Dean’s Bloody Mary

Pomegranate Mimosa

Michelada Gringa

Dean’s Margarita


Breaking Bread

Banana Bread

Buttermilk Biscuits

Lemon Blueberry Muffins

Ham and Cheese Croissants


BRUNCH Starters

Dean’s Tortilla Soup with South of the Border Flavors

The Fruit Plate
Mother Nature’s Bountiful Harvest
with Chilled Strawberry Consommé and Vanilla Whipped Yogurt

Warm Beignets with a Flight of Sauces:
Espresso Chocolate Sauce, Praline Anglaise and Lemon Curd

House Made Buttermilk Biscuits and Poached Farm Egg
with Fennel Sausage Country Gravy

Jaxson and Campbell Pancakes
with Hickory Smoked Butter and Warm Vermont Maple Syrup

Caesar Salad with Smoky Red Chili Dressing,
Grilled Radicchio, Baby Romaine,
Pomegranate Seeds and Grana Padano Cheese



Soto’s Huevos Rancheros
Roasted Potato and Pepper Omelet
with Ranchero Sauce on Chorizo Black Beans

Granny Fearing’s ‘Paper Bag Shook’ Fried Chicken
with Whipped Potatoes, All Day Green Beans and Tomato Gravy

Blackened Gulf Red Snapper on Crayfish/Jalapeño Elk Sausage Jambalaya
with Hushpuppies, Garlic Aioli and Pickled Voodoo Peppers

Dr Pepper Braised Rosewood Ranch Short Ribs on Jalapeño Grits
with Roasted Heirloom Carrots and Crispy Tobacco Onions

Chicken Fried Quail and Blue Corn Waffle
with Smoked Chile Maple Syrup
and Southern Chow Chow

Steak and Eggs
Mesquite Grilled Prime Beef Tenderloin with Duck Fat Potatoes
Basted Farm Eggs and Jalapeño Remoulade



Fried Pies
With Vanilla Ice Cream

Banana Pudding
with Toasted Meringue

Warm Blueberry Crisp
With Lemon Crème Fraîche

Devil’s Food Cake
With Waffle Cone Ice Cream



‘The Whole Enchilada’

Choice of Starter, Hot Plate, and Dessert