Fine Dining Menu on the Riverwalk
Daily Menus
Chef Auden’s menu changes daily, according to season and whim, although our most popular dishes, including Axis Venison and the ever popular Sticky Toffee Pudding, may be found on the menu year round.
Starters, from $8
- House Apple-smoked Salmon Nachos (5) chipotle cream cheese and escabèche vegetables
- Chicken-fried Oysters (5) squid ink linguini, Swiss chard,
pancetta, whole grain mustard hollandaise - Shiner Bock Onion Rings, habanero ketchup, pickled peppers
- Pork Pot Stickers (4) scallions, orange chili oil, spicy red currant sauce
- Seared Hudson Valley Foie Gras, blackberry cherry compote, cinnamon French toast, cider jus
- Bibb and Radicchio Game Packets (3) Asian chili sauces
- Selection of Artisan Cheese, Pyrenees Brebis, Leonora, Rogue Smokey Blue, with honeycomb, Marcona almonds and fig cake, quince paste; choose one, two, or three cheeses
- Farm raised American Transmontanous caviar 1oz. service (market price)
Soups + Salads, from $9
- Baby Iceberg Lettuce, apple-smoked bacon, pickled onions, cucumbers, tomatoes, blue cheese dressing
- Bluebonnet hydroponic greens salad, goat cheese, lavosh, carrots, radishes, cucumbers, beets, tomatoes, lemon maple vinaigrette
- Warm Spinach Salad, brie, apple-smoked bacon, trumpet royal mushrooms, spiced pecans, gaufrettes, tart apples, sherry garlic vinaigrette; add grilled quail
- Vegetable Strips, crunchies, shiitake, Thai-inspired sesame and ginger dressing
- House made soups available daily
Main courses, from $18 to $40 ($32 average entrée price)
- Grilled Ahi tuna, served rare, English pea hummus, baby carrots, pea shoots, spicy tomato & toasted coconut coulis
- Seared mahi mahi, house made fettuccine, mushrooms, pine nuts, tiny tomatoes & arugula, brandied lobster & shrimp bisque
- Grilled 10 oz beef tenderloin, boulangere potatoes, broccolini, jammy tomato, béarnaise, steak sauce
- Seared duck breast and braised leg, egg noodles, baby bok choy,
shiitake master sauce - Griddled 13oz beef rib eye, horseradish mashers, Shiner Bock onion rings,
French beans, pinot noir jus - 11-spiced Texas Axis venison and grilled Texas quail, parsnip puree, chestnuts, Brussels sprouts, cranberry raisin chutney, juniper sauce
- Smoke roasted 1/2 Buddy’s natural chicken, parmesan polenta cake, zucchini and yellow squash, tomato and basil, savory herb pan jus
- Achiote roasted pork tenderloin, plantains, corn saute, avocado salsa, pickled onions, cinnamon sauce
- Close-to-Bouillabaisse of shrimp, scallop, lobster, clams, mussels, snapper, tuna, mahi, served with martini rouille
- To split an entrée, add $2.50
House Made Desserts, from $7
- Grand Marnier Soufflé orange anglaise; please allow twenty minutes
- Sticky Toffee Pudding English custard
- Dreamsicle Crème Brulee nutty macaroon cookie
- German Chocolate Cake In A Cup coconut mousse, dark chocolate cake, coconut gelato
- Pear Raspberry Crumble creme fraiche ice cream
- Mexican Chocolate Mousse caramelized bananas, pecan praline, Kahlua anglaise
- Sorbets and Ice Creams fresh daily
Our culinary team:
Bruce Auden, Chef/Owner
Martin Stembera, Chef de Cuisine
Daniel Dirmeyer, Executive Sous Chef
Lilla Bernal & Amy Delbridge, Pastry Chefs
