Starters

Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Fried Rice
and Lemongrass Scented Soy Caramel

Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad
and Cilantro-Lime Crema

Dean’s Tortilla Soup with South of the Border Flavors

Red Currant BBQ Glazed Lockhart Quail and Cider Braised Pork Belly
on County Line Sweet Gem ‘Wedge’ and Mississippi Comeback Dressing

Flash Seared Hudson Valley Foie Gras with Amaretto Foie Cannoli Ginger Shortbread, Sicilian Pistachios, Hakuri Turnips and Quince Jam

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

Comanche Buffalo Carpaccio with Hand Scraped Black Truffles,
with Pickled Celery Root, Pomegranate Seeds, Garlic Chips,
Texas Olive Oil and Aged Pecorino

A Sampler of Griddled Jumbo Lump Crab Cakes with Mango Pico de Gallo,
Barbeque Short Rib Tamale with Cumin Jicama Salad
and Crispy Lobster/Avocado Tacos

 

Main Course

Maple/Black Peppercorn Soaked Buffalo Tenderloin
on Brazos Valley Jalapeño Grits, Tangle of Greens and
Butternut Squash Taquito with Smoky Chili Aioli

Georges Bank Sea Scallops & House Made Ricotta Gnocchi
with Short Rib Ragout, Heirloom Carrots, Denton Oyster
Mushrooms and Meyer Lemon Emulsion

Sherman Texas Wagyu Beef Filet and Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco
with Smoked Tomato Gravy

La Belle Farms Muscovy Duck à l ‘Orange with Confit Leg Fried Rice,
Sesame Ginger Long Beans, Kumquat Marmalade
and Pickled Shimeji Mushrooms

Ora King Salmon on a Gigande Bean/Chardonnay Butter Ragout
with Confit Fingerling Potatoes, Winter Greens Piquillo Peppers
& Bacon Onion Jam

Big Texas Game Duo NilGai Antelope and Bacon Wrapped Jalapeño Quail
on Bourbon Glazed Sweet Potatoes, Braised Cabbage, Texas Caviar
with Blood Orange Guajillo Sauce