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.
Pulled spiced pork tostadas topped with cucumber escabeche and chili lime aioli with mixed greens tossed in citrus vinaigrette.
BBQ Pork Ribs, Jalapeno Beef Sausage, and Sugar Cured Grilled Quail served over Poblano Mashers with Sautéed Veggies.
Black and White Sesame Seared Tuna, Grilled Atlantic Salmon, 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.
Mojo de Ajo Chilean Sea Bass over Coconut Rice and Lemon Grilled Asparagus, topped with Tasmanian Crab and Lobster and Citrus Buerre Blanc