top of page

Second Course

Bottarga di Tonno Linguine

Linguine enveloped in a butter-wine sauce topped with shredded cured tuna roe.

Pork Tenderloin with Tangy Pear Sauce

 Pork served on a caramelized endive salad topped with tangy pear sauce.

Chana Masala

Spicy chickpea stew topped with cilantro, pickled onion, and cucumber raita served on toasted naan


Tagliatelle pasta tossed in a smoky tomato sauce, crispy lardons, and ground beef topped with Pecorino Romano and fresh parsley. 



First Course

Bagna Cauda with Crudite

An anchovy-garlic oil served with market veggies for dipping.

Stuffed Palmier with Beurre Blanc

Lardon, gruyere, and caramelized onion rolled in a buttery puff pastry topped with fresh herb and served with a wine-butter dipping sauce.

Smoked Sweet Potato Ravioli in Chardonnay Emulsion

Smoky sweet potato stuffed raviolis served in an oaky butter sauce.

Butternut Squash Ravioli

House-made Ravioli filled with whipped buternut squash, orange zest, and spices, served in a sage & brown butter sauce.

tenor (1).gif

$25 for Two Courses

$3 donated to benefit Star of Hope and Houston Food Bank with the purchase of each two course meal.

bottom of page