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OUR MENU

Potente focuses on sourcing local products whenever possible and uses only the highest quality ingredients. The kitchen is overseen by Executive Chef Danny Trace. Chef Danny shops the local Houston Farmer’s Markets every Saturday morning to hand select the fruits and vegetables that he will serve at Potente. The modern Italian menu features all wild-caught seafood selections, USDA steaks and house made pastas.

The restaurant’s extensive wine list features a large selection of Italian wines, as well as a section of California’s finest vintners. Should you need a recommendation from our comprehensive list, a sommelier is available during dinner service to assist. In addition to our vast collection of wines, a selection of fine whiskeys, scotches, tequilas, spirits, liquors and craft beers are available.

CHEF TRACE

Executive Chef Danny Trace joined Potente and Osso & Kristalla in 2017.

“The most memorable meals for me are of my grandmother and grandfather in the kitchen. My grandmother’s family was from Milan and Naples, Italy and my grandfather was a Cajun from Thibodaux, Louisiana. From étouffée to grand bowls of pasta, the marriage of these traditional dishes and family experiences is the very reason I am a chef.”

Chef Danny’s Bio

HAPPY HOUR

Potente boasts one of the best Happy Hour menus in downtown Houston. Happy Hour is Monday-Saturday from 5-7pm in the bar area.

Happy Hour Menu

  • Dinner Menu

BEGINNINGS

  • Insalata Acciuga

    PETITE ROMAINE, CRISPY COPPA, BOQUERONE, PARMESAN RIBBONS

  • Sedano

    KNOB CELERY, FENNEL FROND, CANDY STRIPED BEET, PECORINO ROMANO

  • Burrata & Barbabietole

    SALT ROASTED BEETS, BRAZOS VALLEY CHEESE, CITRUS, CRUSHED PISTACHIO, MOONFLOWER SPROUTS

  • Vellutata Di Gamberi

    TEXAS SHRIMP BISQUE, VEGETABLE CONFETTI, COGNAC, SMOKED SHRIMP CARAMELLI

  • Tonno and Foie Gras

    TUNA CRUDO, FOIE GRAS FREEZE, PRESERVED LEMON, CAPERBERRY

  • Polipetti Arrostiti

    POST OAK FIRE CHARRED OCTOPUS, CALABRIAN CHILI, SQUID INK FETTUCINE, FAVA BEAN, SPRING GREENS

  • Ostriche Gratinate

    LOUISIANA OYSTERS, ARTICHOKE, PARMIGIANO REGGIANO, HERBSAINT

  • Downtown Caviar Service

    ELITE KALUGA
    RUSSIAN OSETRA
    SUPREME WHITE OSETRA

HOUSE MADE PASTA

  • Agnolotti di Grancio

    JUMBO LUMP CRAB, INDIAN CREEK MUSHROOM, ENGLISH PEA, LIMONCELLO

  • Spaghetti al Tartufo Nero

    CACIO PEPE, BURGUNDY BLACK TRUFFLES SHAVED TABLE SIDE

  • Ravioli Al Formaggi

    LABNEH, BLACK GARLIC HAVARTI AND CHEVRE, FROM BRAZOS VALLEY
    SPRING SQUASH, GRAPPA ROSEE SAUCE

  • Linguine All' Astice

    CRACKED LOBSTER, ENGLISH PEAS, SQUID INK PASTA, SUNDRIED TOMATO, SOFTSHELL CRAB SAFFRON SAUCE

  • Pappardelle Al Ragu Di Cinghiale

    FOREVER BRAISED WILD BOAR, COVEY RISE PORK BELLY, BUTTERNUT SQUASH, SPRING GREENS

FROM THE SEA

  • Spigola Scottata

    FIRE ROASTED BRANZINO, RAINBOW CARROTS, FARMER’S VEGETABLES, MAQUE CHOUX LOBSTER BROTH

  • Capesante

    DIVER SCALLOPS, CRUSHED CORN RISOTTO, SPRING RADISH, SHELLFISH BRODO

  • Filetto di Cernia

    AMERICAN RED SNAPPER, LOUISIANA CITRUS, CANNELLINI BEAN, FENNEL, PETITE GREENS

  • Frutti di Mare

    SEAFOOD STEW OF RED SNAPPER, DIVER SCALLOP, BLUE CRAB, GULF SHRIMP, WILD MUSSELS

LAND & SKY

  • Anatra in "Padella"

    CAST IRON SEARED ROHAN DUCK BREAST, DIRTY DUCK RISOTTO, DUCK CRACKLIN, QUAIL EGG, NEGRONI LACQUER

  • Lombata

    HARRIS RANCH USDA PRIME STRIP, ROSEMARY ROASTED MARBLE POTATO, GREEN PEPPERCORN SAUCE, PICKLED CIPOLLINI ONION

  • Filetto di Manzo

    HARRIS RANCH USDA PRIME BEEF FILET, FARMER’S VEGETABLES, WHIPPED POTATO PURÉE

  • Bistecca alla Fiorentina

    PORTERHOUSE STEAK, ASPARAGUS GRATIN, DUXELLE MARBLE POTATO, FOR TWO

  • Costolette di Agnello

    COLORADO LAMB CHOPS, WOODFIRED BUTTERNUT SMASH, COVEY RISE VEGETABLES

  • Guanciale Di Vitello Brasato

    AMARONE BRAISED VEAL CHEEKS, TEXAS MUSHROOM RISOTTO, COVEY RISE SQUASH




DINNER PDF

WINE PDF

DESSERT PDF