Our Chef’s Dinner Menu is inspired each week by available seasonal ingredients
SAMPLE CHEF’S MENU
Spring 2025 $125
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WILD-HUNTED NILGAI TARTARE*
Crème Fraîche, Black Lentil ‘Caviar’, Potato
QUAIL
Blood Orange, Wild Boar Lardon
LOCAL MUSHROOM
Quenelle, Herb Mushroom Consommé
TEXAS WILD BOAR
Pâté en Croûte, Dijon Cream
SOUTHWEST FREE-RANGE BISON*
Local Pear, Demi-Glace
Poteet Strawberries
Meringue, Mousse, Gelee
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WEEKLY CHANGING WINE & COCKTAIL PAIRING MENU $50-$75
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SEASONAL A LA CARTE MENU
Apéritifs
House Artisan Bread
Whipped Cultured Butter, Sage Salt, Herb Garlic Confit
Quarter Loaf 12/Half Loaf 16
Croquettes 16
Local Mushroom, Truffled Aioli
Salade Vinaigrette 16/20
Butterleaf, Swiss Dressing
Gemischter Salat 18
Cucumber-Dill, Carrot-Orange, Beet-Pecan
Leek & Asparagus 18
Egg, Herb Bread Crumb, Dijon Vinaigrette
Escargot 20
Garlic, Wine, Butter, Grill Bread
Wild-Hunted Nilgai Tartare* 28
Crème Fraîche, Potato, Black Lentil Caviar
Wild Caught Gulf Shrimp 32
Smoked Paprika, Brava
Plats
Ancient Grain Spaetzle 30
Garden Herb Pistou, House Ricotta, Spring Peas
Local Mushroom Risotto 34
Eryngii, Lions Mane, Oyster Mushroom, Sherry
Scallopini 34
Arugula, Lemon, Parmigiana-Reggiano
Crispy Trout 36
Artichoke, Lemon
Mesquite Grilled Steak* 46
Texas Akaushi Beef, Sauce au Poivre Vert,
Fried Yukon Gold Potatoes
Dessert
Mousse au Chocolat Semi-Freddo 16
Ganache, Strawberry
Vegan Chai Custard 16
Blood Orange, Coconut Cream
Toshi’s Date Pudding 16
Rum Caramel, Fresh Cream
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