You are what you eat, so eat well.
Offering a curated and evolving menu focused on healthy innovative dishes designed to make you more wholesome. We believe that sourcing the best quality ingredients fulfills our mission of creating great tasting food that will keep you and your friends coming back.
Good food + good friends = good mood
We believe it’s not just the wholesome fare that keeps our patrons coming back, it’s the opportunity to share the experience in a modern atmosphere with a relaxed mindset, perfect for an unforgettable dining experience with family and good friends.
“
Love what you do, eat what you want.
But most importantly, stay wholesome.
Come on by.
We’ll save a seat for you.
250 Assay Street
Houston, TX 77044
Phone (281) 741-0203
Email howdy@wholesometx.com
SUNDAY BRUNCH MENU
Brioche French Toast 11
berries, whipped cream, maple syrup
Old Fashioned Pancakes 10
3 flapjacks, butter, maple syrup
Lobster & Waffles 26
fried lobster, strawberries, maple syrup
Chicken & Waffles 14
chicken wings, blueberry butter, whipped cream
American Breakfast 14
2 pork patties OR jalapeno sausage, 2 bacon, 2 sunny-side up eggs, hashbrown, brioche toast
Soft Shell Crab Benedict 18
hollandaise, rosemary potatoes, arugula, fried egg
Egg White Omelet 11
bell peppers, onions, tomatoes, mushrooms, chives
Shrimp & Grits 22
stone ground grits, sundried tomatoes, bell peppers, cheddar cheese, parsley
Sweet Potato Hash 13
spicy pork sausage, bell peppers, onions, garlic, sunny-side up eggs
Chilaquiles 12
roasted corn, tomatillo salsa, crema, queso fresco, cilantro, avocado, crispy tortillas, sunny side up eggs
Pork Chop and Eggs 17
hash browns, apple sauce, sunny side-up eggs
Steak and Eggs 23
10 oz Ribeye, rosemary potatoes, sunny side-up eggs
Bacon & Egg Pie 13
Neapolitan pizza, bacon, mozzarella, parmesan, eggs, chive
Sides
Fried Asparagus w/ lump crabmeat & hollandaise 12
Biscuit & Jam 3
Biscuit & Gravy 5
Rosemary Potatoes 4
Hashbrown 5
Brioche Toast (2) 4
Desserts
Carrot Cake 11
Crème Brulee 8
Molten Lava Cake 9
Chocolate Mousse 8
Ice Cream (ask your server for flavors) 5
Fruit Bowl 5
Bacon (6) 4
20% gratuity included for parties of 6 or more. $2 charge for split plates. Additions, changes, or substitutions to our menu will incur an extra charge.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
SATURDAY BRUNCH MENU
FRENCH TOAST | berries, whipped cream, maple syrup| 11
OLD FASHIONED PANCAKES | 3 flapjacks, butter, maple syrup| 10
LOBSTER & WAFFLES | fried lobster, strawberries, maple syrup | 26
SHRIMP & GRITS | stone ground grits, sundried tomatoes, bell peppers, cheddar cheese, parsley | 22
EGG WHITE OMELETTE | bell peppers, onions, tomatoes, mushrooms, chives | 11
SWEET POTATO HASH | bell peppers, onions, garlic, spicy pork sausage, sunny-side up eggs | 13
STEAK AND EGGS | 10 oz ribeye, rosemary potatoes, sunny side up eggs | 23
BACON & EGG PIE* | Neopolitan pizza, bacon, mozzarella, parmesan, eggs, chives | 13
(*pizza pies are prepared in our wood fired oven and will be served as ready)
20% gratuity included for parties of 6 or more. $2 charge for split plates. Additions, changes, or substitutions to our menu will incur an extra charge.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
LUNCH MENU
STARTERS
V GF Buffalo Cauliflower | roasted cauliflower, celery ribbons, blue cheese crumbles, buffalo hot sauce | 7
GF Asian Sticky Ribs | pork ribs, ginger, honey, tamari, thai chili, sesame seeds, scallions | 16
Meatballs in Pomodoro | ground beef, spicy tomato sauce, parmesan, parsley | 12
Chargrilled Oysters | half dozen, herbed garlic butter | 13
Lobster & Crab Cream Puff | cream cheese, tempura fried, ponzu chili sauce, spicy mayo | 10
Fried Calamari | shishito, pepperoncini, onions, cilantro, marinara sauce | 11
GF* Charcuterie Board | chef’s selection of meats and cheeses, house pickled vegetables, house made jam, pita chips | 14
SOUPS & SALADS
Soup Du Jour | ask your server for the daily feature | 6
V GF Watermelon Salad | arugula, basil lemon vinaigrette, parmesan |10
V GF Roasted Beet Salad | super greens, shaved pecorino, pine nuts, citrus balsamic vinaigrette | 11
V GF Wedge Salad | bleu cheese crumbles, bacon, red onion, tomatoes, ranch dressing | 9
GF* Caesar Salad | romaine, croutons, parmesan, anchovies, Caesar dressing | 8
ADDITIONAL ADD ON’s (add to any salad!)
Grilled Chicken +6 | Sautéed Shrimp +7 | Pan Seared Salmon +8
BURGERS & SANDWICHES
(all sandwiches are served with french fries)
Cheeseburger | American cheese, lettuce, tomato, onion, pickles, house burger sauce | 12
Buffalo Chicken Sandwich | fried chicken breast, buffalo hot sauce, pickles | 10
Grilled Chicken Sandwich | lettuce, tomatoes, onions, pickles, pesto aioli | 10
BBQ Pork Sandwich | braised pulled pork, bbq sauce, coleslaw, onion, pickles | 12
Turkey Burger | spring mix, tomato, onions, provolone, cranberry aioli | 12
Club Sandwich | roasted turkey, bacon, tomato, lettuce, garlic aioli | 10
BLT | bacon, lettuce, tomato, garlic aioli |10 Add an Egg $1
PLATES
Fish Tacos | grilled or tempura fried | cabbage slaw, cilantro lime sauce, corn tortillas, corn salsa | 12
Chicken Paillard | parmesan and panko crust, arugula, lemon olive oil, radishes, pickled onion |15
V Penne Pasta | spinach, sundried tomatoes, asparagus, mushrooms, parmesan cream, bread crumbs | 13
GF Pan Seared Salmon | lemon herb butter, mango salsa, fingerling potatoes | 21
GF Grilled Chicken | chicken breast, steamed broccoli, mashed potatoes | 19
GF Poke Bowl | Tuna or Salmon | sushi rice, edamame, avocado, seaweed salad, sesame, spring mix, ponzu | 13
V = Vegetarian GF = Gluten Free *Please ask your server
20% gratuity included for parties of 6 or more. $2 charge for split plates. Additions, changes, or substitutions to our menu will incur an extra charge.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
SUNDAY LUNCH MENU
STARTERS
Buffalo Cauliflower | roasted cauliflower, celery ribbons, blue cheese crumbles, buffalo hot sauce| 7
Chargrilled Oysters | half dozen, choice of herbed garlic butter or bacon blue cheese | 13
Fresh Oysters on the Half Shell | half dozen, mignonette, cocktail sauce |half dozen | 12 |dozen | 21
Zucchini Chips | tempura fried, tzatziki, parsley | 8
Lobster Mac & Cheese | pasta, cheddar, gruyere, parmesan | 15
Meatballs in Pomodoro | beef, spicy tomato sauce, parmesan, parsley | 12
Charcuterie Board | chef’s selection of meats and cheese, house pickled vegetables, house made jam | 14
SALADS
Watermelon Salad | arugula, basil lemon vinaigrette, parmesan |10
Roasted Beet Salad | super greens, shaved pecorino, pine nuts, citrus balsamic vinaigrette | 11
Wedge Salad | bleu cheese crumbles, bacon, red onion, tomatoes, buttermilk ranch dressing | 9
Caesar Salad| romaine, anchovies, parmesan, Caesar dressing | 8
Add Grilled Chicken $6 Add Grilled Shrimp $7 Add Pan Seared Salmon $8
SANDWICHES
(served with french fries)
Cheeseburger | challah bun, American cheese, lettuce, tomato, onion, pickles, house burger sauce | 12
Grilled Chicken Sandwich | challah bun, lettuce, tomatoes, onions, pickles, pesto aioli | 10
BBQ Pork Sandwich | challah bun, braised pulled pork, bbq sauce, coleslaw, onion, pickles | 12
Turkey Burger | spring mix, tomato, onions, provolone, cranberry aioli | 12
Club Sandwich | brioche toast, roasted turkey, bacon, tomato, lettuce, garlic aioli | 10
BLT | brioche toast, garlic aioli, bacon, lettuce, tomato |10
Add Egg to Any Sandwich $1
20% gratuity included for parties of 6 or more. $2 charge for split plates. Additions, changes, or substitutions to our menu will incur an extra charge.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DINNER MENU
HOT STARTERS
V GF Buffalo Cauliflower | roasted cauliflower, celery ribbons, blue cheese crumbles, buffalo hot sauce | 7
GF Asian Sticky Ribs | pork ribs, ginger, honey, tamari, thai chili, sesame seeds, scallions | 16
Meatballs in Pomodoro | ground beef, spicy tomato sauce, parmesan, parsley | 12
Fried Asparagus | tempura fried, lump crab meat, hollandaise | 12
Chargrilled Oysters | half dozen, herbed garlic butter | 13
Lobster & Crab Cream Puff | cream cheese, tempura fried, ponzu chili sauce, spicy mayo | 10
Fried Calamari | shishito, pepperoncini, onions, cilantro, marinara sauce |11
Charcuterie Board | chef’s selection of meats and cheeses, house pickled vegetables, house made jam, pita bread | 14
GF Fresh Gulf Coast Oysters | half dozen, mignonette, cocktail sauce | half dozen 12 | one dozen 21
Tuna or Salmon Tartare | avocado, soy-yuzu sauce, seaweed salad, sesame seeds, oranges, wonton chips | 10
SOUPS & SALADS
Soup Du Jour | ask your server for the daily feature | 6
V GF Watermelon Salad | arugula, basil lemon vinaigrette, parmesan |10
V GF Roasted Beet Salad | super greens, shaved pecorino, pine nuts, citrus balsamic vinaigrette | 11
V GF Wedge Salad | bleu cheese crumbles, bacon, red onion, tomatoes, ranch dressing | 9
Caesar Salad| romaine, croutons, parmesan, anchovies, Caesar dressing | 8
ADDITIONAL ADD ON’s (add to any salad!)
Grilled Chicken +6 | Sautéed Shrimp +7 | Pan Seared Salmon +8
ENTREES
GF Pan Seared Salmon | lemon caper butter, mango salsa, fingerling potatoes | 21
GF Blackened Red Fish & Shrimp| red bell pepper risotto, beurre blanc sauce | 26
GF Grilled Chicken | chicken breast, steamed broccoli, mashed potatoes | 19
GF Lamb Chops | pistachio crusted, glazed carrots and peas, au gratin potatoes, red wine reduction | 26
GF Duck Breast | pan seared, truffle mushroom risotto, demi glace| 28
GF Grilled Pork Chops | 14 oz double cut, apple sauce, green beans | 28
GF Filet Mignon | 8 oz Certified Angus Beef, asparagus, mashed potatoes, | 37
GF Ribeye | 10 oz, mushroom caps, herbed butter | 32
ADDITIONAL TOPPINGS (add to any dish!)
Oscar Style +8 | Melted Gorgonzola +4 | Sautéed Onions and Mushrooms +4 | Truffle Butter +4
PASTA
Lamb Ragu Pasta | braised lamb, carrots, onions, celery, tomato, pasta | 23
Cajun Pasta | shrimp, jalapeno sausage, bell peppers, onions, spicy cream sauce | 23
Chicken Alfredo | blackened chicken, fettuccine, mushrooms, peas, parmesan, cream | 21
V Penne Pasta | spinach, sundried tomatoes, asparagus, mushrooms, parmesan cream, bread crumbs | 13
ADDITIONAL ADD ON’s (add to any pasta!)
Grilled Chicken +6 | Sautéed Shrimp +7 | Pan Seared Salmon +8
SIDES
V GF Mashed Potatoes | russet potatoes, butter, cream, garlic | 6
V Au Gratin Potatoes | smoked gouda, mozzarella, parmesan, onions, cream | 9
V GF Mushrooms Caps | shallots, thyme, red wine | 8
V GF French Fries | parmesan, sea salt, truffle oil, parsley | 5
V GF Sautéed Spinach | garlic, lemon zest, chili flakes, olive oil | 6
V GF Sautéed Veggies | vegetable medley, olive oil, sea salt | 7
V GF Roasted Brussels Sprouts | balsamic vinegar, honey | 8
V* Mac & Cheese | pasta, cheddar, gruyere, smoked gouda, parmesan | 8 | Add lobster +7
DESSERTS
Carrot Cake | mascarpone frosting, pecan streusel, salted caramel | 11
Bread Pudding | brioche, salted caramel, whipped cream | 9
Mousse | dark chocolate, berries, whipped cream | 8
Lava Cake | dark chocolate, vanilla ice cream, strawberries, chocolate sauce | 9
Crème Brûlée| vanilla custard, berries | 8
Ice Cream | choice of vanilla, chocolate, or seasonal | 5
Fruit Bowl | assorted fruit, whipped cream | 5
V = Vegetarian GF = Gluten Free *Please ask your server
20% gratuity included for parties of 6 or more. $2 charge for split plates. Additions, changes, or substitutions to our menu will incur an extra charge.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness