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.
616 Bang Bang Shrimp tossed in chipotle, honey, mango, and red chili flake served with Thai Green Onion and Mushroom Noodles with Mixed Field Greens tossed in our House Vinaigrette.
Chicken Fried Venison Tenderloin, Jalapeno Beef Sausage, and Sugar Cured Grilled Quail served over Poblano Mashers with Sautéed Veggies.
Grilled Salmon, 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.
Seared Hawaiian Tuna Filet in a Tamarind Glaze and over a bed of Sauteed Mixed Berry Greens and Cabbage with Chili Lime Grilled Prawns.
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.
Two Sugar Cured and Grilled Pork Chops served in Au Jus over Goat Cheese and Bacon Mashed Potatoes with Sauteed Sugar Snap Peas