Menu

BRUNCH COCKTAILS

Up Town Bloody Mary
14

Pomegranate Mimosa
14

Michelada Gringa
10

Dean’s Margarita
Dean’s Hand Selected Patron Añejo Tequila
22

 

Breaking Bread | 6

Buttermilk Biscuits

Banana Bread

Ham and Cheese Croissants

Sweet Corn Muffins

with Sweet Butter, Texas Honey
and Strawberry Preserves

 

BRUNCH Starters | 12

Dean’s Tortilla Soup with South of the Border Flavors

Poached Jumbo Prawn ‘Michelada’ Cocktail
with Avocado, Jícama, Pickled Red Onion Relish and Cilantro Crema

Jaxson and Campbell Pancakes with Warm Blackberry Syrup,
Fresh House Churned Butter and Smoked Thick Sliced Bacon

Chicken Fried Lockhart Quail on Buttermilk Biscuit
with Jalapeño Sage Gravy and West Texas Chow Chow

Fearing’s Caesar Salad with Smoky Red Chili Dressing,
Grilled Belgium Endive, Baby Romaine,
Pomegranate Seeds and Grana Padano Cheese

House Cured Nova Scotia Salmon Grilled Flatbread with Herb Cream Cheese,
Crispy Capers, Heirloom Tomatoes, Iced Red Onions,
Texas Olive Oil and Wild Arugula

The 2121 Cobb Salad with Chicken Fried Lobster,
House Bacon, Charred Corn, Hass Avocado, Grated Farm Egg,
Little Gem Lettuce and Smoked Goat Cheese Dressing

HOT PLATES | 28

Soto’s Huevos Rancheros –
Roasted Red Pepper and Potato Omelet
with Ranchero Sauce on Chorizo Black Beans

Granny Fearing’s ‘Paper Bag Shook’ Fried Chicken
with Buttermilk Whipped Potatoes, Black Eye Peas/Gunbarrel Green Beans
and Smoked Tomato Gravy

Carmella’s Truckstop Buffalo Enchiladas on Smoky Black Bean Purée
with Pico de Gallo Queso, Basted Farm Eggs and Cumin Carrot Slaw

Jumbo Gulf Lumb Crabcake Benedict and Cartermere Farm Eggs,
Housemade Mesquite Flour English Muffin, with Shaved Asparagus Salad
and Poblano Hollandaise

Pan Roasted Nova Scotia Salmon on Brown Butter Celeriac Purée
with Herb Spätzle, Confit Duck, Charred Broccolini and Preserved Blueberries

Dr Pepper Braised Rosewood Ranch Short Ribs
with Brazos Valley Jalapeño Grits, Glazed Heirloom Carrots
and Crispy Tobacco Onions

 

DESSERT | 10

Shortcake: Buttermilk Cake, Sweet Strawberries, Whipped Semifreddo,
with Strawberry Sorbet

Beignets: Warm Cinnamon Sugar Beignets, Raspberry Sauce, Chocolate Fudge,
and Dulce de Leche

Coconut Cream Pie: Coconut Cream Custard, Graham Cracker, White Chocolate
with Coconut-Lime Sorbet

S’mores: Cinnamon Honey Sable, Vanilla Bean Meringue, Milk Chocolate Cheese Cake
and Toasted Marshmallow Ice Cream

 

‘The Whole Enchilada’ | 45

Choice of Starter, Hot Plate, Dessert

 

 

Simply Prepared and Vegetarian menus available upon request.
Also presenting Fearing’s Catering– our signature style, your vision, your place and ours.!
A 20% gratuity will be added to parties of eight or more..