Home / News / News-Bistro / Houston Restaurant Weeks 2017: Aug. 1 – Sept. 30

 

Hubbell & Hudson Bistro is participating in this year’s Houston Restaurant Weeks, the largest annual fundraiser benefitting Houston Food Bank. It’s a great opportunity to experience participating restaurants as it generates meals for our local food banks to give to families in return – like HRW says, “dine out and do good!”

Chef Austin Simmons has prepared a two-course lunch ($20) and three-course dinner ($35) menu for the event. We’re also debuting a brand-new dessert – our Chocolate Lava Cake Cappuccino with layers of chocolate cake, thick fudge and topped with chantilly cream and vanilla ice cream. It’s our spin on mug cakes and will leave you coming back for more!

All donations from the Bistro will go toward Houston Food Bank’s partner, Montgomery County Food Bank. For reservations, please call us at (281) 203-5621 or book online here and specify you’d like to enjoy our HRW menu.

Lunch | $20 per person | $3 will be donated from each lunch sold, generating 9 meals

First Course

LOCAL TOMATO & PEARL MOZZARELLA SALAD, white balsamic vinaigrette, basil purée

SPANISH SUMMER GAZPACHO, artisan grilled sourdough

PARMESAN & AGED PROVOLONE BEIGNETS, truffle béchamel, fresh shaved summer truffles by dr delicacy

Second Course

ALL NATURAL SMOKED TURKEY COBB SALAD, artisan greens mix, russian dressing, applewood smoked bacon, stilton blue cheese crumbles, local cherry tomatoes, hard boiled egg, brioche croutons, sunflower seeds

SKUNA BAY SALMON SANDWICH, hand-chopped 6 ounce salmon patty, house-made remoulade, lto, toasted english muffin

CHIMICHURRI MARINATED 5 OZ BEEF TENDERLOIN TIP SANDWICH, baby arugula, harissa aioli, mint, cilantro, artisan baguette

 

Dinner | $35 per person | $5 will be donated from each dinner sold, generating 15 meals

First Course

LOCAL TOMATO & PEARL MOZZARELLA SALAD, white balsamic vinaigrette, basil purée

SPANISH SUMMER GAZPACHO, artisan grilled sourdough

PARMESAN & AGED PROVOLONE BEIGNETS, truffle béchamel, fresh shaved summer truffles by dr delicacy

Second Course

AKAUSHI BEEF MEATBALLS & LINGUINE PASTA, spicy rustic tomato sauce, parmesan reggiano, grilled sourdough bread

GULF COAST MAHI MAHI FILLET, creamy fingerling potatoes, smoked bacon tomato jam

CHICKEN MILANESE, wild mushroom lasagna, sauce béchamel, pickled fennel salad

TRUFFLE PASTA, hand-cut pappardelle, parmesan reggiano, fresh shaved summer truffles by dr delicacy

6 OZ MIDWESTERN ANGUS CENTER-CUT STRIP MEDALLION ($10 SUPPLEMENT), chili rubbed, jalapeño grits, fines herbes tomato butter

Third Course

THREE CITRUS & VANILLA BEAN CRÈME BRÛLÉE, fresh fruit, whipped cream

CHOCOLATE LAVA CAKE CAPPUCCINO, chantilly cream, vanilla ice cream, cocoa powder