Starters

Lobster Coconut Bisque
with Lobster Pot Sticker and Ginger Sizzling Rice

Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad
and Smoky Citrus Vinaigrette

Dean’s Tortilla Soup with South of the Border Flavors

Apricot BBQ Glazed Lockhart Quail and Cider Braised Pork Belly
with Crispy Iceberg “Wedge”, Marfa Tomatoes, Spiced Pecans
and Mississippi Comeback Dressing

Hudson Valley Foie Gras Duo –
Flashed Seared Toasted Orange Glaze
and Foie Torchon-Bunuelos with Fiery Cinnamon Apples

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

Ahi Tuna Thai Tare with Green Apple/Peanut Salad,
Kafir Lime/Coconut Reduction, Guinea Pepper Aioli
and Crispy Fragrant Rice

Texas Carpaccio:
Yoakum Wagyu Beef and Lemon Butter Poached Gulf Prawn
with Texas Olive Oil, Grana Padano Cheese, Crispy Capers
and Pickled Golden Beets

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

A Sampler of Griddled Jumbo Lump Crabcakes on Tomatillo/Corn Salsa,
Barbecued Short Rib Enchilada with Queso Fundido
and Two Bite Lobster Tacos with Avocado Relish

Main Course

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

Pan Seared Georges Bank Scallops with Plum Glazed Pork Belly
on Sunchoke Puree, Morel Mushrooms, Crispy Brussels Sprout Leaves
and Green Garlic/Ginger Chutney

Mesquite Grilled Grass Fed Lamb Chops
on Saffron Rice, Carnival Cauliflower, Confit Fennel, Charred Dates,
Spiced Pistachioswith Mint Yogurt and Fig Reduction

Honey/Soy Glazed Bay of Fundy Salmon on
Chopstick Rolled Green Tea Noodles with Ginger Miso Cream,
Sautéed Maitake Mushrooms and 145Egg Yolk

Cilantro/Lime Buttered Gulf Redfish and Corn Tamale filled
with Gulf Crab Salad on Warm Yellow Tomato Salsa with
House Pickled Escabeche Vegetables

Corn Finished Nebraska Prime Beef Filet and Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco
with Smoked Tomato Gravy

South Texas Nil Gai Antelope Glazed with Prickly Pear
on Barbecued Heirloom Pozole with Sweet Corn
and Shiner Bock Battered Lobster/Jalapeno Popper

A Bar N Imperial Wagyu Rib Eye Grilled Over Live Mesquite
with West Texas ‘Mop’ Sauce, Creamy Corn Bread Pudding
and Crispy Asparagus