Dean’s Bloody Mary

Cazadores Vampirito

Michelada Gringa

White Peach Sangria

Breaking Bread

Pecan Brioche Cinnamon Rolls

Bacon/Cheese/Chive Scones

Banana Bread

Buttermilk Biscuits

BRUNCH Starters

Dean’s Tortilla Soup with South of the Border Flavors

Sliced and Diced Fruit Plate with Honey Yogurt,
Toasted Almond Granola and Sorbet

Chilled Shrimp Campeche Cocktail
with Avocado/Jicama Salad
and Chile Lime Plantain Chips

House Smoked Salmon Flatbread
with Whipped Goat Cheese, Hand Picked Dill,
Crispy Capers, Pickled Onions and Heirloom Tomatoes

Warm Buttermilk Doughnut Holes
with Honeycrisp Apple Butter
and House Made Sage Sausage

Farm to Fearing’s Vegetable Salad
with Artisanal Gem Lettuce, Cask Aged Sherry Vinaigrette,
Paula’s Goat Cheese and Crushed Almonds

Jaxson and Campbell Style Pancakes
with Vermont Maple Syrup, Mixed Berries
and Applewood Smoked Bacon



Gaby’s Migas; Chorizo and Scrambled Eggs in a Flour Tortilla
with Salsa Verde, Queso Fundido and Charred Tomato/Avocado Salad

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

Pan Roasted Gulf Redfish on Sauteed Heirloom Carrots,
Asparagus and Broccolini with Whole Grain Mustard/White Wine Jus

Red Chile Glazed Crispy Fish Tacos Wrapped in White Corn Tortillas
with Firecracker Slaw, Cilantro/Tomatillo Rice and House Made Escabeche

Buffalo Chili ‘Benedict’ on Jalapeño Cheddar Cheese Biscuits
with Poached Farm Fresh Egg and Poblano Hollandaise

Dr Pepper Braised Short Ribs
with ‘Loaded’ Whipped Potatoes and Crispy Tobacco Onions

Grilled BBQ Glazed Filet on Brazos Valley Jalapeno Grits
with a Tangle of Greens, Smoked Bacon, Poached Egg
and Traditional Hollandaise



Banana Pudding
with Homemade Vanilla Wafers, Toasted Meringue,
Bananas Foster Sauce and Warm Beignets

Double Dark Chocolate Cake
with Hazelnut Mousse, Blood Orange Sauce and Coffee Toffee Ice Cream

Apple Crisp with Spiced Cider Soup,
Ginger Crepe and Salted Caramel Ice Cream


‘The Whole Enchilada’

Choice of Starter, Main Course, and Dessert