Signature Dishes

Signature dishes like the Housemade Duck & Pistachio Terrine served with Whole Grain Mustard, Cherry Gastrique and Port Wine Poached FIgs; or the Superior Farms Rack of Lamb a Garden Herb and Dijon Crusted Rack of Lamb served with Artichoke, Olive and Fava Bean Sauté and Ricotta Gnocchi set Pyramid apart. Executive Chef André Natera's culinary philosophy, "If it grows together, it goes together," fares well in the Pyramid kitchens, where inspiration is easy to come by courtesy of the restaurant's 3,000-square-foot garden. Fresh herbs, spices, fruits and vegetables grow in abundance and are spotlighted on the Pyramid menus, along with other Texas flavors, abundant in the ingredients available from Texas growers, ranchers and regional purveyors.

Chef Natera revels in the opportunity to procure a vast amount of locally sourced ingredients and recognizes that local purveyors can provide him with more than just ingredients – he can learn from them about new unfamiliar products and about the current landscape of produce. For this reason, Chef Natera is dedicated to scouring the Texas landscape for the freshest and most flavorful ingredients, which include Texas Olive Ranch extra virgin olive oil, Brazos Valley cheese and Texas Honeybee Guild honey. Inspired by the local ingredients, Chef Natera and the culinary team are now making signature pickles, pâtés, chutneys, tapenades, chorizo and other sausages. Our chefs create all the pestos and pastas.