Kris Bistro & Wine Lounge

Sous vide poached and caramelized belgian endive frisee with herb dijon dressing pine nuts and lemon

Spice marinated foie gras, cognac marinated dried cherries, baby kale and mezzuna salad

Ground to order beef tenderloin mixed pickled condiments, curry tomato sauce and egg yolk

House marinated west coast sardines, pickled snow white yams, red onion, boiled farm egg siberian kale, bibb and arugula salad with a dill vinaigrette

18-Hour In-house cured fresh king salmon filet, mustard remoulade, pickled onion, capers and micro greens mix

Artisanal and house cured meats

Buttermilk marinated fried gulf oysters cilantro hollandaise with mango kale salsa on yucca chips. six pieces

Pate and rillettes du jour

Escargot in fine herb garlic butter pernod creme fraiche four shooters

Diver Sea scallops, gulf oyster half shell, and jumbo shrimp cocktail sauce, horseradish aioli and shallot mignonette sauce. Serves up to four

Bordeaux wine marinated monkfish poached in a court bouillon glazed cipollini onion, shitake mushrooms, bacon château potato and a lent bordelaise sauce

Pan Seared diver scallops, steamed mussels in a rich shellfish reduction pickled enoki and miso sautéed king oyster mushrooms, and white yam

Pacific Cod coated with a dijon mustard and dill crumb kimchi kraut and riesling sauce

Mussels in shallot, cilantro, chardonnay cream sauce with belgian fries

Roasted butternut squash and houston dairy maids goats milk ricotta ravioli raisins, pine nut, and granola with a beurre blanc sauce

Smoked beef rib braised and sous vide, spatzle, pickled red onions, fresh jalapeño, coriander german double bock sweet and sour gastrique

Madeira marinated beef tenderloin sous vide to medium roasted bone marrow, potatoes anna with braised leeks, served with a veal reduction

Braised Farm hen in a cabernet sauvignon sauce glazed pearl onion, bacon, shitake mushroom, and crepe vonnas