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 &
Grana Padano Cheese | 14
Lone Star Surf & Turf Carpaccio
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
Pan Seared Hudson Valley Foie Gras
on Jarrahdale Pumpkin Puree
with Tarte Tatin Apples,
Butter Toasted Brioche and
Pineapple Moscato Sabayon | 27
Barbequed Gulf Oysters ‘Rockefearing’
on Jumbo Lump Crab,
Applewood Smoked Bacon
& Cream Spinach | 22
House Salad ‘Composee’
with Jeff’s Profound Farm Greens,
Shaved Local Vegetables, Roasted Almonds
& 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
& Butternut Squash Taquito
with Smoky Chili Sauce | 60
Algrodolce Glazed Colorado
Lamb Breast on Sage Gnocchi
with Blackened Broccolini,
Sweet Potatoes, Pickled Fresnos,
and Ramey Chardonnay Sauce | 52
Texas Striped Sea Bass on Black Bean Puree
with Fried Potatoes, Tequila/Pickled
Grilled Corn Salad
and Guajillo Butter Sauce | 54
BBQ Spiced Beef Filet
& Chicken Fried Maine Lobster
on Loaded Whipped Potatoes
& Soft Spinach Taco
with Smoked Tomato Gravy | 62
Pan Seared Sea Scallops
On Acorn Squash/Sorghum Puree
with Sage Glazed Green Beans,
Roasted Maitaki Mushrooms
and Country Ham Gravy | 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 | 62
“A Bar N Ranch” Wagyu Strip, 10 oz | 74
HeartBrand, Akaushi Ribeye, 16 oz | 85
Add Ons
Seared Foie Gras | 27
Cognac Peppercorn Sauce | 3
Sides
Mesquite Grilled Jumbo Asparagus | 14
Sautéed Local Mushrooms
Shallots and Chives | 16
Fried Brussels Sprouts
Fish Sauce Vinaigrette, Peanut Sauce | 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