Starters

Farm to Fearing’s Vegetable Salad
with Profound Micro Farms Lettuces,
Cask Aged Sherry Vinaigrette and Texas Feta

Grilled Texas Peaches with Fresh Burrata Panna
with Fearing’s Garden Herbs and Biscuit Croutons

Elote Style Street Tacos with Jalapeño Jack Cheese,
Crispy Two Bite Tacos and Pickled Red Onion/Mango Salad
with Cilantro Crema

Dean’s Vegetarian Tortilla Soup
with South of the Border Flavors

MAIN COURSE

Mexican Sampler –
Spinach/ Jalapeño Ranchero Enchilada,
Butternut Squash Taquito with Cilantro Crema,
Baja Avocado Fries and Chile Lime Corn Gratin

Vegan Roasted Heirloom Vegetable Curry
on Saffron Scented Basmati Rice with Grilled Garlic Naan
and Coriander Mint Chutney

East Texas Field Pea Salad with Raindrop Heirloom Tomatoes,
Green Goddess Dressing and Crispy Okra

House Made Buttered Linguini
on Sunchoke Purée with Denton Asparagus
Oyster Mushrooms, Scarlet Sage and Summer Truffles