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.
Vegetarian Tortilla Soup with Black Beans, Zucchini, Tomato, and Fresh Avocado with Tortilla Strips.
Chicken Fried Venison Tenderloin, Jalapeno Beef Sausage, and Sugar Cured Grilled Quail served over Poblano Mashers with Sautéed Veggies.
Sesame Seared Tuna, Blackened Rainbow Trout, and Bang Bang Tiger Shrimp over Basil Pesto Mashers with Sauteed Vegetables.
Topped with Lemon Pink Peppercorn Compound Butter and served with Chili Lime Tiger Shrimp, Bacon and Cheese Mashers, and Sauteed Vegetables.
Prime Black Angus Steak with Tasmanian Sweet Crab and Lobster over Four Cheese Au Gratin Potatoes with Sauteed Asparagus.
Full Rack of Rosemary and Garlic Grilled Australian Lamb Chops in a Chipotle Honey Glaze over Goat Cheese Mashed Potatoes and Spicy Thai Green Beans.
Texas Beef Shoulder Tenderloin stuffed with Mushrooms, Jalapenos, and Oaxaca Cheese served with Black Eyed Peas, Sauteed Spinach, and a Bacon Wrapped Jalapeno.
Lemon and Garlic Sauteed Halibut topped with Citrus Buerre Blanc and Tasmanian Lobster and Crab Meat over Savory Carmelized Onion Bread Pudding and Lemon Asparagus.