MAIN KITCHEN DINNER MENU

Exquisite Dining in the Heart of Downtown Houston

Main Kitchen Full Dinner Menu

The all new dinner menu at downtown Houston’s award-winning restaurant – Main Kitchen is designed to satisfy the most discerning palates.  Featuring sophisticated dishes like the “The Pearl Oysters” – a staple at French Laundry – and Roasted Duck Breast, the new menu takes our luxury hotel in Houston to a whole new level.  The Texas take on French cuisine is dream mashup of spices and ingredients.  Imagine pear, coriander, hazelnuts and honey ricotta, or veal, pommes fondant and caramelized garlic puree.  These combinations are as beautiful as they are delicious and give you just a hint at what our new, full course dinner menu delivers to Houston foodies and our luxury hotel guests.

Main Kitchen 806 Lounge Reservation Button

Starters

BABY BEET SALAD 17
Boursin Cheese, Sicilian Pistachio, Cucumber

BUTTER LETTUCE BOUQUET  16
Mulled Poached Pear, Coriander Hazelnuts, Texas Honey Ricotta

ROASTED CAULIFLOWER BISQUE  12
Tumeric, Pepitas, Brown Butter

“THE PEARL OYSTERS”  20
Passionfruit Curry, Rooftop Fine Herbs

AHI TUNA SASHIMI  21
Satsuma Orange, Serrano Pepper, Avocado Mousse, Watermelon Radish

POTATO GNOCCHI  16
Butternut Squash, Pomegranate, Chervil; add Duck Confit  9

P.E.I MUSSELS  16
Thai Coconut Broth, Lemongrass, Basil, Brick Oven Bread Sticks

CHARCUTERIE BOARD 24
Seasonal Selection of Artisanal Meats & Cheeses, House Pickles, Grain Mustard

PETITE MARMITE CORN BREAD  5
Texas Wildfire Honey Butter

Entrees

BACON WRAPPED PORK TENDERLOIN  35
Anise Roasted Carrots, Plum Bourbon Glace

ROASTED DUCK BREAST  35
Smoked Potato Puree, Grilled Corn, Poblano Succotash, Espelette Popcorn

ROSEMARY RIBEYE  42
Asparagus, Oyster Mushroom, Pommes Mille-Feuille, Cabernet Jus

48 HOURS VEAL BREAST   32
Pommes Fondant, Broccolini, Caramelized Garlic Puree

BRAISED LEG OF LAMB  32
Tagliatelle Pasta, Ras El Hanout, Tomato Jam, Okra Gremolata, Creme Fraiche

DAY BOAT SCALLOPS  36
Honey Poached Sweet Potato, Rainbow Swiss Chard, Black Garlic, Tuile

FUNDY BAY SALMON  32
Baby Beets, Parsley Potato Puree, Cippolini Onion, Bok Choy

GOAT CHEESE AGNOLOTTI  29
Heirloom Cauliflower, Brussel Sprouts, Cranberry Puree

BLACK BEAN PIQUILLO PEPPERS  26
Baby Fall Vegetables, Saffron Emulsion, Hatch Chile Oil

Sides

ANISE GLAZED CARROTS  10

SMOKED POTATO PUREE  10

ROASTED BABY BEETS  10

PANCHETTA BRUSSELS SPROUTS  10

TRUFFLE GNOCCHI  10

THYME ROASTED MUSHROOMS  10

Download the Main Kitchen Dinner Menu here.

Main Kitchen 806 Lounge Reservation Button