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
SIGNATURE ITEMS
Creekstone Braised Beef Roasted Fingerling Potatoes, Whole Grain Mustard
10 oz., Center Cut, Beef Tenderloin Sauce Béarnaise
PRIX FIXE
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
Chef John Brand 