canapés…

seaweed cracker with smoked catfish, pickled cheese curds and wild seeds

smoked chicken cracklin’ with sweet & sour

saucisson l’ail and soft poached quail egg

fennel tartlet

bibb lettuce / cracklings / lemon / yeast

foie gras with pickled peach

oyster / pickled shrimp / kombu / melon / tapioca

tartare of venison heart with millet and caramelized miso

…dill brioche, buckwheat and guanciale sourdough and fermented garlic boules

salad of pickled vegetables & all their parts with goats milk & whey

collop of maine lobster, cauliflower salad with yogurt beignet

mackerel / cauliflower / bone marrow / toast

tranche of black grouper, dijon mustard and bread crust, with apple and cucumber compote

…aloe granita

onion / yogurt / rosehip / beet / purslane / sweetbreads

lamb cutlet, chickpeas and saffron salad

corned lamb breast with buckwheat groats, sorghum & elder blossom vinegar

fresh cheese with honey comb

grapefruit / cilantro / basil

pea financier with  jujube, buttermilk, cucumber, honey and yeast

chocolate croustillant with caramel sauce

for later…candied cornbread cereal with crunchy marshmallows and blueberries

miniardise…

pecan & bergamot shortbread with applewood bavarian and egg yolk meringue

truffle of malt, peach & fennel jam

honey macaron / fennel-miso

ash macaron / fennel-miso

gateau opera

passion fruit pate de fruit

tuesday september 7, 2010

eggplant shortbread with parmesan and green tomato

wahoo with preserved potatoes and trifoliate orange  

salad of dried duck and radishes with pickled peach

pickled beef tongue with creamer peas and gulf bonita bouillon

tortellini of  smoked gar with green apple peel, goats cream and wood sorrel

guinea hen cooked in hay with sweet corn and fermented garlic

caramelized rice with bone marrow

cheese…

• bagel chips with cream cheese and pony’s foot
• smoked mozzarella with fennel jam and salt water foam
• queso blanco and dehydrated radishes

coriander peach with pickled mustard seeds, mascarpone and coriander meringues

goats milk ice cream with chocolate jelly, candied cornbread and cornbread puree

75 person (price includes wine pairing)

please call 281 516 9699 for reservations

team tomball

as a young cook i learned one very important piece of the puzzle – surround yourself with like-minded individuals that make you better on a daily basis.  this has never been more true in my career than it is at this moment in time.  recently, we added two new chefs to our team in tomball and we are counting down the days until the last one arrives from nola.  chef ben rabbani will be chef de cuisine for restaurant connate and heading up our charcuterie program for all the restaurants and the mercantile.  chef chris leung will be acting as director of our baking program and as pastry chef for bootsies heritage cafe, restaurant connate & the mercantile/bakery.  the last piece of the power trio comes from chef macus clayton who will be joining us on sept 15 as chef de cuisine of bootsies heritage cafe via stella restaurant with chef scott boswell in nola.  id also like to mention the importance of chef clint wilkinson who has been promoted to chef de partie of bootsies heritage cafe due to his level of conviction and passion he has for his craft.  once again, im blessed to be surrounded by incredible cooks that not only push and drive me but also challenge me on a daily basis. 

sunday 9.12.2010

an evening with the creative teams of chez roux, greenway barista, just 8 project & restaurant connate

…stay tuned for more updates but save the date today!

UPDATE: See the deets on our Lazy Summer Repast page!

“the barns at the depot” are now in the process of being refurbished and revitalized to house connate restaurant, the galloping rat a local watering hole, a bio-dynamic gardening system &  banquette facility in tomball, texas. 

the original brodigan slaughter-house will be our dining room…

the doors are staying and will lead to a modern glass door on the inside…

future home of the “galloping rat a local watering hole”

the original chicken coop, insinurator and smoked house will be refurbished for use…

the original train depot of tomball – just steps away from our newest project, connate restaurant…

present day train depot of tomball – i suppose progress happens whether you want it to or not…

http://www.thefreedictionary.com/connate

connate or CONN-ATE

adj.

1. Existing at birth or from the beginning

2. Originating at the same time; related.

3. Being in close accord or sympathy; congenial: “In the wilderness, I find something more dear and connate than in streets and villages” (Ralph Waldo Emerson).

The restaurant focuses on indigenous and region bounties of the gulf coast region of the Southern United States.  The cuisine is focused on southern traditions and culture while constantly searching for new ideas, products and techniques.  A great example of this is our extensive preserving, pickling and charcuterie programs which uphold the traditions we hold so dear.  It’s our belief that creativity and new applications or ideas come from having an intimate relationship with all your food sources.  This philosophy has led us to not only farming our own vegetables, herbs & lettuces but raising our own pigs, guinea hens & chickens as well.  The staff takes great pride and has an extreme enthusiasm for foraging for local wild edibles such as greens, flowers, fruits, berries and tubers. 

The guest will have multiple options of menus to choose from.  We will provide a 6-course and 9-course degustation menu with “omnivore” and “herbivore” options available for both.  For those guests who choose to “submit” and allow the kitchen to cook for them they will be at the mercy of the staff…

greens & beans mercantile & bakery

pronunciation: \ˈmər-kən-ˌtēl, -ˌtī(-ə)l\

function: adjective

etymology: French, from Italian, from mercante merchant, from Latin mercant-, mercans, from present participle of mercari to trade

Our mercantile will provide us an arena to showcase the cultures & traditions of the southern gulf coast by focusing on techniques such as pickling, preserving & the art of charcuterie.  The bakery and pâtisserie will provide artisan breads & pastries for Bootsie’s Heritage Café & restaurant connate and will be available to the public while daily supplies daily last.   

sample of our HOUSE-MADE goods & services…

mercantile –

• breakfast service
• “picnic-style” lunch boxes
• “u cook it-style” dinner casseroles
• extensive coffee program provided by local barista & roaster David Buehrer
• fresh pastas
• flatbreads
• fresh popcorn
• milk shakes & malts
• natural raised meats
• terrines, pates & potted meats
• farmhouse eggs
• nick’s charcoal
• preserves
• jams
• pickles
• produce
• lemonade & fresh juices
• sausages
• deli meats
• bacon
• hams
• salamis
• cheeses
• locally milled products such as flours, cereals, grains and cornmeal for cornbread & grits

bakery & pâtisserie – 

• daily breads
• truffles
• cupcakes
• tarts
• macaroons
• special occasion cakes
• fudge
• brownies
• financiers
• cakes

photo courtesy of mr matt chow

SUNDAY BRUNCH

TO START…

ASSORTED HOUSE-MADE PICKLES 4

FRIED GREEN TOMATO avocado, smoked bacon & horseradish mayo 7

CORMMEAL CRUSTED GULF OYSTERS celery slaw & creole mustard 8/15

SOUPS & SALADS…

DAILY SOUP market & seasonally inspired

CHICKEN & ANDOUILLE SAUSAGE GUMBO texmati rice & green onions 4/8

BABY SPRING GREENS marinated tomatoes, cucumbers & buttermilk dressing 5

SANDWICHES…served with german style potato salad

CAROLINA STYLE PULLED PORK apple cider coleslaw & pickled cucumber 9

CRISPY SHRIMP PO BOY “dressed” 9

CORNMEAL CRUSTED GULF OYSTER PO BOY “dressed” 9

BURGERS…served with fries

½ LB BURGER cheddar cheese & all the fixins 8 (add smoked bacon or jalepenos .75)

MOTHER RUCKER BURGER double patty, chicken fried bacon & fried farmhouse egg 14

…NOT responsible for the quality of your burger when ordered medium well or more

ENTREES…

“TOAD IN THE HOLE” fried farmhouse eggs, texas toast, smoked bacon & sawmill gravy 6

SHRIMP N GRITS white gulf shrimp, creamy cheese grits, bacon & creole bouillon 14

LAYERED OMELET potato, chorizo, cheese & charred tomato salsa 7

FRENCH TOAST vanilla, house-made preserves & bacon laced maple syrup 7

STEAK N EGGS seared beef medallions, sunny-side up farmhouse eggs & home fries 15

CHICKEN FRIED STEAK farmhouse mashed potatoes, southern greens & sawmill gravy 14

CHICKEN FRIED CHICKEN farmhouse mashed potatoes, southern greens & sawmill gravy 12

SIDES…

home fries – mac n cheese – spring vegetable ragout – southern greens – creamy cheese grits 4

the second tuesday of every month we will be closed to the public and host a special evening of dining that we have coined as our  HERITAGE dinner series.  30 guests and reservation are required – good luck…..

HERITAGE dinner

tuesday april, 13 2010

gulf coast crudo

“first of spring” gazpacho & preserved green tomatoes

roasted quail breast with vegetable gumbo thickened with smoked almonds

tortellini of roasted vegetables with their own roasting juices

shrimp boudin with wild greens & smoked ham bouillon  

corned beef brisket with butter bean dumplings &  our onion blossom vinegar

local strawberry – lime soup with buttermilk & pickled mustard seeds

mint with chocolate

…call bootsie’s at 281 516 9699 to make your reservation

dinner menu

4.1.10

to start…

assorted house-made pickles 5

local potato & goat cheese tart with arugula pesto & shaved radish 7

cornmeal crusted gulf oysters with creole mustard & celery slaw 8

soups & salads…

daily soup…market & seasonally inspired

chicken & andouille sausage gumbo with texmati rice & green onions 4/8

garden green salad with marinated tomatoes, cucumbers & buttermilk dressing 5

green tomato “blt” salad with arugula, smoked bacon & avocado 9

sandwiches…served with german style potato salad

carolina style pulled pork sandwich with apple cider vinegar coleslaw & pickled cucumber 9

roast beef sandwich with sweet peppers, grilled onions & gruyere cheese 9

potato chip crusted shrimp po’ boy 9

cornmeal crusted oyster po’ boy 9

burgers…served with fries

½ lb burger with cheddar cheese & all the fixins’ 8 (add smoked bacon or jalapeños .75)

mother rucker burger…double patty, chicken fried bacon, fried egg & all the fixins’ 14

…we can not be responsible for the quality of your burger when ordered medium well or more

entrees…

roasted pork loin with skillet potatoes, brussels sprouts & blackberry mustard 14

bobwhite quail stuffed with dirty rice & pecans with mustard greens & pot licker jus 15

pan roasted texas redfish with potato dumplings & spring vegetable ragout 17

shrimp n grits…local white gulf shrimp, creamy cheese grits, bacon & creole bouillon 15

chicken fried steak with farmhouse mashed potatoes, southern greens & sawmill gravy 14

chicken fried chicken with farmhouse mashed potatoes, southern greens & sawmill gravy 11