3939 San Felipe, Houston, TX 77027 713.528.2264 www

2016 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 “You only get married once and choosing to spend the reception at Ouisie's was the right way to go! Guests were raving about the food and the venue. It was elegant and easy throughout the entire process. The food was top notch and the service was right there along with it.” Erin - July 2016 Bride.

“If you are trying to throw a event...this is DEFINITELY the place to do it! I hosted my sisters baby shower here and I was so satisfied with Ouisie's. The service was fabulous and every single person that worked here was beyond helpful with helping us put every single detail together.” Nava. S..—September 2016 Baby Shower Hostess.

“Just had a 90th birthday cocktail party for my mother-in-law and Ouisie's Table did a FABULOUS job! The food was outstanding and the attention to detail of the servers enabled the guests AND the hosts to just relax and enjoy the celebration. My mother-in-law has been raving about what a perfect party it was for her- which is EXACTLY what we all wanted.” Deborah S. - April 2016, Birthday Party Hostess.

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 per dozen Crispy Gulf Coast Oysters 21.00 per dozen Boiled Gulf Shrimp 26.00 per dozen Smoked Salmon Canapés 26.00 per dozen Shrimp Quesadillas 26.00 per dozen Seared Ahi Tuna on a Taro Root Chip 25.00 per dozen Tomato & Crab Salad Skewers 28.00 per dozen Shrimp Roulade 28.00 per dozen Crab Mushroom Caps 28.00 per dozen Shrimp Mushroom Cap s 28.00 per dozen Oysters Rockefeller on Crostini 30.00 per dozen Panko Crusted Crab Fingers 32.00 per dozen Chipotle Ceviche Mojito Shooters 32.00 per dozen Beef Tenderloin on Hot Biscuit 28.00 per dozen Mini Beef Wellingtons 32.00 per dozen Beef Crostini with Horseradish Cream Sauce 30.00 per dozen Mini Chicken Fried Steak on Biscuits 28.00 per dozen Mini Chicken Fried Venison on Biscuits 50.00 per dozen 3oz. Lamb Lollipops 90.00 per dozen Chicken Mini Chicken Tostadas 26.00 per dozen Chicken Spring Rolls 22.00 per dozen Chicken Quesadillas 24.00 per dozen Vegetarian Mushroom Caps stuffed with Gruyere & Herbs 18.00 per dozen Mini Spring Rolls 20.00 per dozen Basil, Tomato, Mozzarella and Olive Skewers 18.00 per dozen Fried Asparagus 18.00 per dozen Pecan Crusted Texas Goat Cheese Balls 22.00 per dozen Stilton Cheese, Toasted Walnuts and Apple Chutney 18.00 per dozen Denotes Ouisie’s House favorites

Denotes Gluten Free Options

Pictured here: Mini Crabcakes with Jalapeño Tartar Pictured here: Basil, Tomato, Mozzarella and Olive Skewer

Small Plates to share, or not

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.

Oysters Rockefeller 14

Six Oysters baked on the half shell with cream cheese, spinach, & panko with a zingy sauce.

Ouisie’s Chilled Shrimp Cocktail 11.

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

Mediterranean Lamb Meatballs 10.

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

Starters

Soup du jour 7.

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 ca-pers.

Pecan SalaD 7.

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

Seafood

Seared Chilean Sea Bass with Champagne Cream Sauce 32.

Served with vegetable saffron risotto, and sautéed broccolini.

Damn Eggplant 25.

With shrimp, crab meat, & oysters in a spicy brandied sauce.

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 25.

Herb mashed potatoes, grilled asparagus & truffle beurre blanc.

Seafood Crepes 26.

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.

Crab Cakes & Remoulade Sauce 27.

Baby arugula, julienne bell peppers, tossed with lemon vinaigrette.

Dill and lemon zest crusted Atlantic salmon 26.

With Dijon mustard sauce served over orange braised fennel and sautéed corn relish.

Crusted Paneed Gulf red Snapper 27.

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

Southern Food. Eclectic Tendencies. All menu options can be adjusted to be gluten free upon request

Poultry

Duck Confit with orange glaze 24.

Served with roasted spaghetti squash and roasted root vegetables.

Pan Roasted Chicken with Running Gear 23.

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

Julia Child’s Pan seared chicken breast fricassee 22.

Served with asparagus tips, morel mushrooms and white whine cream sauce

Chicken Oscar 23.

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

Chicken Fried chicken with the Works 25.

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

Parmesan Crusted Chicken Breast 22.

mushrooms, artichokes, lemon butter, Sriracha sauce, mashed potatoes & sautéed green beans.

Meat

Grilled Lamb Chops Provencal 29.

Roasted vegetables and fork mashed potatoes

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.

Mashed potatoes 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.

Pork Chop 24.

Brined double cut with Mashed purple potatoes and garlic spinach.

Ouisie’s Original Chicken Fried Steak 26.

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.

Chicken Oscar

Grilled chicken breast topped with crab meat, mushrooms, asparagus

and hollandaise sauce served with lobster mashed potatoes.

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 Drinks, 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.

Mushroom risotto Filled Jalapeños

With mushroom risotto and frisé salad with an apricot sauce.

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.

Dill and lemon zest crusted Atlantic salmon

With Dijon mustard sauce served over orange braised fennel and sautéed corn relish.

Pan Roasted Chicken with Running Gear G.F.

with artichoke hearts, English peas & mushrooms in a

lemon butter emulsion sauce with mashed potatoes.

Chicken fried chicken with the Works

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

mustard greens & Lucy’s corn pudding.

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

Strawberry Short Cake

Flakey sweetened biscuit lightly toasted with fresh strawberries and whipped cream

Lemon Meringue

Lemon custard filling, a fluffy meringue topping with a graham cracker crust

Grand Marnier Chocolate Cake

2 layers rich dark chocolate cake with chocolate fudge frosting








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.

Texas Lamb Shank

Slowly cooked overnight, served with sweet corn casserole

and sautéed green beans.


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

Chocolate Black Magic Cake

Rich dark chocolate 3 layer cake with chocolate fudge frosting





Buffet Services

Cold Station Served Over Crushed Ice: Oysters on the half shell 20.00 dozen Boiled shrimp 26.00 dozen Both served with saltines, remoulade, cocktail and horseradish sauces

Salads: Price per order Mixed Green Salad (serves 10) 45.00 Baby field greens with fresh tomatoes and Parmesan cheese tossed in a French vinaigrette. Stilton and Walnut Salad (serves 10) 55.00 With arugula, apples with extra virgin olive oil and lemon juice. Caesar Salad (serves10) 55.00 Romaine, fried capers, house made croutons, Parmesan cheese & Caesar dressing. Tomato Caprese (serves 10) 60.00 Fresh mozzarella, olive relish, aged balsamic reduction & arugula oil drizzle.

Meat: 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: Shrimp and Cheese Grits (serves 6-8) 150.00 Spicy sauté of gulf shrimp with bacon, scallions and mushrooms in a white wine broth. Whole Poached or Roasted Salmon (serves 15-20) 350.00 With fresh herbs and a béarnaise sauce with crostinis, crackers and silver dollar rolls. Seafood Paella (serves 10-15) 170.00 With clams, mussels, shrimp & saffron rice Additional options include chicken, sausage, beef, oysters & calamari 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.

Poultry: Ouisie’s Sunset Chicken Enchiladas (serves 20) 155.00 With red and green chili sauce Chicken Juanita (serves 8-10) 120.00 Topped with poblanos, roasted corn, sundried tomatoes and scallions.

Vegetarian: Grilled Eggplant Lasagna (serves 20) 300.00 With grilled red peppers, fresh white cheddar cheese, parmesan cheese Béchamel pesto sauce. Vegetable Paella (serves 10-15) 150.00 Saffron rice with a sauté of green peas, mushrooms, red & green peppers, zucchini and squash. Ouisie’s Garden Pasta (serves 10-15) 150.00 Spinach fettuccini pasta, grilled vegetables, feta cheese & pesto sauce. Pasta Salad (serves 10-15) 150.00 Orzo pasta, feta cheese, red & green bell peppers with olives.

Vegetable and Side Dishes to accompany above services (serves 10) 65.00 Cheese Grits Tomato Shallot Green Beans Creamed Spinach Couscous Macaroni and Cheese Wild Rice Mashed Potatoes Steamed Vegetables Rosemary Roasted New Potatoes Grilled Asparagus Mashed Sweet Potatoes Grilled Vegetables

Apple Strudel

Black Magic Cake

Tres Leches

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

Lemon Meringue 8. Lemon custard filling, a fluffy meringue topping

with a graham cracker crust

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. * Sorbet of the day 6. *

House Ice Creams 6. *

*Denote Gluten Free Options

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 cake info. for in house service) Available Sizes: 6 inch 9 inch 12 inch Serves 8-10 12-16 20-24 Price 50. 80. 120.

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. 9”x 11” serves 10 - 45. 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 per 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 Price per dozen Custom Decorated Sugar Cookies 26.00 Chocolate Biscotti 13.00

Cupcakes 36.00 Flavors include: Vanilla, Chocolate, Strawberry & Red Velvet

Petit Fours 24.00 per 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 10. 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

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

Citrus Rosemary Martini Greygoose L’Orange Vodka, orange juice and fresh rosemary.

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

Splash Down Tito’s Handmade Vodke, Raspberry Syrup, Lemon Juice, La Marca Prosecco and Thyme

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.

Pyrat’s Treasure Patron XO Incendio, Pyrat Rum, Chilled Espresso and Orange Bitters.

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

Top Shelf Mexican Mule Roca Patron Reposado, Lime Juice, Simple Syrup, Ginger Beer

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

Tequila Ventura Pura Vida Silver, cumin, agave nectar and lime juice

Beer 4.5

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

If There’s Nothing Else Aviation Gin, Lime Juice, Simple Syrup, Ginger Beer, Cracked Black Pepper and Mint

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 Alberta 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

Specialty Non-Alcoholic Drinks Arnold Palmer 3.25 Hot Tea 3.75 Juices 3.50 Raspberry Lemonade 5. Lemonade 3.50 Large Fiji Water 7. Cappuccino 4.25 Espresso 3.75 Double Espresso 4.25 Latte 4.25 Americano 4.25 Republic of Tea Peach, Decaf Peach, Passion Fruit, 4.5 Mango Raspberry, Pomegranate and Blackberry Ouitea Passion fruit tea, naturally sweetened, infused 5. with lime and mint served over ice in a wine glass Spring Fever Mango Syrup, Lemon Juice, Apple Juice, 4.5 Blood Orange Juice

Non-Alcoholic Drinks 2.5 ea plus free refills Lavazza Coffee Iced Tea Soft Drinks

Amstel Light Heineken Corona Michelob Ultra-Light Shiner Bock

Modelo Especial Fat Tire Stella Artois St Pauli Girl Non-Alcoholic Beer

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

Bubbles Vintage Ruffino Prosecco, Italy NV 27. Pere Vintura, Cava, Spain NV 29. Santa Julia Brut Rose, Argentina NV 29. Benvolio Prosecco, Italy NV 35. Domaine Carneros Brut, Napa 2011 39. Moet et Chandon, France NV 49. Nicolas Feuillate, Brut, France NV 55. Nicolas Feuillate, Brut Rose, France NV 65. Laurent Perrier Brut Champagne NV 65. Veuve Clicquot, Brut Champagne, France NV 75. Ruinart Blanc de Blanc NV 85. Bollinger Special Cuvee Brut, Champagne NV 110.

Chardonnay Teeter Totter, Napa 2013 35. La Crema, Sonoma 2013 35. Ferrari Carano, Sonoma 2013 36. Vocoret & Fils, Chablis, France 2014 39. Louis Jadot, Pouilly Fuisse, France 2014 40. Hartenberg, South Africa 2014 40. Sonoma Cutrer, Russian River 2014 42. Mer Soleil, Santa Lucia Highlands 2013 45. Gary Farrell, Russian River 2013 49. Dutton Goldfield, Russian River 2013 50. Flowers, Sonoma Coast 2014 55. Nickel & Nickel, Carneros 2014 55. Chateau Montelena, Napa 2012 59. Far Niente, Napa 2014 62. Alysian, Russian River 2011 65. Cakebread, Napa 2014 69.

Sauvignon Blanc Kim Crawford, Marlborough, New Zealand 2015 32. Flora Springs, Napa 2014 35. Domaine Des Corbilleres, Loire Valley 2014 35. Groth, Napa 2013 38. Michele Redde, Sancerre, France 2014 45. Cakebread, Napa 2014 45.

Pinot Grigio Ponzi Pinot Gris, Oregon 2014 33. J.Hofstatter, Alto Adige, Italy 2013 39. Santa Margherita, Valdadige, Italy 2014 45.

American Cabernet Sauvignon Vintage Brady Vineyard, Paso Robles 2013 35. Earthquake, Lodi 2013 45. Edge by Signerello, Napa 2013 49. Sequoia Grove, Napa 2013 59. Round Pond Estate, Rutherford 2012 64. Antica, Napa 2012 65. Flora Springs, Napa 2013 68. Acre, Napa 2012 75. Conn Creek Anthology, Napa 2012 79. Rapture, Lodi 2013 79. Faust, Napa 2013 82. Groth, Napa 2012 85. Canard Estate, Napa 2013 89. Caravan “By Darioush”, Napa 2012 90. Napanook, Napa 2013 92. Stag’s Leap Wine Cellars Artemis, Napa 2013 95. Caymus, Napa 2014 99. Mitolo Serpico, McLaren Valley, Australia 2008 99. Chimney Rock, Napa 2012 105. Nickel & Nickel Hayne, St Helena, Napa 2011 110. Silver Oak, Alexander Valley 2012 115. Cade, Napa 2013 118. Robert Mondavi Oakville, Napa 2012 120.

American Meritages & Blends

Taken, Napa, By Josh Phelps & Carlo Trinchero 2013 45. Coup de Grace, Lodi 2012 49. Tresor by Ferrari Carano, Alexander Valley 2011 55. Shining Hill by Col Solare, Washington 2007 55. The Prisoner, Napa 2014 59. Girard Artistry, Napa 2012 62. Château Ste Michelle, Artist Series, Washington 2009 69. Mullan Road, by Cakebread, Columbia Valley 2012 75. Duckhorn, Paraduxx, Napa 2011 75. The Calling, Our Tribute, Alexander Valley 2009 75. Celani Tenacious, Napa 2010 79. Stonestreet Legacy, Alexander Valley 2008 79.

Merlot Franciscan, Napa 2011 31. Educated Guess, Napa 2014 34. Northstar, Columbia Valley 2011 39. Swanson, Napa Valley 2010 49. Trinchero CRV , Napa Valley 2009 65. Duckhorn, Napa Valley 2011 69. Shafer, Napa 2013 79. Chimney Rock, Napa 2011 85.

Captain’s List Bubbles Vintage Perrier Jouet, Belle Epoque, Champagne 2004 125. Palmes D’Or Brut, Champagne France 1998 165. Dom Perignon, champagne 2005 199. Armand De Brignac Brut, France NV 350. Armand De Brignac Rose, France NV 540.

Chardonnay Darioush “Signature”, Napa 2013 75. Plumpjack, Napa 2013 79. Bouchard Aine & Fils, Puligny Montrachet 2013 85. Kistler, les Noisetiers, Sonoma 2013 85. Palmaz, Napa 2011 89. Krupp Brothers, Napa 2013 92.

Cabernet Sauvignon Krupp Brothers, Stagecoach Vineyard, Napa 2005 120. Palmaz Estate, Napa 2012 120. Groth Reserve, Napa 2012 130. Robert Mondavi Reserve, Napa 2011 135. Cakebread, Napa 2013 135. Beringer Private Reserve, Napa 2010 145. Fisher, Coach Insignia, Napa 2005 145. Paul Hobbs, Napa 2013 150. Darioush, Napa 2013 169. Goldshmidt, Alexander Valley 2009 175. Brandlin, Mt.Veeder 2004 180. Perliss Estate, The Ravens, Napa 2012 189. Hewitt, Napa 2010 195. Far Niente, Oakville 2013 255. El Desafio de Jonata, by Screaming Eagle 2006 265. Roy Estate, Napa 2012 280. The Vineyard House, Napa 2010 295. Celani Ardore, Napa 2009 350. 100 Acre, ARK, Howell Mountain 2012 650.

Pinot Noir Dutton Goldfield, Russian River 2012 85. Miura, Pisoni Vineyard, Santa Lucia Highland 2010 89. Cherry Pie, Carneros 2011 95. Willakenzie, Emery, Oregon 2010 95. Paul Hobbs, Russian River 2012 105. Joseph Phelps Freestone, Sonoma 2011 120. Alysian, Russian River 2010 125. Enroute by Far Niente, Russian River 2012 130.

Captain’s List, Continued. Red Blend Vintage Krupp Brothers “The Doctor “, Napa Valley 2006 99. Hestan, Stephanie, Napa 2008 110. Terlato Galaxy, Napa 2008 110. Chimney Rock Elevage, Stag’s Leap 2012 125. Cain Five, Napa Valley 2011 130. Chimney Rock Tomahawk, Napa 2012 145. Rudd, Oakville 2005 149. Delectus Julia, Napa 2006 175. Quintessa Rutherford, Napa Valley 2010 189. Rubicon, Rubicon Estate, Rutherford, Napa 2010 190. Episode, Napa 2012 195. Opus One, Napa 2012 255. Dominus, Napa 2011 275. Joseph Phelps, Insigni, 1st Napa Blend ever 2008 285. M Mondavi, Napa 2005 330. Cardinale, Napa (98 pts, RP) 2012 355. Verite Le Desir, Sonoma County (100 pts, RP) 2012 755.

France Les Cadrans de Lassegue, St Emilion, Bordeaux 2011 69. Chateau Haut Beausejour, St Estephe, Bordeaux 2011 75. Pierre Amadieu, Chateauneuf-Du-Pape, Rhone 2011 75. Chateau Fonbadet, Pauillac, Bordeaux 2011 89. Chateau La Fleur Gazin Pomerol, Bordeaux 2007 90. Barone de Brane, Margaux, Bordeaux 2008 95. Chateau Lassegue, St Emilion, Bordeaux 2007 95. Elisabeth Chambellan Chateauneuf du Pape 2010 110. Chateau Mongravey, Margaux, Bordeaux 2011 125. Chateau Certan de Marzelle, Pomerol, Bordeaux 2007 135.

Italu

Capazzo Brunello Di Montalcino 2009 79. Batasiolo, Barolo 2010 79. San Giorgio Brunello Di Montalcino 2010 85. Tenuta l’illuminata Tebavio Barolo 2010 85. Bertani, Villa Arvedi, Amarone 2011 89. Sondraia Poggio Al Tesoro, Bolgheri Superiore 2009 90. Biserno, Coronato, Bolgheri, Tuscany 2007 95. Col d'Orcia, Brunello di Montalcino 2009 105. Millepassi Bolgheri Superiore 2011 120. Ruffino Alauda, Tuscany 2011 135. Castello Di Bolgheri, Superiore 2009 149. Bertani, Amarone della Valpolicella Classico 2004 220. Sassicaia, Bolgheri, Tuscany 2012 275.

Sample Menu Designs

Baby Shower

Otisie’s Table provides complimenuary ment cards for otr privaue paruies. Below are some examples of uhe designs we can create for any occasion.

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

Place Cards 2.50 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 (three beverages start at $30 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 guests listed is not subject to reduction.

You will be financially responsible for the number of guests listed on this contract at an average cost 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 $15 per table fee for all tables and a fee for all 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

Documents

3939 San Felipe, Houston, TX 77027 713.528.2264 www