3939 San Felipe, Houston, TX 77027 713.528.2264 www ... Dinner... · services, on or off premise,...

2015 D I N N E R E V E N T P L A N N I N G P O R T F O L I O

3939 San Felipe, Houston, TX 77027

713.528.2264

www.ouisiestable.com

[email protected]

Welcome We are delighted that you are considering Ouisie’s Table for your private dining needs. We pride ourselves with taking

attention to detail in every aspect of the dining experience. Our Event Planning Portfolio is designed to help with your planning and answer your questions regarding our services.

Our team of professional event specialists are eager to assist you in creating a signature event while providing excellent food, wines, and memorable service to you and your guests for your unique occasion.

Your event will be staffed by our certified bartenders, and a team of trained service staff passionate about giving each of our guests an exceptional experience. An event specialist will be at your service to plan your event, and will be on-site to ensure that every detail gets the attention you and your guests deserve.

Please direct all inquiries regarding private parties, business luncheons, and other festive occasions requiring special seating or services, on or off premise, to our team of event planners, Monday through Sunday, 713-528-2264.

We look forward to assisting you in making your event memorable.

Sincerely,

Elouise Adams Jones, Proprietress/ Executive Chef

Testimonials “The event was fabulous and it looked & felt exactly how we’d hoped. Your advice and expertise played a very big part in making our day special.” - Alex S. - March 2014 Groom “The food, the drinks and the service were outstanding and didn’t the flowers come out looking beautiful?” Dorie D.—May 2014 Bridal Luncheon Hostess “”We simply cannot thank you enough for everything you did to make our reception more than we’d even hoped it would be. The tables were beautiful, the flowers were extraordinary, the twinkly candlelight made for a lovely ambiance. Your wait staff was professional and anticipated our every want and needs, and that of our guests.” - Cathy B.—March 2014 Mother of the Bride

Signature Service Exceptional Expertise

Private Party Dining Rooms

At Ouisie’s Table we offer several dining rooms to accommodate your party of 8 to 300 as well as full restaurant buy-outs. Each room has a unique personality of its own and lends itself to entertaining throughout the year whether your needs are for celebra-tions or meetings. We encourage you to come by and take a look.

Our Main Dining Room with its big fireplace, high ceilings with fans and giant blackboard reminiscent of the old place on Sunset Blvd. will seat up to 135 guests. For open receptions it accommodates upwards of 200 guests.

Alsey’s Nest, a cozy dining room with its own fireplace and garden, seats up to 48 guests and accommodates up to 70 for open receptions and up to 135 when opened to the Little Garden.

Both the Little Garden and Bears’ Garden are beautiful settings for weddings, luncheons & dinners, cocktail receptions & celebrations.

Our wine cellar Cooper’s Bin seats up to 14 guests. It is a very private and intimate space requiring a walk through our kitchen to reach. This room houses our wine collection, and is kept at a cool 65 degrees.

Just off the Main Room is Lucy’s Porch with its ceiling fans and view to the Bear’s Garden. It has space for accommodating up to 95 seated guests or may be divided to seat parties of 20 and 30. These spaces may be used in conjunction with the Main Dining Room for larger parties or to just provide more space for pre-seating entertaining.

Focus on your guests, and let us do the rest! In addition to our catering and event planning options, Ouisie’s Table offers an extensive assortment of additional ser-vices to accommodate your event including, but not limited to:

Printing Services: Let Ouisie’s Table tend to every facet of printing from menus, escort cards, to table

numbers. Our event specialists are on hand to give your paper goods a custom designed look for your event.

All Occasion Specialty Cakes: Weddings, Baby Showers, Birthdays, Corporate Parties. We’re proud to offer complimentary cake cutting services for your event.

Audio-Visual Equipment: We have a wide range of audio visual packages befitting to all your needs

Exclusive Floral Design Services: Oui Florals & Events will design custom arrangements to set the mood for your event.

Live Entertainment: Let us fit you with the perfect entertainment! Musicians including pianists, guitarists, harpists, duets and trios as well as dj services and photo booths.

Special Linens and Party Rentals including tenting and climate control.

Valet and Limousine Service: highly trained and capable staff will make sure your guests & their vehicles are taken care of properly and discreetly.

Goodie Bags and Favors with personalized Homemade Treats

Preferred Vendors: Need suggestions for professional services? Ask an event specialist for our list of pre-ferred vendors, with whom we have loved working with in the past!

Mixed Hors D’oeuvres Selections Seafood Mini Crabcakes with Jalapeño Tartar Sauce 27.00 dozen Crispy Gulf Coast Oysters 21.00 dozen Boiled Gulf Shrimp 26.00 dozen Bacon Wrapped Shrimp with Chipotle Aioli 28.00 dozen Crab Puffs 26.00 dozen Ouisie’s Shrimp Cone 24.00 dozen Smoked Salmon Canapés 26.00 dozen Shrimp Quesadillas 26.00 dozen Seared Ahi Tuna on a Taro Root Chip 25.00 dozen Beef Tenderloin on Hot Biscuit 28.00 dozen Mini Beef Wellingtons 32.00 dozen Lamb Puff Pastries 27.00 dozen Mini Chicken Fried Steak on Biscuits 28.00 dozen Chicken Mini Chicken Tostadas 21.00 dozen Chicken Spring Rolls 22.00 dozen Chicken Quesadillas 24.00 dozen Vegetarian Mushroom Caps stuffed with Gruyere & Herbs 18.00 dozen Mini Spring Rolls 18.00 dozen Basil, Tomato, Mozzarella and Olive skewers 18.00 dozen Fried Asparagus 18.00 dozen Cheese Pecan Crusted Texas Goat Cheese Balls 22.00 dozen Stilton Cheese, Toasted Walnuts and Apple Chutney 18.00 dozen

Small Plates to share, or not

Soup du Jour 7.

Ouisie’s Splendid Spud 8.

Slices of baked California white potatoes, sliced garlic, E.V.O.O, dollop of sour cream, fresh dill, cracked black pepper, lemon, caviar and lovely bites of sautéed belly of the salmon.

Crab Tower 14.

Layers of fresh avocado, tomatoes, and jumbo lump crab, basil olive oil & micro greens.

Crispy Fried Gulf Coast Oysters 9.

In a coat of seasoned cornmeal with jalapeño tartar & cocktail sauces.

Crispy Crab Cakes 9.

With corn relish, house jalapeño tartar & cocktail sauces.

Mushroom risotto Filled Jalapeños 8.

With mushroom risotto and frisé salad with an apricot sauce.

Sautéed Calamari 10.

With oyster mushrooms, jalapeño, cilantro, red onions, & cherry tomatoes drizzled with port wine reduction and arugula oil.

Brandied oysters 12.

Reminiscent of flavors of New Orleans and inspired by my grandmother Lucy, these oysters are poached in a spicy brothy reduction of butter, scallions, garlic, Worcestershire parsley & flamed with brandy. Served with French bread for dipping. You can’t go wrong!

Ouisie’s Chilled Shrimp Cocktail 11.

Boiled shrimp, served in a margarita glass with sliced avocado and our home made jalapeño tartar sauce.

Spicy Moroccan Lamb Meatballs 8.

Spicy lamb meatballs in a caper tomato sauce with French bread for dipping.

Starters

House Salad 6.

Romaine & leaf lettuces, red onions, cherry tomatoes, house citrus vinaigrette, grated parmesan & croutons.

Caesar Salad 7.

Romaine, fried capers, house made croutons, Parmesan cheese & Caesar dressing.

Tomato Caprice 8.

Fresh mozzarella, olive relish, aged balsamic reduction & arugula oil drizzle.

The Stilton Kit 7.

A toss of romaine, arugula, Belgian endives, lime juice & e.v.o.o., fresh pear slices, toasted walnuts & cracked pepper.

Ouisie’s BLT Wedge Salad 8.

Texas tomato salad with crumbled bacon over a crisp wedge of iceberg, dressed with Maytag blue cheese

dressing.

Greek Salad 8.

Tomatoes, hearts of palm, crumbled feta cheese, kalamata olives, red onions, & cucumber, tossed with a lemon vinaigrette & fried capers.

Pecan SalaD 7.

Spring mix, candied pecans, fresh sliced apples & pears, tossed in a balsamic vinaigrette served with a crostini topped with goat cheese.

Baby Arugula & Fig Salad 9.

baby arugula with dried figs and cherries, parmesan cheese & lemon vinaigrette.

Indicates Gluten Free

Seafood

Seared Chilean Sea Bass with Champagne Cream Sauce 32.

Served with vegetable saffron risotto, and sautéed broccolini.

Grouper Fish and Chips 24.

Sweet potato fries, blue cheese and apple coleslaw, jalapeno tartar and cocktail sauces.

Shrimp Curry 24.

With a lemon ginger rice, English peas & condiments: chopped peanuts, scallions, crisp bacon, banana and avocado,

yogurt with mint & basil and house made Sunset’s tomato chutney.

Pepper Crusted Yellow Fin Tuna 26.

Seared rare, drizzled with port reduction, served with sautéed spinach & crispy haystack potatoes.

Sesame Crusted Scallops with Lemon Butter Sauce 27.

Served with mashed butternut squash, sautéed asparagus & tomatoes.

Parmesan Crusted Rainbow Trout with Jumbo Lump Crabmeat 24.

Herb mashed potatoes, grilled asparagus & truffle beurre blanc.

Seafood Crepes 25.

Two seafood crepes filled with shrimp, super lump crab meat and red snapper in a classic Béchamel sauce, accompanied by asparagus, topped with parmesan cheese.

Red Snapper Filet with Brandied Oysters 27.

Prepared with our sassy sauce, grilled asparagus, and Louisiana’s favorite starch: rice, with French bread for dipping.

Shrimp & Cheese Grits 24.

A spicy sauté of Gulf shrimp, mushrooms, bacon & scallions over cheese grits.

Fried Gulf Coast Oyster Dinner 25.

With Maytag blue cheese coleslaw, a southern tomato salad and Ouisie’s jalapeño tartar & cocktail sauce.

Crispy Red Snapper 28.

Served with vegetable saffron risotto and spicy cabbage with a lemony herb butter sauce.

Seared Gulf Coast Crab Cake with Saffron Cream Sauce 26.

With asparagus tips, cherry tomatoes, and wilted frisée drizzled with arugula oil & Port wine reduction.

Grilled Wild Salmon topped with Crawfish & Tomatoes 27.

Arugula olive oil drizzle served with saffron potato wedges & asparagus.

Crusted Paneed Gulf red Snapper 27.

Herb and saltine cracker crusted, green bean & corn risotto, roasted eggplant.

Southern Food. Eclectic Tendencies.

Poultry

Herb Roasted Cornish Hen with Cherry Port Wine Sauce 22.

Served with mashed purple potatoes, sautéed baby carrots & turnips.

Pan Roasted Chicken with Running Gear 23.

With artichoke hearts, English peas & mushrooms in a lemon butter emulsion sauce served with mashed potatoes.

Quail and Wild Boar Sausage 24

Filled with veal, apples, prosciutto & sage with cilantro lemon beurre blanc, black pepper & orange mashed sweet potatoes with parmesan cheese,

& sautéed Brussels sprouts.

Chicken Oscar 23.

Grilled chicken breast topped with crab meat, mushrooms, asparagus and hollandaise sauce served with lobster mashed potatoes.

Meat

Grilled Lamb Chops Dusted with Cumin & Rosemary Au Jus 29.

Fork mashed potatoes with fresh herbs and roasted vegetables.

Grilled Buffalo Tenderloin 34.

Mushroom brandy cream sauce, mashed sweet potatoes and Brussels sprouts.

Braised Short Rib Au Jus 27.

Creamy mashed potatoes, braised carrots, shallots, fennel bulb & chayote.

Blackened Rib Eye 27.

With a Texas Size twice baked potato and green beans with onions & garlic.

8 oz. Bacon Wrapped Prime Beef Tenderloin 32.

With a Bordelaise sauce, Ouisie’s 3-Cheese Macaroni and haricots verts sautéed with shallots & tomatoes.

Texas Lamb Shank 26.

Slowly cooked overnight, served with sweet corn casserole and sautéed green beans.

Country Fried Venison Steak 32

Butternut risotto, corn pudding, mustard greens with vegetable gravy.

Pork Chop 24.

Brined double cut with Mashed purple potatoes and garlic spinach.

Ouisie’s Original Chicken Fried Steak 26. - or - C. F. chicken with the Works 25.

Mashed potatoes & black pepper milk gravy, black eyed peas, mustard greens & Lucy’s corn pudding.

Vegetarian

Ouisie’s Garden Pasta 18.

Spinach fettuccini pasta, grilled vegetables, feta cheese & pesto sauce.

Eggplant Parmesan 15.

Parmesan Panko crusted eggplant, Monterrey cheese and a sweet & spicy caper tomato sauce.

Vegetable Plate 17.

Grilled bell peppers, roasted corn, portabella mushroom, carrots, zucchini, squash, asparagus & cheese grits.

Vegetable Paella 16.

Saffron rice with a sauté of green peas, mushrooms, red & green peppers, zucchini and squash.

Ouisie’s Three Cheese Mac & Cheese 14.

Made with aged white cheddar, Monterrey Jack and parmesan cheese, baked with cream, topped with buttery toasted breadcrumbs.

"Notice: The consumption of raw or undercooked protein may increase the risk of food borne illness."

Executive Chef Elouise A. Jones Chef de Cuisine Martin Bolanos

3939 San Felipe Road • Houston, TX 77027 • 713-528-2264 • www.ouisiestable.com

Appetizers

Ouisie’s Soup Du Jour

Crispy Crab Cakes

with corn relish and house jalapeño tartar & cocktail sauces.

Pecan SalaD

Spring mix, candied pecans, fresh sliced apples & pears, tossed in a balsamic

vinaigrette served with a crostini topped with goat cheese.

Greek Salad

tomatoes, hearts of palm, crumbled feta cheese, Kalamata olives,

purple onions, & cucumber, tossed with a lemon vinaigrette & fried capers.

Entrees

Pepper Crusted Yellow Fin Tuna G.F.

seared rare, drizzled with port reduction, sautéed spinach

& crispy haystack potatoes.

Crispy Red Snapper

with seafood risotto and spicy cabbage with a lemony herb butter sauce.

Grilled Buffalo Tenderloin G.F.

lobster mashed potatoes and Brussels sprouts.

8 oz. Bacon Wrapped Prime Beef Tenderloin

with a Bordelaise sauce, Ouisie’s 3-Cheese Macaroni,

and sautéed Haricots verts with shallots & tomatoes.

Vegetarian Option can be made available on request

Desserts

Grand Marnier Chocolate Cake

2 layers rich dark chocolate cake with chocolate fudge frosting

Apple Strudel

Layers of fresh apples layered in a flaky puff pastry

Assorted Dessert Sampler

Black Magic Cake, Lemon Ice Box Pie & Tres Leches

Cheese Plate

Ouisie’s famous cheese selection with dried fruits, mixed nuts & fresh fruits.

G.F. denotes Gluten Free Items

$54.99 per person Excluding Tax & Gratuity

Menu Options & Prices Subject to change

Customizable menus also available

Please select 2 appetizers, 3 entrees, and 2 desserts.

For groups of 55 or more guests please select

1 appetizer, 3 entrees, and 1 dessert.




Appetizers


Ouisie’s Splendid Spud

slices of baked California white potatoes, sliced garlic, E.V.O.O, dollop of

sour cream, fresh dill, cracked black pepper, lemon, caviar

and lovely bites of sautéed belly of the salmon.

Ouisie’s BLT Wedge Salad G.F.

Texas tomato salad with crumbled bacon over a crisp wedge of iceberg,

dressed with Maytag blue cheese dressing.

Baby Arugula & Fig Salad G.F.

baby arugula with dried figs and cherries, parmesan cheese, & house lemon vinaigrette.

Entrees

Seafood Crepes

two seafood crepes filled with shrimp, super lump crab meat and red snapper

in a classic Béchamel sauce, accompanied by asparagus, topped with parmesan cheese.

Grilled Wild Salmon topped with Crawfish & Tomatoes G.F.

arugula olive oil drizzle served with saffron potato wedges & asparagus.

Pan Roasted Chicken with Running Gear G.F.

with artichoke hearts, English peas & mushrooms in a

lemon butter emulsion sauce with mashed potatoes.

Quail and Wild Boar Sausage G.F.

filled with veal, apples, prosciutto & sage with cilantro lemon beurre blanc, black pepper &

orange mashed sweet potatoes with parmesan cheese, & sautéed Brussels sprouts.

Grilled Lamb Chops Dusted with Cumin & Rosemary Au Jus G.f.

fork mashed potatoes with fresh herbs, and roasted vegetables.

Blackened Rib Eye G.F.

roasted potato with chives and tartufo bianco, & sautéed broccolini.


Desserts

Lemon Ice Box Pie

Tart lemon pie, garnished with whipped cream & lemon zest

with a graham cracker crust

Tres Leches Cake

Sponge cake soaked in 3 types of milk with a vanilla whipped cream icing

House Custard

Creamy vanilla custard with brûlée sugar topping








Appetizers


House Salad

romaine & leaf lettuces, house citrus vinaigrette, grated parmesan, & croutons.

Caesar Salad

romaine, fried capers, house made croutons, Parmesan aioli, & Caesar dressing.

The Stilton Kit G.F.

a toss of romaine, arugula and Belgian endive, lime juice, & e.v.o.o.,

fresh pear slices, toasted walnuts & cracked pepper.

Entrees

Parmesan Crusted Chicken Breast

mushrooms, artichokes, lemon butter & sriracha sauce,

mashed potatoes & sautéed green beans

Shrimp Curry G.F.

with a lemon ginger rice, English peas, & condiments: chopped peanuts,

scallions, crisp bacon, banana, and avocado, yogurt with mint & basil,

and house made Sunset’s tomato chutney.

Parmesan Crusted Rainbow Trout with Jumbo Lump Crabmeat

herb mashed potatoes, grilled asparagus, & truffle beurre blanc.

Shrimp & Cheese Grits G.F.

a spicy sauté of Gulf Shrimp, mushrooms, bacon & scallions over cheese grits.

Braised Short Rib Au Jus

creamy mashed potatoes, braised carrots, shallot, fennel bulb, & chayote.

Ouisie’s Original Chicken Fried Steak - or - Chicken with the Works

mashed potatoes & black pepper milk gravy, black eyed peas,

mustard greens, & Lucy’s corn pudding.


Desserts

Sorbet of the Day G.F.

House Ice Cream G.F.

Chocolate Raspberry Crème Brûlée

Fresh raspberries baked in a chocolate custard with brûlée sugar topping

Pot-de-Crème au Chocolat G.F.

A small cup of rich dark chocolate custard garnished with whipped cream





Carving Stations & Buffet Services Roast Beef Tenderloin Service (serves 15-20) 350.00 Sliced and served with three sauces: aioli, tarragon mustard sauce, and horseradish cream, breads and crostinis. Roast Prime Rib of Beef Service (serves 15-20) 350.00 Tender and juicy bone-in prime rib slowly cooked to medium Rare with au jus, horseradish sauce & silver dollar rolls. Roasted Pork Loin Rack Service (serves 8-10) 160.00 Slow roasted pork rack au jus with apple chutney and silver dollar rolls. Seafood Paella (serves 10-15) 170.00 With saffron rice Smoked Salmon Service (serves 15-20) 150.00 Side of Scottish Smoked Salmon with sour cream, fresh dill, chopped onions, capers, tarragon mustard sauce and sliced Irish brown bread. Shrimp and Cheese Grits (serves 6-8) 150.00 Spicy sauté of gulf shrimp with bacon, scallions and mushrooms in a white wine broth Chicken Juanita (8-10) 120.00 Topped with poblanos, roasted corn, sundried tomatoes and scallions. Whole Poached or Roasted Salmon (serves 15-20) 350.00 With fresh herbs and a béarnaise sauce with crostinis, crackers and silver dollar rolls. Vegetable and Side Dishes to accompany above services (serves 10) Cheese grits 65.00 Creamed spinach Macaroni and cheese Mashed potatoes Rosemary roasted new potatoes Mashed sweet potatoes Tomato shallot green beans Couscous Wild rice Steamed vegetables Grilled asparagus Grilled vegetables Cheese Service A nice selection of artesian cheeses served 60.00 (serves 10) on a tray with toasted nuts, and dried and fresh fruits 75.00 (serves 15) accompanied with an assortment of breads and crackers 100.00 (serves 25) Mixed Green Salad (serves 10) 45.00 Baby field greens with fresh tomatoes and Parmesan cheese tossed in a French vinaigrette served in a large bowl Stilton and Walnut Salad (serves 10) 55.00 With arugula, apples with extra virgin olive oil and lemon juice

Apple Strudel

Black Magic Cake

Mixed Sorbets

Dessert Menu

Grand Marnier Chocolate Cake 8. 2 layers rich dark chocolate cake

with chocolate fudge frosting

Lemon Ice Box Pie 7. Tart lemon pie, garnished with whipped cream

& lemon zest with a graham cracker crust

Tres Leches Cake 7. Sponge cake soaked in 3 types of milk with a

vanilla whipped cream icing

Black Magic Cake 8. Rich dark chocolate 3 layer cake

with chocolate fudge frosting

Apple Strudel 9. Layers of fresh apples layered in a flaky puff pastry

Strawberry Short Cake 8. Flakey sweetened biscuit lightly toasted

with fresh strawberries and whipped cream

Assorted Dessert Sampler 9. Black Magic Cake, Lemon Ice Box Pie & Tres Leches

Osiel’s Home Run 9. Sugar cookie crust filled with dried apricots,

pears, walnuts, almonds and raisins, homemade vanilla ice cream, drizzle of caramel.

House Custard 7. Creamy vanilla custard with brûlée sugar topping

Chocolate Raspberry Crème Brûlée 6. Fresh raspberries baked in a chocolate custard

with brûlée sugar topping

Pot-de-Crème au Chocolat 6.5 A small cup of rich dark chocolate custard

Garnished with whipped cream

Cheese Plate 9. Ouisie’s famous cheese selection with dried fruits,

mixed nuts & fresh fruits.

Sorbets and Ice Creams 6.

*Mini Desserts & Petit Fours also available.

Cakes Wedding & Celebratory Cakes Wedding cakes will be priced per person based on style and size of cake. Please call to receive a detailed quote. Our pastry chef will be happy to work with any special request you may have.

ROUND CAKES (prices below apply to pickup orders-see wedding cakes info. for in house service) Available Sizes: 6 inch 9 inch 12 inch 14 inch Serves 4 6-8 10-14 16-20 Price 40. 75. 100. 125.

Black Magic Cake Rich dark chocolate 3 layer cake with chocolate fudge frosting

Italian Cream Cake Traditional with coconut and almonds with cream cheese icing

Vanilla Birthday Cake White vanilla with peaked icing decorated to celebrate any festive occasion

Carrot Cake Rich moist dark cake with carrots and cream cheese icing

Coconut Cake Vanilla cake with lemon curd filling decorated with butter cream and shaved coconut

Banana Cake Rich moist dark cake with ripe banana and cream cheese icing

Tres Leches Cake 11”x 18” serves 20 $90.00 9”x 11” serves 10 $45.00 Moist yellow cake soaked in 3 milks with a vanilla whipped cream icing and vanilla custard sauce. Authentic traditional Mexican dessert that has gained a huge following from our regular clientele.

Party Desserts Passed or served buffet style

Assorted Mini Desserts 24.00 dozen (available per dozen only) Banana Cream Tart with Meringue Chocolate Covered Strawberries Chocolate Tart with Sugared Almond Mini Brownies with Whipped Cream Lemon Tart with Raspberry and Whipped Cream

Cookies each dozen Chocolate Chip 2.75 32.00 Custom Decorated Sugar Cookies 2.25 26.00 Chocolate Biscotti 1.25 13.00 Sand Tarts 1.25 13.00 Cupcakes 3.25 36.00

Petits Fours 24.00 dozen Vanilla cake with raspberries Chocolate black magic cake with chocolate ganache Lemon pound cake with whipped cream

**Gluten Free options also available

Modern Martinis 9. Blueberry Sage Lemondrop Stoli Blueberry Vodka, Lemon Juice, Cointreau, Blueberry Infused Simple Syrup

Cosmopolitan Absolut Citron Vodka, Cointreau, Cranberry Juice, Lime

English Rose Beefeater Dry Gin, Apricot Brandy, Dry Vermouth, Grenadine, Lemon Juice & Maraschino Cherry

French 75 Bombay Sapphire London Dry Gin, Lemon Juice, Simple Syrup, Sparkling Champagne

Ouisie’s Bloody Mary Martini **Our Secret Recipe**

Strawberry Basil Martini Grey Goose Le’ Citron Vodka, Fresh Basil, Muddled Strawberries, Lemon Juice, Cranberry

Apple Martini Grey Goose Vodka, Sour Apple Schnapps and Apple Juice

House Specialty Drinks 10. Aretha Effen Dutch Raspberry Vodka, Rosemary Syrup, Blackberry, Balsamic Vinegar, & Cracked Pepper

Window Box New Amsterdam Gin, Fleur Elderflower, Pineapple, Thyme

Black & White George Dickel White Whiskey, Lemon Blackberry, Sage, Ginger Beer

Garden Gnome 1792 Ridgemont Reserve Bourbon, Grand Marnier, Luxardo Sangue Morlacco, Angostura Bitters

Flirtini Absolut Vodka, Cointreau, lemon juice & simple syrup topped with prosecco.

Red Dress Tito’s Texas Vodka, Apricot Brandy, Grenadine and sweet & Sour.

Bayou Breeze Absolut Mandrin Vodka, Muddled Cucumber, Lemon Juice, Simple Syrup, Club Soda .

Silver Mojito Shellback Silver rum, Mint Leaves, Lime Quarters, sugar and Club soda.

The Ultimat Dill Absolut Vodka , Agave nectar, Dill sprig, Cucumber slices and Lime juice

Ouisie’s Freckled Lemonade Sky Citrus Vodka, Muddled Strawberries, Spearmint, Lemonade

Southern Charmer Gentleman Jack Tennessee Whiskey, DiSaronno Liqueur, Apricot Preserve, Lemon Sour, Black Strap Molasses

Tequila and Sage Smash Anejo Tequila, Honey Syrup, Sage Leaves and Lemon Wedges

Wild Turkey Mint Tea Wild Turkey Bourbon, Black tea, Fresh mint leaves, lemon and lime

Spanish Garden 1800 Silver Tequila, fleur Liqueur, Ruby Red Grapefruit Juice, Fresh Basil, Tonic Water

Classic Cocktails 9. April Rain Texas Tito’s vodka, dry vermouth, lime juice

Blackberry Bramble Tanqueray Gin, blackberry brandy freshly squeezed lemon juice, fresh mint sprigs, blackberries for garnish

Kentucky Mint Julep Knob Creek single barrel Bourbon, Fresh Spearmint, Confectioner’s Sugar

Old Fashioned Maker’s Mark Whiskey, Orange, Cherry, Sugar, Fee Brothers Old Fashioned Bitters

Sazerac Sazerac Rye Whiskey, Herbsaint, Peychaud’s Bitters, Lemon, Sugar Cube

Sidecar Courvoisier VSOP Cognac, Cointreau, Lemon Juice, Simple Syrup

Southside Fizz Bombay Sapphire Gin, Fresh Lemon Juice, Simple Syrup, Mint Leaves, Club Soda.

The Bourbon Manhattan Woodford Reserve Kentucky Straight Bourbon, Carpano Antica Red Vermouth, Angostura Bitters

Tom Collins Beefeater London Dry Gin, Lemon Juice, Simple Syrup, Club Soda

Very Dry Martini Effen Vodka, or Bombay Sapphire Gin, Martini & Rossi Dry Vermouth, Stuffed Olives or Lemon Twist

Mimosa & Bellini’s 6.75 ea

Non-Alcoholic 4.5 Arnold Palmer

Raspberry Lemonade

Republic of Tea Peach, Decaf Peach, Passion Fruit, Mango Raspberry, Pomegranate and Blackberry

Ouitea Passion fruit tea, naturally sweetened, infused with lime and mint served over ice in a wine glass

Spring Fever Mango Syrup, Lemon Juice, Apple Juice, Blood Orange Juice

St Pauli Girl Beer

Beer 4.5

Amstel Light Heineken

Corona Michelob Ultra-Light

Shiner Bock Modelo Especial

Fat Tire Stella Artois

Party Wines House Sparkling 39. House White Wine 36. House Red Wine 45.

Bubbles Vintage Ruffino Prosecco, Italy NV 35. Pere Vintura, Cava, Spain NV 38. G.H.Mumm, Champagne France NV 69. Nicolas Feuillate, Brut Rose, France NV 95. Veuve Clicquot, Brut Champagne, France NV 120. Bollinger Special Cuvee Brut, Champagne NV 145. Perrier Jouet, Belle Epoque, Champagne 2004 169.

Chardonnay Vintage La Crema, Sonoma 2012 37. Davis Bynum Chardonnay, Russian River 2013 39. Buena Vista, Carneros 2013 45. Sonoma Cutrer, Russian River 2012 48. Ferrari Carano, Sonoma 2012 49. Chanson Vire-Clesse 2011 52. William Fevre, Champs Royaux, Chablis 2012 55. Louis Jadot, Pouilly Fuisse 2012 57. Crossbarn by Paul Hobbs, Sonoma 2012 57. Mer Soleil, Santa Lucia 2011 62. Flowers, Sonoma 2012 71. Cakebread, Napa 2012 75. Dutton Goldfield, Russian River 2013 85. Puligny Montrachet, Domaine Boillot 2010 110.

Interesting Whites Sauvignon Blanc Vintage Giesen, Sauvignon Blanc, Marlborough 2012 32. Ferrari Carano, Fume Blanc, Sonoma 2012 36. Michele Redde, Sancerre, France 2012 56. Cakebread, Sauvignon Blanc, Napa 2012 65.

Pinot Grigio Torressalla, Pinot Grigio, Italy 2013 32. Ponzi, Pinot Gris, Oregon 2013 36. Santa Margherita, Pinot Grigio, Italy 2013 49.

Amazing Whites Heinz Eifel, Riesling, Spatlese, Germany 2011 29. Los Alamos, Torrontes, Argentina 2012 32. Chateau Cabannieux, Graves, Bordeaux Blend 2010 33. Burgans, Albarino, Spain 2012 35. Sa Prum, Riesling, Kabinett, Germany 2009 49. Chateau Miraval Rose, Cote du Provence 2013 38.

American Cabernet Sauvignon Vintage Napa Cellars, Napa 2012 48. Earthquake Cabernet Sauvignon, Lodi 2012 55. Buehler, Napa 2013 58. Stag’s Leap, Napa 2009 60. Freemark Abbey, Napa 2010 65. St Supery, Napa 2010 69. Sequoia Grove, Napa 2011 71. Elodian, by Tom Eddy, Napa 2011 75. Surth Luchtel, stagecoach, Napa 2007 79. Round Pond Estate, Rutherford 2011 84. Napanook (Dominus Estates)…Napa 2011 86. Caravan “By Darioush”, Napa 2011 90. Pine Ridge, Napa 2012 90. Stag’s Leap Artemis, Napa 2011 95. Faust, Napa 2009 99. Chimney Rock, Napa 2009 105. Turnbull, Napa 2009 110. Groth, Napa 2010 119. Whitehall Lane, Napa 2008 120. Silver Oak, Alexander 2009 125. Cakebread, Napa 2009 135. Rapture, Lodi 2011 149.

American Meritages & Blends Vintage

The Divining Rod, Lodi 2012 45. Delectus Argentum, Knight’s Valley, Sonoma 2011 55. Cain Cuvée, Napa Valley NV 60. Taken, Napa Valley, Josh Phelps & Carlo. T 2012 65. Treana, Edna Valley 2008 65. Tresor by Ferrari Carano, Alexander Valley 2010 72. Shining Hill by Col Solare, Washington 2007 75. Girard Artistry, Napa Valley 2011 78. Flowers Perennial, Sonoma 2010 79. Langtry Red, Lake County 2006 80. Terlato, Angel’s Peak, Napa Valley 2006 95. Col Solare, Columbia Valley 2008 105. Duckhorn “Paraduxx”, Napa Valley 2010 108. Celani Tenacious, Napa Valley 2010 115. St Supery Elu, Napa Valley 2006 120.

Merlot Vintage Bonterra, Napa Valley 2011 31. Seven Falls, Washington 2010 36. Swanson, Napa Valley 2010 55. Krupp Brothers, Stagecoach, Napa 2007 79. Trinchero CRV , Napa Valley 2009 88. Duckhorn, Napa Valley 2011 98.

Pinot Noir Vintage Mandolin, Monterey 2012 36. Bouchard, Bourgone, Burgandy 2011 38. MacMurray, Russian River 2013 45. Wonderwall, Paso Robles 2013 52. Ken Wright, Willamette 2012 62. Champs de Reves, Anderson 2011 65. P Girard, Savigny les Beaune, Burgundy 2010 69.

Belle Glos, Las Alturas, Santa Lucia Highlands 2012 72. Penner Ash, Willamette 2011 89. Flowers, Sonoma 2011 95.

Texas Two Step Vintage Duchman, Vermentine White Wine 2012 29. McPherson, Roussane White Wine 2012 30. Duchman, Sangiovese 2011 34. Llano Estacado, 1836 Red Blend 2010 65.

Merlot Vintage Swanson, Napa Valley 2010 55. Krupp Brothers, Stagecoach, Napa 2007 79. Trinchero CRV , Napa Valley 2009 88. Duckhorn, Napa Valley 2011 98.

Malbec, Zin, Syrah... Vintage

Zinfandel Cigar, California 2012 45. Seghesio Zinfandel, Sonoma 2012 51. Biale Zinfandel Founding Framers, Napa 2011 85. Sloth Zinfandel, Mendocino 2010 90. Biale Zinfandel Monte Rosso , Sonoma 2011 105. Syrah

Fess Parker Syrah, Santa Barbara 2011 45. Stag's Leap Petite Syrah, Napa 2010 79. Plumpjack, Napa 2012 89. Clarendon, Australia 2006 120. Malbec Pacual Toso Malbec, Argentina 2011 38. Alamos Seleccion Malbec, Argentina 2011 59. Barr Malbec, Paso Robles 2009 60. Acheval Ferrer, Malbec, Argentina 2012 65. Others Inkblot Petit Verdot, Lodi 2011 69. Barr Estate Petit Verdot, Central Coast 2007 71.

Interesting Reds Italy Vintage

La Quercia, Montepulciano d’Abruzzo 2012 39.

Il Poggione, Rosso di Montalcino 2011 45.

Castello Di Volpaia Chianti 2009 45.

Belnero Castello Banfi, Toscana 2010 49.

Nozzole Chianti Classico 2009 55.

Planeta Santa Cecilia Nero D’avalo 2007 69.

Recchia Valpolicella Ripasso 2011 75.

Capazzo Brunello Di Montalcino 2009 79.

Sartori, Amarone della Valpolicella 2010 79.

Batasiolo, Barolo 2010 85.

Gaja Ca'Marcanda’, Promis 2011 85.

Bertani, Villa Arvedi, Armarone 2008 89.

Biserno, Coronato, Bolgheri, Tuscany 2005 95.

Ceretto Asij, Barbaresco 2010 95.

Col d'Orcia, Brunello di Montalcino 2007 105.

Bertani, Amarone della Valpolicella Classico 2004 220.

France Louis Jadot Beaujolais Village 2012 35.

Chateau La Cote, Cotes du Rhones Villages 2012 38.

Pierre Amadieu Gigondas 2009 39.

Clarendelle, Haut Brion, Medoc 2006 49.

Domaine La Garrigue, Cotes Du Rhone 2011 41.

E. Guigal, Crozes Hermitage 2009 45.

Chateau Coutet, St Emilion 2009 59.

Les Cadrans de Lassegue, St Emilion 2007 69.

Cheteau Haut Beasusejour Bordeaux 2010 75.

Chateau Fonbadet, Pauillac 2011 89.

Skalli, Chateauneuf du Pape 2011 89.

Chateau La Fleur Garzin Pomeral 2007 90.

Barone de Brane, Margaux 2008 95.

Chateau Lassegue, St Emilion 2010 95.

Elisabeth Chambellan Chateauneuf du Pape 2010 110.

Chateau Mongravey Margaux 2011 125.

Spain Conde Valdemar, Rioja 2009 38.

Guadium, Marquez De Caceres, Rioja 2004 65.

Faustino I Cinto Gran Reserva, Rioja 1999 75.

Mas De Can Blau, Montsant 2010 91.

Hiru 3 Racimos, Rioja 2004 150.

Captain’s List Bubbles

Vintage Palmes D’Or Brut, Champagne France 1998 280. Armand De Brignac Brut, France NV 550. Moet, Dom Perignon Vintage 1966 775. Armand De Brignac Rose, France NV 890. Moet, Dom Perignon Vintage 1964 960.

Cabernet Sauvignon

Vintage Tom Eddy , Napa 2007 120. Caymus, Napa 2011 145. Van Strasser Sori,Diamond Mt, Calistoga 2004 145. So Rare, Rutherford 2008 149. Paul Hobbs, Napa 2011 150. Brother Ridge by Rodney Strong 2005 155. Brandlin, Mt.Veeder Cabernet 2004 165. Krupp Brothers, Stagecoach 2007 175. Palmaz Estate, Napa 2009 175. Nickel & Nickel Hayne, St Helena, Napa 2010 175. Plumjack, Oakville 2011 180. Kelly Flemings, Calistoga 2008 185. Darioush, Napa 2010 190. Whitehall Lane Reserve, Napa 2008 200. Groth Reserve, Napa 2007 210. Bringer Private Reserve, Napa 2010 215. Robert Mondavi Reserve, Napa 2007 220. Goldshmidt. Alexander Valley 2009 250. El Desafio de Jonata, by Screaming Eagle 2009 265. Far Niente, Oakville 2011 267. Celani Ardore, Napa 2009 450. Scarecrow, Rutherford 2008 580.

Chardonnay Vintage Far Niente, Napa 2012 75. Nickel & Nickel, Carneros 2012 85. Dutton Goldfield, Russian River 2013 85. Chateau Montelena, Napa 2012 89. Alysian, Russian River 2011 95. Darioush “Signature”, Napa Valley 2012 99. Paul Hobbs, Russian River 2012 105. Puligny Montrachet, Domaine Boillot 2011 110. Kristler, les Noisetiers, Sonoma 2013 129.

Captain’s List, Continued. Blend

Vintage The Calling, Our Tribute, Alexander Valley 2009 125. Stonestreet ‘Legacy’ Alexander Valley 2004 135. Benziger Tribute, Napa 2006 150. Krupp Brothers “The Doctor “, Napa Valley 2006 175. J Lohr POM Cuvee, Paso Robles 2006 185. Galaxy, Napa 2008 185. Cain Five, Napa Valley 2008 199. Rubicon, Rubicon Estate, Rutherford, Napa 2007 258. Cakebread, Dancing Bear Ranch, Napa 2007 265. Quintessa Rutherford, Napa Valley 2008 280. Continuum Red by Mondavi, Napa 2008 330. Delectus Julia, Napa 2006 350. Ovid Red, Napa Bordeaux 2009 385. Dominus, Napa 2008 389. Insignia, First Napa Blend Ever Made 2005 430. M Mondavi, Napa 2005 430. Opus One, Napa 2009 480.

Pinot

Vintage Dutton Goldfield, Russian River 2012 85. Cherry Pie, Carneros 2011 95. Paul Hobbs, Russian River 2012 105. Sanford La Rinconada, Sta Rita Hills 2010 115. Chamisal Califa, Edna Valley, San Luis Obispo 2007 119. Joseph Phelps Freestone, Sonoma 2011 120. Alysian, Russian River 2010 125. Enroute by Far Niente, Russian River 2012 130.

Sample Menu Designs

Baby Shower

Ouisie’s Table provides complimentary menu cards for our private parties. Below are some examples of the designs we can create for any occasion.

Premium Printing Services: The following premium printing services are available at your request:

Place Cards 1.25 each Custom Menu Cards 2.50 each (hand crafted & printed on specialty paper)

Thank You gift tags 1.25 each for goodie bags or favors

Business Sample Bridal Sample Wedding Sample

Ladies Luncheon Classic Style

General Information Ouisie’s Table Private Events includes... Chairs, linen, china, flatware, & glassware are provided to you depending upon the menu style you select. Standard white tablecloths with black linen napkins are used for all private events at the cost of $3 per tablecloth. Specialty linens are available upon request & at an additional cost. Tastings are offered to clients, at a discounted rate, who have secured their booking & have a credit card on file. To Book a Room A signed “party reservation agreement” with valid credit card on file is the only sure guarantee of your reservation. There is no deposit required & you have up to 30 days prior to your event to cancel without penalty. A guest count is required for a booking to be considered valid. Your final guaranteed guest count is due 10 days prior to your event and must be greater than or equal to the original guest count. This guarantee is not subject to reduction. Food & Beverage Policy: A food & beverage minimum applies to all private dining reservations. We will happily customize a menu to accommodate dietary restrictions/allergies. All food & beverages including special occasion cakes must be provided by Ouisie’s Table . All alcoholic beverages must be supplied by Ouisie’s Table in accordance with state and local laws. All cocktails are charged on consumption, per drink. Wine is charged on consumption per bottle opened. All wine selections must be pre-determined 14 days before your event to ensure availability. All menu details for your event should be finalized 14 days prior to your event. No changes to your menu can be made the week of your event. Event Order: An Event Order will be prepared once all preliminary menu selections & other details have been discussed. This Event Order will be sent to you & must be signed and returned 2 weeks prior to the event. Final Headcount & Guarantees: Your final headcount is due 10 days prior to your event. Only an increase in count can be given after this date. The food and beverage minimum that will be applied to your final bill must be equal to or greater than the number of guests originally listed on your party reservation agreement. If you fail to meet the food & beverage minimum you will be subjected to a room rental charge to make up the difference. The minimums do not include gratuity, service charges, or taxes. Room Set Up: Room set up begins approximately 2 hours prior to your event. The room will be set 30 minutes before starting time listed on the party reservation agreement, unless other arrangements have been made with your event specialist. If you would like to enter the room before this time, please speak with your event specialist. Other Information: All private parties will be subject to a 20% gratuity & 8.25% TX sales tax, and TX mixed beverage tax. One check is preferred for private dining events to eliminate confusion amongst guests and staff. If you need the final bill split evenly between multiple hosts, please inform us of this request at time of signing the party reservation agreement.

TERMS Cancellation notice is required at least 30 days prior to event to avoid a cancellation fee starting at $500.00.

Flower cancellations must be made 10 days prior to the event to avoid a 30% charge. All flowers must be provided by Oui

Florals & Events. No exceptions.

Minimum per person requirements include: a three course meal (one appetizer, one entrée, and one dessert) and an

average of three alcoholic beverages per person.

All menu details including wine selections must be finalized 14 days prior to your event. No changes to your menu can

be made the week of your event.

All food and beverage including special occasion cakes must be provided by Ouisie’s Table. All alcoholic beverages must

be supplied by Ouisie’s Table in accordance with state and local laws.

Your final guaranteed guest count is due 10 days prior to your event and must be greater than or equal to the number of

guests listed on this agreement. The number of guest listed is not subject to reduction.

You will be financially responsible for the number of guests listed on this contract at an average costs of food

and beverage per person.

Please indicate which room you are booking.

You must meet the minimum number of required guests to book more than one room and avoid a room fee.

Room Name Minimum Maximum

Alsey's Nest 20 guests 48 guests

Lucy's Porch 55 guests 95 guests (Could be divided to 2 rooms) Small Half 15-25 guests

Main Room 75 guests 135 guests seated Large Half 25-45 guests

Cooper's Bin* 8 guests 14 guests *a working wine cellar kept at approximately 65°F at all times—please dress accordingly

If you fail to meet the minimum requirements of the head count per room and the food & beverage minimum you will be

subjected to a room rental charge to make up the difference.

20 % gratuity will be added based on the pre-tax total of your guaranteed number of guests. One check is preferred for

private dining events to eliminate confusion amongst guests and staff. If you need the final bill split evenly between

multiple hosts, please inform us of this request at time of signing the party reservation agreement.

White house linen is $3 per tablecloth. Specialty linen may be ordered at an additional cost based on color & size.

There is a fee for all tables and rentals used for your event.

An Event Order, outlining your event, will be prepared once details have been discussed for your perusal & agreement.

All items being provided by the customer shall be delivered to Ouisie’s Table no earlier than the morning of the event,

and removed from the restaurant no later than 2 hours after the event.

Ouisie’s Table cannot hold any items left at the restaurant and is not responsible for such items.

Please Note: Without your signature and the return of this agreement, your reservation is not confirmed and cannot be held.

After signing this agreement, please return via email ([email protected]), fax (713-961-4560) or mail.

Contact: Number of Guests: Event Date: Time:

Company Name:

Address: City & Zipcode:

Email: Phone: Alternate Number:

Type of Event: Honoring:

How did you hear about us?

Customer Credit Card information: Reservation is not confirmed without a valid Credit Card on File

Name on Card: Type:

Number: Exp:

Signature Date

3939 San Felipe, Houston, TX 77027 713.528.2264 www ... Dinner... · services, on or off premise,...

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