| Starters |
|
• Roasted Texas Hill Country Quail
• Yellow Fin Tuna Tartare
• Provence Vegetables Napoleon |
• Jumbo Gulf Shrimp Cocktail
• Southwest Lump Crab and Avocado Stack
• Vol Au Vent of Burgundy Snails
|
 |
| Soups |
|
| • Lobster Bisque |
• Soup Of The Day |
|
| Salads |
|
• Field Greens, Goat Cheese, Cranberries
• Baby Spinach Caesar w/Parmesan Tuile |
• Heirloom Tomatoes, Herb Salad, Feta Cheese |
|
| Entrées |
|
• Prime Rib Eye
• Center Cut Petit Filet Mignon
• Prime New York Strip
• Beef Wellington
• Cold Water Australian Lobster Tail
• Tournedos Rossini |
• Mustard-Mint Crusted Domestic Lamb Rack w/Lamb Jus
• Roasted Duck Breast w/Orange Sauce
• Phyllo Wapped Yellow Fin Tuna
• Pan-seared North Atlantic Salmon
• Chef’s Daily Fresh Fish Selection |
|
| Accompaniments |
|
• Rosemary Roasted New Potatoes
• Roasted Garlic Mashed Potatoes
• Roasted Wild Mushrooms |
• Steamed Vegetables
• Grilled Asparagus |
|
| Desserts |
|
• Chocolate Bombe
• Bananas Foster
• Baked Alaska |
• Pear-Almond Tart
• Classic Crème Brulee
• Daily Selections of Sorbets and Ice Creams
|
|
• Full A La Carte Menu: PDF
• Reservation Policy: Word DOC or Adobe PDF |
