Tribute Menu:

Dinner
ROASTED ACORN SQUASH $26
quinoa. kale. avocado. roasted cornblack eyed peas
GRILLED COLORADO LAMB CHOPS $58
lamb shoulder mixiote. garbanzo succotashlamb jus
CREOLE SEAFOOD GUMBO $42
shrimp. crab. scallops. redfishpopcorn rice. garlic bread
ROHAN DUCK $52
seared breast. duck dirty rice. cracklingsblueberry demi
IBERICO PORK $36
crawfish etouffee. green onion. popcorn rice
8oz. FILET MIGNON DIANE* $52
Argentine beef. sweet onion bread puddingchanterelle mushrooms. crispy onionsbrandy sauce
WOOD-GRILLED REDFISH $36
cascabel salsa. roasted corn. jicama. lime oil
16oz. PAINTED HILLS RIBEYE* $57
horseradish butter. bordelaise sauce
STRIPED BASS $41
crab stuffed squash blossom. zucchinifava beans. crema
SNAPPER ZARANDEADO $42
pitaya slaw. cucumber. pepitas. limemasa dumplings
POST OAK GRILLED CHICKEN $29
grilled vegetables. charred lemon. parsley sauce
Sides
JALAPEÑO POTATO GRATIN $12
GRILLED MARINATED VEGETABLES $12
GRILLED ASPARAGUS $12
roasted peppers . parmesan
CAULIFLOWER GRATIN $12
TEXAS GOLD CHEDDAR MAC AND CHEESE $12
STARTERS
“THE” SOUTHWEST CAESAR $9
pepitas corn black beans cotija cheese
KINGS INN SALAD $9
Established 1945 – Baffin Bay romaine avocado tomato olive Bombay dressing
TORTILLA SOUP $12
smoked all-natural chicken chile tomato broth cotija radish crisp tortilla cilantro
BACON WRAPPED BANDERA QUAIL $16
Diamond H Ranch jalapeño jack mezcal glaze
ENTRE E S
ENCHILADAS VEGAMAS | $24
cauliflower Yukon potato avocado crema salsa roja
SNAPPER PonTcHARTRAIM | $34
seafood dirty NIcy jumbo lump crab Lomalo green onion
PosT Oak WOOd GRILLED TURKEY | $32
bourbon whipped sweet potatoes candied pecans cornbread dressing haricot vert cranberry relish turkey grawy
PAINTED HILLS PRIHE RIB” | $52
jalapeno potato Bratin grilled , asparagus aujus horseradish sauce
Staxters
cRaWFISH stuffed Artichore $18
llemon drawin butter SHOKED BLUE CRAB cLaWS tomatc butter grilled baguette Eteen onion WOOd-FIRED GULF OySTERS chorzo Deer baguette BACOM WRAPPEd BANDERA QUAIL Diamond H Ranch jalapeno jack Teca glaze
periente 91(ene
#TEX-LEX” TOUR FEATURING
FIVE courseS FRom Each Region Add BEVERAGE PaiRING wood-FIRED GULF OYSTERS chorizo butter baguette
Bacom WRapped BANDERA QUAIL
Diamond Ranch jelapeno jack mezcal glaze SNAPPER ZARANDEADO poblano rajas crab lme-cucumber sauce
SHOKED PorK ShaMK GUHBO
Kafmn porato remoulade pickled vegetables LEHOM DULCE carloTa layered emon alfajore cookie lemon duleey creme lemon #Hip
POST OAK WOOD GRILL
WOOD GRILLED REDFISH $34
cascabel salsa • roasted corn • jicama • lime oil
ROCKY MOUNTAIN LAMB CHOPS $42
lamb shoulder birria • smoked tomatooregano • lime
8oz. TEXAS BLACK ANGUS FILET MIGNON* $42
16oz. PAINTED HILLS RIBEYE $49
sauce choice of béarnaise • peppercorn • bordelaise
MAIN $
ROaSTed Acorm Squash | $26
quinoa kale Loceda roaslec black cyec
STRIPED BaSs VERACRUZANA | $32
tomato F”chili broth – olives capers Peppers . spinach
grilled RAIMBOW TROUT | $31
aruguld charred red peppers Dnion Mango radish GuajWla- chonev dressing GUlf COasT SeAFOOD SALAD jumbo lump crab gulf shrimp avocido citnus Erisp Breens creamy mustard An igrette
TRIBUTE BURGER | $19
house-ground beef smoked mozzarella Ghamp cnedoai house aioli
BOUDREAUX $ 0 Boy | $22
roast beef aujus , Leidenheimer pistolette remoulade . picy pickles
EnchilAdaS VEGANAS | $18
cauliflower . Yukon potato avocado crema salsa roja GRILlEd RAINBOW TROUT cilantro lime vinaigrette -jicama slaw _ Pecan Wild SALMON arugula Fresno chile relish crawfish hushpuppies GULF coaST Seafood SaLAD jumbo F lump crab gulf shrimp avocado citrus crisp greens creamy mustard vinaigrette
PosT Oak GRILLed ALL MATURAL ChIcKeM | $22
grillled , marinated vegetables charred Iemon parsley sauce
SMOKED CHICKEN SALAD | $16
Goode Co: jalapenio cheese toast guacamole cabbag” = slaw radish
BOUDREAUX S Po-BOY | $16
Foast beef . buttered baguette romaine tomaio
STA RTER S
TorTILLA SOUP | $14
smoked all-natura chicken;. chile Tomato broth cotija . rdishes crtp tortilla Glntro
STABLEWOOD SALAD | $12
tomatoe erecns cucumoet olives fingerling potatoes hanicot verts bell Peppen nedenne vinaigrette
ROUTE 71 FARM STAND SALAD | $12
Texas peaches sinxberries local greens pecans Bout cheese Avenoer nongy dressing
HEIRLOOM TOMATO SALAD | $14
fresh mozzare roasted shallots spiced Decans sca salt . Texas olve odl Watermeion butlreducton EnSALADA TMJUANA Caesar Cardini 1924 Tijuana romzine purmnesn aressing _ Cronmona
SMOKED BLUE CRAB cLAWS | $22
tomalo hutter griled boguette _ breen onion Machos DE CARME ASada [ostadas beef tenderloin smoked ueso refntos Crrma guacamole . Pickled jalapenos
STARTE RS
ORTILLa SOUP | $10
smoredai-natum chicken _ chile tomato brotn corija _ radish crisp tortilla Olantro
TOHATO SAlad | $13
Dos Brisas tomatoas Duttermilk Elue baconjam
NAchOS DE CARNE ASADa | $17
CCrn tostadas beef tenceroin smoker 00230 retritos Crem; guacamo pickled_ apeios
SALAD ADDITIONS
all-natural chicken $9
gulf shrimp $14
wild-caught salmon $18
Breakfast
VITAMIN C $19
melons. berries. tropical fruit nonfat yogurt
STRAWBERRY-BANANA SMOOTHIE $9
nonfat yogurt
CURED SALMON $18
toasted bagel. pickled onions. capers cream cheese
STEEL CUT OATS $9
raisin. cinnamon. granola. fresh berries
HOUSTONIAN GRANOLA $9
dried fruit . nuts
BANANAS FOSTER FRENCH TOAST $18
rum punch whipped cream
BELGIAN WAFFLE $16
berries . maple syrup
FLUFFY BUTTERMILK PANCAKES $16
berries . maple syrup
OMELET $21
breakfast potatoes . bacon or sausage “options”: cheddar cheese . swiss cheese . sausage . bacon chorizo . tomatoes . mushrooms . spinach . jalapeños sweet peppers
*TWO-EGG PLATE $18
choice of breakfast meat . potatoes . toast
*CLASSIC EGGS BENEDICT $19
poached eggs . Canadian bacon . hollandaise
*DOÑA LICHA”S HUEVOS RANCHEROS” $18
crisp tortilla . refried beans . salsa ranchero cotija cheese . cilantro
Regional Contributors
Diamond H Ranch
Bandera, Texas
Goode Co.
Houston, Texas
Houston Dairymaids
Houston, Texas
Camellia Red Beans
Hanrahan, Louisiana
Louisiana Seafood
Houston, Texas
Butler Wood Co.
Seguin, Texas
Gilbert”s Tortillas”
Houston, Texas
Jazzmen Rice
Jefferson, Louisiana
Broken Arrow Ranch
Ingram, Texas
Bee2Bee Honey
Houston, Texas
J&R Wood Fire Grills
Mesquite, Texas
Limb Design
Houston, Texas
TRIBUTE
ENSALADA TIJUANA
The Tijuana Salad on the TRIBUTE menu has interesting origins that many aren
Ensalada Tijuana
The Tijuana Salad on the TRIBUTE menu has interesting origins that many aren
Smoked Crab Claws
In 1998
Ensalada Tijuana
The Tijuana Salad on the TRIBUTE menu has interesting origins that many aren
Banana DReAM CaKe $10
banana cake roasted banana cheesecake caramel whipped cream graham crumbs
LEMON DULCE CARLOTA $10
layered lemon alfajore cookie lemon dulcey creme lemon whip
SALTED CARAMEL FUDGE TERRINE $10
salted caramel cremeux fudge cake butterscotch pudding fudge sauce milk chocolate ice cream
TRES LECHE $10
rum milk syrup meringue candied orange
BOURBOn PECAN PIE $10
toffee sauce butter pecan ice cream
SIDES
JALAPEÑO POTATO GRATIN $12
GRILLED MARINATED VEGETABLES $12
GRILLED ASPARAGUS $12
roasted peppers. parmesan
HARICOT VERTS $12
almonds. lemon
JALAPEÑO POTATO GRATIN $12
GRILLED MARINATED VEGETABLES $12
GRILLED ASPARAGUS $12
roasted peppers . parmesan
HARICOT VERTS $12
almonds . lemon
Grilled Cream Corn $9
Jalapeño Potato Gratin $9
Grilled Marinated Vegetables $9
Crab Mac and Cheese $18
House Fries $9
REGIONAL CONTRIBUTORS
Houston Dairymaids
Houston, Texas
Louisiana Seafood
Houston, Texas
Butler Wood Co.
Seguin, Texas
Homestead Gristmill
Waco, Texas
Gilbert”s Tortillas”
Houston, Texas
D”Artagnan Foods”
Houston, Texas
H. Lancaster Co.
Aransas Pass, Texas
Forney Construction
Houston, Texas
Gensler
Houston, Texas
Nos Caves Vin Wine Rooms
Houston, Texas
J & R Manufacturing
Mesquite, Texas
Limb
Houston, Texas
Diamond H Ranch
Bandera, Texas
Goode Co.
Houston, Texas
Houston Dairymaids
Houston, Texas
Camellia Red Beans
Hanrahan, Louisiana
Louisiana Seafood
Houston, Texas
Butler Wood Co.
Seguin, Texas
Gilbert”s Tortillas”
Houston, Texas
D”artagnan Foods”
Houston, Texas
Jazzmen Rice
Jefferson, Louisiana
Broken Arrow Ranch
Ingram, Texas
Bee2Bee Honey
Houston, Texas
J&R Wood Fire Grills
Mesquite, Texas
NORTH
Neal Cox
Executive Chef
SOUTH
Juan Tuch
Sous-Chef
EAST
Jeff Boudreaux
Chef de Cuisine
Appetizers/Main Courses
Smoked Crab Claws
Served with a grilled baguette, this dish invites you to indulge and offers the perfect vessel to soak up the hearty sauce.
OTHER DOMESTIC
Bud Light $6.5
Miller Lite $6.5
Budweiser $6.5
Lone Star $6.5
Michelob Ultra $6.5
Frteer
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Etaat e8eetare Futuee (eaaaaerine
Vowstor
9B,ns IoriiLLA SouP Il smoled chicken chilc tomato broth coti” radish crisp tortilla cilantro Vitahin ( 18 melons berries tropical fruit non-fat yogurt
Kings InN SALAD 9
Established 1945 Baffin Bay romaine avocado tomato olive bombay dressing SALAd Additions all-natural chicken 9 gulf _ shrimp 114 “wild-caught salmon 18 GULF COaST SEAFooD SALAD 32 jumbo lump crab gulf = shrimp avocado citrus crisp greens creamy mustard vinaigrette
Post OAK
WOOd GRILLed REDFISH $34
cascabel salsa roasted corn jicama lime oil
CERVENA VENISON* $42
dried cherry port juniper Brussels sprout acorn squash
TEXAS BLAcK ANGUs FILeT MIgNon: $42
PAINTED HILLS Ribeye” $49
sauce choice of bearnaise peppercorn bordelaise
GULF FRUTTI DI MARE 34
HOMINY AND BLACK BEAN FRICASSEE $24
quinoa greens calabaza gremolata citrus
SNAPPER BIENVILLE $34
spicy shrimp butter asparagus shrimp mushroom parmesan
PoST Oak GRILLED CHICKEN $28
grilled marinated vegetables charred lemon parsley sauce
crab STUFFED TROUT MEUNIERE $32
green bean succotash brown butter lemon
SMOKED Short Rib $42
grilled , creamed corn pickled vegetables
PUERCO Pibil $36
ack bean puree queso fresco pickled red onion
@OStarters
TorTILLA SOUP $10
smoked chicken chile torato broth cotija radish crisp tortilla cilantro
GREEN $19
grapefruit spiced pecans TX goat cheese citrus vinaigrette
Kings INN SALAD $179
Established 1945 Baffin Bay romaine avocado tomato olive bombay dressing
ENSALADA TIJUANA $179
Caesar Cardini 1924 Tijuana romaine parmesan dressing croutons
BEET SALAD $13
buttermilk blue fuji aPple endive walnut
SMOKED BLUE CRaB CLAW $18
tomato butter grilled baguette green onion
WoOd-FIRED GULF OYSTER $17
chorizo butter baguette
Bacon WRapped BANdERA QUAil $16
Diamond H Ranch jalaperio jack mezcal glaze
69/nu
A “TEX-LEX” TOUR FEATURING
FIVE COURseS FROm Each REgion 65 Add A BEVERAGE Pairing 30 WoOd-FIREd GULF OYSTERS chorizo butter baguette
Bacon WRaPpEd BANDERA QUAIL
Diamond H Ranch jalapeno jack mezcal glaze SNAPPER BIENVILLE spicy shrimp butter asparagus shrimp mushroom parmesan PUERCO Pibil black bean puree queso fresco pickled red onion LEMON DULCE carlota layered lemon alfajore cookie lemon dulcey ” creme lemon whip
More Food, Beverages & Desserts
CREOLE BOUILLABAISSE $34
redfish • crab • shrimpJazzmen rice
ENCHILADAS VEGANAS $24
cauliflower • Yukon potatoavocado crema • salsa roja
SNAPPER ZARANDEADO $34
poblano rajas • crab • lime-cucumber sauce
POST OAK GRILLED CHICKEN $28
grilled marinated vegetables • charred lemonparsley sauce
POMPANO EN PAPILLOTE $32
crawfish • sherry • mushroom • lemon
SMOKED SHORT RIB $42
grilled creamed corn • pickled vegetables
SMOKED PORK SHANK GUMBO $36
warm potato remoulade • pickled vegetables
Bombay Dressing
Originated at the King
Chow Chow
Our Southern variety includes red bell pepper, onions, cabbage, sugar, vinegar and spices which are all commonly used in Southeast Texas.
Cotija
Cow
Dos Brisas tomatoes
The Inn at Dos Brisas is a small luxury hotel just 45 minutes from our dining room. One of their many amenities include a fully-operational organic farm. Interestingly, the Inn is owned by a Houstonian.
En Papillote
In 1840 Antoine Alciatore established Antoine
Poblano Rajas
Rajas is a Spanish term that literally translates to strips or slices. But for pepper lovers in Mexico, rajas simply refers to roasted poblano chile strips.
Remoulade
Condiment originating from France but widely used in Louisiana. It is sometimes flavored with curry and chopped pickles. It also contains horseradish, paprika, anchovies, capers and a host of other items.
Boudreaux”s Po-Boy”
Chef Jeff”s contribution to the TRIBUTE team is pure Louisiana comfort food in the form of a classic po-boy. Chef Boudreaux”s Acadian roots run deep. His family lineage can be traced back to France and Canada. A long-running family rumor is that Chef Jeff
Kings Inn Salad
Executive Chef Neal Cox has fond childhood memories of family dinners at the King”s Inn. The history of The King”s Inn is as special as the dish it
Smoked Crab Claws
Chef Neal
ROASTED ACORN SQUASH $26
quinoa. kale. avocado. roasted cornblack eyed peas
POST OAK GRILLED CHICKEN $29
guajillo. lime. charred tomatillo salsa. avocado
CREOLE BOUILLABAISSE $42
shrimp.crab.scallops. mussels.redfishgrilled baguette. fingerlings. saffronspring onion. tomatoes
GRILLED COLORADO LAMB CHOPS $53
lamb shoulder. squash. turnips. English peas
STRIPED BASS VERACRUZANA $34
tomato-chili broth.olives. caperspeppers. spinach
8oz. TEXAS BLACK ANGUS FILET MIGNON $52
Anna potatoes. buttermilk bluespring onion confit. red wine reduction
WOOD-GRILLED REDFISH $36
cascabel salsa. roasted corn. jicama. lime oil
GRILLED WILD SALMON $36
sautéed summer calabaza. roasted cornwatercress. radishes. citrus
SEARED SCALLOPS $41
Cauliflower rice, crab. pipian verde. pepitascorn. citrus
16oz. PAINTED HILLS RIBEYE $57
horseradish butter. bordelaise sauce
STRIPED BASS VERACRUZANA
We set our sails to boast the bright and colorful port of Veracruz, known for its abundant seafood and a rich culinary history heavily influenced by indigenous, ethnic Spanish, and Afro-Cuban cultures. Veracruzana literally means fish in the style of Veracruz, and this light and flavorful dish combines tomato-chili broth, olives, capers, and peppers, giving it delicious heat and depth. Veracruz is also a historic tarpon fishing destination, warmly welcoming adventurers to explore its deep rivers, deep lagoons, and tropical wetlands.
Route 71 Stand Salad
When it comes to getting from one Texas outpost to another, historic Highway 71 rolls across the state from Brady to Blessing, crossing the winding Colorado River too many times to count. True Texans know the only thing better than its bluebonnets is the roadside vegetable markets and food stands found along the way.
STABLEWOOD SALAD
We pay homage to the history of the prestigious neighborhood of Stablewood. Located next to The Houstonian
ENSALADA TIJUANA
The Tijuana salad on the TRIBUTE menu has interesting origins that many aren
Boudreaux”s Wood-Fired Oysters”
Jeff Boudreaux”s oysters come straight from Prestige Oyster”s company
Kings Inn Salad
Executive Chef Neal Cox has fond childhood memories of family dinners at the King”s Inn. The history of The King”s Inn is as special as the dish it
LAMB BIRRIA
Birria pronounced (bee-rryah) originates from the town of Cocula in the state of Jalisco, Mexico. A traditional preparation that could be served as a stew or tacos, it was always marinated in herbs and strong spices and cooked in an earthen kiln. A dish that was created during the era of the Conquista, it was typically made with goat meat as they were viewed as pests that destroyed crops. Nowadays it is also traditional for it to be made with lamb, and we have recreated that experience. The state of Jalisco located in the southwestern part of the country is famous for another product which is tequila. Some of our team have traveled through Jalisco visiting tequila haciendas and always recommend a fine tequila while enjoying Birria.
Bacon Wrapped Bandera Quail
Authentic quail dish prepared by Chef Neal. Eaten by a quail hunting guide during the season.
Wood Grilled Redfish
On a research and development trip to Mexico City to experience the flavors of our neighbors to the South, the TRIBUTE team encountered Contramar, a restaurant with incredible service and fresh seafood that tantalized tastebuds. It was love at first bite of the snapper with cascabel salsa, which inspired a tribute to their first stop in CDMX with a redfish dish topped with cascabel salsa. A guest favorite, this dish recognizes the healthy culture of Mexico, and the loyalty of longtime staff, which mirrors the sense of community diners feel when stepping into TRIBUTE
Snapper Zarandeado
A Mexican preparation technique originating in Nayarit, smoked over Post Oak wood. The paste used to season the fish is part of the secret to authentic preparation. Seasoning includes chile, garlic and citrus.
Neal Cox
Executive Chef
Juan Tuch
Sous Chef
Jeff Boudreaux
Chef de Cuisine
Tribute restaurant menu is provided by top-menus.com.

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