| Menu Changes Daily March 29, 2023 |
Starters | Snacks
Bibb Radicchio Game Packet, Asian chili sauces & veggies, cashews 7 each.
Habanero Jerk Scallops (2), cheesy Texas grits, pineapple rum chutney 22.
Chicken Fried Semi-boneless Lockhart Quail, honey mint glaze, pine nut raisin couscous, Lira Rossa Greek yogurt 14.
Crab & Shrimp Campechana, tomato clam cocktail with olives, chilis, cilantro & avocado, crispy tortilla chips 16.
Texas Gulf Chicken Fried Oysters (3), squid ink linguine, pancetta, Swiss chard, whole grain mustard hollandaise 18. -add oyster $6
Seared Hudson Valley Foie Gras, brioche French toast, apple citrus chutney, duck cider jus 30.
Escargot, mushrooms, red wine garlic butter 15.
Apple-Smoked Salmon Chalupa (2), black bean, avocado, cilantro, lime crème fraiche, pickled veggies 10
Grilled Wagyu Burger, brioche bun, applewood smoked bacon, cheddar, lettuce, tomato, mayo, pommes frites 22.
Cheese Plate, Ca’De Ambros Rusticapra, Stilton, Pyrenees Truffe, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.
Bread Service. Buttermilk Cornbread 6. Pain au Levain 6. Focaccia 6. Basket with all three 8.
Salads | Soup
Carrot & Ginger Soup “Vegan” with sourdough croutons 12.
Grilled Beet Salad, sherry garlic vinaigrette, baby arugula & goat cheese 13.
Romaine Hearts, red pepper Caesar dressing, croutons & parmesan tuile 12. -add Chicken Breast or Quail 8.
Local Greens, apples, toasted walnuts, brie, grape tomatoes, shaved red onions, vanilla bean balsamic vinaigrette 13.
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 11. -add Spicy Shrimp 4. each.
Baby Kale & Shaved Fennel Salad, citrus supremes, almonds, roasted sweet potatoes, shallot vinaigrette 12.
Spinach & Frisee, fiery pecans, aged English cheddar, golden raisins, crumbled bacon, maple Dijon vinaigrette 13.
Main Course
Roasted American Red Snapper, Texas mushroom risotto, zucchini, Medeira marinara 45/24.
Pan Seared Mahi Mahi, potato & leek latkes, pickled cucumber sultanas, baby carrots, honey dill whipped mascarpone 45/24.
Baked North Sea Salmon, Thai red curry wheat noodles, garlic, ginger, scallions, charred pineapple 45/24.
Smoked Bell and Evans Organic Half Chicken, mashers, asparagus, chicken jus, black pepper butter 32.
Slow Cooked Angus Beef Denver, pepper & onion corn pudding, spiced zucchini, red wine jus 39/21.
Grilled 8oz Beef Tenderloin, two potato gratin, asparagus, jammy tomato, steak sauce, bearnaise 59.
Mustard Crusted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 55/29.
11 Spiced South Texas Antelope and Lockhart Quail, goat cheese tart, Brussels leaves, apricot cranberry chutney, juniper sauce 52/27.
Pedro’s Smoke Roasted Berkshire Pork Tenderloin, stewed 3 beans and collard greens, pickled red onions, whiskey BBQ glaze 39/21.
Kyle’s Savoy Cabbage Rolls Stuffed with Rice & Lentils, beet puree, mushrooms & mushroom cream 22/11. -add chicken breast or quail $8.
Sides 7.
Pommes Frites | Mashers | Grilled Asparagus | Corn Pudding
Cheesy Grits | Korean BBQ Cauliflower | Two Potato Gratin
Dessert
Sticky Toffee Pudding with English custard 12
Vanilla Cream Creme Brulee, vanilla orange madeleine 12.
Chocolate Whisky Molten Cake, Biga crunch ice cream, chocolate cremeux, chocolate tuile 12.
Guinness Apple Bread Pudding, vanilla ice cream, blackberry compote, honey crumb tuile 12.
Mascarpone Cheesecake, almond graham crust, rosewater macerated strawberries, citrus rosewater tuile, rhubarb balsamic jam 12.
Dessert Sampler: warm apple berry crumble, sticky toffee pudding, Mexican chocolate mousse 16.
Vegan White Peach Panna Cotta, ginger peach soup 12.
Sorbet: Chocolate, Mango, Wild Berry 6.
Ice Cream, Biga Crunch, Guinness Toffee, Thin Mint 7.
3 Course Prix Fixe Menu
$49 Choose one for each course. No substitutions or splits, please.
Add wine pairings for $25
1st Course (choice of…)
Carrot & Ginger Soup “Vegan” with sourdough croutons
Romaine Hearts, red pepper Caesar dressing, croutons & parmesan tuile
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing
Grilled Beet Salad, sherry garlic vinaigrette, baby arugula & goat cheese
2nd Course (choice of…)
Baked North Sea Salmon, Thai red curry wheat noodles, garlic, ginger, scallions, charred pineapple
Slow Cooked Angus Beef Denver, pepper & onion corn pudding, spiced zucchini, red wine jus
Mustard Crusted Australian Lamb Rack* Cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction *$7 supplement charge
Kyle’s Savoy Cabbage Rolls Stuffed with Rice & Lentils, beet puree, mushrooms & mushroom cream -add chicken breast or quail.
3rd Course (choice of…)
Sticky Toffee Pudding with English custard
Guinness Apple Bread Pudding, vanilla ice cream, blackberry compote, honey crumb tuile
Dessert Sampler*: warm apple berry crumble, sticky toffee pudding, Mexican chocolate mousse *$4 supplement
Split Fee 4.
Cast of Characters: Bruce Auden – Chef/Owner, Martin Stembera – Chef, Brandon Waddell- Chef, Joshua Robles- Private events Chef, Amy Delbridge- Pastry Chefs
