Houston Chef Series Grand Finale Dinner at Vic & Anthony's

Presenting the ultimate Grand Finale Dinner, bringing the Annual Houston Chef Series to a close with its 2026 theme, “A Night at the Theater.”

Saturday, August 15

Reception 6:00 pm
Dinner 7:00 pm
$199 per person
* Plus tax.
Hosted at Vic & Anthony’s, this exclusive evening begins with a glamorous reception where guests will enjoy hand-crafted cocktails and six passed appetizers inspired by iconic films and cinematic storytelling.
The experience continues in the Ballroom, where an extraordinary six-course menu takes center stage.
Curated by the Executive Chefs from Brenner’s Steakhouse, La Griglia, Grotto, Vic & Anthony’s, Brenner’s on the Bayou, The Palm, Del Frisco’s, Grotto Downtown, Willie G’s Seafood, Morton’s, and King Ranch, the dinner will bring award-winning cinema to life through elevated cuisine, refined technique, and theatrical presentation.

PASSED APPETIZERS

Petits Rouleaux de Saumon Fumé by Chef Jair Benitez

Tea with Jam and bread by Chef Brian Saldivar

Alfred's Beef Wellington by Chef Ricky Cruz

Braised Lotus Root by Chef Erick Bocanegra

Carne Cruda on Focaccia Cracker by Chef Kris Perez

Boquerones on grilled sourdough by Chef Frank Lewis

MENU

COURSE I
A Symphony in Rouge by Chef Glenn Espinoza
Cabernet Poached Pear Salad
candied walnuts, Roquefort cheese, baby kale and arugula, lardon, maple balsamic vinaigrette
Paired with French 75
Gin, Lemon Juice, Sparkling wine

COURSE II
Harissa Butter Shrimp by Chef Misael Saucedo
with garlic toast
Paired with Disznókő Dry Tokaji

COURSE III
Rhett Buttler's Bourbon Short Rib by Jayme Ramirez
bourbon short rib, parsnip purée, charred onion jam, smoked pecan dust
Paired with Ricardo Santos Malbec

COURSE IV
The Spaniard by Chef Josh Oakes
poached cod, ajo blanco, grapes, basil oil
Paired with Zarate Albarino

COURSE V
Dry Aged Australian Wagyu Picanha by Chef Manuel Menchaca
black garlic jus, duck fat potatoes
Paired with Torbreck ‘The Struie’ Shiraz

COURSE VI
Dark Side of the Force by Eunice Grassa
chocolate black out sponge, sesame & cocoa nib praline crunch, yuzu caramel, 70% dark chocolate sphere
Paired with Dark Disciple
Gin, Sweet Vermouth, Green Chartreuse

• • •
* All sales final. No refunds. Menu subject to change. Price includes gratuity and ticket fees.
** This menu is an independently produced culinary experience inspired by classic cinema and cultural narratives. It is not affiliated with, endorsed by, sponsored by, or associated with any film studio, production company, or rights holder.
Visit landryssignaturegroup.com to view full Chef Series calendar.