Laidback Celebration!

On Thursday December 29, 2005, laidback manor finally opened its
doors to a dining room full of familiar smiling faces. That night, the restaurant was alive with small explosions of surprise and joy at every table as 35 friends and family members celebrated with a selection from the menu. In the late hours of the night, we ended a wonderful service with a champagne toast for the staff and remaining guests.

The spirit of our opening night continued, culminating with dinner on New Years Eve, where we offered a sample menu (see below) and were thrilled by the successful turnout and support from our downtown patrons. The following week, starting on, Tuesday, January 3, 2006 we welcomed the public and the press, including an article in the Houston Chronicle Dining Guide and a live news broadcast with the Fox News, "Live with Lanny."

In order to conclude a tremendous couple of weeks, we have decided to have a "Grand Opening Celebration" on Thursday, January 12, 2006, from 6p-10p. Our guests should expect to find numerous temptations of various temperatures and textures (see menu below) and live music provided by Houston's own "Little Brother Project."

new years eve

assorted canapis

amuse bouche

puree of spiced winter squash soup
marshmallow brulee ~ lemon confit ~ steamed milk

gulf blue crab salad
flavors of guacamole ~ toasted cumin "crunch"

63C farm egg
smoked bacon consommi ~ bread fritter

hand-harvested sea scallops
puree of broccoli and thai basil ~ pressed yukon potatoes ~ dried chorizo and its juice

cinnamon laced YO ranch axis
root vegetable "coulis" ~ shallot confit ~ crunchy green apple

texas grapefruit sorbet with an "after dinner mint"

almond beurre noisette cake
brulee of banana ~ fried sage oil ~ warm almond milk

white chocolate and saffron truffles

"something for the road"

a "hint" of what can be expected at the "grand opening"...

pickled cherry tomato rolled in black olive paper

petite monte cristo ~ purple mustard

yukon gold potato "risotto" ~ caramelized garlic ~ parmesan cheese froth

"Dr. Pepper" braised pork ~ warm smoked potato foam ~ espresso glaze

milk chocolate and ny state foie gras "rillettes"

LN2 frozen pickled grapes ~ olive oil ~ sweet tapioca wafer

tubes of forged mushroom bisque ~ smoked bacon ~ sage jelly

frozen pellets of coffee yogurt ~ buttermilk panna cotta ~ sweet tapioca wafer

southern sweet tea with lemon and honey

"fish n chips"
brandade fritter ~ malted vinegar cloud

hand-grated cured salmon ~ local goat cheese ~ red beet jelly

specialty cocktail ... from the kitchen

bloody mary consommi
tomato h2o ~ celery jelly ~ worcestershire powder ~ frozen Tabasco dots