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DINNER

TO START

Pork Belly, dumplings, shishito peppers, pickled daikon, frisee, soy ginger glaze 18

Wagyu Tartare Bites, brioche toast, quail eggs, truffle salt 19

Butternut Risotto, wild mushrooms, brussel sprouts 12

Brussel Sprouts & Cauliflower, spiced peanuts, french feta, pomegranate molasses 12

Gulf Flounder Ceviche, mango, coconut, cilantro, lime, red jalapeno 17

Crispy Smoked Rabbit Mac & Cheese Croquettes, carrot top pesto, old fashioned mustard, creme fraiche 14

“French” Salmon Roll, peachwood cold smoked salmon, brioche, cucumber, horseradish creme, thai basil 15

Escargot and Bone Marrow, shallot compote, pickled mustard seeds, fried parsley 19

Marinated Tuna, chorizo, quinoa, espelette, chimichurri 24

Yellowtail Sashimi and Pan Seared Foie Gras, apple butter, lillet 29

Selection of Oysters, ½ dozen or dozen, chilled or grilled MP

SALADS

Bisou Salad, organic greens, green apples, candied almonds, lemon vinaigrette 9

ZASD Salad, butter lettuce, endive, gorgonzola dolce, toasted walnuts, brioche croutons, smoked lardons 12

Roasted Beets, goat cheese mousse, fennel, blood orange vinaigrette 13

Arugula Salad, lobster, shaved parmigiano reggiano, roasted tomato vinaigrette 28

TO SHARE OR NOT TO SHARE

Cheese & Charcuterie Platter, selection of local and imported cheeses, pate and cured meats served with house condiments, Texas honey, candied nuts 45

Daily Fresh Seafood SelectionMP

Caviar Selection, traditional garnishes MP

Fish of the Day, served following the chef’s mood MP

Whole Chicken, smoked mushrooms, pearl onions, bacon lardons, fresh thyme garlic jus 65

Tomahawk Ribeye a la Fiorentina, rosemary, garlic, olive oil, lemon zest, maldon salt
presented with seasonal local vegetables 
Single 115 Double 220

LAND and SEA

Pan Roasted Skuna Bay Salmon, caponata, preserved lemon 32

Seared Texas Flounder, lobster risotto, butternut squash, herb vinaigrette 34

Diver Scallops & Texas Shrimp, cauliflower puree, crispy cauliflower, brown butter 36

Smoked Korean Spiced Short Rib, buttery mash, asparagus 39

Rack of Lamb, goat cheese and lamb neck shepards pie, fresh mint and black garlic reduction 43

Duck Duck CousCous, apricots, dates, almonds 34

Fresh Horseradish Crusted Double Pork Chop, white cheddar grits, sauteed greens 29

STEAK

served with seasonal local vegetables, choice of buttery mash or fries, choice of sauce: peppercorn, red wine, gorgonzola horseradish, chimichurri

8 oz Filet Mignon, 45

16 oz Dry Aged Ribeye, 59

14 oz NY Strip, 38

SIDES

Pommes Frites 9

Buttery Mash 9

Olive Oil and Garlic Sauteed Spinach 9

White Cheddar Grits 9

Haricot Vert 9

Grilled Asparagus 9

B I S O U ~ S O C I A L
Bisou Restaurant