Menu

Starters

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

Toyosu Fish Market Hamachi Crudo with Charred Pasilla Aguachile
with Texas Ruby Red Grapefruit, Shaved Honeycrisp Apples,
Jicama and Avocado Crema
26

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

Roasted Pumpkin/Sage Tortellini
on Parsnip Puree, Melted Leeks, Butternut Squash, Beech Mushrooms
with Smoked Rich Turkey Broth and Hand Scraped Burgundy Truffles
28

Seared Hudson Valley Foie Gras “à la King” on Buttered Brioche with
Caramelized Bananas, Peanut Butter Powder and Black Coffee Bacon Jam
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

Guajillo Glazed Louisiana Red Snapper on Scrambled Corn, Soto’s
Black Beans with Toasted Garlic/Orange Rock Shrimp and Ninfa 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 on House-made Parsley Fettucine
with Parmesan Cream, Griddled King Trumpet Mushrooms, Asparagus
and Hand Scraped Burgundy Truffles
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 Osso Buco with Orange Gremolata
on Spanish Chorizo/Chickpea Ragout with Sweet Plantain Mash,
Roasted Romesco and Red Pepper Rouille
44

 

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.