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
and Grana Padano Cheese | 16

Hamachi Crudo with Ted’s Korean Chili Crisp
Cucumber, Finger Lime and White Tomato Ponzu | 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

Smokey BBQ Apricot Glazed Hudson Valley Seared Foie Gras
on Griddled Cornbread Pudding with Southern Green Apple Salad, Blue Cheese Crumbles and Texas Pecans | 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
~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, and Butternut Squash Taquito with Smoky Chili Sauce | 60

Louisiana Coast Red Snapper on Tasso Ham/Dirty Rice with N’awlins Crawfish Gumbo, Sassafras Hushpuppies and Pickled Okra | 56

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

Dry Aged Rohan Duck Breast à l’Orange
with White Wine Braised Collard Greens, Pan Roasted Turnips and Crispy Potato Latkes | 52

Pan Seared Eastern Shore Sea Scallops
on House Made Fettuccini with Tarragon/Hazelnut Pesto,
King Trumpet Mushrooms, Oven Roasted Tomatoes and Artichokes | 56

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

MESQUITE FIRE GRILLED STEAKS

FOR THE TRUE TEXAS TASTE, MAKE IT MOPPED

“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 ~
West Texas Mopped | 3
Cognac Peppercorn Sauce | 3
Seared Foie Gras | 24

SHAREABLES

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