Sample Menu

Duck confit bao buns, Chinese barbeque, chili orange dressed pea tendrils

House apple smoked salmon nachos (5), chipotle cream cheese, escabeche vegetables,
crème fraiche, chives

Chicken fried Gulf oysters (5), squid ink linguini, Swiss Chard, pancetta, mustard hollandaise

Tempura gulf shrimp (4), chili-lime noodles, watermelon, peanuts, mint

BBQ lamb shank open faced ravioli, Rebecca Creek goat feta, pears, micro celery

Pork pot stickers (4) with chili orange oil, scallions and spicy red currant sauce

Bibb and radicchio game packets (3), Asian chili sauces

Three-onion potato soup with black truffles and crispy potatoes

Baby iceberg, apple smoked bacon, tomatoes, pickled onion, cucumbers, gorgonzola cheese dressing

Chipotle grilled shrimp (3), pineapple pico, greens, peanuts, tamarind and citrus vinaigrettes

Emile’s Hydroponic greens, Rebecca creek goat cheese, roasted peppers, cucumber curls, roasted tomato vinaigrette

Vegetable strips, crunchies, shiitake, Thai inspired sesame and ginger dressing. Add tempura shrimp

Romaine hearts, red pepper Caesar dressing, little croutons, parmesan tuile. Add chicken fried oysters

Warm spinach salad with apple smoked bacon, hedgehogs mushrooms, cereta cheese, potato gaufrettes, garlic sherry mustard dressing.

First Course (choice of)
Three-onion potato soup with black truffles and crispy potatoes
Baby iceberg, apple smoked bacon, tomatoes, pickled onion, cucumbers, gorgonzola cheese dressing

Second Course (choice of)
Smoke roasted pork tenderloin, potato rosti, juniper braised cabbage, maple sour cream, demiglaze, Riesling apple sauce
Seared red grouper, chipotle grits, yard long beans, fruit pico, jicama salad, charred tomato salsa

Third Course (choice of)
Warm Brown Butter Pecan Cake, poached pears, sweet & tart cherry sauce, vanilla ice cream
Sticky toffee pudding with English custard

Sautéed Maine lobster, trumpet royal mushroom riso pasta, asparagus, lemon dill butter

Seared red grouper chipotle grits, yard long beans, fruit pico, jicama salad, charred tomato salsa

Crab stuffed and baked Mahi mahi, with cream cheese scallion mashers, baby carrots, smoky bell pepper coulis

Hunan barbeque red grouper, young greens, winter vegetables, crispy noodle net, grilled scallions, chili lemongrass vinaigrette

11-spiced Texas Hill Country Axis venison chops & grilled quail, potato puree, chestnuts, Brussels
leaves, cranberry chutney, juniper sauce

Mustard-crusted Australian lamb rack, parmesan scallion polenta cake, Rebecca Creek goat feta cheese,
asparagus, trumpet royal mushrooms, rosemary veal jus

Seared duck breast and braised leg, egg noodles, baby bok choy, shiitake master sauce

Griddled 13oz.Angus beef ribeye, garlic mashers, French beans, Shiner Bock O-rings, sherry sage jus

Grilled 10oz beef tenderloin, on boulangère potatoes, jammy tomatoes, broccolini, house made steak sauce, béarnaise

Smoke roasted ½ Buddy’s natural chicken, roasted fingerlings and chayote squash, savory pan jus

Smoke roasted pork tenderloin, potato rosti, juniper braised cabbage, maple sour cream, demiglaze, Riesling apple sauce

Close-to-bouillabaisse of shrimp, clams, mussels, scallop, mahi mahi, tuna, grouper and lobster, served with a martini rouille

Roasted fingerling potatoes with garlic onion and savory herb, three mushroom stuffed avocado, slow roasted beets, sweet ancho chili sauce

Trumpet royal mushrooms and asparagus

Snap peas, shiitakes and garlic

Israeli cous cous, creamy bacon sauce, truffle oil

Garlicky spinach

Parsnip puree or braised cabbage

Baked cauliflower and cheese

Mashed potatoes

Roasted fingerlings

Chili lime rice noodles

Bruce Auden > Chef / Owner
Martin Stembera > Chef de Cuisine
Andy Hodan > Executive Sous Chef
Lilla Bernal & Amy Delbridge > Pastry Chefs
Daniel Dirmeyer > Special Events Chef