Sweet Pea Veloute
Dungeness Crab with Meyer Lemon and Dill Risotto
Warm Spinach Salad Duck Confit, Brie, Cranberry, Mandarin, Beignets and Pine Nuts
Country Fried Texas Quail Fig Mustard, Prosciutto, Walnuts 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
Number One Tuna and Roasted Beets, Goat Cheese Ice Cream, Pistachio and Orange
FEATURES
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 Celery Root and Marcona Almond Risotto, Sauce Romesco
Alaskan Halibut Heirloom Tomato and Fava Bean Salad, Smoked Tomato Vinaigrette,
Grilled Artichoke and Arugula
SIGNATURE ITEMS
Bone-In Veal Chop
10 oz Center Cut Beef Tenderloin Sauce Béarnaise
Chateaubriand of Beef Tenderloin – Carved Tableside Bouquetière of Root Vegetables
and Roasted Fingerling Potatoes with Sauce Béarnaise and Red Wine Demi Glace
Chef John Brand 