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 Cured Egg Yolk,
Pickled Yellow Beets, Jalapeños, Fried Capers,
Texas Olive Oil and a Pile of Tallowed French Fries
on Summer Black Truffle Aioli
28

Smoked Hardie’s Farm Strawberry Glazed Lockhart Quail
on Creamed Summer Corn with Fried Green Tomatoes,
Comeback Sauce and Pickled Green Strawberries
24

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 Jumbo Lump Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing’
22

Gulf Yellowfin Tuna Coconut Ceviche and Charred Spanish Octopus
on Aji Amarillo with Tajín Heirloom Melons and Pepita Crusted Avocados
26

A Sampler of
Griddled Jumbo Lump Crab Cakes with Chipotle Crema,
BBQ Short Rib Enchilada with Chorizo Queso Fundido and Cumin
Carrot 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
with Sour Cherry Sauce on Coal Roasted Onion Soubise, Pickled Ramps
and Pole Beans/Smoked Almond/Confit Duck Leg Sautée
42

Preserved Lemon Glazed Nova Scotia Halibut
on Moroccan Spiced Heirloom Carrots with Fried Shallots
Wheat Berry/Pistachio Tabbouleh Salad, English Pea Falafel and Basil/Fennel Yogurt
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
on Classic Troisgros Sorrel Sauce with Confit Summer Vegetables
and Roasted Maitake Mushrooms
52

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

Mopped Mesquite Grilled Lamb Chops on Cooper Farm Peach/Mint Mojo
with Heirloom Tomato/Cucumber Salad
and Fried Buttermilk Okra
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.