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The St. Regis Houston

1919 Briar Oaks Lane · Houston · Texas 77027 · USA · Phone: (713) 840-7600


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Home	Breakfast Breakfast Table The St. Regis Continental Executive's Breakfast Hill Country Breakfast Table River Oaks Indulgence Fitness Sunrise Breakfast Breakfast Enhancement- The Astor's Omelet Station* Plated Breakfast American Breakfast Plate Remington Breakfast Texas Breakfast Wrap Astor Breakfast Brunch Briar Oaks Brunch Sustainable Options - Breakfast
Tea & Coffee Service Morning Local Coffee Shop Energy Capital The Heights Spa Refresh Yoga Break A Renewed Energy Meditteranean Delicacies Afternoon Farmers Market Brain-Freeze Break South of the Border Break Mini-Cupcake Tower Stadium Stretch Out of Left Field Asian Flair Chocolate Sidebar Sweet and Salty Texas Citrus Break Fondue Break Euro Break Sustainable Options - Breaks	Lunch Chilled Lunch Table The Corner Bistro Cafe La Scala The Bespoke Delicatessen A Light Lunch The Pressed Sandwich Bar HEALTHY RESOLVE Mediterranean Tour Hot Lunch Table Backyard BBQ TexMex Heritage Texas Roadtrip The All American Lunch Asian Inspired Southern Comfort Plated Lunch Appetizers Texas-style crabcake with roasted corn pico smoked tomato coulis, chipotle remoulade, yucca chip Compressed watermelon with Vine-ripened tomatoes and fresh mozzarella toasted pinenuts, tapenade crostini, pesto oil, and aged balsamic vinegar reduction Sesame-seared ahi tuna with sautéed brown beech mushrooms wasabi mashed potatoes, snow peas, sake-lime beurre blanc, sweet soy drizzle Soups Salads Entrees* Mesquite-grilled chicken breast Pecan-crusted double breast of chicken Texas ale-braised short rib of beef Beef tenderloin medallion au poivre vert Hand-made linguini with pesto jumbo shrimp and black mussels Butternut squash mezzaluna raviolis with wilted arugula Wild mushroom strudel with goat cheese and pinenuts Maple ginger soy-grilled salmon fillet Sumac-seared mahi-mahi with coconut-curry sauce Grilled chicken and blackened-spiced jumbo shrimp on Creole jambalaya rice Duet of pepper-seared beef tenderloin with herb-baked fillet of cod Crab-topped snapper and seared chicken duo Sweet Finale Mignardises to Share Chef’s selection of elegant French macarons Grab and Go Peppered Roast Beef Sandwich SOUTHWEST ROASTED TURKEY TORTILLA WRAP CHICKEN CLUB CROISSANT SANDWICH GREEK TUNA PITA WITH SPROUTS COBB SALAD HAM SANDWICH ON TOASTED SOURDOUGH TURKEY FRESCO ITALIAN HERO SANDWICH GRILLED VEGETABLE WRAP Sustainable Options - Lunch
Reception Reception Table CHILLED SEAFOOD ON ICE* Add Snow crab claws / per piece 7 Add Alaskan king crab legs / per piece 10 Add Maine Lobster, half tail / per piece MP A selection of hand-crafted custom ice carvings is also available - please consult your Events Manager for assistance with design and pricing. International and Domestic Cheese Market VEGETABLES CRUDITÉ Antipasti CEVICHE JAPANESE SUSHI DISPLAY OR STATION Add Master Sushi Chef Station (minimum 50 people, 2 hours service) Mini cupcake tower PROFITEROLES VIEUX CARRÉ CREPES ROMANOFF* PEACH BRANDY ALEXANDER* VIENNESE OPULENCE Cold Canapés Cold Butler Style Passed Hors d’Oeuvres Smoked salmon and cucumber roulade with fresh dill cream cheese, melba toast Curried chicken salad tartlet with golden raisins, cucumber-turmeric yogurt, toasted cashews Ahi tuna and watermelon poke with daikon sprouts, wasabi-soy glaze on a crispy wonton Macadamia nut-crusted shrimp, key lime curd Truffled deviled egg, black tobikko caviar, chili oil Vietnamese shaved vegetable springroll, basil, peanut nuoc nam dipping sauce Snow crab claw, preserved lemon and dill crème fraiche Roma tomato and basil bruschetta with pinenuts, shredded asiago on a toasted olive oil crostini Duo of prosciutto and melon soup shooters, minted honeydew and cantaloupe-cardamom soup Muscato-poached apricot, gorgonzola mousse and toasted walnut on a caraway-rye crouton Mediterranean antipasto skewer with grilled artichoke, pesto mozzarella, kalamata olive and tomato Hot Canapés Hot Butler Style Passed Hors d’Oeuvres BBQ shrimp and grits with tasso ham, cider bbq glaze Seared crabcake with Old Bay seasoning, Dijon remoulade sauce Smoked brisket picadillo empanada with jalapeno jack cheese, red pepper coulis Panang shrimp with coconut red curry and leeks, lime-chili sauce Seared duck potsticker with green onions, orange-soy reduction Pork carnita quesadilla with jack cheese, roasted red pepper and tomato salsa Wild mushroom vol-au-vent with fontina cheese Moroccan-spiced Merguez lamb sausage with grilled peppers, Dijon mustard Bacon-wrapped medjool date with almonds, balsamic glaze Chicken teriyaki brochette with sliced green onions, tangy pineapple-lime tamari sauce Spanakopita with spinach and feta cheese wrapped in crisp phyllo Chicken chao with ginger and water chestnut on a sugarcane stick, sweet chili sauce Yucatan roasted corn and black bean tart, avocado crema BBQ pulled pork on a mini buttermilk biscuit, guava-guajillo bbq sauce Punjabi chicken or vegetable samosas with peas, and curried potatoes, tandoori yogurt dip Action Stations TAILORED SALAD TRIO* Risotto* Pasta D'Oro* Mini-Quesadillas* Hong Kong Market Gulf Coast Paella Braised Beef Shortribs* SEARED DIVER SCALLOPS* TEXAS LAGER-BRAISED PORK BELLY* GOURMET MAC AND CHEESE* CRAB CAKES* Traditionally Carved ROASTED TENDERLOIN OF BEEF* ROSEMARY-ROASTED RIBEYE OF BEEF* KING SALMON COULIBIAC WRAPPED IN PUFF PASTRY* WHOLE ROASTED TURKEY* ROASTED LEG OF LAMB* VANILLA AND HONEY-GLAZED ROASTED PORK LOIN* SLOW-ROASTED STEAMSHIP ROUND OF BEEF* Sustainable Options - Reception THE AFTER-PARTY DISPLAYED LATE-NIGHT MUNCHIES Cheeseburger sliders with American cheese, caramelized onions, sliced pickle on a sesame seed bun Pepperoni calzones with peppers and onions, melted Monterey jack cheese Seasonal fruit and berries brochettes with vanilla-poppyseed yogurt Grilled cheese sandwich triangles with roasted tomato bisque Nacho bar with tri-colored tortillas, chili con queso, pickled jalapenos, salsa piquant, guacamole Mini chicken cordon bleu with Swiss cheese and cured ham DISPLAYED SWEET TREATS Mini fresh fruit tarts Chocolate-dipped éclairs Rice crispy pops with raspberry dip Mini key lime pies with whipped cream Chef’s selection of French macarons Red velvet torte with cream cheese icing Mini chocolate cupcakes with chocolate ganache frosting Lemon meringue tarts Assorted hand-crafted chocolate truffles Pecan Pralines Fortier Square cheesecake pops with chocolate and caramel drizzle Chocolate-dipped anise and almond biscotti Mini pecan pies	Dinner Dinner Table World Passport Houston's Rodeo Drive Cucina Italia Preservation Hall Asian Flavors Mediterranean Spice Market Wine Explorer's Tour Coast-To-Coast The Boardwalk Le Tour De France All American Plated Dinner Cold Appetizers Hot Appetizers Intermezzo soups Salads Entrees Meat Bacon-wrapped grilled filet mignon Herb-roasted beef tenderloin au poivre Hibachi-style grilled beef sirloin steak Pan-seared beef filet tournedos Cabernet-braised shortrib of beef Honey-vanilla roasted pork loin Herb and dark ale mustard-crusted triple lamb chops Veal tournedo rossini with seared foie gras Entrees Atlantic salmon shallow-poached with lemon and fennel cedar-planked grilled salmon Pan-roasted seabass herb-seared barramundi Crab and shrimp-crusted seared redfish Baked mahimahi with hoisin glaze Sumac-seared Diver Scallops and Hawaiian Blue Prawns Entrees Oregano-marinated grilled chicken breast Basil-crusted chicken breast Roasted chicken ballontine Sous vide half chicken in chardonnay-thyme butter Harissa chicken breast Duck confit pot pie with honey-seared duck breast Five-spice roasted muscovy duck breast ENTREES Sweet potato “risotto” with fava beans, toasted sunflower seeds, slow-roasted cipollinis Grilled portabello steak, boursin cheese polenta, eggplant caponata, peppers, cabernet reduction Mushroom and ricotta cheese cannelloni, braised red chard, yellow tomato coulis, black olives Butternut squash mezzaluna ravioli, spinach and arugula, gorgonzola-sage cream, toasted pepitas entree Grilled beef tenderloin medallion and seared Pacific cod Pepper-seared beef tenderloin and herb-grilled shrimp Onion-crusted beef filet and cedar-grilled salmon Cilantro-roasted scallops and grilled New York strip steak Roasted chicken ballontine and black tiger prawns Herb-roasted beef tenderloin and butter-poached half Maine lobster Sweet Finale Dessert Decadence Tasting mignardises to share Chef’s selection of elegant French almond macarons Sustainable Options - Dinner sustainable buffet dinner Bespoke Menu sustainable plated dinner Appetizers Roasted sweet potato and pecan risotto, spring pea nage, beluga lentil “caviar” Soups Salads Entrées Char-broiled beef tenderloin Local Redfish with crawfish and cornbread stuffing Basil-crusted chicken breast Roasted vegetable lasagna Salmon cake and petit beef medallion Sweet Finale
Cocktail Service Bar Packages Established Selection Distinctive Selection Astor Selection Cordials beer and soft drinks Imported beer Soft drink Bottled mineral water Established Package Distinctive Package Astor Package Wines & Spirits wine - white Champagne and Sparkling Wines rose RIESLING Sauvignon Blanc Pinot Grigio Chardonnay wine - red Pinot Noir Malbec Merlot Cabernet Sauvignon Red Blend Zinfandel/Shiraz/Syrah	Specialty Menus Holiday THE ST. REGIS BESPOKE HOLIDAY TABLES SALADS INTERNATIONAL AND DOMESTIC CHEESE MARKET ENTREES DESSERT 89 per person


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