Starters

Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Fried Rice
and Lemongrass Scented Soy Caramel
16

Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad
and Cilantro-Lime Crema
18

Dean’s Tortilla Soup with South of the Border Flavors
14

Stone Fruit BBQ Lacquered Lockhart Quail over Jalapeno Creamed Corn
with Braised Heritage Pork Belly, Cornmeal Fried Green Tomatoes
Mesquite Grilled Texas Peaches
24

Duo of Mezcal Glazed Hudson Valley Foie Gras and “Dulce de Leche”
with Spicy Cinnamon Churros, Texan Figs, Plantain Mousse,
Fresh Passion Fruit
28

Crispy Barbecued Bluepoint Oysters
on Gulf Lump Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing’
20

Hamachi Crudo with Summer Melon and Heirloom Cucumber,
Wood Grilled Avocado, Volcanic Tapioca Crackers
and Chili de Arbol/ Lime Consommé
24

A Sampler of Griddled Jumbo Lump Crab Cakes with Mango Pico de Gallo,
Short Rib Enchilada with Queso Fundido and Cumin Jícama Salad,
and Crispy Two Bite Lobster Tacos with Avocado Relish
26

 

Main Course

Maple/Black Peppercorn Soaked Buffalo Tenderloin
on Brazos Valley Jalapeño Grits, Tangle of Greens and
Butternut Squash Taquito with Smoky Chili Aioli
56

Seared Georges Bank Diver Scallops with Wood Grilled Gulf Prawns
over Sweet Corn Puree with Raindrop Heirloom Tomatoes,
Marcona Almond Gremolata and Rose’ Sabayon
42

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

Herb Crusted Halibut on East Texas Field Pea Salad
with Globe Artichokes, Chanterelle Mushrooms,
Country Ham, Pickled Garlic Scapes and Basil Coulis
46

Achiote Glazed Australian Rack of Lamb over Mole’ Rojo
with Green Chile Braised Lamb Enchilada, Serendipity Corn
and Heirloom Summer Squash Variations
52

Cherry BBQ Glazed Nilgai Antelope Loin over Roasted Cauliflower Puree
with Fried Okra, Roasted Baby Carrots, Pickled Cherries
and Mustard Seed Demi
56