FOUR COURSE DINNER MENU / JULY 2019

Our menu is seasonal and may change daily

TAPAS

Radish Board / Black garlic butter, smoked sea salt

House Baked Bread / Two daily spreads    

Summer Citrus Salad / Bibb lettuce, herb marinated garden zucchini, Dijon vinaigrette, sumac toasted seeds, avocado, house pickled quail egg

Farro Salad / Aged Balsamic, Cochineal garden kale & chard, roasted beetroot-chevre, beets

Roasted Heirloom Artichoke / Herbed caper vinaigrette, crispy shallots

House-made Pâté & Pickled Board / House foie gras & organic chicken liver pâté , apricot-cardamom preserves, ancient grain toast, smoked trout mousse, dill crème fraiche, roe, Belgium endive

Herbed Escargots / Basil-fed snails, white wine, garlic, garden herbs, light cream, grilled bread

South Texas Antelope Carpaccio / Lemon-sage oil, sunchoke chips

Communal Cheese & Charcuterie Board / Daily selection of pâté, cheese, cured meat, and pickled vegetables

Daily Crudo / sashimi grade fish

 

FIRST COURSE

Stone Ground Polenta / Chevre stuffed quash blossom, corn

Risotto Funghi / Lemon, Italian summer truffle, wild mushroom

Vegan Board / Wood grilled vegetables, vegan herbed aioli

Ancient Grain Pasta / Hand cut Einkorn pasta, basil oil, house made ricotta, peas, speck, parmigiana-reggiano

 

SECOND COURSE

Cast Iron Heritage Pheasant / Blackberry compote, pheasant jus

Scaloppine al Limone / All-natural wild hunted Texas boar, garden arugula, lemon, Castelrosso

Whole Crispy Trout / Sustainable all-natural ruby trout, remoulade, butter roasted carrots

Mesquite-grilled Filet Mignon / All-natural Texas Akaushi beef, herb butter, leeks, sweet Texas onion

 

DESSERT

Daily-made specialties