Menu

Starters

Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Fried Rice
and Lemongrass Scented Soy Caramel
16

Toyosu Fish Market Hamachi Crudo with Texas Ruby Red Grapefruit
Hass Avocado, Thai Chilies and Smoked Strawberry Essence
26

Dean’s Tortilla Soup with South of the Border Flavors
14

Roasted Pumpkin/Sage Tortellini on Parsnip Puree, Melted Leeks,
Butternut Squash, Beech Mushrooms with Smoked Rich Turkey Broth
22

Hudson Valley Foie Gras Torchon Poached Spiced Pear,
Long Pepper Gastrique and Profound Farms Herb Salad
with Foie Gras/White Balsamic Vinaigrette
28

Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad
and Cilantro-Lime Crema
18

A Bar N Ranch Wagyu Beef Tartare with Confit Quail Egg Yolk,
Pickled Yellow Beets, Fried Capers, Texas Olive Oil on Black Truffle Aioli
with a Pile of Tallowed French Fries
26

Crispy Barbecued Blue Point Oysters
on Jumbo Lump Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing’
22

A Sampler of
Griddled Jumbo Lump Crab Cakes with Chipotle Crema,
BBQ Short Rib Enchilada with Chorizo Queso Fundido and Cumin
Carrot Salad and Crispy Two Bite Lobster Tacos with Avocado Relish
28

 

Main Course

Maple/Black Peppercorn Soaked Buffalo Tenderloin
on Brazos Valley Jalapeño Grits, Tangle of Greens
and Butternut Squash Taquito with Smoky Chili Aioli
56

Grill Brick Lockhart Quail Stuffed with Foie Gras Dirty Cracked Rice,
Roasted Sweet Potato Mash, Molasses Brussels Sprouts
Charred Onion Jam and Honey Mustard Jus
42

Pan Seared Louisiana Red Snapper on Texas Mushroom Congee,
Sesame/Lemongrass Bok Choy, Tempura Green Beans with Pickled Star Fruit,
Candied Ginger and Fermented Black Bean Sauce
46

44 Farms Prime Beef Filet and Chicken Fried Maine Lobster
on ‘Loaded’ Whipped Potatoes and Soft Spinach Taco
with Smoked Tomato Gravy
62

Georges Bank Diver Scallops and Short Rib Nuggets
on Mashed Butter Beans with Griddled King Trumpet Mushrooms,
Asparagus, Pickled Kabocha and Beurre Rouge
52

Achiote Glazed Broken Arrow Ranch Nilgai Antelope
over Molé Rojo with Braised Rabbit Enchilada
with Hatch Chile Crema and Heirloom Squash Variations
58

Lamb Duo: Mesquite-Grilled Lamb Chop on White Bean Cassoulet
with Red Pepper Rouille and Lamb/Fennel Sausage on Traditional Choucroute Garnie
with Mustard Sauce and Honey Crisp Apple Relish
46

 

Chef Fearing’s Food Product Line Now Available -Ask your server for details
Also presenting Fearing’s Catering – our signature style, your vision, your place or ours
A 20% gratuity will be added to parties of eight or more.