Menu

Starters

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 | 20

Hay Smoked Yellowfin Tuna Tataki
with watermelon Aguachile Broth, Avocado, Cucumber, Pickled Jicama and Ted’s Chili Crunch | 22

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

Texas Wagyu Beef Carpaccio Elotes
with Roasted Onion Aioli, Pickled Summer Corn, Cotija Cheese, Tobacco Fried Shallots and Scallions | 22

Marbled Hudson Valley Foie Gras ‘en Cake’
Grilled Peaches, Pistachio Crumble and Homemade Vanilla Yogurt Sauce |26 

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

Barbequed Gulf Oysters ‘Rockefearing’
on Jumbo Lump Crab, Applewood Smoked Bacon and Cream Spinach | 23

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 Jalapeño Grits, Tangle of Greens, and Butternut Squash Taquito with Smoky Chili Sauce | 63

Cast-Iron Striped Bass
on Pommes Puree with Morel/English Pea/White Pearl Onion Sauté, Dill/Crème Fraiche Sauce and Crispy Asparagus | 55

BBQ Spiced Beef Filet & Chicken Fried Maine Lobster 
on Loaded Whipped Potatoes and Soft Spinach Taco with Smoked Tomato Gravy | 64

Sakura Pork Loin Schnitzel
on Herbed Goat Cheese Smear with Garlic Roasted Fingerling/Charred Broccolini and Pickled Watermelon Rind Sauce | 50

Pan Seared Eastern Shore Sea Scallops
Citrus Ricotta Tortellini Pasta with Tangy Buttermilk Sauce, Artichoke/Sun Burst Patty Pan Sautée and Lobster/Tarragon Oil | 58

Mesquite Grilled Australian Lamb Chops
On Summer Tomato/Burnt Cucumber Salad with Preserved Lemon Vinaigrette, Basil Pesto, Buttermilk Fried Okra and Agra Dolce Demi | 58

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

MESQUITE FIRE GRILLED STEAKS

“R-C Ranch” Wagyu Tenderloin, 7oz | 65
“R-C Ranch” Wagyu NY Strip, 10 oz | 81
“R-C Ranch” Wagyu Ribeye, 16 oz | 95
A5 Wagyu Strip, Miyazaki, Japan 5oz | 120

~ Enhancements ~
Cognac Peppercorn Sauce | 3
Black Truffle/Madeira Butter | 3 Hollandaise Sauce | 3
Chicken Fried Lobster | 30 Full Tail | 16 1/2 Tail

SHAREABLES

Mesquite Grilled Jumbo Asparagus with Hollandaise | 16

Sautéed Local Mushrooms | 16

Fried Brussel Sprouts 
Molasses Pickled Garlic, Sweetie Peppers | 16

Crispy Duck Fat Tater Tots,
Roasted Garlic Aioli | 16

Truffle Wagyu Mac N’ Cheese
with Smokey Cheese Sauce and Herbed Bread Crumbs | 20