The Mansion Restaurant

Rich guajillo chile broth poured tableside over shredded roasted chicken, avocado, queso fresco, and crispy tortilla strips.

Velvety roasted butternut squash soup drizzled with brown butter and garnished with spiced pumpkin seeds and microgreens.

Selection of three premium sturgeon caviars served with classic accoutrements, warm blinis, and house crème fraîche.

Creamy imported burrata served over a golden puff pastry tart with vine-ripened tomatoes, aged balsamic reduction, and fresh basil oil.

Chilled jumbo wild-caught Gulf shrimp accompanied by zesty horseradish cocktail sauce and fresh lemon wedges.

Freshly shucked coastal oysters served on shaved ice with classic shallot mignonette and house cocktail sauce.

Crisp romaine hearts tossed in a garlic-anchovy dressing, finished with shaved Parmigiano-Reggiano and toasted brioche croutons.

Pan-roasted Brussels sprouts tossed with caramelized apple cider glaze, crisp bacon lardons, and toasted pecans.

Tender seasonal greens with sliced crisp pears, shaved radish, candied walnuts, and a light champagne vinaigrette.

Sweet jumbo lump crab meat served with avocado mousse, citrus segments, and a delicate herb oil emulsion.

Slow-braised tender beef short rib served with buttery potato purée, glazed root vegetables, and a rich red wine reduction.

Pan-seared wild halibut served over creamy saffron risotto, roasted fennel, and a citrus-infused beurre blanc.

Seared Arctic char fillet set atop wilted seasonal greens, ancient grains, and a bright lemon-caper butter sauce.

Herb-crusted roasted Colorado lamb chops served with fondue potatoes, charred cipollini onions, and rosemary demi-glace.

Hardwood-smoked organic chicken breast paired with wild mushroom ragout, buttered potato puree, and pan juices.

Pan-seared pillow-soft Parisian gnocchi served with seasonal wild mushrooms, brown butter, fresh sage, and shaved truffle.

Custom blend prime beef patty topped with aged cheddar cheese, caramelized onions, and truffle mayo on a toasted brioche bun.

Pan-seared rare ahi tuna sliced over fingerling potatoes, tender haricots verts, Niçoise olives, soft-boiled egg, and mustard vinaigrette.

Poached farm eggs served over house-smoked Texas brisket on toasted English muffins, finished with smoky chipotle hollandaise.

Crispy corn tortillas topped with house black beans, fried eggs, spicy ranchero salsa, sliced avocado, and cotija cheese.

Roasted turkey breast stacked with thick-cut smoked bacon, ripe avocado, fresh lettuce, and herb mayo on toasted brioche bread.

House-cured corned beef melted with Swiss cheese, tangy sauerkraut, and Thousand Island dressing on grilled marble rye bread.

A multi-course tasting experience curated daily by the executive chef highlighting seasonal local ingredients and French technique.

An curated two-course prix fixe lunch designed for fine midday dining, featuring seasonal soup or salad followed by a signature entree.

Silky roasted hazelnut custard topped with a brittle caramelized sugar crust and accompanied by Frangelico whip.

Buttery pastry shell filled with vanilla bean pastry cream and layered with fresh Texas blueberries and berry glaze.

Rich Valrhona Guanaja dark chocolate mousse garnished with cocoa nib tuile and espresso crème anglaise.

Selection of house-made artisanal ice creams and seasonal fruit sorbets accompanied by delicate lace tuile cookies.

An assortment of freshly baked French macarons, delicate shortbread cookies, and artisanal dark chocolate truffles.

Golden Belgian waffle topped with whipped mascarpone cream, dark Texas maple syrup, and fresh seasonal berries.