As the days stretch longer and the air turns warmer here in The Woodlands, I’ve been watching the world outside our wine bar come alive again. The trees are shaking off their winter slumber, patches of green are popping up everywhere, and there’s this subtle buzz in the air that says spring is finally here. For me, as a chef, this shift isn’t just about the weather—it’s a call to the kitchen, a nudge to rethink our menu and let the season guide what lands on your plate.
At the wine bar, we’re all about boutique wines and food that speaks to the moment, so as things get greener out there, I’m lightening things up in here. We’ve had some hearty staples keeping us cozy through the cooler months, but it’s time to say goodbye to a few of them. The French Dip sandwich, with its rich jus and warm, melty vibes, is stepping aside. Our house-made Meatball Trio, a guest favorite, is taking a break, too. And The Irishman flatbread—loaded with potatoes and built for comfort—is bowing out as the days call for something less heavy. Even the Ham and Cheese Quiche is making way for brighter flavors.
In their place, I’m bringing in dishes that feel like spring on a plate. Say hello to the Garden Chicken Sandwich: crisp cucumbers, juicy tomatoes, roasted red peppers, a punchy lemon-basil aioli, creamy goat cheese, and a pile of mixed greens. It’s fresh, it’s vibrant, and it pairs beautifully with a glass of something crisp from our wine list. Another newcomer is our Black Bean Hummus, served with carrot sticks and cucumber slices, finished with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika for a little kick—perfect for snacking on the patio. And after running it as a feature, I’m officially adding the Basil Pesto and Salami Sandwich to the lineup; it’s got that summery herbaceousness I can’t get enough of right now.
Sandwiches are getting a side swap, too—out go the Sweet Potato Planks, and in come Kettle Cooked Chips with Sea Salt. Simple, crunchy, and just right for the season. On the salad front, I’m excited about the Strawberry and Arugula Salad—peppery arugula meets sweet strawberries, tangy feta, frenched red onions for a little bite, and candied pecans for crunch. It’s the kind of dish that makes you want to linger over a rosé.
Then there’s the Garlic Cheesy Bread, served with a cool roasted garlic and tomato compote that’s equal parts rustic and refreshing—a great match for sharing over a bottle of wine. And our Risotto Cakes are getting a spring makeover: I’m swapping out the butternut squash and thyme for earthy mushrooms and rosemary, and trading the coriander cream for that same roasted garlic and tomato compote. It’s a subtle shift that keeps things light but still satisfying.
And finally, a sweet note to close out the changes: our Crumble Ala Mode is shedding its winter coat. The green apples are stepping aside for juicy blueberries, and we’re swapping the caramel sauce for a bright raspberry sauce. The vanilla bean ice cream stays, of course—it’s too good to mess with.
These changes are my way of leaning into what’s happening outside and bringing it to your table. Spring’s about renewal, and I love how it pushes me to play with new flavors, lighten things up, and keep our menu as dynamic as the wines we pour. So come by, grab a glass, and let’s toast to greener days and fresher bites.
See you at the Cork!
Chef Murdok