P R I V AT E D I N I N G

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1 PRIVATE DINING

2 EXPERIENCE PRIVATE DINING AT THE WOODLANDS PREMIER STEAKHOUSE Inspired by our namesake Howard Robard Hughes sense of adventure and pioneering spirit, Robard s luxury boutique steakhouse has been redesigned for a new generation of foodies. Area Executive Chef Paul McCabe has reimagined the classic American steakhouse with menus that showcase sophisticated cuts of dry-aged beef, artisanal breads, fresh-catch seafood, inventive desserts, and handcrafted garden-to-glass cocktails. The restaurant exhibits a farm-to-table philosophy, sourcing the freshest of everything from the Gulf Coast and beyond. Signature menu items include dock-to-door-in-24 seafood; Prime Certified Angus Beef; 50-day, dry-aged Texas Waygu; and even housemade honey from the 100,000 resident bees on the property. The wine selection is equally impressive, with an 1,100-bottle glass wine cellar in the main dining area. Rivaling the bold, inventive dishes on the menu, Robard s new interior design combines a flair for the dramatic with the sensibility of the traditional, featuring both cosmopolitan and timeless elements. We invite you to explore our private dining options in the Legacy and Premier Rooms, which allow you to experience all that Robard s has to offer in a distinctive, intimate atmosphere. LEGACY ROOM Conceived as a contemporary take on the classic chef s table approach to private dining, the Legacy Room has an unmistakable atmosphere. It is highlighted by a captivating mural depicting the interior of Howard Hughes famed Spruce Goose airplane and a stunning mid-century modern chandelier illuminating a long table that comfortably seats 14. The Legacy Room boasts plenty of natural light, luxurious leather chairs, and a sophisticated, hand-crafted wall unit containing a 70 HDTV perfect for presentations or viewing parties. The millwork and lighting is all custom done by Studio 11 Designs. 14 SEATED PREMIER ROOM For larger affairs, we offer the Premier Room. This stunning room comfortably accommodates 30 seated guests or up to 50 for cocktail receptions. Emanating a sophisticated charm, the Premier Room includes highlights like floor-to-ceiling windows overlooking the water, modern wood paneling, a hand-crafted wall unit with 70 HDTV, and elegant leather chairs that offer a comfortable, contemporary take on classic luxury. Available for everything from private parties to presentations, the Premier Room is where memorable nights come alive. 30 SEATED 50 RECEPTION ROBARD S STEAKHOUSE 2301 N. MILLBEND DRIVE THE WOODLANDS, TX robardssteakhouse.com ROBARD S STEAKHOUSE 2301 N. MILLBEND DRIVE THE WOODLANDS, TX robardssteakhouse.com

3 MENU PRIVATE DINING APPETIZERS MENU PRIVATE DINING $95pp MENU PRIVATE DINING FOUR COURSE PLATED DINNER $115pp MENU PRIVATE DINING FOUR COURSE PLATED DINNER $135pp PASSED APPETIZERS $50/DZN ADDITIONAL APPETIZERS $18 SERVED FAMILY STYLE 2PP PER ORDER ICED SEAFOOD ANTIPASTO SKEWERS BAKED OYSTERS ROBARD CANDIED BACON SHRIMP COCKTAIL MINIATURE BEEF WELLINGTON TIPS & BLUE KALBI BBQ PORK BELLY CRAB CAKE PROSCIUTTO TRUFFLE BURRATA OYSTER ON A HALF SHELL $5 ea ALASKAN KING CRAB LEGS (8OZ EACH) $50pp SHELLFISH TOWER (SERVES 2-4pp) $125 U8 SHRIMP COCKTAIL $20 FIRST COURSE SECOND COURSE (Pre-select Three) THREE COURSE PLATED MENU FOUR COURSE PLATED MENU FOUR COURSE PLATED MENU FIRE ROASTED TOMATO BISQUE Peak season tomatoes, applewood bacon, basil oil BLT WEDGE House candied bacon, Maytag blue, pickled red onion, radish, peppercorn ranch ROASTED BEETS Candied pecans, goat yogurt, rye crumble, aged balsamic CAESAR Baby romaine, pecorino romano, creamy black pepper dressing TOSSED GREENS Sustainable farms Hockley TX, tarragon dressing Served with Chef s selection of three side dishes for the table 8 oz FILET MIGNON 14 oz RIBEYE 16 oz CENTER CUT PORK CHOP 9 oz LAMB RACK 17 oz FREE RANGE CHICKEN sautéed vegetables, herb jus FIRST COURSE SECOND COURSE THIRD COURSE (Pre-select Three) CRAB CAKE Seasonal crab, piquillo pepper aioli SHRIMP COCKTAIL Classic accompaniments BURRATTA Black mission fig, toasted hazelnuts, nasturtium PROSCIUTTO Piparra peppers, herbed olives FIRE ROASTED TOMATO BISQUE Peak season tomatoes, applewood bacon, basil oil BLT WEDGE House candied bacon, Maytag blue, pickled red onion, radish, peppercorn ranch ROASTED BEETS Candied pecans, goat yogurt, rye crumble, aged balsamic CAESAR Baby romaine, pecorino romano, creamy black-pepper dressing TOSSED GREENS Sustainable farms Hockley TX, tarragon dressing Served with Chef s selection of three side dishes for the table 8 oz FILET MIGNON 14 oz RIBEYE FIRST COURSE SECOND COURSE THIRD COURSE (Pre-select Three) CRAB CAKE Seasonal crab, piquillo pepper aioli SHRIMP COCKTAIL Classic accompaniments BURRATTA Black mission fig, toasted hazelnuts, nasturtium BLUEFIN TUNA BUTSU Avocado, cilantro, shallots, chives, house made ponzu PROSCIUTTO Piparra peppers, herbed olives FIRE ROASTED TOMATO BISQUE Peak season tomatoes, applewood bacon, basil oil BLT WEDGE House candied bacon, Maytag blue, pickled red onion, radish, peppercorn ranch ROASTED BEETS Candied pecans, goat yogurt, rye crumble, aged balsamic CAESAR Baby romaine, pecorino romano, creamy black-pepper dressing TOSSED GREENS Sustainable farms Hockley TX, tarragon dressing Served with Chef s selection of three side dishes for the table 8 oz FILET MIGNON ENHANCE YOUR STEAK SELECTION CRAB OSCAR TOPPING $20 BERNAISE $7 7 oz ATLANTIC SALMON braised black lentils, celery hearts, salsa verde 16 oz. NY STRIP 16 oz CENTER CUT PORK CHOP 14 oz RIBEYE 16 oz. NY STRIP ROBARD S STEAK SAUCE $3 9 oz LAMB RACK 17 oz FREE RANGE CHICKEN sautéed vegetables, herb jus 16 oz CENTER CUT PORK CHOP 9 oz LAMB RACK THIRD COURSE Robard s Dessert Trio 7 oz ATLANTIC SALMON braised black lentils, celery hearts, salsa verde 17 oz FREE RANGE CHICKEN sautéed vegetables, herb jus 7 oz ATLANTIC SALMON braised black lentils, celery hearts, salsa verde FOURTH COURSE Robard s Dessert Trio FOURTH COURSE Robard s Dessert Trio

4 LUXURY BOUTIQUE STEAKHOUSE LUXURY BOUTIQUE STEAKHOUSE LEGACY ROOM PREMIER ROOM DINING ROOM PATIO

5 FILET MIGNON, PRIME DIVER SCALLOPS ROASTED BEETS BROWNIE SUNDAE

6 ABOUT PAUL MCCABE Area Executive Chef A culinary veteran, newly appointed Area Executive Chef, Paul McCabe brings more than three decades of experience to Texas tastemakers dining at Robard s. This trendsetting spirit is evident through McCabe s extensive career, where he s met and been inspired by some of the industry s greatest players including culinary master Michel Blanchet. Most recently, McCabe was with InterContinental San Diego where he was instrumental in the hotel s opening team as Director of Food, Beverage and Culinary Operations. McCabe conceptualized, built and launched the fivestar property s signature Vistal Bar + Restaurant. He also served as Executive Chef of Royal Palms Resort in Scottsdale, AZ., where he was named one of Arizona s top 10 best new restaurants by The Arizona Republic. In additional, McCabe was Regional Executive Chef/ Director of Food & Beverage of L Auberge Del Mar Resort and Kitchen 1540, in Del Mar, Calif. RYAN WITCHER Executive Pastry Chef A passionate and enthusiastic culinary professional with nearly two decades of experience, Ryan Witcher is Executive Pastry Chef for Robard s Steakhouse and all of the dining establishments at The Woodlands Resort. He focuses on developing one-of-akind pastry experiences for all ages, and loves to incorporate the endless flavors, textures, and cultures that he discovers during his travels for the delight of our guests. Prior to joining us in 2017, Chef Witcher held the Executive Pastry Chef role in several celebrated establishments, including New York s Tavern On The Green, Singapore s Marina Bay Sands, Ritz-Carlton s Washington, D.C. hotels, and Four Seasons Seattle. Robards Steakhouse Wine & Food Week Top Chefs In 2018, for the first time ever, a single restaurant swept both top chef awards at Food & Wine Week, one of the top culinary and wine festivals in the nation. Chef Ryan Witcher was honored with the Just Desserts Trophy for Robard s Steakhouse.