Dinner Menu
RAW
- HAMACHI “CRUDO” cilantro, lime, jalapeños
- WAGYU CARPACCIO arugula, celery root, blue cheese
- TODAY’S OYSTER
- STEAK TAR TAR capers, pickled onions, cornichons
CHARCUTERIE + CHEESE
- PROSCIUTTO PICCANTE Iowa
- JAMÓN IBÉRICO* Spain
- HARD SALAMI Virginia
- DUCK RILLETTES SĒR
- FOIE GRAS TORCHON SĒR
- CHÈVRE Waco, Texas
- DUBLIN KARST Dublin, Texas
- GOAT FETA Waco, Texas
- REDNECK CHEDDAR Dublin, Texas
- BOSQUE BLUE Dublin, Texas
STARTER
- HALF MAINE LOBSTER tempura fried, ginger aioli
- JUMBO CRAB CAKE herb salad, basil pesto
- HUDSON VALLEY FOIE GRAS “SLIDER” brioche-sesame bun, shallot-jalapeño marmalade
- SHRIMP COCKTAIL bloody mary cocktail sauce, lemon, celery
- “GRILLED” ATLANTIC CALAMARI grilled, spicy chorizo, fingerling potatoes
- FROM THE SEA oysters, shrimp cocktail, king crab, jumbo lump crab cocktail
- MESQUITE GRILLED TEXAS QUAIL peaches, soy-mirin caramel, scallions
SOUP + SALAD
- LOBSTER BISQUE old bay crème fraiche, tempura lobster
- MUSHROOM BISQUE “cappuccino foam,” chive oil
- WEDGE apple wood bacon, regina blu, tomato-oregano dressing
- LOCAL GREENS candied pecans, house-made ranch
- LOCAL ARUGULA marcona almonds, preserved lemon vinaigrette
- BABY SPINACH manchego, pine nuts, warm sherry vinaigrette
- BABY ROMAINE garlic croutons, “caesar” vinaigrette
- HEIRLOOM TOMATO burrata, ghost chili oil, thyme, gin “fizz”
STEAK + CHOPS
- 45-DAY AGED PRIME RIBEYE, 22oz tomato chutney, olive oil potatoes, hollandaise
- FILET OF BEEF, 8oz orange glazed carrots, bordelaise
- BONE-IN FILET OF BEEF, 14oz apple wood bacon, whole grain mustard vinaigrette
- PRIME NY STRIP, 16oz shallots, balsamic reduction
- WAGYU “SPINALIS”, 7oz fingerling potato, SĒR steak sauce
- PRIME PORTERHOUSE, 26oz lemon+rosemary butter
- BERKSHIRE PORK CHOP, 12oz apple-mandarin compote, truffle vinaigrette
- COLORADO LAMB CHOPS, 12oz morel mushroom stew, fried garlic
- ADDITIONS: hudson valley foie gras, south african lobster tail, jumbo prawns
SPECIALS
- WAGYU “BIG” RIB chocolate glaze, mango
- LINE-CAUGHT SALMON roasted onions, broccolini, soy glaze
- TODAY’S FISH
- DAY BOAT SEA SCALLOPS spinach, celery root puree, truffle vinaigrette
- PAN ROASTED DUCK BREAST “duck sauce,” broiled apricots, rice vinegar
- DOUBLE B FARM’S CHICKEN BREAST wood-grilled, avocado, cilantro, peruvian pepper sauce
SIDES
- MAC + CHEESE three local cheeses, pancetta, scallions
- GRILLED ASPARAGUS sel gris, garlic oil
- CREAMED CORN shallot-jalepeño marmalade, popped corn
- HEN OF THE WOODS lightly grilled, garlic, parsley
- CREAMED SPINACH fried onions
- GARLIC MASHED POTATOES chives
- HOUSE-MADE TATER TOTS house-made ketchup
- HAND-CUT FRENCH FRIES parsley
- 10-15 ONION RINGS house-made ranch dressing