Starters

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

Dean’s Tortilla Soup with South of the Border Flavors

Sour Cherry BBQ Glazed Lockhart Quail and Cider Braised Pork Belly
with Gem “Wedge”, Marfa Tomatoes, Spiced Pecans
and Mississippi Comeback Dressing

Amelia’s Farm Tomato Salad with Sherry Vinaigrette,
Mustard Frills and Crispy Poached Egg

Hudson Valley Foie Gras Duo
Flash Seared with Cherokee Plums, Ancient Grain Granola,
Hazelnut/Foie Nougat and Herb Sponge Cake

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

Gulf Red Snapper Crudo with Lump Crab, Thai Dressing, Roasted Kafir Lime Peanuts,
Mango Puree and Cucumber/Mint Sorbet

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

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 Scallops
with Basil Ricotta Agnolotti, Chanterelle Mushrooms,
Caramelized Purplette Onion, Sautéed Summer Beans
and Meyer Lemon Sabayon

Cilantro/Lime Buttered Gulf Redfish and Corn Tamale filled
with Gulf Crab Salad on Warm Yellow Tomato Salsa
and 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 Coriander/Smoked Pepita Pesto
with Amelia’s Farm Tomatoes, East Texas Field Pea Salad and Fried Okra

Windy Meadows Hen Two Ways
Pan Roasted Breast and Crispy Pressed Thigh
with Smoked Carrots, Green Tomato Marmalade
and Red Eye Biscuit Sauce

A Bar N Imperial Wagyu Rib Eye with West Texas ‘Mop’ Sauce
and Cast Iron Baked Mexican Street Corn