In 2013, construction of our garden was completed. Chef Kris helped design and handpicked the produce he plans to use in his program. Recently planted lettuces, squash, peas and carrots are now being featured on the menu. Sustainable Gardening has been added to our student curriculum and cultivation is handled by both Chef Instructors and students.Our goal is to provide the highest quality meat, poultry and seafood available. We purchase as much as we can locally. This is easier for us to do when we can utilize the whole animal. So, most of our poultry, shrimp and the pork used for our in-house charcuterie program is local.Our charcuterie tasting program is Kris’s passion. Much trial and error have gone into the preparations we are offering you today. Kris focuses on utilizing whole "Heritage Breed" pigs grown & harvested locally from trusted breeders.Houston has three seasons, Fall- Spring & Summer. Spring arrives with an abundance of new fruits and vegetables. Chef Kris has purposely created dishes to highlight as many vegetables form our own garden as possible. We have also added a category of shared appetizers to encourage unity at the table.Kris believes our in-house artisan breads are the highest quality in Houston. Culinary Institute LeNôtre has French trained bakers who trains the students/staff to produce regional French breads that complement the menu. Also, we have sourced high quality butter to complement the breads. The LeNôtre name is synonymous with high quality pastry worldwide. It is no surprise that we have an exceptional dessert program. We hope you enjoy the complimentary mignardise.