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

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

Dean’s Tortilla Soup with South of the Border Flavors

English Pea/Basil/Housemade Ricotta Tortellini
on Summer Corn Puree, Melted Leeks, Pickled Beech Mushrooms
and Smoky Ham Hock Broth

Hudson Valley Foie Gras Torchon
Honey Grilled Peach, Long Pepper Gastrique and Profound Farms Herb Salad
with Foie Gras/White Balsamic Vinaigrette

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

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

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

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


Main Course

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

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

Preserved Lemon Glazed Nova Scotia Halibut
on Moroccan Spiced Heirloom Carrots with Fried Shallots
Wheat Berry/Pistachio Tabbouleh Salad, English Pea Falafel and Basil/Fennel Yogurt

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

Georges Bank Diver Scallops and Butter Poached King Crab
on Classic Troisgros Sorrel Sauce with Confit Summer Vegetables
and Roasted Maitake Mushrooms

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

Mopped Mesquite Grilled Lamb Chops on Cooper Farm Peach/Mint Mojo
with Heirloom Tomato/Cucumber Salad
and Fried Buttermilk Okra


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.