The farm-to-table menu at Sorrel changes daily but is constantly updated on the restaurant's website, so you can review it in advance of your visit. Most dishes incorporate some type of fresh fruit, vegetables, or herbs. For example, a dish of seared Gulf mahi mahi with wild mushroom consommé is accompanied by wilted spinach and endive salad. Produce is often locally sourced: a honey crème brûlée came with a salad of grapefruit from Gundermann Acres in Wharton. The three-course prix-fixe “Innovation Menu,” available during weekday lunch, is an excellent bargain. $34 gets you three elegant dishes with wine pairings ($24 without). Lunch choices might include a salad of local greens and in-house cured salmon followed by grilled lamb chops on a bed of more fresh greens. Desserts feature seasonal fruits such as raspberry sorbet garnished with ripe raspberries. Considering the number of Houston restaurants that have given up lunch service for lack of business, Sorrel’s is worth remembering.