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served on the half-shell with spinach and tasso, topped with hollandaise
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marinated in buttermilk and served with citrus-ginger dipping sauce
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with roasted green chile cheese grits, pico de gallo and queso fresco
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with baby arugula, peppercorn dressing, caper berries and crispy capers
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with smoked Andouille sausage
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topped with lump crabmeat ravigotte
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flash fried and served with southwestern buttermilk dipping sauce
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with herbed goat cheese from Latte Da Dairy, avocado-pecan relish, caramelized onions and fire roasted salsa, served with homemade flour tortilla chips
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choose samplings of any appetizers
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with sesame lavash crackers, candied spiced pecans and apple poblano chutney
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with basil pesto and aged balsamic vinegar
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garnished with lime crème fraîche
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organic baby greens tossed with
jalapeno and garlic vinaigrette
and queso fresco
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with Parmigiano-Reggiano and southwestern croutons
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stuffed with grilled vegetables, basil pesto, goat cheese and Monterey Jack
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with penne in a black and white truffle cream sauce
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topped with smoked baby shrimp and tomato compote served with creamy brabant potatoes and sauteed green beans
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layered with corn tortillas, queso fresco, avocado, guajillo chile sauce and salsa verde
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topped with mushroom Dijon sauce, served with chipotle mashed potatoes, baby zucchini and baby carrots
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served with bacon-laced refried black beans, spicy yellow tomato and chile pequin sauce with fried buttermilk onion and poblano rings
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8-ounce center cut Texas tenderloin topped with poblano and tasso cream sauce, served with Lone Star au gratin potatoes and broiled tomato provencal
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with apple and bourbon reduction served with bacon-Boursin grits and braised southern greens
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pan-seared and topped with a silky rye whisky cream sauce, served with truffled pommes frites and grilled asparagus
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build-your-own wild game combination plate starting with homemade Andouille Sausage and half a Grilled Bandera Quail.
Served with wild game demi-glace alongside roasted green chile cheese grits and grilled cactus.
Add your choice of the following: Elk Tenderloin - Buffalo Tenderloin - Grilled Quail - Lamb - Pheasant
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served with blue corn-blue cheese grits and jalapeno parmesan creamed spinach
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served with jalapeño mac’n goat cheese, lemon-dressed watercress and cabernet reduction
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with Huckleberry Sauce
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Creme Brulee, Moonpie, Key Lime Pie and Dr. Pepper Float
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with Homemade Vanilla Ice Cream and Cinnamon Bunuelo Chips
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with Texas Pecan Crumble and Homemade Cinnamon Ice Cream
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Serves 2. Please Allow 4 Minutes to Brew.
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with Sesame Lavash, Candied Spiced Pecans and Apple Poblano Chutney
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Ask Your Server's for Today's Flavors
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