Tuesday-Saturday Dine & Wine !
Course Two Mains
Chefs select, local, fresh, available ingredients make for wonderful dishes and prefixe changes made weekly!
8oz | 12oz 44 Farms Coullote steak
Espresso rubbed & pecan wood fired coullote, Oyster mushrooms, summer squash, sorghum butter
Pan Roasted Halibut
Local corn porridge, purple hull peas, hericots verts, charred corn veloute
Risotto of oyster mushrooms
hi-fi mushroom, garden herbs, parmesan
12oz Dry Aged Ribeye
Summer squash, roasted Hi-Fi mushrooms, sorghum butter, pommes puree
Hot & Crunchy Trout
Roasted Tomato Grits, Mixed Vegetable, Mango Jalapeno Aioli
Course Three Delights
Our house ambrosia will delight the senses, stomach and mind!
Served with rum preserved strawberries
Turtled walnut texas pecan pie
Classic texas pecan pie turtled and topped with walnut.
Served with seasonal berry
short bread cookie, blue bell ice cream, meringue