Every day, Chefs Antonio Vidal and Kevin Williamson pull fresh game and seafood from the market to our restaurant, creating seasonally and daily inspired dishes reflecting the cuisine of Texas culture.
Sliced Balsamic Marinated Beef Steak Tomato with Fresh Mozzarella over Mixed Field Green drizzled with Basil Pesto
Sugar Cured Pork Sirloin, Sugar Cured Grilled Texas Quail, and Chicken Fried Venison Tenderloin served over Four Cheese Au Gratin Potatoes with Sautéed Veggies.
Blackened Salmon, Grilled Trout in Buerre Blanc, and Chili Lime Grilled Prawns over Basil Pesto Mashers with Sauteed Vegetables.
Topped with our House Demi and served with Bang Bang Tiger Shrimp over Chipotle Honey Mashers, Baby Carrots, and Green Beans
Stuffed with Mushrooms, Blue Cheese, Jalapenos, and Bacon and topped with Fried Aritchoke Hearts served over Boursin Cheese Mashers with Sugar Snap Peas
Mojo de Ajo Chilean Sea Bass over Coconut Rice and Lemon Grilled Asparagus, topped with Tasmanian Crab and Lobster and Citrus Buerre Blanc