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

Hudson Valley Foie Gras Duet and Banana Bread ‘Foster’ on
Cranberry Purée with Parsnips Variations, Sweet and Sour
Mountain Rose Apple and Calvados Gastrique

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

Comanche Bison Carpaccio with Hand Scraped Black Truffles,
Fuyu Persimmons, Heirloom Beets, Toasted Hazelnuts & Aged Pecorino
with Texas Olive Oil

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 Burnt Orange Emulsion

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

Ora King Salmon on Baby Bronze Fennel Purée
with Hen of the Woods Mushrooms, Herb Spätzle,
Preserved Meyer Lemon Relish and Royal Beet Butter

Double Cut Australian Rack of Lamb on Brassicas Purée
and Spicy Merguez Sausage Samosas with Grilled Avocado Yogurt,
Kabocha Squash and Harissa Jus

Hickory Smoked Van Vooren Ranch Pheasant with Braised Thigh ‘Pot Pie’,
Gun Barrel City Greens & Roasted Heirloom Baby Beets,
Glazed Pearl Onions & Natural Gravy

A Bar N Imperial Wagyu Ribeye with West Texas ‘D1’ Sauce,
Duck Fat Tater Tots, Mesquite Smoked Sun Chokes & Crispy Pole Beans

Reminiscing 10 Years

Starters

Crispy Barbecued Bluepoint Oysters
on Gulf Lump Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing’
August 2007

Apricot Barbecue Glazed Bob White Quail
on Sweet Gem Wedge Salad with Point Reyes Blue Cheese
and Cider Braised Bacon
October 2007

Grade “A” Big Eye Tuna Duo –
Tartare with Sesame Sushi Rice and Shiso/Mint Puree
and Sashimi with Crushed Mango, Crystallized Ginger and Spicy Ponzu
May 2008

Main Course

Cast Iron Alaskan Halibut on Gulf Lump Crab “Succotash”
with Tabasco/Bacon Gastrique and Barbecue Spiced Clams
March 2008

South Texas NilGai Antelope with Cactus Pear Glaze,
Rabbit/Hatch Chile/Queso Fresco Enchilada
on Duo of New Mexican Sauces and Carrot/Jicama Slaw
July 2010

Roasted Van Vooren Ranch Pheasant with Natural Gravy
on Sweet Corn/Sage Pan Stuffing, Gun Barrel City Greens,
and Crispy Pheasant Tenders with Honey Mustard Dressing
September 2010