First Course
Gazpacho of Golden Watermelon with Yuzu and Green Tomato
Blue Bonnet Farms Fresh Lettuces
Texas Guajillo Blossom Honey Vinaigrette
Second Course
Espelette Spiced Shrimp Wrapped in Proscuitto
Sweet Corn Risotto and Fennel Confit
Berkshire Pork Loin
Warm Dandelion and Frisee Greens, Pork Cracklin’s,
Caramelized Onion Veloute
Local Chicken Breast
Vanilla Bean Spaetzle, Blistered Heirloom Tomato, Brown Butter and Arugula Sauce
Dessert
Warm Sticky Toffee Pudding
Pecan and Goat Cheese Ice Cream and Raspberries
Artisan Cheese Tasting
Pain d’Epice, Brown Butter Pecans, Dried Fruit, Honeycomb and Olives
Warm Spinach Salad with Crispy Duck Confit
Double Cream Brie Cheese, Strawberries, Beignets and Pinenuts
Grilled Avocado and Heirloom Tomato Salad
Arugula, Black Garlic, Sea Salt
Seared Rare Yellowfin Tuna
Amarillo Aioli, Roasted Tomatillo Sorbet, Nopales
Venison Carpaccio
Cipollini and Poppyseed Marmalade, Bosque Blue Cheese and Sauce Vierge
Country Fried Texas Quail
Pickled Corn Relish and Fresh Greens
Second Course
Alaskan Halibut
Roasted Beet and Carrot Jam, Jerusalem Artichoke Salad, Black Truffle and Meyer Lemon Aioli
Caramelized Sea Scallops with Watermelon
Fresh Dill and Sea Salt
Colorado Lamb
Local Grist Mill Polenta with Fontina and Mushrooms, Tomato Pepper Chutney
Texas Striped Bass
Crab Salad, Yellow Wax Beans, Marcona Almonds, Duck Fat Roasted Potatoes and Piquillo Pepper
LC Classics
Prime Beef Tenderloin, 10 oz Center Cut
Asparagus and Sauce Bearnaise
16 oz Prime New York Strip
Shiitake and Parmesan Gold Potato Fries
Chef John Brand 