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

Raindrop Farms Tomato Salad with Shaved Asparagus,
Crispy Poached Egg and Creamy Basil Dressing

Ahi Tuna and Dungeness Crab Crudo on English Cucumber
with Grilled Ruby Red Grapefruit, Avocado and Plantain Chips

Sour Cherry BBQ Glazed Lockhart Quail and Cider Braised Pork Belly
with 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 Peaches

Yoakum Wagyu Beef Carpaccio and Lemon Butter Poached Gulf Prawn
with Texas Olive Oil, Grana Padano Cheese, Fried 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 on Texas Sweet Corn
with Roasted Buttered Beets, Bulb Onions and Crispy Ipswich Clams

Sumac Marinated Australian Lamb Chops on Indian Flatbread
with Melted Eggplant Curry, English Peas, Carnival Cauliflower
and Pickled Mango Chutney

Honey/Soy Glazed Bay of Fundy Salmon
on Chopstick Rolled Green Tea Noodles
with Ginger Miso Cream, Sautéed Beech 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

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

Broken Arrow Ranch Nil Gai Antelope on Basil/Smoked Pepita Pesto
with Heirloom Tomatoes, Canton Field Pea Salad and Fried Okra

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