Canopy Unveils Summery Eats and Drinks

'Tis the season for summery fare and Canopy is dishing out a delectable menu of sensational bites and sips to make the long hot days ahead just a little more bearable. Says Chef Liz Brooks, "Summer is such a great time -- all the fresh produce leads to endless possibilities in the kitchen. I like to play with classic combinations and bring a bit of creative twist to my dishes so that a guest will feel comfortable ordering it but have a bit of a flavor surprise when they taste!" She brings her words to life & plate with locally sourced ingredients and crisp, refreshing wines and cocktails.

Appetizers like the Mini Lobster Roll, served on small challah buns with a side of Napa cabbage and carrot slaw for a taste of the East Coast provide a lovely precursor to any meal – or a light snack paired with Claiborne and Churchill Gewuztraminer. If one is hankering for seafood then the Lump Crab Cakes over Fried Green Tomatoes with a scallion remoulade and a brightly flavored chimichurri of parsley and jalapeno will surely quell the craving. Additional light bites include Bacon Wrapped Quail with a smoky ancho barbecue sauce and paired with a watermelon & pickled red onion salad, Lamb Kefta and Butternut Squash, Lamb and Green Pea Samosas – a flavorful curry and samosa served with a cilantro-mint scented yogurt and red onion chutney.

For heavier fare, turn to a selection of fish offerings including a Market Fish of the Day and a Pan Seared Halibut with a fava bean and corn succotash, honey balsamic gastrique, and macadamia nut crumble in addition to Grilled Tandoori-Spiced Salmon - the thick filet is rubbed with a house tandoori blend and grilled to medium rare, served over a lentil-basmati pilaf studded with roasted tomatoes, sautéed spinach and a side of ginger mango chutney. Or order the turf, a Peach Brandy Glazed Pork Chop made from a thick Black Hill Farms cut coated in a Texas peach and brandy syrup served alongside chipotle mac & cheese and green beans in a barbecue sauce. Paired with the Lieu Dit Cab Franc, this makes a most memorable meal. Goat Cheese Stuffed Chicken Breast is another delicious choice: a French cut breast is stuffed with cheese and pan sautéed, then served over a rich creamy green onion and corn orzo with grilled summer vegetable kebobs.

Pastry Chef Johnny Ugarte has developed a 7-offering menu from which to choose a sweet ending to your meal. These options include Coconut Cream Pie with a hazelnut crust and fresh Chantilly cream and White Chocolate Bread Pudding with blueberry relish and dulce ice cream. A seasonal crostada brimming with peaches, rhubarb, and served with a lemon rhubarb coulis is sweet and tart in all the right places. House made sorbet and ice cream provide additional choices along with a Cheese Plate from Houston Dairy Maids that is served with a fig jam, local honey and nuts.

Toast this wonderful season with three new cocktails including the Pineapple Smash - a play on a traditional smash with Thai Basil, Rye Whiskey and fresh pineapple, the Oxy Daisy made with Mescal, fresh lemon juice, cointreau, and the Jasmine Frizzante, Canopy's new brunch cocktail made with prosecco, organic jasmine liqueur, garnished with an edible flower.

When it comes to wine, Canopy's GM and Beverage Director Deidre Goodhue says " At Canopy, it's the Summer of Rose's. EVERYTHING goes with rose, and we have three vintages and two rose sparkling on our list." In addition to the pairings noted above, Goodhue suggests coupling the crab cakes with Selbach Oster Pinot Blanc Dry, the goat cheese stuffed chicken with Sattler Zweigelt Rose, the croustade with Graham's 10 year Tawny Port, and the coconut cream pie with a well-chilled glass of Lillet. Enjoy Goodhue's suggestions on the patio with happy hour daily from 3pm-7pm.

Visit Canopy's website to see the full summer menu.