APPETIZERS
“Texas Sushi” Sesame seared Wagyu Tenderloin Sliced thin over Sushi rice
Mixed green salad with a ponzu vinaigrette
Grilled Wagyu Sausage, shiner bock beer mustard, butter braised sauerkraut, and herb salad
Warm beet salad, goat cheese Truffles, and balsamic grape tomatoes
Short Rib Tostada, Black Bean Puree, lettuce, Queso Fresco, and Grape Tomato Pico
ENTREES
Braised short ribs in a cabernet reduction; bacon and pecan Brussels sprouts; horseradish mashed potatoes
Chile Lime Flank tomatillo salsa, Borracho Black Beans, Cilantro Rice
Hickory Smoked Chicken Fried steak, black pepper gravy, Whipped potatoes, braised country green beans with house made maple bacon
“Steak frites” Char Grilled Ribeye, maitre d butter, hand cut shoestring potatoes and truffle aioli
Pecan Smoked Brisket Beef, Slow Stewed White Beans, Roasted Roots
Peppercorn Crusted Roasted Tenderloin, Potato Gratin, Fresh asparagus, and a Brandied Mushroom Cream Sauce
DESSERTS
Grapefruit Spoom w/ Caramelized Pineapple
Key Lime Panna Cotta w/ Vanilla Tuile and Raspberry Coulis
Blackberry-Oatmeal Crunch w/ Prickly Pear Ice Cream
Mexican Chocolate Cake w/ Mexican Toffee Ice Cream
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