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with berries and yogurt
with fresh cilantro and marinated tomatoes
topped with maple hazelnuts
with sambal aioli
with three tomato salsa
with roasted tomatoes, mushrooms, and sautéed spinach
with herb cream cheese and fresh dill
with steak, wild mushrooms, roasted peppers, cheddar, and spicy ranchero
with roasted onions, cheese, and mushrooms
nut crusted with three fruit coulis and seasonal berries
crunchy French toast with chicken sausage, scrambled eggs, and roasted potatoes
topped with local crab and avocado with citrus-jicama salad
with avocado, white beans, fried eggs, Cotija cheese, and tomatillo salsa
with herbed potato hash, truffled eggs, and white wine veloute
with roasted peppers and mushrooms and topped with fried egg
braised steak over masa-jack cheese cakes with two fried eggs and voodoo cream
almond and pistachio crusted with melted onion-potato gratin and roasted corn reduction
with blueberry tabouli, sautéed zucchini, and shallot beurre blanc
with wonton crisps, toasted cashews, soy-garlic dressing and choice of
served open faced with egg salad and caper-watercress cream cheese
with glass noodles, avocado, bok choy, mushrooms, and sesame-soy vinaigrette
with lemon vinaigrette
with grapes, jicama, and lemon vinaigrette
with cheddar, garlic aioli, and caramelized onions
with dijon vinaigrette
with Texas pecans and homemade potato bread
with melted mozzarella
with vodka, fresh squeezed oj, peach schnapps, and splash of champagne
with orange ponzu sauce
with three tomato salsa and lemon puree
on crispy edamame roll with avocado coulis
slow roasted steak on griddled masa-jack cheese cakes with voodoo cream
grilled chicken, crispy wontons, toasted cashews, and soy-garlic dressing
with fresh cilantro, marinated tomatoes, and pecorino
with apples, almonds, and Blue cheese-apple cider vinaigrette
ground in house topped with cheddar, aioli, and caramelized onions
with Texas pecans and homemade pickles
with rare sushi grade tuna, avocado, lettuce, tomato, and wasabi-lemon dressing
with roasted mushrooms, peppers, arugula, and artichoke puree
with wonton crisps, cashews, peanut sauce, and soy-garlic dressing
with edamame-tabouli, grapefruit segments, and mint chili vinaigrette
with glass noodles, avocado, mushrooms, bok choy, and sesame-soy vinaigrette
with caper-watercress cream cheese
WITH GRILLED CHICKEN, APPLES, ALMONDS, AND BLUE CHEESE
with pesto, hand-made mozzarella, San Marzano tomatoes, and basil
with fontina, truffle oil, and pine nuts
with melted leeks and pecorino
sushi grade tuna, slivered sweet onions, grape tomatoes, and wasabi aioli
with olive tapenade, blue cheese, and vodka soaked peppers
topped with sweet onions
with shitake mushrooms, gai lan, and orange-chili sauce
with local grilled shrimp and grits
with braised organic chicken, garlic-soy broth, and topped with a fried egg
with feta cheese, beets, brussel sprouts, and crispy onions
with blueberry tabouli, sautéed zucchini, and scallion beurre blanc
nut crusted with marbled melted onion potato gratin and roasted corn reduction
topped with local crab
on crispy edamame roll with avocado emulsion
with maple hazelnuts and manchego cream
with avocado, grapefruit, pickled onions, and soy vinaigrette
slow roasted steak on griddled corn & jack cheese cakes with voodoo cream
with lemon puree and three tomato salsa
with lemongrass & orange ponzu vinaigrette
with green apples, toasted almonds, & blue cheese-apple cider vinaigrette
with grilled chicken, crispy wontons, toasted cashews, & soy-garlic dressing
with pesto, handmade mozzarella, San Marzano tomatoes, and fresh basil
crust with baby tomatoes and wasabi aioli
with shitake mushrooms & orange-chili sauce
pecan - pistachio crusted with melted onion - marbled potato gratin, & sweet corn reduction
jasmine fried rice and cucumber kimchee
with feta cheese, braised beets, and crispy onions
with handmade gnocchi and wild mushroom ragu
roasted garlic mashed potatoes, grilled asparagus & port wine sauce
yukon gold potatoes, lemon-arugula salad, & gingered corn puree
with blueberry tabouli and shallot beurre blanc
baby bok choy, sticky rice, & yuzu-soy
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