STARTERS

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

Poached Maine Lobster & Winter Citrus Salad
with Baby Kale, Coraline Chicory, Avocado Mousse,
‘Everything’ Crouton and Tarragon Vinaigrette

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

Farm to Fearing’s Vegetable Salad
with Profound Micro Farms Lettuces, Cask Aged Sherry Vinaigrette
and Paula’s Goat Cheese

Spicy Yellowfin Tuna Tartare
with Vietnamese Green Papaya Salad, Kafir Lime Peanuts,
Sesame Rice Crackers and Chilled Calamansi/Mint Consommé

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

MAIN COURSE

Blackened Gulf Red Snapper
on Crayfish/ Jalapeño Elk Sausage Jambalaya
with Garlic Aioli and Pickled Voodoo Peppe

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

Greek Salad with Wood Grilled Rosemary Lamb Kabob,
English Pea Falafel, Pickled Cherry Tomatoes, Feta Cheese
and Tzatziki 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

Makhani Butter Chicken
on Saffron Scented Basmati Rice with House Grilled Garlic Naan,
Smoked Greek Yogurt and Mint Chutney

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

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