TAPAS & DINNER MENU / NOVEMBER 2018

Our menu is seasonal and may change daily

 

TAPAS

House Baked Bread                                            

with two daily-made spreads

Butternut Squash Bisque                                     

crème fraiche, crispy sage, grilled bread

Beetroot & Quinoa Salad                                     

beetroot sorbet, garden kale, quinoa,

roasted beets, beet aioli, balsamico

Bibb Salad Vinaigrette                                         

fennel, dried apricots, chèvre, candied

Texas pecans, champagne vinaigrette

Pâté Board                                                         

house-made wild boar pâté, house pickles,

pear compote, smoked ruby trout

mousse, capers, house bread crostini

Herbed Escargots                                               

basil-fed snails, white wine, garlic,

garden herbs, light cream, grilled bread

Fried Squid                                                        

lemon remoulade, parsley, garlic, sumac

Quail Medallions                                               

boneless Bandera quail breast, smoked

bacon, blackberry-cognac compote,

fry bread

Hamachi Crudo*                                                

sushi-grade Yellowtail fish,

garden sorrel gastrique, Asian pear,

shaved fennel, cilantro

South Texas Antelope Carpaccio                          

caper-mayonnaise, grilled bread

COMMUNAL BOARD

Cheese & Charcuterie                                         

Choice of tapenade or pâté, salami, ham,

European cheese, nuts, fruit, local

honeycomb, mustard, cornichon,

house bread, crostini

MAIN COURSE

Vegan Board                                                       

roasted & grilled vegetables, herbed

vinaigrette

Pork Schnitzel                                                    

grilled Radicchio, smoked bacon lardon,

scallions, apples, Swiss dressing

Add free-range chicken egg*       

                       

Bouillabaise                                                       

sunfish, gulf shrimp, crab, leeks,

wine, tomatoes, saffron, seafood broth

Venison Osso Buco                                             

slow-cooked Texas venison shanks,

hand-cut ancient grain pasta, wild

mushrooms, house-made garden

herb ricotta

Mesquite-grilled Filet Mignon*                                               

All-natural Texas Akaushi beef, herbed

garlic butter, pomme frite, grilled tomato

DESSERT

Daily-made specialties