Our Chef’s Dinner Menu is inspired each week by available seasonal ingredients
SAMPLE CHEF’S MENU
Autumn 2024
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WILD-HUNTED NILGAI TARTARE*
Cucumber, Borage
QUAIL
Buttercup Squash, Pepita Ajika
LOCAL MUSHROOM
Quenelle, Herb Mushroom Consommé
TEXAS WILD BOAR
Pâté en Croûte, Dijon Cream
SOUTHWEST FREE-RANGE BISON*
Local Pear, Demi-Glace
APPLE FRITTER
Our Apples, Burnt Thyme Caramel, Cream
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WEEKLY CHANGING WINE & COCKTAIL PAIRING MENU $50-$75
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SEASONAL A LA CARTE MENU
HOUSE ARTISAN BREAD
Whipped Cultured Butter, Sage Salt
Garden Herb Olive Oil
Quarter Loaf 10/Half Loaf 14
SIMPLE SALAD VINAIGRETTE 16
Butterleaf, Dijon Vinaigrette
HEIRLOOM TOMATO GAZPACHO 18
Local Tomatoes, Cucumbers, House Crouton
GARDEN FRITTERS 18
Basil-Cilantro Vinaigrette
ESCARGOT 18
Garlic, Butter, Parsley, Grill Bread
VEGAN BOARD 22
Grilled Summer Harvest, Herb-Sherry Vinaigrette
BUTCHER BOARD 32
Bison Salami, Duck Liver Mousse, Artisan Cheese
Pecan-Mushroom Pâté, House Crackers
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ANCIENT GRAIN SPÄTZLI 30
Japanese Mustard Green Pistou, Herb Bread Crumb,
House Ricotta, Parmigiano-Reggiano
VEGAN SAFFRON RISOTTO 34
Fermented Tomatoes, Garlic Confit, Crispy Sage
BRAISED LAMB 36
Pasilla-Cascabel ‘Mole,’ Flatbread
CRISPY TROUT 36
Summer Squash Velouté, New Potatoes
MESQUITE-GRILLED STEAK* 44
Texas Akaushi Beef, Sauce au Poivre Vert
Salade Vinaigrette or Fried Summer Potatoes
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PAIN PERDU 15
Sauce au Fruits d’été, Fresh Cream
CHOCOLATE MOUSSE SEMI-FREDDO 15
Fresh Cream, Sugared Orange Almonds
TOSHI’S DATE PUDDING 16
Rum Caramel, Fresh Cream
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