Supper

For dinner, Chef Kevin Williamson and Chef Antonio Vidal create inspired dishes such as the savory jalapeño maiz chicken or trout, which are crusted in tortilla chips, sautéed with jalapeños and cilantro and topped with mango chipotle tartar sauce. The chefs do not waste their starches on typical steak and potato dishes. Instead, the menu features cuts of meat, like Texas Black Angus rib-eye, paired with enchiladas or house made tamales.

Appetizers

Quesadilla of the Day | 9.95

Stuffed with Meat of the Day, Roasted Corn, Pico De Gallo, Black Beans, and Ranch Cheese served with Tomatillo Crema

Fried or Grilled Frog Legs | 11

Served over Roasted Poblano Mashed Potatoes with House Dipping Sauce & Shredded Iceberg Garnish

Calamari | 9.95

Buttermilk Battered Calamari with Chipotle Tartar Sauce, Green Goddess, & Baby Mixed Field Green Garnish

Crispy Oysters | 15.95

Named by Southern Living Magazine as “The Best Oysters in the South,” Crispy Gulf Oysters served with Chipotle Tartar and Green Goddess with a Baby Mixed Field Green Garnish

Texas Gulf Coast Crab and Fish Cake | 9.95

Served over Bed of Shredded Iceberg, Cold Corn Relish, with Baby Shrimp & Homemade Thousand Island

Camarones Rellenos | 11.95

Apple Wood Smoked Bacon Wrapped Shrimp, stuffed with Cilantro and Serrano Jack Cheese

Chili Lime Grilled Prawns | 18

Five Chili Lime Grilled Prawns served with Mixed Field Greens and House Dressing

The Don Combo | 12.95

Half Dozen of Crispy Oysters, Half Crispy Calamari, Chipotle Tartar and Green Goddess, and Pico de Gallo salad

Prince Edward Black Mussels | 12

Mussels Steamed and served in a Fire Roasted Tomatillo Garlic Sauce

Salads & Soups

Ranch Slice of Ice | 7.5

1/4 Wedge of Iceberg served with Ranch Dressing, Bleu Cheese Crumbles, Cherry Tomatoes, Shredded Carrots, Candied Diced Red Onion, and a Parmesan Grit Cake

Lupita’s Salad | 7.5

Mixed Field Greens with Texas Pecans, Button Mushrooms, Shredded Carrots, Cherry Tomatoes, Our House Dressing, & a Parmesan Grit Cake

Caesar Salad | 7.5

1/2 Heart of Romaine with Chipotle Caesar Dressing, Fresh Shaved Parmesan, & a Parmesan Grit Cake

Arugula Salad | 8

Baby Arugula with Texas Olive Oil and Vinegar Marinated Mozarella Balls, Fresh Shaved Parmesan, Gold and Red Cherry Tomatoes, and Candied Red Onion with Our House Balsamic Vinaigrette.

Caldo De Pollo | 6, 10

Translates to “Chicken Stew.” Hearty Chunks of Chicken Breast, Fresh Vegetables in Steaming Broth and Tomatillo Salsa, Topped with Cilantro and a Lime Wedge

Sides

616 Parmesan Truffle Fries | 9

Ranch Cheese & Bacon Mashed Potatoes | 6

Sauteed Spinach with Pico de Gallo | 6

Spicy Thai Green Beans with Crumbled Bleu Cheese | 7

Goat Cheese Mashed Potatoes | 6

616 Tobacco Onion Rings | 6

Buttermilk Battered Fried Jalapeños | 6

Baked Stuffed Tomato with Arugula, Brie, and Boursin Cheese | 5

Crispy Fried Asparagus | 8

Entrees

Divorced Quail | 22.95

Award-winning Quail, One Buttermilk Battered and Fried with Ranchero, One Sugar Cured and Grilled with Tomatillo, separated by Herbed Boursin Cheese Mashers and Sauteed Mixed Vegetables

Jalapeño Maize Chicken | 16.95

8oz Breast of Chicken encrusted with tortilla chips and sauteed with Jalapenos, Garlic, and Cilantro, topped with Chipotle Tartar Sauce, served with Sauteed Spinach and Mixed Vegetables.

Pork Tenderloin 616 | 17.95

Ancho Honey Glazed Pork Tenderloin Medallions served with Roasted Poblano Mashers, topped with Roasted Corn Pieces, Portabello Mushrooms & Pico de Gallo

Texas Black Angus Ribeye | 34.95

Grilled Black Angus Ribeye topped with our House Demi-Glaze and Bleu Cheese Crumbles, served over two Enchiladas of the Day, along with Spanish Rice and Borracho Beans on the side

Texas Black Angus Tenderloin and Crab | 46.95

Texas filet topped with 'sweet' Tasmanian crab and lobster meat over four cheese au gratin potatoes with lemon grilled asparagus

Chicken Fried "Petite Beef Shoulder" Tenderloin | 22.95

Petite Beef Shoulder Tenderloin Medallions Buttermilk battered & chicken fried, served over Bacon & Ranch Cheese Mashers, with Three Garlic Seared Tiger Shrimp, sautéed French Green Beans & Tomatillo Sauce

Chipotle Honey Glazed Lamb | 32.95

Australian lamb chops rosemary grilled and glazed in chipotle honey over goat cheese mashed potatoes with Thai spiced green beans

Divorced Trout | 16.95

Two filets of Rainbow Trout, one grilled and one fried, separated by Spanish Rice and served individually with Ranchero and Tomatillo sauce, and sautéed Vegetables

Jalapeño Maize Trout | 18.95

Two Trout Filet encrusted with tortilla Chips, Sauteed with Jalapeños, Garlic, and Cilantro, topped with Chipotle Tartar, served with Borracho Beans and Spanish Rice and Sautéed Vegetables

Fish Tacos | 15.25

Two Soft Flour Tacos with Crispy Fish, Shredded Cabbage, Lettuce, Chili Lime Aioli, and Tobacco Jalapeño Onion Rings

Shrimp Tacos | 16.25

Two Soft Flour Tacos with Crispy Shrimp, Shredded Cabbage, Lettuce, Chili Lime Aioli, and Tobacco Jalapeño Onion Rings

Tilapia Tiger | 18

A Cilantro Basil Pesto baked Filet of Tilapia topped with Pineapple Pico, served over Poblano Mashers with four crispy Tiger Shrimp, Tomatillo Sauce, and sautéed Vegetables

Vegetable Tower | 16.95

Garlic Sauteed Asparagus, Sauteed Portabello Mushroom, Roasted Poblano Mashers, Sauteed Mixed Vegetables, and Texas Ratatouille

Vegetable Quesadilla | 15.95

Quesadilla with sautéed Mixed Vegetables, Roasted Corn, Pico de Gallo, Black Beans, Ranch Cheese & Your Choice of Two Sides

An 18% gratuity is added to all parties of 5 or more. We do not separate checks, however, we accept multiple forms of payment. Consuming raw or undercooked meats may increase your risk of food-borne illness, especially if you have certain medical conditions.