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— Début —

French + American


Salade + Soup + Fromage

—  Maison’s Asparagus Salad  —
white & green asparagus, artichoke purée, organic baby arugula, pine nuts, green onion, candied beet, orange vinaigrette

—  Kale & Ricotta Salad  —
fennel, mint, pomegranate seeds, orange segment, local “Hive Bee Farm” Honey, candied pecan, ricotta salata, golden balsamic vinaigrette

—Avocado & Cucumber Salad—
French breakfast radish, red onion, chive, red wine vinaigrette

 —  Tomato Gazpacho  —
tricolor bell pepper, cucumber, micro cilantro, chive oil

 —  Goat Cheese & Grilled Vegetable Terrine —
eggplant, zucchini, yellow squash, red pepper, basil, fresh goat cheese, black olive vinaigrette, frisée salad

—  Houston Dairy Maids Cheese Board  —
four daily selections, Hive Bee Farm honeycomb, Spanish Quince Membrillo, pecan raisin toast, seasonal fruit

—  Baked Brie  —
8oz soft-ripened brie cheese, chives, espelette, Hive Bee Farm honeycomb, basket of lavash, gougères & baguette

Apéritif Froid et Chaud

—  Yellowfin Tuna Tartare  —
spicy tartare & sesame crusted loin, avocado, seaweed salad, red & green jalapeños, micro cilantro, wasabi crème fraîche

—  Tomato & Mozzarella Flatbread —
sun-dried tomato & harissa pesto, fresh mozzarella, oven roasted heirloom cherry tomato, basil, baby arugula

—  Camarones al Ajillo —
5 Jumbo Gulf Shrimp, Greek extra virgin olive oil, garlic, chili flakes, toasted baguette

—  Burgundy Escargots  —
pernod garlic butter, baguette

—  East Coast Oyster  —
1/2 dozen fresh, mignonette & cocktail sauce

1/2 dozen baked, garlic espelette butter

—  Caesar salad for Two  —
house-made brioche crouton, grana padano, white Spanish anchovies, chive, espelette, dijon mustard, Tabasco, garlic confit, Worcestershire sauce, olive oil.



— principale —


—  Wagyu Steak Frites  —
Snake River Farms Wagyu seared hanger steak, Maison frites, chives, béarnaise

—  Market Catch  —
asparagus, seasonal baby vegetables, grilled lemon

—  Butcher’s Cut for Two —
Chef’s daily cut selections, potato gratin, seasonal mushrooms, asparagus, whiskey green peppercorn sauce

—  Rainbow Trout Meunière  —
tricolor cauliflower medley, caper berries, brown butter, parsley

Chef-Owner Manuel Pucha

— fin —


All desserts are handmade daily, in-house

—  Soufflé en Noir et Blanc   —
organic Ecuadorian chocolate, passion fruit crème anglaise, house made vanilla ice cream

—  MPB’S Lemon Heights Garden —
lemon mousse, confit & cream sauce, blackberry sorbet

—  Mignardise —
Pastry Chef Victor's signature macaroons, bonbon, cannoli, mousse, truffles

Pastry Chef-Owner Victor Hugo Pucha