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 | 16

Fire Torched Hamachi Crudo
Crispy Sushi Rice Cake with Virginia Salt Ham Vinaigrette and Orange/Yuzu Aioli | 24

Lobster Coconut Bisque
with Thai Pork Dumpling, Sizzling Lemongrass Scented Fried Rice and Sweet Soy Caramel | 18

Lone Star Surf & Turf Carpaccio
Tuna, Wagyu Beef, Salmon & Barbeque Eel with Roasted Onion Aioli, Cilantro Oil, and Oranges | 26

Hudson Valley Foie Gras 2 Ways
Seared Foie Gras with Blackened Turnips and Red Currant Sauce
Foie Gras Torchon with Deglet Noor Date Chutney and Toasted Brioche Points | 28

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 | 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

Basil/Mustard Crusted Nova Scotia Halibut
on Garden Vegetable Sautee with Tangy Buttermilk Sauce and Tobacco Carrots | 56

BBQ Spiced Beef Filet & Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco
with Smoked Tomato Gravy | 62

Hickory Smoked Texas Iberico Pork Loin
on Mississippi “Blue Jasmoon” Dirty Rice, Country Greens, Fried Okra
and Creamy Cajun Sauce
 | 52

Pan Seared Eastern Shore Sea Scallops
and XO Glazed Pork Belly on Mascarpone Polenta,
Roasted Romanesco, Pickled Maitake Mushrooms and Brazil Nut/Parsley Gremolata | 58

Mesquite Grilled Australian Lamb Loin
on Sunchoke Puree with Ancient Grain Pilaf, Carnival Glazed Carrots and Huckleberry/Dark Chocolate Sauce | 56

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 | 76
“A Bar N Ranch” Wagyu Ribeye, 16 oz | 88

~ Enhancements ~
Cognac Peppercorn Sauce | 3
Seared Foie Gras | 24
“Southwest” Oscar Style |28
Salsa Verde Lump Crab, Corn Hollandaise


Mesquite Grilled Jumbo Asparagus | 14

Sautéed Local Mushrooms | 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