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Kris Bistro & Wine Lounge
7070 Allensby
Houston, TX 77022
Uber
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Dinner
Lunch
Dessert
Dinner
Pour Commencer
Charcuteries Maison
$15.00
Artisanal and house-cured meats
Oysters Martinique-Style
$12.00
Buttermilk-marinated fried gulf oysters, cilantro hollandaise with mango kale salsa, yucca chips (six pieces)
French Crêpe Veal Sweetbread Eggrolls
$14.00
Rolled crêpes filled with black truffle, veal sweetbreads, sautéed in sauternes and sesame oil, vietnamese slaw
Grilled Gulf Oysters
$16.00
Grilled gulf oysters, madeira, shallots, garlic, tomato, rosemary butter, dried chorizo, spicy pico (six piece)
Stuffed Dates Beggars Purse
$10.00
Cognac-infused medjool dates, fresh herbs, toasted hazelnuts, melted brie, crispy phyllo dough, arugula dressed in lemon oil
Grilled Octopus Salad
$18.00
Grilled pacific octopus, lemon oil, radish, kumquat, olives, watercress gel, sheep's milk feta. Wine pairing: 900 grapes sauvignon blanc, new zealand (#23) / château bonnet sauvignon blanc-sémillon france (#21)
Gingersnap Foie Gras Crème Brûlée
$15.00
Rich foie gras custard, backyard garden greens, gingersnap croutons, medjool date dressing. Wine pairing: roederer estate brut sparkling, california (#1) / le dauphin, sauternes france (#39)
Bosc Pear Salad
$15.00
Sous vide bosc pear poached in red wine served with smoked blue cheese, candied pecans, hand picked greens from the lenôtre organic garden. Wine pairing: domaine de lansac aubun rose, france (#33) / rombauer chardonnay, napa valley (#h11)
Beef Tartare
$14.00
Ground-to-order beef tenderloin, mixed pickled condiments, curry tomato sauce and egg yolk. Wine pairing: domaine chandon pinot noir, carneros california (#55) / hahn estate pinot noir, california (#h39)
Cured Cold-Smoked American Sturgeon
$14.00
Cured then cold-smoked north american sturgeon, chive, garlic root, pomegranate, 150°f sous-vide egg, arugula dressed with sour cream. Wine pairing: simonnet-febvre chardonnay, chablis, france (#10) / selection ott les domaniers, provence, france (#31)
La Mer
Mussels Marineres
$26.00
Black maine mussels steamed in a garlic and chardonnay cream sauce with fresh cilantro, served with belgian style pommes frites. Wine pairing: hugel riesling, france (#19) / olivier leflaive chardonnay, meursault, france (#h13)
Blue Crab Crusted Sea Bass
$32.00
Wild rice pilaf, sautéed haricot vert, lemon buerre blanc. Wine pairing: martin codax albariño, spain (#27) / delaporte sauvignon blanc, france (#22)
Le Jardin
Featuring products grown by local gardens, supporting our neighborhood and minimizing the carbon footprint
Wild Mushroom Agnolotti
$23.00
Shitake and oyster mushrooms, goat cheese, parmesan. Wine pairing: conundrum chardonnay-sauvignon blanc, california (#29) / becker vineyards viognier, texas (#28)
La Terre
Grilled Akaushi Sirloin Bourguignon
$32.00
Grilled akaushi sirloin, herb bone marrow crust, brandy-glazed onions, shiitake mushroom, haricot vert, potato anna, cabernet veal reduction. Wine pairing: earthquake zinfandel, california (#h53) / raymond cabernet sauvignon, napa valley (#h51)
Cacao Barry Pork Tenderloin
$29.00
Pan roasted french four spice "mole" pork tenderloin, house-made cured kraut escabeche, faro, fried mustard greens, maple glazed pumpkin hash "french-style mole" emulsified with a mousseline, spiced roasted hazel nut. Wine pairing: domaine faiveley pinot noir, bourgogne, france (#57) / brooklyn lager
Lemon Chicken Paillard
$28.00
Farm-raised chicken breast lemon-breaded then pan-fried horseradish, apple and celery root salad, sauce sauternes finished with foie gras and black summer truffle. Wine pairing: ca' bolani pinot grigio, italy (#25) / kaiken malbec, mendoza, argentina (#62)
Cassolette En Croute
$29.00
Confit of duck, shitake mushroom, glazed carrot, potato, english peas with supreme sauce, finishe with lenôtre puff pastry. Wine pairing: aquinas pnot noir, napa valley (#41) / joseph carr chardonnay sonoma coast (#16)
44 Farms Grilled Rib Eye
$55.00
12oz grilled prime rib eye, belgian-style double fried kennebec potato, green peppercorn and veal reduction. Wine pairing: lange twins cabernet sauvignon, lodi california (#44) / chateau larose trintaudon, cabernet sauvignon, bordeaux haut medoc, france (#46)
Starters
Cured Cold-Smoked American Sturgeon
$14.00
Cured then cold-smoked north american sturgeon chive, garlic root, pomegranate, 150°f sous-vide egg arugula dressed with sour cream. Wine pairing: simonnet-febvre chardonnay, chablis, france (#10) / louis latour chardonnay, grande ardèche, france (#14)
Gingersnap Foie Gras Crème Brûlée
$10.00
Rich foie gras custard, backyard garden greens, gingersnap croutons, medjool date dressing. Wine pairing: domaine de lansac chardonnay, provence-alpille, france (#13)
Oysters Martinique-Style
$12.00
Buttermilk-marinated fried gulf oysters, cilantro hollandaise, green mango, and swiss chard on yucca chips. Wine pairing: château bonnet sauvignon blanc-sémillon, france (#21)
Soup Du Jour
$6.00
A cup of chef kris's soup du jour. Served with a mixed greens salad
Beef Tartare
$10.00
Ground-to-order beef tenderloin, mixed pickled condiments, egg yolk, petit salad with house vinaigrette. Wine pairing: domaine chandon pinot noir, carneros, california (#55) / hahn estate pinot noir, santa lucia highlands, california (#h39)
Charcuteries Maison
$15.00
Artisanal and house-cured meats. Wine pairing: domaine de lansac merlot, provence-alpille, france (#51)
Bosc Pear Salad
$15.00
Sous vide bosc pear poached in red wine with a smoked blue cheese, candied pecans, and hand-picked greens from our organic garden. Wine pairing: louis bernard grenache/syrah, côtes de rhone, france (#68)
Stuffed Dates Beggars Purse
$10.00
Cognac-infused medjool dates, fresh herbs, toasted hazelnuts, melted brie, crispy phyllo dough, arugula dressed in lemon oil
Entrées
Steak Frites Béarnaise
$20.00
Pan-roasted akaushi sirloin. Served with à la minute béarnaise sauce and belgian fries. Wine pairing: château haut-beausejour bordeaux st. Estèphe / beaulieu vineyard cabernet sauvignon
Mussels Marinières
$22.00
Black maine mussels steamed in a garlic and chardonnay cream sauce with fresh cilantro, served with belgian pommes frites. Wine pairing: olivier leflaive chardonnay, meursault, france (#h13)
Wild Mushroom Agnolotti
$18.00
Shiitake and oyster mushrooms, goat cheese and parmesan goat cheese foam. Wine pairing: macmurray reserve pinot noir, russian river valley, california (#59) / château greysac cabernet-merlot, bordeaux, haut-medoc, france (#40)
Lemon Chicken Paillard
$20.00
Farm-raised lemon-breaded chicken breast, apple and celery root salad with sauce sauternes beurre blanc. Wine pairing: ca'bolani pinot grigio, italy (#25) / louis bernard grenache/syrah, côtes de rhone, france (#68)
Dessert
Cheese Plate
$14.00
Chef's selections, houston dairy maids
Lenôtre Classic Quintet
$15.00
Success, casino, charlotte cecile, chocolate éclair, lemon tart
Hazelnut Semifreddo
$10.00
Hazelnut butter, chocolate hazelnut spread berry, chocolate, and hazelnut powder. Served with lenôtre vanilla ice cream
Chocolat Lime Charlotte
$10.00
Chocolate mousse, lime mousse, lime dacquoise, berry compote, and lime sablé. Served with lemon-lime sorbet
Trio of Crème Brûlée
$10.00
Chef's seasonal selections
Churros
$10.00
Latin american crullers, dusted with sugar and cinnamon, served with milk candy dipping sauce
Seasonal Tart
$10.00
Made fresh daily with chef's selection of fruit and ice cream
Lenôtre Ice Cream Coupe
$10.00
Chef's selection of homemade ice cream. Your choice of ice cream or sorbet
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General Info
Payment Types
All Major Cards
Cuisine
American - Contemporary
Bar
Dessert
French
Meals
Lunch
Dinner
Hours
Monday:
-
Tuesday:
5:30pm - 9:00pm
Wednesday:
11:00am - 3:00pm
5:30pm - 9:00pm
Thursday:
11:00am - 3:00pm
5:30pm - 9:00pm
Friday:
11:00am - 3:00pm
5:30pm - 10:00pm
Saturday:
5:30pm - 10:00pm
Sunday:
-
About Us
Houston has three seasons: Fall, Spring, and Summer. Each season brings an abundance of its own unique fruits and vegetables. Chef Kris has purposely created dishes that highlight in-season vegetables, with as many vegetables from our own garden as possible. We have also created some special appetizers made for sharing, so that you can enjoy them with your favorite dining companions.