rosé for $21*

White - Beginning
Squash Blossom Flatbread - with sundried Mexican zucchini, fresh ricotta cheese, tomatillo salsa
*Optional wine pairing: Leth Gruner Veltliner - Austria

White – Entrée
Wild Salmon - with grilled corn relish and creamy green grits
*Optional wine pairing: Novy Vineyards Blanc of Pinot Noir - Oregon

White - Dessert
Almond Pound Cake - citrus infused with hatch chili pepper marmalade and chantilly cream
*Optional wine pairing: Jorge Ordonez #2 Dessert Wine - Spain
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Red - Beginning
Petit Cauliflower Steak - brushed with saffron oil and served over roasted root vegetables
*Optional Wine Pairing: Chapoutier Gigondas - France

Red - Entree
Wedding Day Short Ribs - braised in Malbec and served over parsnip purée with sautéed broccoli rabe
*Optional wine pairing: Tikal “Patriota” Bonarda/Malbec – Argentina

Red - Dessert
Dark Chocolate Cake - with house-made chocolate ice cream and raspberry sauce
*Optional Wine Pairing: Donnafugatta “Ben Rye” Dessert Wine - Italy
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Rosé - Beginning
Sea Scallop Carpaccio
*Optional wine pairing: J Winery Rosé Brut Sparkling - California

Rosé - Entrée
Pork Chop - with peach chutney and served over arugula salad
*Optional wine pairing: Balandran Costieres De Nimes Rosé - France

Rosé - Dessert
Rustic Crisp - with Anjou pears and lychee sorbet
*Optional wine pairing: Innocent Bystander Moscato Rosé – Australia
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Brasserie Max & Julie
4315 Montrose, 77006, (713) 524-0070, www.MaxAndJulie.net

1st Course -
Pâté Maison - Fresh House Made Pork and Duck Pâté
Soupe à l’Oignon - Onion Soup
Salade de Tomates Fraîches à la Persillades - Fresh Tomato Salad with Parsley and Garlic Vinaigrette

2nd Course -
Truite Meunières Traditionelle - Trout Filet Meunière
Onglet Marchand de Vin - Hanger Steak in Red Wine and Shallots Sauce
Rôti de Porc à la Moutarde - Pork Roast in Mustard and Rosemary Sauce

3rd Course -
Profiteroles - Puffy Pastry Filled with Vanilla Ice Cream and Topped with Warm Chocolate and Whipped Cream
Tarte Tatin - Caramelized Apple Tart and Fresh Cream
Café Liegeois - Vanilla Ice Cream Topped with a Shot of Espresso and Whipped Cream
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Brennan's
3300 Smith, 77006, (713) 522-9711, www.BrennansHouston.com

1st Course -
Turtle Soup Au Sherry
Cooper Farms Peach Salad
Summer Tomato Salad

2nd Course -
Pecan Crusted Gulf Fish
Black Grouper & Local Field Peas
Tournedos of Beef

3rd Course -
Texas Blueberry Shortcake
Creole Bread Pudding Soufflé
Traditional Bananas Foster
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Canopy
3939 Montrose, 77006, (713) 528-6848, www.CanopyHouston.com

1st Course -
Soup of the Day
Chilled Spicy Cucumber-Avocado Soup with Crispy Wontons
Five Spice-Rice Flour Crusted Calamari - Sweet Chili Sauce and Wasabi Aioli
Steamed Mussels - Garlic-Shallot Butter, Basil, Orange Zest, Tomato and White Wine
Canopy Salad - Mixed Greens with Asparagus, Fennel, Haricot Verts, Carrots, Onions, Tomatoes, Parmesan and Croutons in a Dijon Vinaigrette

2nd Course -
Roasted Natural Chicken Breast - Whole Grain Mustard Mashed Potatoes, Tomato-Olive-Haricot Verts, Arugula and Natural Jus
Buttermilk Fried Pork Cutlets - Crawfish Bechamel, Cucumber-Tomato Salad, Grilled Broccolini and White Cheddar-Corn Orzo Risotto
Grilled Salmon - Crispy Quinoa-Risotto Cake, Sautéed Rapini and Saffron Garlic Broth
Vegetarian Plate - Grilled Vegetables, Mushroom-Texas Sweet Onion-Roasted Red Pepper Phyllo Triangles, Orzo Pasta Salad and Spinach Feta Dip with Grilled Flatbread

3rd Course -
Peach Shortcake
Lemon Ice Box Pie - Blackberry Cream, Grapefruit Coulis, Candied Lemon Zest
Chocolate Raspberry Cake - Dark Chocolate Cake, Raspberry Buttercream, Ganache and Berries
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Catalan
5555 Washington, 77007, (713) 426-4260, www.CatalanFoodAndWine.com  

1st Course -
Roasted Berkshire Pork Belly with Steen’s pure cane syrup
Crispy gulf Shrimp Beignets, spicy Tabasco mash remoulade
Bourbon Street Food: Not a lucky dog, sorry, but a Brisket “Debris” po-boy
Baby Arugula, Roasted Hazelnuts, Blue Cheese, Cane Vinaigrette

2nd Course -
Country Fried Bryan Farms Chicken - mac & cheese, corn salad & watermelon pickles
Slow Roasted Suckling Pig - Vietnamese style baby cabbage, vermicelli, cucumbers, herb salad
Gulf Shrimp with bacon & goat cheese grits and roasted piquillo pepper butter

3rd Course -
“Un Fudge Overboard”? - Warm fudge pudding, chocolate sauce & dark chocolate ice cream
Local Peach crème brûlée
Carrot Cake - cream cheese ice cream, salted caramel
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Del Frisco's
5061 Westheimer, 77056, (713) 355-2600, www.DelFriscos.com  

1st Course -
Del Frisco’s Dinner Salad
Wedge Salad with choice of dressing
Soup of the Day

2nd Course -
8 oz. Filet Mignon with Chateau Potatoes
10 oz. Prime Strip with Chateau Potatoes
10 oz. Prime Ribeye with Chateau Potatoes
Pan Seared Atlantic Salmon with Tchoupitoulas Sauce and Sautéed French Green Beans
Herb Roasted Pork Loin with Chipotle-Lime Compound Butter and Chateau Potatoes
Blackened Red Snapper with Jumbo Lump Crabmeat over Wild Rice & Green Beans with Lemon Beurre Blanc
Cold Water Lobster Tail with Chateau Potatoes

3rd Course -
Strawberry Cheesecake
Bread Pudding with Jack Daniel’s Sauce
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Feast
219 Westheimer, 77006, (713) 529-7788, www.FeastHouston.com

1st Course -
Soup of the Day
Salad with Romaine, Cucumber, Radish, Celery, Herbs and Raisins
Albondigas: Spanish Style Meatballs
Scottish Smoked Salmon
Scallops St. Jacques: Scallops with a Mushroom Brandy Cream Sauce
Cheese Crusted Pig’s Ear Cake
Pork Rasher and Fried Egg

2nd Course -
Cock-a-Leekie: Braised Chicken with Cream, Prunes, Leeks, Bacon, Red Potatoes
Braised Lamb Shank with Shallots, Roast Potatoes and Sautéed Kale with Anchovies
Fish Pie topped with Cheese and Leek Crusted Mash and Brussels Sprouts
Crispy Roasted Pork Belly, Potato Cake and Red Cabbage with Apples
Bath Chaps, Rutabaga Mash and Mustard Greens
Calf’s Liver and Bacon, Mashed Potatoes, Spinach, Bacon and Onion Gravy
Stuffed Eggplant with Lentils, Mushrooms, Tomatoes and Cheese

3rd Course -
Sticky Toffee Pudding
Lemon Yoghurt Cake
St. Clements Sorbet
Molten Chocolate Cake
Bread and Butter Pudding
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Frank's Chop House
3736 Westheimer, 77027, (713) 572-8600, www.FranksChopHouse.com

1st Course -
Soup of the Day
The Chop House Salad - With Avocado, Chick Peas, Corn, Tomatoes, Parmesan and Buttermilk Dressing
Creamy Artichoke and Spinach Dip With Warm Chips

2nd Course -
Gulf Black Drum - With Seasoned Breadcrumbs, Parmesan, Roasted Vegetables & Key Lime Beurre Blanc
Maple Brined Double-Bone Pork Chop (16 oz.) With Sweet Corn Mashed Potatoes and Spinach
USDA Prime Sirloin Strip (13 oz.) With Yellow Cheddar, Bacon and Green Onion Mashed Potatoes and Asparagus

3rd Course -
White Chocolate Bread Pudding
Warm Custard Bread Pudding with Currants and White Chocolate Sauce
Flourless Chocolate Cake Smooth and Fudgy Chocolate Cake Served with Chantilly
Tres Leches -Sponge Cake Soaked in Three Kinds of Milk with Italian Meringue
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Glass Wall
933 Studewood, 77008, (713) 868-7930, www.GlassWallTheRestaurant.com

1st Course -
Chesapeake Crab Cake Old bay seasoned jumbo lump blue crab, smoked paprika chips, slaw
Local Tomatoes -goat cheese, basil oil, marinated cucumber-red onion salad, honey/balsamic
Lamb Brisket - special spice rubbed, charred and braised with avocado potato salad and spring onions

2nd Course -
Potato Chip Chicken Fried Steak - beef tenderloin, sour cream gravy and smashed potatoes
Pork Tenderloin - grilled over potato/artichoke hash with grilled broccolini and honey jus
Salmon - grilled with mint-orange roasted asparagus and sherried egg sauce

3rd Course -
White/Dark Chocolate/Banana Bread Pudding - voodoo rum caramel sauce, whipped cream
Texas Peach Tart - baked on a cinnamon scented crust with vanilla ice cream
Double Chocolate Cake - ganache center, crème anglaise
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Gravitas
807 Taft, 77019, (713) 522-0995, www.GravitasRestaurant.com

Dinner will be served with Kraftsman Bakery Bread with Herb Infused Olive Oil and Dukkah

1st Course -
Wedge Salad - Crisp Iceberg Lettuce, Blue Cheese Crumbles & Bacon Lardons
Tomato Salad - Ripe Summer Tomatoes, Fresh Mozzarella and Aged Balsamic
Mixed Greens - Fresh Field Greens, Shaved Vegetables and Herb Vinaigrette
Seasonal Soup - Chef’s Daily Selection using Seasonal Ingredients

2nd Course -
Flat Iron Steak - Smashed Potatoes and Salsa Verde
Market Catch - Chef’s Daily Selection of Fresh Fish, Pan Roasted with Ratatouille Couscous and Lemon Butter Sauce
Three Onion Bread Pudding - Braised Leeks, Ricotta Cheese and Fresh Arugula
Roasted Chicken - Potato Rosti, Braised Swiss Chard and Glazed Carrots

3rd Course -
Chocolate Brownies
Almond Brittle and House-made Strawberry Sorbet
Butterscotch Bread Pudding
Gravitas; Signature Dessert with House-made Vanilla Ice Cream
Artisan Cheese Plate
Fig Bread, Spiced Nuts, Fresh Fruit and House-made Preserves
Sticky Toffee Pudding - With House-made Sweet Cream Ice Cream
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Haven
2502 Algerian Way, 77098, (713) 581-6101, www.HavenHouston.com

1st Course -
Jumbo Lump Crab Cake - Squash Blossom Sauce, Charred Corn Relish
Baby Arugula, Peaches, Peach Vinaigrette, Candied Pecans, Goat Cheese Crostini
Shrimp Corn Dogs - Lemonade, Tabasco Mash Rémoulade

2nd Course -
Akaushi Steak - New Potatoes, 1015 Onion, Leeks, Mushrooms, Red Wine Demi
Summer Squash - Quinoa, Shelling Peas, Mire Poix, Butternut Squash, Kale
Free Range Chicken - Bacon Spaetzle, Crispy 1015 Tabasco Crispy Onions
Wild Head-On Shrimp - Shrimp Demi, Bacon, Creminis, Onions, Crescenza Grits

3rd Course -
Coconut Tres Leches Bread Pudding - Dulce de Leche Sauce, Meringue, Toasted Coconut
Ambrosia - Blackberries, Peaches, Blueberries, Lemon Curd, Pecans, Coconut, Peach Sorbet, Fresh Mint
Chocolate Tart - Chocolate Flourless Cake, Short Dough, Chocolate Mousse, White Chocolate
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Hugo's
1600 Westheimer, 77006, (713) 524-7744, www.HugosRestaurant.net

Menu de Vino (Wine Dinner Menu)
*Optional wine pairing available for additional $22

1st Course -
Coctel de Flor de Calabaza - corn, squash blossoms, tomato, calabacitas, avocado, cucumber and lime served with totopos
*Paired with Bodegas Y Vinedos "Shaya" Rueda Verdejo - Spain
Pato Confitado - duck Leg confit served over huitlacoche & grilled corn
* Paired with Logan Pinot Noir - California

2nd Course -
Callo de Hacha -pan-seared scallops over sweet corn bread with rajas con crema
*Paired with Mastroberardino Fiano Di Avellino - Italy
Costillas de Res - Braised short ribs with a mole negro
*Paired with Emilio Moro Ribera Del Duero - Spain

3rd Course -
Tartalteta de Mora Azul - blueberry tart with orange creme frache and candied kumquats
*Paired with Domaine Bernadins Beaumes De Venise - France
Piramide de Chocolate - with criollo chocolate and flourless bizcocho de chocolate
*Paired with Quady "Elysium" Black Muscat Dessert Wine
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Menu de Agave (Agave Dinner Menu)
*Optional Agave Pairing is additional $25

1st Course -
Ceviche de Atún - tuna ceviche with avocado, mango and plantain chips
*Paired with Paloma De Pina made with pineapple gastrique and Corralejo Blanco

2nd Course -
Costillas de Cerdo al Carbón - achiote marinated pork ribs, grilled over mesquite and served with pickled onions and arroz negro
*Paired with El Espiritú del Viñedo, a margarita of Don Julio Blanco, Paula's Texas Orange Liqueur, hibiscus, orange juice and a Sangiovese Syrup

3rd Course -
Churros Rellenos - churros stuffed with dulce de leche, served with house-made chocolate ice cream. *Paired with Cafe y Cigaros Milkshake made with Del Maguey Mezcal, Cafe de Olla, Meyers Dark Rum, and House-made chocolate ice cream
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Indika
516 Westheimer, 77006, (713) 524-2170, www.IndikaUSA.com

1st Course -
Mixed Green Salad with Potato Goat Cheese Cakes
A Tasting of our Rendition of Chaat (Indian Street Food)
Mulligatawny Soup with Asparagus, Shrimp, Scallops, and Mussels

2nd Course -
Slow Cooked Lamb Shank with Mushrooms, Onions and Roasted Garlic, Mustard Potatoes
Roasted Portabella - Layered with Garbanzo, Spinach Puree, Butternut Squash and Chevre
Local Free Range Chicken Breast - Stuffed with Pistachios and Mango Chutney, Sautéed Seasonal Greens
Patra Fish - Texas Grouper Marinated in a Green Masala and Steamed in a Banana Leaf, Sweet Potato Fries

3rd Course -
Valrhona Chocolate Bread Pudding - With Cardamom Crème Anglaise
Seasonal Fresh Fruit Tart
Mango Saffron Kulfi - With a Fresh Fruit Compote
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Kiran's
4100 Westheimer, 77027, (713) 960-8472, www.KiransHouston.com

1st Course -
Soup Flight with Goat Cheese Naan

2nd Course -
Chicken Tikka Masala with Saffron Rice Pulao, Seasonal Vegetables & Naan
Lamb Rhogan Josh with Saffron Rice Pulao, Seasonal Vegetables & Naan
Tandoori Scottish Salmon with Apricot Biryani, Seasonal Vegetables & Naan
Japanese Eggplant - Stuffed with Paneer, with Apricot Biryani & Naan

3rd Course -
Chocolate Samosas with Spiced Chai Ice Cream
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Le Mistral
1400 Eldridge Parkway, 77077, (832) 379-8322, www.LeMistralHouston.com

1st Course -
Veloute d’Artichauts - Jerusalem Artichoke Soup,
Smoked Duck Breast Fingerling Potato Galette
Terrine de Fromage de Chevre - Goat Cheese Confit Tomato Fig Terrine, Arugula Salad

2nd Course -
Moules Frites - Blue Mediterranean Mussels, Napa Cabbage Etouffee served with Pommes Frites
Poulet Fermier Roti au Jus - Roasted Free Range Chicken Breast au Jus, Garlic Mashed Potatoes, English Pea Fricassee

3rd Course -
Panna Cotta a la Vanille - Vanilla Panna Cotta with a Champagne Mango Salsa
Fondant au Chocolat - Chocolate Fondant, Kalhua Café-infused, Vanilla Ice Cream
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Mark’s
1658 Westheimer, 77006, (713) 523-3800, www.marks1658.com

1st Course -
Soup du Jour
Hearth Roasted Flying Point Oysters - Topped with a Ragout of Jumbo Crabmeat, Shrimp and Roasted Leeks in a Truffle Aioli Vinaigrette
Seared Hudson Valley Foie Gras with Roasted Kumquat Compote, Serrano Wrapped Local Diamond H Quail, Honey Crisp Apricot, Roasted Figs & Texas Peach Preserves
Heirloom Romaine Hearts - Red Belgium Endive, Crispy Wild Cherry Wood Smoked Bacon, Sonoma Valley Jack Cheese with an Anchovy Lemon Vinaigrette
Heirloom Micro Greens and Petite Arugula - With Grilled Peaches, Figs and Roasted Beets in a Raspberry and Balsamic Vinaigrette

2nd Course -
Chicken - Hearth Roasted Bryan Farms Chicken, House Made Cilantro Chicken Sausage, Mississippi Style Grits, Ratatouille with a Petite Salad of Grilled Portabella and Baby Arugula with Chicken Glace
Veal - Grilled Medallions of Veal and Veal Sirloin Served over Vidalia Onion Risotto with Asparagus in a Marsala Field Mushroom Sauce
Salmon - Grilled Scottish Salmon, Coconut Risotto, Yuzu Citrus Globe Carrots, Stir-fried Aspiration, Peppers, Mushrooms, Aged Balsamic Vinegar and Crispy Sesame Shrimp
Duck - Fire Roasted Breast of Muscovy, Duck Confit, Wild Rice & Golden Jewel Rice, Richter Black Berries, Cherries & Raspberries

3rd Course -
Warm Chocolate Cake - Served with a German Coconut Pecan Icing, Pecan Brittle Ice Cream and Chocolate Fudge Sauce
Tahitian Vanilla Bean Crème Brûlée - Spritz Cookie & Assorted Berries
Lemon Meringue Tart - Graham Cracker Crust, Almond Cream, Lemon Custard and Lime Meringue
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Mockingbird Bistro
1985 Welch, 77019, (713) 533-0200, www.MockingbirdBistro.com  

1st Course -
Bistro Caesar - Creamy Parmesan Dressing, Truffled Potato Croutons, Sweet Pepper Bruschetta
Onion Soup “Modern Style” - Slow Roasted 1015 Onions, Gruyere Crostini
Calamari - Rémoulade, Sweet & Spicy Glaze
Chilled Cantaloupe Soup - Prosciutto di San Daniele, Texas Lavender Honey

2nd Course -
Mountain Trout - Potato Crusted with Ratatouille Vegetables, Lobster Beurre Blanc
Free Range Chicken - Crème Fraîche Whipped Potatoes, Roasted Rainbow Cauliflower, Garlic & Thyme Jus
Diver Scallops - White Beans, Roasted Tomato Ragout, Green Shell Mussels, 100 Year Balsamic Vinaigrette
Prime Steak Frites - Sautéed Crimini, Shiitake, Oyster Mushrooms, Pommes Frites

3rd Course -
Trio of Mockingbird Signature Desserts - Apple Bread Pudding, Chocolate Truffle, Mini Crème Brûlée
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Pappas Bros. Steak House
5839 Westheimer, 77057, (713) 780-7352, www.PappasBros.com  

1st Course -
House Salad with Choice of Dressing
Caesar Salad

2nd Course -
Filet with Smoked Mushroom Ragout and Jumbo Grilled Shrimp
Live Maine Lobster
Dry Aged Prime New York Strip
Broiled Salmon Fillet - With Capers and Tomatoes in a White Wine Sauce
*All entrees served with mashed potatoes & haricot verts

3rd Course -
New York Style Cheesecake
Key Lime Pie
Raspberry or Lemon Sorbet
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Quattro
1300 Lamar (Four Seasons Hotel), 77010, (713) 276-4700, www.FourSeasons.com  

1st Course -
Vitello Tonnato - garnished with anchovies and Pantelleria capers
Eggplant with half dried tomatoes, burrata cheese and glazed shallots
Seared red mullet with Taggia black olives, bell pepper and fennel ciambotta

2nd Course -
Herb-roasted veal fillet with spring vegetables, potato galette and Marsala wine sauce
Steamed wild sea bass escalope with spicy octopus salad
Slow cooked suckling pig, roasted potato and apple compote
Risotto with porcini mushrooms, glazed duck breast with honey and peperoncino pepper

3rd Course -
Chocolate Almond Torta, lightly smoked Strawberry couli and Champagne Sorbet
Meyer Lemon Cous Cous, Olive Oil Masserated Raspberries, and Mosto D'Uva sorbet
Fig Tiramisu Tart, Marsala Caramel, and Chicory Ice Cream
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RDG + Bar Annie
1800 Post Oak Boulevard, 77056, (713) 840-1111, www.rdgbarannie.com  

1st Course -
Tortilla Soup with Avocado and Queso Fresco
Summer Black Berry Salad with Greens and Smoked Cheddar Dressing

2nd Course -
Rainbow Trout - With Crab Meat and Pinenut Brown Butter / Roasted Cauliflower
Wood Grilled Skirt Steak - With Tomato Sofrito & Herb Olive Oil / Giant Corona Beans
Sweet Potato Enchiladas - With Green Chile Sauce (Vegetarian)

3rd Course -
Chocolate and Coffee Ice Cream Sandwich with Hot Fudge Sauce
Raspberry Mousse with Cocoa Almond Meringue Cookie
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Tony’s
3755 Richmond, 77046, (713) 622-6778, www.tonyshouston.com  

1st Course -
Lasagnette - Paper Thin Lasagne with Mozzarella di Bufala, Fresh Tomato and Basil
Mussels Marechiaro - Steamed Mussels with a Hint of Tomato, Herbs, Garlic and Pinot Grigio
Di Campo Salad - Arugula, Radicchio & Romaine Lettuce, Caramelized Nuts, Ricotta Salata and Balsamic Vinegar

2nd Course -
Veal Scaloppine Vesuvio - Lemon, Pinot Grigio, Crispy Capers and Roman Artichoke
Roast All Natural Chicken Bigarade - Leek Fondue and Riso Nero
Snapper Sheridan - Scaloppine of Red Snapper with Roasted Peppers, Peas and a Citrus Bianco

3rd Course -
Elizabeth’s Praline Cheesecake
Assorted Gelati
Zeppole al Limone - Neapolitan Lemon Filled Donuts
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Valentino
2525 West Loop South (in the Hotel Derek), 77027, (713) 850-9200, www.ValentinoVinBar.com  

1st Course -
Slow smoked Texas quail with arugula and vin cotto
Griddled crab and potato cakes with remoulade & zucchini strands
Goat cheese flan with braised beets and balsamic vinaigrette

2nd Course -
Lobster mezzelune with vodka pink sauce
Seared salmon fillet over tomato carpaccio topped with Dijon mustard dressing
Sautéed shrimp & fava beans in a tomato thyme garlic broth

3rd Course -
Classic tiramisu
Sicilian canoli
Assortment of house made sorbet
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