Fearing's Restaurant

Rich lobster coconut bisque accompanied by Thai pork dumpling, sizzling lemongrass-scented fried rice, and a sweet soy caramel drizzle.

Crisp romaine tossed in a zesty red chili Caesar dressing with grilled radicchio, sweet pomegranate seeds, and an ancho-honey drizzle.

Fresh Gulf oysters baked on the half shell topped with jumbo lump crab, applewood smoked bacon, creamy spinach, and Sonny Bryan’s house barbecue sauce.

Crispy lobster taco served with tangy yellow tomato salsa and a refreshing jicama and carrot salad dressed in smoky citrus vinaigrette.

Sashimi-grade Tsukiji Hamachi thinly sliced with Peruvian Aji Amarillo sauce, barbecue-fired hominy, tomato jam, and crunchy sunchoke chips.

True Harvest Farms crisp leaf lettuce paired with house buttermilk dressing, roasted yellow beets, pickled red onions, aged Gouda, and candied seeds.

Luxury pan-seared Hudson Valley foie gras served atop a savory pumpkin pie crème brûlée, garnished with candied pecan dukkah and cranberry mojo.

Curated selection of regional artisan cheeses accompanied by local Texas honey, toasted French baguette, and seasonal fruit accoutrements.

Achiote-marinated Texas Nilgai antelope served over rich mole rojo accompanied by a braised rabbit enchilada, chile verde, and heirloom squash variations.

Toasted sesame-crusted halibut over fragrant jasmine white rice, paired with grilled pineapple salsa, coconut sweet potato purée, and delicate miso butter sauce.

Pan-seared jumbo Eastern Shore sea scallops served over roasted butternut squash purée, ancient farro risotto, green apple-yellow currant salad, and Calabrian chili butter.

Tender pepperoncini-braised pork cheeks served over velvety Pecorino polenta with a green bean and mushroom salad and brandied Cipollini onions.

Hand-selected 10oz Texas Wagyu New York strip, expertly flame-grilled over mesquite logs for a robust beefy flavor profile.

Generously marbled 16oz boneless Texas Wagyu ribeye steak, mesquite grilled to perfection with incredible juiciness.

Elevate your steak with Chef Fearing's traditional Texas basting mop sauce for authentic Lone Star BBQ flavor.

Classic velvety reduction sauce of crushed peppercorns, cream, and fine Cognac brandy.

Decadent compound butter infused with shaved black truffles and sweet Madeira wine.

Silky, rich house-made egg yolk and clarified butter sauce with lemon juice.

Pan-seared buttery Hudson Valley foie gras slice to top your mesquite steak.

Luxurious topping of sweet jumbo lump crabmeat, fresh asparagus spears, and creamy hollandaise sauce.

Tender jumbo green asparagus spears grilled over mesquite wood, served with silky hollandaise.

Assorted wild local Texas mushrooms sautéed with fresh garlic, herbs, and butter.

Crispy fried Brussels sprouts tossed with molasses pickled garlic and sweetie peppers.

Individual warm fried apple pies filled with caramelized apples, served with crème fraîche crémeux and homemade cinnamon ice cream.

Moist Devil’s Food cake layer paired with Valrhona chocolate ganache, candied Texas pecans, and Madagascar vanilla bean ice cream.

Brown butter hazelnut cake paired with rich coffee custard and smooth pumpkin ice cream.

Silky Madagascar vanilla bean custard under a cracked caramelized sugar crust, served with cranberry orange shortbread.