Second Course
Bottarga di Tonno Linguine
Linguine enveloped in a butter-wine sauce topped with shredded cured tuna roe.
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Pork Tenderloin with Tangy Pear Sauce
Pork served on a caramelized endive salad topped with tangy pear sauce.
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Chana Masala
Spicy chickpea stew topped with cilantro, pickled onion, and cucumber raita served on toasted naan
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Ragu
Tagliatelle pasta tossed in a smoky tomato sauce, crispy lardons, and ground beef topped with Pecorino Romano and fresh parsley.
Eat.Drink.HTX
SERVING FOOD 'TILL 2:00 AM
First Course
Bagna Cauda with Crudite
An anchovy-garlic oil served with market veggies for dipping.
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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.
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Smoked Sweet Potato Ravioli in Chardonnay Emulsion
Smoky sweet potato stuffed raviolis served in an oaky butter sauce.
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Butternut Squash Ravioli
House-made Ravioli filled with whipped buternut squash, orange zest, and spices, served in a sage & brown butter sauce.
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$25 for Two Courses
$3 donated to benefit Star of Hope and Houston Food Bank with the purchase of each two course meal.