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
Crispy Barbequed Gulf Oysters ‘Rockefearing’ on Jumbo Lump Crab, Apple Wood Smoked Bacon & Cream Spinach | 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
Pan Seared Alaskan Halibut on Parsley-Horseradish Gnocchi with Roasted Salsify, Buttered Green Beans & Burnt Lemon | 54
Prime Beef Filet & Chicken Fried Maine Lobster on Loaded Whipped Potatoes & Soft Spinach Taco with Smoked Tomato Gravy | 62
Achiote Glazed Broken Arrow Ranch Nilgai Antelope over Mole Rojo with Braised Rabbit Enchilada with Chile Verde & Heirloom Squash Variation | 54
FEARING’S BUTCHER BLOCK CUTS
& GRILLED ON LIVE MESQUITE FIRE
“A Bar N Ranch” Wagyu Tenderloin, 7 oz | 58 Texas Akaushi Strip, 10 oz | 68 Texas Akaushi Ribeye, 16 oz | 82