A la Cart Dinner Menu

Appetizers

Gulf Coast Starter
Sugar Cane Shrimp, Crawfish Fritters, Crispy Soft shell Crab,
Blackened Oysters With Jerked Molasses, Creole Mustard,
Tequila Cocktail, and Chipotle Remoulade 21.5

Tempura Maine Lobster Tail
With Wasabi Butter and Jicama Slaw 17

Green Pastures Crab Cakes
With Dill Cream and Lemon Caper Butter 15

Bacon Wrapped Jalapeno Stuffed Texas Quail
With Shiner Bock Glaze and Truffle Veal Glace 14

Toasted Brie Sandwich
With Toasted Hazelnuts, Caramelized Onion Preserves and Balsamic-Fig Coulis 10.5

The Mushroom Martini
Saute of Exotic Mushrooms with Garlic and Vermouth 14

Salads

Caesar Salad for Two
Prepared Table side 17

The Farm House Salad*
Farm Tomatoes from Los Sombres Farm,
Steamed Pasture Raised Egg from Tierra Madre Farm
Herbed Lonestar Goat Cheese , Cotillion Toast and Spiced EVO 9.5

Spinach with Artisan Blue Cheese,
 Bacon, Tomatoes, Radicchio, Pistachios and Tobacco Onions 7.5

Avocado Salad
With Tomatoes, Texas Goat Cheese, White Truffle Oil and Hibiscus 9.5

Entrees

Texas Redfish with Crawfish
Sweet corn, Spinach, Coconut Butter and Guajillo 34

Bacon-Wrapped Salmon* with Spicy BBQ Prawns
Bubble and Squeak, Grilled Asparagus. Brandy Peppercorn Sauce 35

Texas Game Sampler*
Saute of Texas Quail Breasts with Mushrooms,
Guajillo Rubbed Broken Elk Venison
And Broken Arrow Wild Boar Sausage with Mace-Cherry Jus 36

Spiced Spring Rack of Lamb*
with Creamer Potatoes, Roasted Root Vegetables
Curry-Candied Cashews, Chimichurri and Mango-Mint Chutney 39

Veal Stuffed with Shrimp,
 Goat Cheese, Spinach, Sun-dried Tomato and Alambic Brandy 33.5

Espresso-Cocoa Ribeye*
 USDA Prime Beef, Portabella Mushroom, Gruyere,
Pecan-Green Beans, Vanilla Carrots and Garlic Butter 35

USDA Prime Filet Mignon*
with Arugula, Blue Cheese, Balsamic, Cracked Pepper Onion Rings,
 Pommes Dauphinoise, and Morels 40

Seared Duck Breast*
With Blueberry-Ginger Jus, Pommes Maxim, Spinach and Cabbage 31

Grilled Tofu with Spinach,
 Sweet Potato and Mushroom Ragout, Asparagus, Truffle Oil 22

* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS