Menu
Starters
Dean’s Tortilla Soup
with South of the Border Flavors | 16
Barbeque Shrimp Taco
with Mango/Pickled Red Onion Salad,
Smoked Pecans
& Cilantro-Lime Crema | 18
Texas Caesar Salad
Grilled Radicchio, Baby Romaine,
Pomegranate Seeds &
Grana Padano Cheese | 14
Lone Star Mosaic
Tuna, Wagyu 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,
Shaved Local Vegetables, Roasted Almonds
& Cultured Buttermilk Dressing | 14
Crispy Barbequed Gulf Oyster
‘Rockefearing’
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,
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 Chayote 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 | 56
FEARING’S BUTCHER BLOCK CUTS & GRILLED ON LIVE MESQUITE FIRE
“A Bar N Ranch” Wagyu Tenderloin, 7oz | 58
“A Bar N Ranch” Wagyu Strip, 10 oz | 68
HeartBrand, Akaushi Ribeye, 16 oz | 82
Add Ons
Seared Foie Gras | 27
Cognac Peppercorn Sauce | 3
Sides
Mesquite Grilled Jumbo Asparagus | 14
Sautéed Local Mushrooms
with Shallots and Chives | 16
Fried Cauliflower with Bagna Cauda
White Wine Poached Raisins, Almonds| 16
Crispy Duck Fat Tater Tots,
Roasted Garlic Aioli| 14
BBQ Brisket Mac N’ Cheese
Caramelized Onions , Cheddar Foam, Panko | 17
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