Menu
Starters
Dean’s Tortilla Soup
with South of the Border Flavors | 17
Barbecued Shrimp Taco
with Mango/Pickled Red Onion Salad, Smoked Pecans and Cilantro-Lime Crema | 18
Texas Caesar Salad
Grilled Radicchio, Baby Romaine, Pomegranate Seeds
and Grana Padano Cheese | 16
Yellowtail Hamachi Tiradito
with Aji Amarillo, Avocado, Finger Limes and Texas Ruby Red Grapefruit | 24
Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Lemongrass, Scented Fried Rice, and Sweet Soy Caramel | 18
Texas Wagyu Beef Carpaccio
Roasted Onion Aioli, Pickled Yellow Beets, Aged Gouda, Tobacco Fried Shallots
and Black Burgundy Truffles | 26
Ginger/Almond Crusted Hudson Valley Foie Gras
Olive Oil Cake with Pickled Bing Cherry Gel, Grilled Figs and Foie Emulsion | 28
Barbequed Gulf Oysters ‘Rockefearing’
on Jumbo Lump Crab, Applewood Smoked Bacon and Cream Spinach | 22
House Salad ‘Composee’
Jeff’s Profound Farm Greens, Shaved Vegetables with
White Balsamic/Orange Vinaigrette and Hazelnut Drippings | 14
Southwest Sampler
~Griddled Jumbo Lump Crab Cakes with Chipotle Crema
~BBQ Short Rib Enchilada with Chorizo Queso Fundido
~Crispy Two-Bite Lobster Tacos with Avocado Relish | 29
Main Course
Maple/Black Peppercorn Soaked Buffalo Tenderloin
on Brazos Valley Jalapeno Grits, Tangle of Greens, and Butternut Squash Taquito with Smoky Chili Sauce | 61
Cast-Iron Blackened Gulf Grouper
on English Pea/Wild Mushroom Risotto with Beurre Rouge, Shaved Black Burgundy Truffles and Snow Pea/Watermelon Radish Slaw | 57
BBQ Spiced Beef Filet & Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco with Smoked Tomato Gravy | 63
Braised Pork Osso Bucco
on Stone Ground Pecorino Polenta with Chinese Mustard Greens, Chorizo Drizzle Sage Glazed Cippolini Onions and Verjus Demi | 57
Pan Seared Eastern Shore Sea Scallops
Citrus Ricotta Tortellini Pasta with Tangy Buttermilk Sauce, Asparagus/Artichoke Sautee and Tarragon Saffron Oil | 59
Lamb Loin ‘Au Poivre’
with Potato Gratin with Honey Glazed Thumbelina Carrots, Roasted Pearl Onions and Mint Demi | 52
Achiote Glazed Broken Arrow Ranch Nilgai Antelope
over Mole Rojo with Braised Rabbit Enchilada, Chile Verde
and Heirloom Squash Variations | 58
MESQUITE FIRE GRILLED STEAKS
“R-C Ranch” Wagyu Tenderloin, 7oz | 65
“R-C Ranch” Wagyu NY Strip, 10 oz | 79
“R-C Ranch” Wagyu Ribeye, 16 oz | 91
~ Enhancements ~
Cognac Peppercorn Sauce | 3
Seared Foie Gras | 24
Chicken Fried Lobster | 26
SHAREABLES
Mesquite Grilled Jumbo Asparagus with Hollandaise | 17
Sautéed Local Mushrooms | 16
Bacon Creamed Spinach
with Tobacco Onions | 16
Crispy Duck Fat Tater Tots,
Roasted Garlic Aioli | 14
Truffle Lobster Mac N’ Cheese
with Herbed Bread Crumbs | 18