Crown Block Dallas

Finely hand-chopped Japanese Wagyu beef seasoned with white soy, cured egg yolk, and served with house-made crisps.

Crispy wild-caught rock shrimp tossed in a velvety yuzu-chili glaze with scallions and sesame seeds.

An extravagant presentation of fresh oysters, poached lobster tails, jumbo lump crab, and king crab legs over shaved ice with house mignonette.

Half-dozen fresh oysters freshly shucked on crushed ice, served with cocktail sauce and cucumber mignonette.

Prime tenderloin wrapped in thick-cut hardwood smoked bacon and grilled over oak wood charcoals.

Center-cut 8oz tenderloin steak cooked over live oak wood fire for unbelievable tenderness and subtle smokiness.

Bone-in Kansas City striploin aged for enhanced depth of flavor and charred to prime perfection.

Premium Texas Akaushi Wagyu striploin offering superior marbling, rich beefy undertones, and silky mouthfeel.

Heavyweight dry-aged porterhouse steak featuring both tenderloin and strip steak carved right off the bone.

Long-bone 40oz ribeye steak aged to amplify intense marbling and rich umami notes.

Handmade potato gnocchi tossed with wild mushrooms, brown butter sage emulsion, and freshly grated Parmigiano-Reggiano.

Pan-blackened Gulf redfish served over sweet corn succotash with Creole brown butter sauce.

Crispy skin Atlantic salmon steak paired with warm grain pilaf and charred lemon reduction.

Whole grilled Mediterranean sea bass served with caper berries, charred lemon, and extra virgin olive oil.

Whole roasted cauliflower steak glazed with herb chimichurri and seated on spiced chickpea purée.

Rosewood Ranches Wagyu beef patty topped with white cheddar, caramelized onions, and truffle aioli on a toasted brioche bun.

Seared rare bluefin tuna sliced thin with ponzu emulsion, crispy garlic chips, and radishes.

Thinly sliced wild sea bream dressed with citrus yuzu kosho vinaigrette and micro cilantro.

Vegetarian hand roll filled with creamy avocado, cucumber, tempura flakes, and sweet soy glaze.

Fresh Atlantic salmon and spicy chili crunch roll topped with tobiko caviar and spicy mayo.

Classic sushi roll filled with real king crab meat, creamy avocado, and English cucumber.

Sweet Texas corn simmered in heavy cream, garlic butter, and smoked paprika.

House-special fried rice with jasmine rice, savory soy glaze, scallions, and fried shallots.

Charred green asparagus spears finished with lemon oil, sea salt, and shaved parmesan cheese.

Crispy Brussels sprouts tossed in a sweet maple bourbon reduction with crispy applewood bacon crumble.

Decadent multi-layered chocolate cake filled with fudge ganache and gold leaf accents.

Fluffy warm donut holes dusted in vanilla bean sugar and filled with rich crème brûlée custard.

Rich warm butter cake drenched in Texas bourbon glaze served with vanilla bean ice cream.

Traditional Spanish Basque cheesecake with a caramelized burnt crust and creamy molten center.

Layered peanut butter mousse bar with chocolate crisp base, dark chocolate glaze, and toasted peanuts.