Dean’s Tortilla Soup
with South of the Border Flavors | 16

Crispy Barbequed Gulf Oysters ‘Rockefearing’
on Jumbo Lump Crab, Applewood
Smoked Bacon & Cream Spinach | 22

Texas Caesar Salad
Grilled Radicchio, Baby Romaine,
Pomegranate Seeds
& Grana Padano Cheese | 14

Kombu Cured Yellow Fin Ahi Tuna Crudo
in a Chilled Watermelon/Ginger Broth
with Jicama, Mango, Avocado
& Crunchy Chili Paste | 26

Sour Cherry BBQ Glazed Quail
on a Blue Cheese Wedge
with Heirloom Tomatoes, Maple Bacon,
Jalapeño Cornbread Croutons
& Spiced Pecans | 20

Southwest Sampler
Griddled Jumbo Lump Crab Cakes
with Chipotle Crema
BBQ Short Rib Enchilada with Chorizo
Queso Fundido & Cumin/Carrot Salad
Crispy Two-Bite Lobster Tacos
with Avocado Relish | 28

Main Course

Maple/Black Peppercorn Soaked Buffalo Tenderloin
on Brazos Valley Jalapeno Grits,
Tangle of Greens &
Butternut Squash Taquito
with Smoky Chili Sauce | 58

Pan Seared Alaskan Halibut
on Ancient Grain Salad with
Cooper Farms Peach Aioli, Charred
Broccolini & Sweet Corn Fritter | 52

Prime Beef Filet & Chicken Fried Maine Lobster
on Loaded Whipped Potatoes
& Soft Spinach Taco
with Smoked Tomato Gravy | 62

Achiote Glazed Broken Arrow Ranch Nilgai Antelope
over Mole Rojo with
Braised Rabbit Enchilada with
Chile Verde & Heirloom Summer Squash Variation | 54


“A Bar N Ranch” Wagyu Tenderloin, 7 oz | 58
Texas Akaushi Strip, 10 oz | 68
Texas Akaushi Ribeye, 16 oz | 82


Grilled Jumbo Asparagus | 14
Sautéed Local Mushrooms | 16
Crispy Duck Fat Tater Tots | 14


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Also presenting Fearing’s Catering – our signature style, your vision, your place or ours A 20% gratuity will be added to parties of eight or more.