Menu

The Menu

 

Entrees

Entrees

Entrees


PAN·SEARED TEXAS REDFISH

spaghetti squash, cilantro pesto, pepitas, queso fresco  26

HERB ROASTED SALMON

roasted yukon potatoes, charred asparagus, stone ground mustard sauce 26

SOUS-VIDE PHEASANT

brussel sprouts, farro, pumpkin28

MUSSEL CARBONARA

rigatoni, p.e.i. mussels, lambcetta, pecorino, pastured raised egg yolk 28

SHRIMP FRA DIAVOLO

U10 shrimp, cappellini, garlic, tomato, calabrian chile, basil  28

BRAISED NIMAN RANCH BEEF CHEEK

roasted garlic mashed potatoes, charred asparagus, cabernet demi  32

Steaks


PETITE FILET

5 oz. with roasted yukon potatoes, charred asparagus 30

BACON-WRAPPED FILET MIGNON

8 oz. with roasted garlic mashed potatoes, charred asparagus 45

FLAT IRON

10 oz. with roasted yukon potatoes, charred asparagus, chimichurri 28

BONELESS RIBEYE

16 oz. with roasted yukon potatoes, charred asparagus 46

BONE·IN RIBEYE

22 oz. with twice baked potato gratin, charred asparagus 68

Sides

Dessert

Sides

TRUFFLE FRITES 8

LOBSTER MAC AND CHEESE 18

TRUFFLE MAC AND CHEESE 15

BACON BRUSSEL SPROUTS 8

ROASTED GARLIC MASHED POTATOES 8

ROASTED YUKON POTATOES 8

CHARRED RED ASPARAGUS 8

CABERNET DEMI 5

LOBSTER TAIL 20

ROASTED GARLIC MASHED POTATOES 8