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with Green Olives and Capers
with Orange and Popcorn
with Avocados and Tomatillos
½ dozen or 1 dozen
with Jalapeño Polenta Croutons
with Blue Cheese and Apple-Smoked Bacon
with Really Good Olive Oil and Deep Ellum Fresh Goat’s Cheese
with Golden Tomato Foam
with Yellow Tomatoes and Avocadoes
with Jalapeño Polenta Croutons, Parmesan “Chicharron” and Rotisserie Chicken
with Garden Greens, Caramelized Apples, Spiced Pecans and Picon Blue
with Roasted Fennel and Vanilla
with Caramelized Onions and Balsamico
with Parmigiano Reggiano
with Horseradish Crema
with Smoked “Duck Bacon” and Meyer Lemon Mayo
with Roasted Peppers and Ricotta Salata
with Baby Artichokes, Cippolinni Onions, Meyer Lemon Oil, Jamon Serrano and Parmigiano Reggiano
with Adobo and Avocado-Tomatillo Salsa
with Sorrel Sauce
with Fava Bean Puree, Broccolini and Preserved Lemon
with Chipotle Mashed Potatoes and Molasses-Balsamic Demi
with Fingerling Potato Confit and Chimichurri
with Madeira Aioli, Grilled Tomatoes and Waffle Fries
with Gianduja Chocolate Foam and Abuelita Ice Cream
with Chocolate Stuffed Raspberries
with Chicha-Blackberries and Fennel Pollen-Kalamansi Ice Cream
with Pisco-Orange Ice Cream
with Fresh Baked Cookies
with Roast Garlic Custard, Peekytoe Crab and Smoked Tomato Sauce
with Vanilla-Mascarpone Polenta Cake, Crisp Jamon Serrano and Wood Roasted Pedro Ximenez Figs
with Black Bean Cake and Heirloom Tomato Salsa
with Blackberry Vinaigrette and Pistachio-Warm Goat Cheese Croquette
with Cardamom Scented Spit Roasted Suckling Pig
with Coconut and Ginger
with Agave Nectar and Guanabana
with Golden Tomatoes and Aji Mirasol
with Fennel and Vanilla
with Mango and Basil
with Jalapeno Polenta Croutons and Parmigiano Reggiano "Chicharron"
with, Jamon Serrano, Lavender-Infused Watermelon and Walnut Brittle
with Really Good Olive Oil, Balsamic and Spanish Sherry Vinegars, and Fleur de Sel
| Amarillo | Blanco | Rojo | Verde
with Vanilla-Roasted Fennel and Warm Couscous-Pine Nut Salad
with Aji-Creamed Corn and Crab Ceviche
with Fava Bean-Summer Pea Salad, Tamal Criollo and Warm Apple Smoked Bacon Vinaigrette
with Stewed Tomato Fumet, Mussels and Barbecued Baby Corn
with Paneer-Peruvian Potato Salad and Young Coconut Madras Curry
with Red Chile Onion Rings and Pinto-Wild Mushroom Ragout
with Sweet Potato Chilaquiles and Pineapple Mole
with Ecuadorian Potato Cake and Ranier Cherry Mojo
with Horseradish-Potato Gratin and Curried Artichokes
with Butternut Squash Polenta and Braised Winter Greens
with Red Lentil Tacu Tacu, House-Made Boar Sausage and Pickled Peaches
with Pecan-Raisin-Apricot Bread, Honeycomb and Medjool Dates
| Spanish Mitica Flourless Chocolate Cake with Sharffenberger Cocoa Nib | Organic Shokenag German Chocolate Pot au Crème | African Alpaco Chocolate Mousse with Haitian Rum | French Gianduja Chocolate Espuma | Mexican Abuelita Chocolate Ice Cream
stuffed with Passion Fruit Curd on Vanilla Bean Panna Cotta with Prickly Pear Ravioli
| Pistachio Crusted Lemon Curd with Blackberry Meringue | Meyer Lemon Pound Cake with Fennel Pollen and Kalamansi Ice Cream | Chicha-Berry Compote with Micro Mint- Lemon Salad and Fizzy Lemon
with Honey Crystal Parfait, Crushed Apple Toast, Don PX and Candied Corn
with Paula's Mozzarella
Baba Ganouj, Portobello-Goat Cheese Hummus, and Cucumber Yogurt with Mint
(Potatoes with "Eggs" and Foie Gras)
stuffed with Spicy Lamb
with Medjool Dates and Texas Honeycomb
with Avocado and Tomatillo
6 oysters, 6 shrimp, 6 clams, 1 lobster
12 oysters, 12 shrimp, 12 clams, 1 lobster
with Shaved Fennel
with Hazelnuts
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