P R I VAT 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 David Morris 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. ROBARD S STEAKHOUSE 2301 N. MILLBEND DRIVE THE WOODLANDS, TX robardssteakhouse.com

3 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 Premiere 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

4 MENU PRIVATE DINING APPETIZERS PASSED APPETIZERS $50/DZN ANTIPASTO SKEWERS BAKED OYSTERS ROBARD CANDIED BACON CEVICHE SPOONS CHILLED MANGO SHRIMP MINIATURE BEEF WELLINGTON TIPS & BLUE ADDITIONAL APPETIZERS $18 SERVED FAMILY STYLE 2PP PER ORDER CRAB CAKE PROSCIUTTO TRUFFLE BURRATA ICED SEAFOOD OYSTER ON A HALF SHELL $5 ea SEASONAL CLAMS $3 ea GIANT PRAWNS (3 EACH) $20pp ALASKAN KING CRAB LEGS (8OZ EACH) $50pp SHELLFISH TOWER (SERVES 2-4pp) $125 ENHANCE YOUR STEAK SELECTION CRAB OSCAR TOPPING $20 BERNAISE $7 BACON BLue $7 BORDELAISE $7

5 MENU PRIVATE DINING THREE COURSE PLATED DINNER $95pp THREE COURSE PLATED MENU: $95pp FIRST COURSE (Pre-select Two) ROASTED CORN CHOWDER Smoked Spanish chorizo, rattle chili cream 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 SECOND COURSE (Pre-select Three) Served with Chef s selection of three side dishes for the table 8 oz FILET MIGNON 14 oz RIBEYE 12 oz PORK TENDERLOIN apricots, onion petals 9 oz LAMB RACK SCOTTADITO Halloumi fregola, mint raita 17 oz FREE RANGE CHICKEN Sautéed vegetables, herb jus 7 oz ATLANTIC SALMON Braised black lentils, celery hearts, salsa verde MUSHROOM RISOTTO - V Coconut-kafir crema, almond aspuma THIRD COURSE Robard s Dessert Trio

6 MENU PRIVATE DINING FOUR COURSE PLATED DINNER $115pp FOUR COURSE PLATED MENU: $115pp FIRST COURSE (Pre-select Two) CRAB CAKE Seasonal crab, piquillo pepper aioli SHRIMP COCKTAIL Classic accompaniments BURRATTA Black mission fig, toasted hazelnuts, nasturtium PROSCIUTTO Piparra peppers, herbed olives SECOND COURSE (Pre-select Two) ROASTED CORN & BLUE CRAB CHOWDER Smoked Spanish chorizo, rattle chili cream 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 THIRD COURSE (Pre-select Three) Served with Chef s selection of three side dishes for the table 8 oz FILET MIGNON 14 oz RIBEYE 16 oz. NY STRIP 12 oz PORK TENDERLOIN Apricots, onion petals 9 oz LAMB RACK SCOTTADITO Halloumi fregola, mint raita 17 oz FREE RANGE CHICKEN Sautéed vegetables, herb jus 7 oz ATLANTIC SALMON Braised black lentils, celery hearts, salsa verde MUSHROOM RISOTTO - V Coconut-kafir crema, almond aspuma FOURTH COURSE Robard s Dessert Trio

7 MENU PRIVATE DINING FOUR COURSE PLATED DINNER $135pp FOUR COURSE PLATED MENU: $135pp FIRST COURSE (Pre-select Two) 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 SECOND COURSE (Pre-select Two) ROASTED CORN & BLUE CRAB CHOWDER Smoked Spanish chorizo, rattle chili cream 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 THIRD COURSE (Pre-select Three) Served with Chef s selection of three side dishes for the table 8 oz FILET MIGNON 14 oz RIBEYE 16 oz NY STRIP 12 oz PORK TENDERLOIN Apricots, onion petals 9 oz LAMB RACK SCOTTADITO Halloumi fregola, mint raita 17 oz FREE RANGE CHICKEN Sautéed vegetables, herb jus 7 oz ATLANTIC SALMON Braised black lentils, celery hearts, salsa verde MUSHROOM RISOTTO - V Coconut-kafir crema, almond aspuma FOURTH COURSE Robard s Dessert Trio

8 LUXURY BOUTIQUE STEAKHOUSE LEGACY ROOM MAIN DINING ROOM

9 LUXURY BOUTIQUE STEAKHOUSE PREMIER ROOM P AT I O

10 FILET MIGNON, PRIME DIVER SCALLOPS ROASTED BEETS B R OW N I E S U N DA E

11 ABOUT DAVID MORRIS Area Executive Chef The boundless creativity of Chef David Morris can be seen, felt, and tasted throughout Robard s Steakhouse. A culinary veteran with more than 15 years of experience, he was an integral part of reimagining Robard s to make it more inviting, distinctive, and delicious than ever, offering modern and sophisticated twists on the classic American steakhouse. Chef Morris also directs the culinary experiences throughout The Woodlands Resort, The Westin, and The Embassy Suites at The Woodlands. Before joining us in 2017, he held a wide array of positions at prominent U.S. resorts. He holds an A.O.S. degree in restaurant management, culinary arts from Scottsdale Culinary Institute and an A.A.S. degree in culinary arts from The Art Institute of Phoenix. 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-a-kind 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 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 David Morris was awarded the Chef of Chefs Trophy and Chef Ryan Witcher was honored with the Just Desserts Trophy for Robard s Steakhouse.