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Traditions of French and Asian Flavors – with a dose of Texas comfort

HORS D’OEUVRES

GOUGERES

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5

Beer cheese fondue

ALSATAIN BACON AND
ONION FLATBREAD

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14

Creme fraiche, fromage blanc, bacon, onion, chive

MEAT & CHEESE BOARD

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22

Raclette cheese, serrano ham, wagyu sausage, cornichons, fig jam, baguette

STEAK TARTARE

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15

Carrot coulis, shallots, egg yolk, pea tendrils,

toast points, fines herbs

POISSON CRU

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17

Ahi tuna, piquillo peppers, chili flakes,

asian pear, coconut milk, sea salt, lime,

green onion, tomato

EAST COAST OYSTERS

|

19/37

Mignonette, saigon sauce | 6 pc / 12 pc

ON THE SIDE

POMMES PUREE

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5

WOK SAUTEED HARICOT VERT

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6

ROASTED HEIRLOOM CARROTS

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4

PETITE GREEN SALAD WITH
CHAMPAGNE VINAIGRETTE

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6

PARMESAN TRUFFLE FRITES
WITH PARMESAN GARLIC AIOLI

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9

ENTREES

ROASTED SUPREME
OF CHICKEN

|

26

Whipped celery root, heirloom potato, baby beet, spring pea puree

PRIME STRIP STEAK FRITES

|

42

12oz. wagyu strip, garlic butter, salsa persillade, truffle frites

BIBIMBAP

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24

Grillled beef, shitake mushroom, zucchini, carrot,

kimchi, fried egg, Gochujang aioli, Calrose rice

BOEUF BOURGUIGNON

|

28

Braised wagyu beef, lardons, potato puree, mushroom,

carrot, toasted baguette

SHRIMP FETTUCINI PISTOU

|

26

Fresh herb pesto, grated parmesan

SEARED ORO KING SALMON

|

32

Lemon thyme risotto, roasted baby vegetable hash, beurre noir

CASSOULET FRUITS DE TIERRE

|

23

Cannellini beans, pickled cipollini, tomato, mirepoix, vegetable

broth, herbs – Vegan

MOULES FRITES

|

27

PEI mussels green curry, tomato, Thai basil

BETWEEN THE BAGUETTE

TOUSSAINT SMASH BURGER

|

18

Rosewood Wagyu, bacon onion coffee jam, butter lettuce, tomato, house burger sauce, raclette cheese, brioche bun, frites

FRIED SHRIMP PO BOY

|

17

Beer battered shrimp, cajon remoulade, slaw, yuzu vinaigrette, baguette, frites

KOREAN FRIED CHICKEN

|

14

Kimchee, sriracha aioli, lettuce brioche, frites

SOUPS & SALADS

FRENCH ONION SOUP GRATINÉE

|

9

Gruyere, swiss cheese, crouton, parmesan dust

TUNA NIÇOISE

|

17

Spring mix, haricot vert, heirloom tomato, horseradish crema, citrus vinaigrette

WALDORF WEDGE

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12

Butter lettuce, toasted pecan, red grape, gala apple, citrus aioli

DESSERTS

CHOCOLATE GATEAU

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10

Caramel sauce, candied pecan, vanilla ice cream

CREME BRULE

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8

Strawberry hibiscus, turbinado crust

BLUEBERRY CRISP

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10

Apricot reduction, vanilla ice cream