Menu
Starters
Dean’s Tortilla Soup
with South of the Border Flavors | 16
‘MOTC’ Lobster Taco
Yellow Tomato Salsa, Jicama/Carrot Salad with Smokey Citrus Vinaigrette | 28
Texas Caesar Salad
Grilled Radicchio, Baby Romaine, Pomegranate Seeds
and Grana Padano Cheese | 14
Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Lemongrass Scented Fried Rice and Sweet Soy Caramel | 17
Lone Star Surf & Turf Carpaccio
Tuna, Wagyu Beef, Salmon & Barbeque Eel with Roasted Onion Aioli, Cilantro Oil and Oranges | 26
Smoked Strawberry Glazed Hudson Valley Seared Foie Gras
with Griddled Cornbread Pudding, Southern Green Apple Salad, Ancho Honey and Texas Pecans | 27
Barbequed Gulf Oysters ‘Rockefearing’
on Jumbo Lump Crab, Applewood Smoked Bacon and Cream Spinach | 22
House Salad ‘Composee’
with Jeff’s Profound Farm Greens, Shaved Local Vegetables, Roasted Almonds
and Cultured Buttermilk Dressing | 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 | 28
Main Course
Maple/Black Peppercorn Soaked Buffalo Tenderloin
on Brazos Valley Jalapeno Grits, Tangle of Greens, and Butternut Squash Taquito with Smoky Chili Sauce | 60
Pan Seared Dry Aged Rohan Duck Breast
on Celeriac Puree, White Asparagus/Corn Succotash, Swiss Chard Chips, and Blueberry Demi | 52
Nova Scotia Halibut and Mollusk Manhattan Broth
with Marble Potatoes, Olive Oil Marinated Cherry Tomatoes, Spring Garlic Aioli and Flax Seed Tuile | 56
BBQ Spiced Beef Filet & Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco with Smoked Tomato Gravy | 62
Pan Seared Eastern Shore Sea Scallops on Morel Mushrooms
with English peas, Tempura Fried Baby Artichokes, Pickled Fiddle Ferns, Pancetta Dust and Wild Ramp Pesto | 54
Achiote Glazed Broken Arrow Ranch Nilgai Antelope
over Mole Rojo with Braised Rabbit Enchilada, Chile Verde
and Heirloom Squash Variations | 58
“A Bar N Ranch” Wagyu Tenderloin, 7oz | 62
“A Bar N Ranch” Wagyu NY Strip, 10 oz | 74
“A Bar N Ranch” Wagyu Ribeye, 16 oz | 85
~ Enhancements ~
West Texas Mopped | 3
Cognac Peppercorn Sauce | 3
Seared Foie Gras | 27
SHAREABLES
Mesquite Grilled Jumbo Asparagus | 14
Sautéed Local Mushrooms Shallots and Chives | 16
Fried Brussels with Black Garlic Vinaigrette
Bacon Jam and Manchego | 16
Crispy Duck Fat Tater Tots
Roasted Garlic Aioli | 14
BBQ Brisket Mac N’ Cheese
Caramelized Onions, Smoked Cheddar Foam | 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