TAPAS & DINNER MENU / OCTOBER, 2018

Our menu is seasonal and may change daily

 

TAPAS

House baked bread                                             

Select two daily-made spreads

Spicy Garden Tomato Gazpacho                          

Marfa Maid goat cheese, house-made

habanero jelly, garden herbs, grilled bread

Garden Beet Salad                                              

Beetroot sorbet, garden greens, roasted

Beet, Marfa Maid chèvre, Texas pecans,

balsamic vinaigrette

Whole Steamed Artichoke                                   

Served chilled, basil-cilantro aioli

Grilled Romaine Gem Wedge                                                       

Smoked bacon lardon, scallions,

avocado, Swiss dressing

House Pâté Board                                              

Wild boar pâté, Dijon mustard,

smoked ruby trout mousse, capers,

dill-cucumber salad, Cochineal crackers

Herbed Escargots                                              

Basil-fed snails, white wine, garlic,

summer herbs, light cream, grilled bread

Chili-fried Gulf Shrimp                                        

House remoulade, garden chilis

Quail Medallions                                               

Boneless Bandera quail breast, smoked

bacon, blackberry-cognac compote,

fry bread

Hamachi Crudo*                                                

Sushi-grade Hamachi, garden sorrel

gastrique, quinoa

South Texas Antelope Carpaccio                          

Thin sliced all-natural antelope

Tenderloin, lemon-caper mayonnaise,

grilled bread

COMMUNAL BOARD

Metzger Board & Cheese                                     

Choice of pâté, salami, ham, butter

Marfa Maid & European cheese, nuts,

dried fruit, local honey, mustard,

cornichon, house-baked bread

MAIN COURSE

Vegan Board                                                       

Roasted & grilled vegetables, herbed

vinaigrette

Pork Schnitzel                                                    

Fried all-natural pork cutlet, garden

arugula-white bean salad, crisped

speck, citrus vinaigrette

Add free-range chicken egg*  

                            

Seared Whole Trout                                            

Lemon, garden herbs, fingerling potatoes

Braised Moorish Lamb                                        

Texas Dorper lamb, Moorish-spiced rice,

summer vegetables, wine-saffron broth

Mesquite-grilled Filet Mignon*                                                

All-natural Texas Akaushi beef, herbed

garlic butter, pomme frite, garden

tomato, charred leek, house aioli

 

DESSERT

Toshi’s Date Pudding and assorted

daily prepared selections