THE WAY IT’S ALWAYS BEEN

Lobster Coconut Bisque with Thai Pork Dumpling,
Sizzling Fried Rice and Lemongrass Scented Soy Caramel

Dean’s Tortilla Soup with South of the Border Flavorings

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

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

French Butter Pear and West Virginia Country Ham Salad with
Texas Goat Cheese, Spiced Walnuts, Poached Golden Raisins
and White Balsamic Vinaigrette

Lump Gulf Crab ‘Rolls’
on Mini Buttered Brioche, Lemon Aioli and Chives

Bacon Wrapped Quail Medallions
on Whole Grain Mustard Choucroute
with Roasted Acorn Squash, HoneyCrisp Apple and Natural Jus

Caesar Salad with Smoky Red Chili Dressing, Grilled Radicchio,
Baby Romaine, Pomegranate Seeds and Grana Padano Cheese

OFF THE CUFF

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

Carnitas Street Tacos and Avocado Fries with Poblano Queso,
Sweet Corn Gratin and Charred Tomato Salsa

Sesame Sticky Noodles with Garlic Prawns, Stir-Fry Vegetables,
Tempura Shiitake Mushrooms, Soft Boiled Egg and Ginger Sauce

‘Not Your Mama’s Lunchbox’ House Smoked Beef Brisket and
White Cheddar Griddled Cheese on Texas Toast with Mustard Slaw
and Ranch Potato Chips

The ‘Big D’ Crispy Hot Chicken with Red Chili Garlic Glaze on
Red Pea & Carolina Gold Rice, Buttermilk Ranch, House Pickles
and Voodoo Peppers

Dr Pepper Braised Rosewood Ranch Short Ribs with
‘Loaded’ Whipped Potatoes and Crispy Tobacco Onions

The Rattlesnake Burger Mesquite Grilled, Dean’s Secret Sauce,
Smoked Bacon, Caramelized Onion, Pepper Jack Cheese
and House Cut Rosemary Fries