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
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


“A Bar N Ranch” Wagyu Tenderloin, 7 oz | 58
Texas Akaushi Strip, 10 oz | 68
Texas Akaushi Ribeye, 16 oz | 82


Grilled Jumbo Asparagus | 14
Sautéed Local Mushrooms | 16
Fried Brussels Sprouts, Bacon, Lemon Aioli | 16
Crispy Duck Fat Tater Tots | 14

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.

Vegetarian Menu Available
Dean Fearing’s New Cookbook – The Texas Food Bible – Available for Purchase