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with Ranch or Citrus Vinaigrette
with Stone Ground Mustard Dressing and Toasted Walnuts
with Wasabi Aioli on Napa Ginger Slaw
with Cucumber Tomato Coulis
with Pancetta, Chicken, Black Forest Ham, Chedder, Egg, and Pepperoncini
with Tamari Dressing and Szechuan Aioli
with Chipotle Mango Sauce
with Field Greens, Haricot Vert, Zucchini, Carrots, Daikon, Goat Cheese, Raspberry Vinaigrette
with Preserved Lemon Vinaigrette
with Deep Ellum Blue Cheese and Toasted Walnuts
with Garlic Potato and Chipotle Gravy
with Napa Slaw and Sliced Avocado
with Sun Dried Tomato Pesto Aioli and Provolone
with Lemon Tarter Sauce
with Chipotle H oney Glaze, Tequila Lime Butter, and Whipped Potato
with Dashi Ginger Butter and Wasabi Potato
with Pistachio Goat Cheese Polenta and Garlic Dijon Butter Sauce
filled with Crimini Mushrooms with Basil Roast Garlic Cream and Baby Vegetables
with Roasted Tomato Salsa
with Tomato Fresca, Calamata Olive and Preserved Lemon on Penne Pasta
with Wild Mushroom Sauce
with Bleu Cheese Dressing and Toasted Walnuts
Jumbo Crab and Avocado with Cucumber Tomato Coulis
with Maple Créme Fraiche and Raspberry Demi Glace
with Shrimp and Caciotta Cheese
with Ancho BBQ
with Mango Salsa and Jalapeno Aioli
Half Lobster Tail Tempura Battered with Lemon Aioli
with Chipotle Honey Glaze, Tequila Lime Butter, and Whipped Potato
with Chipotle Mango Sauce and Saffron Rice
with Habanero Cocktail Sauce and Whipped Potato
with Sake Ginger Butter and Wasabi Whipped Potato
with Pinon Pancetta Polenta and Wild Mushroom Demi Glace
with Ancho Cajeta and Green Chile Potato
with King Ranch Potato and Roquefort Serrano Butter
Finished to Order on the Grill with Horseradish Potato and Caramelized Onion Demi
with Venison Chorizo Potato
A layered chocolate decadence of dense chocolate brownie, chocolate mousse and chocolate ganache served with vanilla bean créme anglaise.
Vanilla bean and brown sugar créme brulee with crackle crust.
Sourdough bread pudding with dried bing cherries and pistachios served warm with bourbon sauce.
Rich gold cake drenched in sweet tres leches cream. Served with cinnamon sopapillas.
Flourless chocolate cake with a liquid center. Served with a trio of sauces.
A rustic baked apple dumpling with hints of cinnamon and nutmeg. Served with Mexican vanilla ice cream.
Crisp fried cannoli filled with a milk chocolate mascarpone cream. Served with Tawny Port chocolate gelato.
Stuffed with Shrimp and Turkey
with Maple Crème Fraiche and Raspberry Demi Glace
with Caciotta Cheese
with Venison Chorizo, Ranchero Beans, Caciotta Cheese, and Homemade Pico
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