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 Jalapeño Creamed Corn
with Braised Heritage Pork Belly, Buttermilk Fried Okra
and Smoked Tomato Marmalade
24

Duo of Foie Gras
Flash Seared on Melted Leeks with Blistered Champagne Grapes
and Mousse Profiterole with Aromatic Cassis Drizzle
28

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

Tsukiji Market Hamachi Two Ways
Sashimi with Avocado/Coconut Relish and Yuzu Leche de Tigre
Tartare with Jalapeno, Mango and Crispy Shallot on Potato Gaufrette
26

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

Gulf Red Snapper a la Plancha and Tamale Battered Shrimp,
Red Chile Pozole with Chorizo and Roasted Green Chile Sofrito
42

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

Bronzed Georges Bank Diver Scallops on Sunchoke Purée
with House Made Buttered Linguini, Denton Asparagus,
Scarlet Sage and Burgundy Truffles
46

Achiote Glazed Grass Fed Rack of Lamb over Molé Rojo
with Hatch Chile Braised Lamb Enchilada, Serendipity Corn
and Heirloom Squash Variations
52

West Texas Nilgai Antelope on Sweet Potato Puree
with Elk Sausage, Roasted Brussels Sprouts, Carnival Cauliflower
and Becker Bordelaise
56

Vegetarian and Simply Prepared menus available upon request

Also presenting Fearing’s Catering – our signature style, your vision, your place or ours!