MENUS @ KRIS BISTRO
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LUNCH MENU
All Lunch Entrees Start w/ a Salad & Soup Du Jour 
10.00
Escargot CaquelonHelix Escargot Herb Butter with Pernod Foam
11.00
Salmon GravlaxHouse Curred Salmon, Mustard Remoulade, Pickeled Condiment, Micro Mixed Green
Roasted Chicken DijonOven-Roasted Herbed Chicken with Vegetable du Jour and Rissole Potatoes Dijon Mustard Sauce
12.00
Hunters Style Belgian Meat LoafArdennes Style Meat Loaf with Potato Purée, Vegetable du Jour, White Wine and Veal Reduction Sauce
12.00
Shellfish DieppoisePan Seared Scallops, Grilled Shrimp, Steamed Mussels, Rice Pilaf, Finished in a Tarragon Cream Sauce
12.00
13.00
Mussels MariniersMussels in Garlic, Shallot, Cilantro, White Wine with Reduced Cream
Salmon ProvençalePan Roasted and Glazed Salmon, Spring Pea Purée, Spaghetti of Vegetable and, Sauce Rouille
16.00
24.00
Akaushi SirloinHeartbranded Beef Grilled Sirloin, Great Flavor of Sirloin, Tender as Tenderloin, 4-Herb Butter, Local Farm Seasonal Vegetables and French Fries
Click on the OpenTable logo below to make a Reservation Online or call 713-358-5079
LUNCH
Wednesday - Friday: 11am - 3pm
DINNER
Tuesday - Thursday: 5:30 - 9pm
Friday & Saturday: 5:30 - 10pm
LUNCH & DINNER MENU
Charcuteries MaisonArtisanal and House-Cured Meats
House Baked French Breads
Per Person / Table Service
House Baked French Breads
Per Person / Table Service
9.00
Salmon Gravlax18 Hour In-House Cured Fresh Salmon Filet, Mustard Remoulade, Pickled Onion, Capers, Micro Green Mix
11.00
12.00
'Superlative' Foie Gras TorchonSpice Cured and Marinated Foie Gras, Brandy Marinated Dried Cherry, Baby Kale Salad
Akaushi Beef TartareGround to Order Heartbrand Akaushi Beef Sirloin, Mixed Pickled Condiments, Spiced Ketchup, Free Range Dustin's Egg Yolk (Weimar, TX) 'Un-Paseurized Egg Yolk'
14.00
Sweetbreads Jane Page Buttermilk Marinated Crispy Sweat Breads, Hydro Grown
Watercress (Bluebonnet Farms-San Antonio)
Sauce Beurre Blanc
10.00
Escargot Bourgogne in CaquelonHelix Escargot in a Garlic Herb Butter with Pernod Foam
10.00
Belgian-Style FriesBelgian Style Twice Fried Potatoes served with Curry Ketchup, Garlic Aioli and Samurai Sauce
4.00
Grilled Shrimp AmericanGulf Shrimp with Vegetables in a Rich Shellfish Bisque, Finished with Cognac
12.00
Moules MarinièresMussels in Garlic, Shallot, Cilantro, White Wine with Reduced Cream
Mussel Pots are Served with Artisanal Bread to Soak Up All The Jus.
Add Fries to make a complete Belgium meal. 3.00
Mussel Pots are Served with Artisanal Bread to Soak Up All The Jus.
Add Fries to make a complete Belgium meal. 3.00
13.00
Mediterranean RougetPan Roasted Rouget, Steamed Mussels, Grilled Shrimp, Pan Seared Diver Scallop with Ratatouille Tomato Broth with Pernod and Saffron
(De-constructed soup from South of France)
(De-constructed soup from South of France)
18.00
Salmon ProvençalePan Roasted Salmon Glazed in Spring Spice Served with Pea Purée, Spaghetti of Vegetable and Sauce Rouille
16.00
Alaskan HalibutMiso Marinated Broiled Halibut, Lentil with Beurre Blanc, Young Spring Asparagus
28.00
Featuring products grown by Blue Bonnet Farms
Terroir and the Goats Milk Candied Utility Research Garden Beets, Local Cheesygirl Buff Goats Milk Cheese (Sealy, TX), Arugula and Circus Frise Greens, Crisp Homemade Cracker
10.00
Caesar a la Kris BistroHydro Grown Red and Green Romaine Lettuces Cucumber Strips, Dressed in Signature Caesar Dressing
8.00
10.00
Poached Shrimp RavigotePoached Gulf Shrimp in a Dijon Remoulade Dressing, Cucumber, Diced Tomato, Capers, Hydro Butter Lettuce Flower
Fettuccini CarbonaraHouse Made Fettuccini, Spring Peas, Local Baby Carrot, Pancetta-Ham, Garlic Cream Sauce, Parmesan Reggiano
12.00
Smoked Beef Rib Ayinger Reduction‘Kris’s Roots Cooking’
One Hour Cold Smoked Chuck Tender Braised in Ayinger Celebrator Double Bock, Spätzle, Pickled Red Onions, Fresh Jalapeno, Coriander. German Sweet and Sour Gastrique Finished with Veal Reduction “This Dish is Barded w/ Bacon During Preparation”
17.00
Hanger Steak Bordelaise‘The Butcher’s Secret Cut’
Marinated, Grilled Hanger Steak with Melted Marrow, Crisp Potato Tuile with Potato Puree and Glazed Shallots, Sauce Bordelaise (14oz-16oz)
Marinated, Grilled Hanger Steak with Melted Marrow, Crisp Potato Tuile with Potato Puree and Glazed Shallots, Sauce Bordelaise (14oz-16oz)
24.00
Akaushi SirloinHeartbranded Beef Grilled Sirloin, Great Flavor of Sirloin, Tender as Tenderloin, 4-Herb Butter, Local Farm Seasonal Vegetables and French Fries
28.00
Osso BuccoBraised Veal Shank in a Veal Tomato Reduction, Finished with Lemon and Rosemary Porcini Risotto Cake, Shaved and Sauté Brussels Sprouts
30.00
Dijon Herb New Zealand Rack of LambRack of Lamb Roasted to a Medium Temperature, Celery Root Purée, Potato Dauphinois, Local Farm Seasonal Vegetables
28.00
Game Hen and the CrawfishOven Roasted Game Hen, Crawfish Roulade, Crawfish Maque Choux, Potato Crepe Vonnas, Sauce Vin Blanc finished with Crawfish Butter
20.00
DESSERT MENU
LeNôtre ClassicsA Tribute to Gaston and Alain LeNôtre’s Family History of The World’s Most Renowned Pastry Chef & Boutiques.
This Dessert is for Two to Share
This Dessert is for Two to Share
10.00
Chocolat NoirChocolate Cream Ganache
Caramelized Almond Tuiles
Buttery Financier Almond Biscuit
Caramelized Almond Tuiles
Buttery Financier Almond Biscuit
6.00
Trio of Crème BruleeMilk Chocolate Lavender, Honey Vanilla and Raspberry Mascarpone
6.00
Chocolate NoisetteHazelnut Chocolate Mousse Cake, Toasted Hazelnuts, Brown Butter Ice Cream
6.00
Caribbean CremeuxPassion Fruit Cream
Raspberry Filling
Semi-Sweet Chocolate Mousse
Almond Biscuit
Raspberry Filling
Semi-Sweet Chocolate Mousse
Almond Biscuit
6.00
Make a Reservation Online through OpenTable or call 713-358-5079
LUNCH
Wednesday - Friday: 11am - 3pm
DINNER
Tuesday - Thursday: 5:30 - 9pm
Friday & Saturday: 5:30 - 10pm
