Las Canarias Menu May 25th

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



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

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