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

Barbeque Shrimp Taco
with Mango/Pickled Red Onion Salad
& Cilantro-Lime Crema | 18

Texas Caesar Salad
Grilled Radicchio, Baby Romaine,
Pomegranate Seeds &
Grana Padano Cheese | 14

Lone Star Mosaic
Tuna, Waygu Beef,
Salmon & Barbeque Eel
with Roasted Onion Aioli,
Cilantro Oil & Oranges | 26

Lobster Coconut Bisque
With Thai Pork Dumpling,
Sizzling Lemongrass Scented Fried Rice
and Sweet Soy Caramel | 17

House Salad ‘Composee’
with Jeff’s Profound Farm Greens
& Cultured Buttermilk Dressing | 14

Crispy Barbequed Gulf Oysters
on Jumbo Lump Crab,
Apple Wood Smoked
Bacon & Cream Spinach | 22

Sorghum/Ginger Lacquered Berkshire Pork Belly
with Pan Seared Bok Choy
on Sweet Potato Puree
& Cashew/Sesame Slaw | 22

Southwest Sampler
Griddled Jumbo Lump Crab
Cakes with Chipotle Crema
BBQ Short Rib Enchilada
with Chorizo Queso Fundido
& Cumin/Carrot Salad
Crispy Two-Bite Lobster Tacos
with Avocado Relish | 28

Main Course

Maple/Black Peppercorn
Soaked Buffalo Tenderloin
on Brazos Valley Jalapeno
Grits, Tangle of Greens
& Butternut Squash Taquito
with Smoky Chili Sauce | 58

Seared Gulf Snapper
on ‘Blue Jasmoon’ Spanish Rice Pilaf
with Crab/Corn Empanada,
Pistachio Salsa, Roasted Cheyote
and Winona Farms Peaches | 54

Charred Texas Iberico Pork Secreto Steak
on Smothered Calabicita Squash,
Tempura Fried Goat Cheese Blossom
with Pickled Watermelon Rind Beurre Monte | 56

Prime Beef Filet &
Chicken Fried Maine Lobster
on Loaded Whipped Potatoes
& Soft Spinach Taco
with Smoked Tomato Gravy | 62

Pan Seared Sea Scallops
Sweet Field Pea/Basil Puree,
Olive Oil Marinated Baby Artichokes,
Roasted Radishes and Sauce Charon | 54

Achiote Glazed Broken
Arrow Ranch Nilgai Antelope
over Mole Rojo with Braised
Rabbit Enchilada with Chile Verde
& Heirloom Squash Variation | 54


“A Bar N Ranch” Wagyu Tenderloin, 7 oz | 58
“A Bar N Ranch” Wagyu Strip, 10 oz | 68
Texas Akaushi Ribeye, 16 oz | 82


Mesquite Grilled Jumbo Asparagus | 14
Sautéed Local Mushrooms
with Shallots | 16
Fried Brussels Sprouts, Bacon, Lemon Aioli | 16
Crispy Duck Fat Tater Tots | 14

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.

**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne  illness. Please inform us of any allergies or dietary restrictions**

Vegetarian Menu Available
Dean Fearing’s New Cookbook – The Texas Food Bible – Available for Purchase