THE WAY IT’S ALWAYS BEEN

Dean’s Tortilla Soup with South of the Border Flavorings

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

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

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

Pan Seared Gulf Redfish on Sautéed Heirloom Carrots, Asparagus and Broccolini with Whole Grain Mustard/White Wine Jus

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

Mesquite Grilled Black Angus Hamburger
with French Fries and the Whole Set-Up
Add – Shrimp, Salmon, or Grilled Chicken

 

OFF THE CUFF

Watermelon and Texas Feta Salad
with Pickled Rind, Pineapple Basil, Wild Arugula
and Chia Seed Vinaigrette

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

Little Gem Wedge
Deviled Egg, Grilled Bi-Color Corn, Amelia’s Farms Tomatoes,
and Veldhuizen Blue Cheese Dressing

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

Bay of Fundy Salmon on Charred Onion Puree
with Herb Ricotta Agnolotti/Summer Bean Sauté
and Meyer Lemon Sabayon

Windy Meadows Jerk Spiced Chicken Breast
on Black Bean Purée with Jamaican Ginger Rice
Sweet Plantains and Voodoo Peppers