Las Canarias Menu January 7th

Foraged Wild Mushroom Porridge Natural Farro

Dungeness Crab and Celeriac Bisque

Warm Spinach Salad Duck Confit, Brie, Pomegranate, Beignets and Pine Nuts

Country Fried Texas Quail Stuffed with Fig, Prosciutto and Blue Cheese

Hearts of Romaine ‘Caesar’ Black Truffle Tarragon Dressing, Brioche and Egg

Heirloom Tomato Salad and Grilled Avocado Texas Olive Oil, Local Arugula, Sea Salt

Smoked Venison Carpaccio Sweet and Sour Shallots, Bosque Blue, and Dandelion Salsa Verde

Ricotta and Black Pepper Gnocchi Tarragon, Dill, Kale, Noilly Prat, Spinach, Chard

Confit of Hudson Valley Duck Clementine Spätzle, Swiss Chard, Cherry Guajillo Sauce

Sea Scallops and Kurabota Pork Belly Celery Root Purée, Radish Sprout and Mushrooms

Texas Striped Bass Crab, Yellow Wax Beans, Marcona Almonds, Duck Fat Potatoes, Piquillo Pepper

Veal Medallions Heirloom Tomato Risotto, Smoked Olive

Whole Bronzini Rosemary Roasted Grapes, Vermouth Cream


Creekstone Braised Beef Roasted Fingerling Potatoes, Whole Grain Mustard

10 oz., Center Cut, Beef Tenderloin Sauce Béarnaise


A Simple Salad of Bluebonnet Farms Fresh Lettuces
Meyer Lemon Dressing

Gonzalez Texas Farm Raised Breast of Chicken
Vadouvan Carrot, Golden Raisin and Bulgur Gremolata

Braised Beef Terrine
Cannellini Bean Puree, Crispy Artichoke and Olive Oil Fried Egg

Warm Lemon and White Chocolate Cake
Membrillo, Meringue and Blueberries

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