State of Grace

Fresh seasonal greens dressed in a zesty sherry vinaigrette, enhanced with spicy garden herbs and pickled shallots.

Crisp slices of apples and pears paired with serrano, mint, dill, pink peppercorns, and a delicate buttermilk dressing.

Tender butter lettuce leaves tossed with creamy oregano dressing, crisp croutons, pecorino cheese, and crunchy toasted pistachios.

Roasted Texas beets resting on silky whipped ricotta, crowned with wild arugula and a crunchy pecan gremolata.

Artisanal finochietta salami accompanied by sliced fennel, red onion, and grilled ciabatta.

Plump Gulf shrimp wood-roasted with charred mojo de ajo, fragrant kaffir lime, and spicy Thai chile.

Delicately sliced raw Wagyu beef accented with charred spring onion, spicy horseradish, and preserved lemon.

Handcrafted pansotti pasta filled with delicate herbs, tossed in sage brown butter and finished with cotija cheese.

Ribbon-cut pappardelle pasta enveloped in a rich, slow-braised beef cheek bolognese sauce and aged Grana Padano.

Pacchetti pasta ribbons with sweet Gulf crawfish meat, savory pancetta, tomatoes, and a kick of red chile.

Baked cannelloni pasta stuffed with tender fried chicken, draped in velvety bechamel sauce and shaved black truffle.

Succulent Iberico pork jowl cooked over open hearth coals, served with wild mushrooms, Texas onion soubise, and brown butter.

Flame-roasted half chicken paired with velvety potato puree, charred lemon halves, and tangy caper berries.

Oak-roasted mahi mahi filet garnished with spicy red chermoula, delicate delicata squash, and crunchy sunflower seeds.

Pan-seared diver scallops accompanied by caramelized Brussels sprouts, crispy Nueske’s bacon, and sweet agro dolce sauce.

Roast Crescent Farms duck breast featuring charred parsnips, fresh sorrel leaves, and a tangy pickled cherry reduction.

An 8 oz Texas Gold Denver steak grilled over oak fire and seasoned with umami-rich black garlic rub.

Tender 8 oz Prime beef filet mignon grilled to preference, topped with rich homemade béarnaise sauce.

Generous 18 oz bone-in ribeye steak seared over the wood hearth, served with signature house steak sauce.

Blistered Japanese eggplant tossed in aromatic Szechuan spices, toasted sesame seeds, and creamy yuzu aioli.

Creamy Venetian black rice cooked risotto-style with garlic, white wine, and aged parmesan.

Charred hearth-roasted cauliflower topped with crunchy romesco sauce, toasted cashews, and fresh scallions.

Braised collard greens infused with spicy kimchi seasonings and smoky Nueske’s bacon chunks.

Classic Tex-Mex enchilada smothered in rich beef chili gravy and freshly diced white onions.

Puffy New Orleans-style fried beignets dusted generously with powdered sugar.

Crisp apples and pears with serrano, mint, dill, and buttermilk dressing.

Roasted Texas beets served with whipped ricotta, fresh arugula, and pecan gremolata.

Traditional dark roux gumbo filled with tender smoked chicken, spicy andouille sausage, and rice.

Tender butter lettuce with toasted pistachios, croutons, aged pecorino, and creamy oregano dressing.

Poached eggs over blackened cornbread, smothered in rich crawfish étouffée.

Grilled 8 oz Denver steak served with sunny eggs, vibrant green salsa verde, and house fries.

Pan-seared Gulf catch served with brown butter caper sauce and pickled green herbs.

Southern-style shakshuka featuring poached eggs in spicy tomato sauce over creamy grits with sliced andouille sausage.

Grilled ahi tuna served over fresh greens, avocado, Texas citrus, and a ponzu dressing.

Wood-grilled Iberico pork jowl served over stone-ground Barton Springs grits, pepperonata, and a fried egg.

Smoked pork sausage link grilled over open hearth wood coals.

Thick-cut wood-grilled bacon brushed with pure maple syrup.

Crispy fried potato cubes loaded with melted cheddar cheese, smoky bacon, sour cream, and green onion.

Stone-ground Southern cheese grits served with toasted bread and freshly cracked black pepper.

Tex-Mex style enchilada filled with cheese, covered in chili gravy and fresh chopped white onions.

Seared tuna over fresh field greens with avocado, serrano peppers, ponzu, and Texas citrus segments.

Seasonal salad greens dressed in sherry vinaigrette with pickled shallots and spicy garden herbs.

Roasted beets served with whipped ricotta cheese, arugula leaves, and pecan gremolata.

Crisp butter lettuce leaves tossed with pecorino, toasted pistachios, and creamy oregano dressing.

Crispy fried Gulf oysters served on a bun with tangy green tomato chow chow and shaved iceberg lettuce.

Crispy fried chicken breast sandwich with tangy Alabama white barbecue sauce and melted collard greens.

Grilled hot bologna steak sandwich topped with melted American cheese, grilled onions, and yellow mustard.

Rich dark chocolate torte served with freshly whipped cream and chocolate curl garnishes.

Warm rustic crostata filled with spiced apples and pears, served with a scoop of rich vanilla ice cream.

A grand chilled tier of fresh Gulf oysters, chilled shrimp cocktail, and tender crab fingers served with dipping sauces.

Spanish marinated anchovies served with lively salsa verde and green olives.

Chilled pickled Gulf shrimp steeped in coconut milk, sambal chili, and crushed peanuts.

Delicate raw yellowfin tuna slices dressed with citrus orange juice, chili oil, and escabeche vegetables.

Sweet blue crab fingers tossed in ponzu sauce and fresh tender herbs.

Chilled lobster tail poached and served with creamy yuzu aioli dipping sauce.