Menu

Starters

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

Toyosu Fish Market Hamachi Crudo with Cantaloupe/Ginger Jus,
Chorizo Oil, Pickled Watermelon Radish, Smoked Trout Roe
and Snow Pea/Sesame Salad
26 

Dean’s Tortilla Soup with South of the Border Flavors
16 

Eastern Gulf Alaskan Weathervane Scallops on Handmade Linguini
with Texas Olive Oil, Grana Padano Parmesan Cheese
and Shaved Perigord Black Truffles
26 

Hudson Valley Foie Gras Tart
with Pickled Kumquats and Candied Pistachios,
Port Wine Gastrique and Profound Farms Bitter Greens
28 

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

A Bar N Ranch Wagyu Beef Tartare with Cured Egg Yolk,
Pickled Yellow Beets, Jalapenos, Fried Capers on Black Truffle Aioli
with a Pile of Tallowed French Fries
26 

Crispy Barbecued Gulf Oysters
on Jumbo Lump Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing’
22 
Southwest Sampler –
Griddled Jumbo Lump Crab Cakes with Chipotle Crema,
BBQ Short Rib Enchilada with Chorizo Queso Fundido and Cumin/Carrot Salad
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 

Georges Bank Diver Scallops on Basil/Potato Puree
with Sweet Corn Succotash, Fried Okra, Griddled King Trumpet Mushrooms
and Roasted Tomato Butter Sauce
52 

Seared Dry Aged Pennsylvania Duck Breast
on Braised Duck Leg/Profound Farms Baby Swiss Chard
with White Asparagus, Scarlet Turnip Confit and Cherry Brandy Sauce
42 

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

Pan Seared Nova Scotia Halibut with Thai Green Curry
on Crispy Sushi Rice Cake, Sugar Snap Peas, Carnival Cauliflower,
Beech Mushrooms and Mango Chutney
52 

Achiote Glazed Broken Arrow Ranch Nilgai Antelope
over Molé Rojo with Braised Rabbit Enchilada with Chile Verde
Crema and Heirloom Squash Variations
58 
Mesquite Grilled Tennessee Heritage Pork Chop
Mopped with Mustard on Griddled Sweet Potato/Roasted Poblano Hash
with Green Apple/Horseradish Marmalade and Crispy Tobacco Onions
44

 

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.