Menu

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

A Bar N Ranch Wagyu Beef Tartare with Perigord Black Truffle Aioli,
Cured Egg Yolk, Pickled Yellow Beets, Fried Capers, Jalapeños
and a Pile of Tallowed French Fries
28

Mochiko Fried Lockhart Quail
on Char Siu Pork Belly Sushi Fried Rice with Sunny Side Up
Quail Egg and Pineapple Kimchi
22

Hudson Valley Foie Gras Crème Brûlée
topped with Red Wine Glazed Seared Foie Gras, Orange Poached Rhubarb,
Ancient Grain Granola, Pomegranate Seeds, and Red Veined Sorrel
28

Crispy Barbecued Blue Point Oysters
on Gulf Lump Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing’
22

Toyosu Market Hamachi Crudo with Tamarind/Chili Broth,
Asian Pear, English Cucumber, Mandarin Orange, Toasted Peanuts and Cilantro
26

A Sampler of
Griddled Jumbo Lump Crab Cakes with Tomatillo Salsa,
Short Rib Enchilada with Queso Fundido and Cumin Carrot/Jícama Salad
and Crispy Two Bite Lobster Tacos with Avocado Relish
28

 

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

Dry Aged Dr. Joe’s pan Seared Pennsylvania Duck Breast
on Brown Butter Celeriac Purée with herb Spåtzle, Confit Duck Leg,
Charred Broccolini and Preserved Blueberries
42

Louisiana Red Snapper a la Plancha and Tamale Battered Shrimp
with Red Chile Pozole with Chorizo, Roasted Green Chile Sofrito
and Gulf Lump Crab Butter
46

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

Georges Bank Diver Scallops and Butter Poached King Crab
with Coal Roasted Onion Soubise, Confit Spring Vegetables
and Roasted Maitake Mushroom Jus
48

Achiote Glazed Broken Arrow Ranch Nilgai Antelope
over Molé Rojo with Braised Rabbit Enchilada
with Salsa Verde Crema and Heirloom Squash Variations
58

Mesquite Grilled Australian Lamb Chops on Spring Garlic Purée
with Sauté of Baby Artichokes, English Peas, Green Beans,
and Arlington Pink Oyster Mushrooms
46

 

Chef Fearing’s Food Product Line Now Available -Ask your server for details
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.