Dean’s Tortilla Soup
with South of the Border Flavors | 17

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

Texas Caesar Salad
Grilled Radicchio, Baby Romaine, Pomegranate Seeds
and Grana Padano Cheese | 16

Yellowtail Hamachi Tiradito
with Aji Amarillo, Avocado, Finger Limes and Texas Ruby Red Grapefruit | 24

Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Lemongrass, Scented Fried Rice, and Sweet Soy Caramel | 18

Texas Wagyu Beef Carpaccio
Roasted Onion Aioli, Pickled Yellow Beets, Aged Gouda, Tobacco Fried Shallots
and Black Burgundy Truffles | 26

Ginger/Almond Crusted Hudson Valley Foie Gras
Olive Oil Cake with Pickled Bing Cherry Gel, Grilled Figs and Foie Emulsion | 28 

Barbequed Gulf Oysters ‘Rockefearing’
on Jumbo Lump Crab, Applewood Smoked Bacon and Cream Spinach | 22

House Salad ‘Composee’
Jeff’s Profound Farm Greens, Shaved Vegetables with
White Balsamic/Orange Vinaigrette and Hazelnut Drippings | 14

Southwest Sampler
~Griddled Jumbo Lump Crab Cakes with Chipotle Crema
~BBQ Short Rib Enchilada with Chorizo Queso Fundido
~Crispy Two-Bite Lobster Tacos with Avocado Relish | 29

Main Course

Maple/Black Peppercorn Soaked Buffalo Tenderloin 
on Brazos Valley Jalapeno Grits, Tangle of Greens, and Butternut Squash Taquito with Smoky Chili Sauce | 61

Cast-Iron Blackened Gulf Grouper
on English Pea/Wild Mushroom Risotto with Beurre Rouge, Shaved Black Burgundy Truffles and Snow Pea/Watermelon Radish Slaw | 57

BBQ Spiced Beef Filet & Chicken Fried Maine Lobster 
on Loaded Whipped Potatoes and Soft Spinach Taco with Smoked Tomato Gravy | 63

Braised Pork Osso Bucco
on Stone Ground Pecorino Polenta with Chinese Mustard Greens, Chorizo Drizzle Sage Glazed Cippolini Onions and Verjus Demi  | 57

Pan Seared Eastern Shore Sea Scallops
Citrus Ricotta Tortellini Pasta with Tangy Buttermilk Sauce, Asparagus/Artichoke Sautee and Tarragon Saffron Oil | 59

Lamb Loin ‘Au Poivre’
with Potato Gratin with Honey Glazed Thumbelina Carrots, Roasted Pearl Onions and Mint Demi | 52

Achiote Glazed Broken Arrow Ranch Nilgai Antelope
over Mole Rojo with Braised Rabbit Enchilada, Chile Verde
and Heirloom Squash Variations | 58 


“R-C Ranch” Wagyu Tenderloin, 7oz | 65
“R-C Ranch” Wagyu NY Strip, 10 oz | 79
“R-C Ranch” Wagyu Ribeye, 16 oz | 91

~ Enhancements ~
Cognac Peppercorn Sauce | 3
Seared Foie Gras | 24
Chicken Fried Lobster | 26


Mesquite Grilled Jumbo Asparagus with Hollandaise | 17

Sautéed Local Mushrooms | 16

Bacon Creamed Spinach 
with Tobacco Onions | 16

Crispy Duck Fat Tater Tots,
Roasted Garlic Aioli | 14

Truffle Lobster Mac N’ Cheese
with Herbed Bread Crumbs | 18