Dean’s Tortilla Soup
with South of the Border Flavors | 17

‘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 | 16

 Yellow Fin Tuna and Field Corn Aquachile
Pickled Jicama, Watermelon, “Green Doctor” Cherry Tomatoes and Fried Corn Kernels | 24

Chilled Summer Tomato Gazpacho
Citrus Poached Rock Shrimp, Cucumber, Griddled Sour Dough
and Smoked Yellow Bell Pepper Coulis | 18

Texas Wagyu Beef Carpaccio
Roasted Onion Aioli, Pickled Yellow Beets, Aged Gouda, Tobacco Fried Shallots
and Black Summer Truffles | 26

 Seared Hudson Valley Foie Gras
Cornmeal Hoe Cake, Peach Marmalade and Red Eye/Bacon Drizzle | 28 

Barbequed Gulf Oysters ‘Rockefearing’
on Jumbo Lump Crab, Applewood Smoked Bacon and Cream Spinach | 22

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 Jalapeno Grits, Tangle of Greens, and Butternut Squash Taquito with Smoky Chili Sauce | 61

Basil/Mustard Crusted Nova Scotia Halibut
on Garden Vegetable Sautee with Tangy Buttermilk Sauce,
Dill Oil and Fried Shoe String Carrots | 57

BBQ Spiced Beef Filet & Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco
with Smoked Tomato Gravy | 63

Carolina White Pheasant/Bacon Roulade
with Potato Gratin, Fried Cream Corn, Honey Butter Glazed Carnival Carrots
and Tart Cherry/Marjoram Mojo | 52

Pan Seared Eastern Shore Sea Scallops
“Linguine and Clams” with Roasted Red Pearl Onions, Charred Marinated Tomatoes and
Roman Salsa Verde | 59

Mesquite Grilled / Garlic Herb Marinated Lamb Rack
Fried Mexican Rice, Rum Grilled Pineapple, Crispy Chayote Squash and Achiote Salsa  | 57

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 | 63
“A Bar N Ranch” Wagyu NY Strip, 10 oz | 77
“A Bar N Ranch” Wagyu Ribeye, 16 oz | 89

~ Enhancements ~
Cognac Peppercorn Sauce | 3
Chipotle Lime Compound Butter | 3
Seared Foie Gras | 24
Blackened Shrimp | 22


Mesquite Grilled Jumbo Asparagus | 14

Sautéed Local Mushrooms | 16

Red Chile Fried Brussels Sprouts  
Honey/Soy Vinaigrette and Sweet Peppers | 16

Crispy Duck Fat Tater Tots,
Roasted Garlic Aioli | 14

BBQ Brisket Mac N’ Cheese
Caramelized Onions, Smoked Cheddar Foam | 17