Fearing's

Pickled red onion salad and smoky citrus vinaigrette

With hand picked generations farms greens, sherry vinaigrette and paula's goat cheese or pecan croquettes

On crushed mango puree with green papaya salad, toasted peanuts and crispy shrimp lumpia

With green goddess dressing, marfa tomatoes, maple bacon and crispy red onion rings

Cucumber or daikon salad with ginger or miso dressing on seasoned japanese rice

Grilled radicchio, baby romaine, pomegranate seeds and grana padano cheese add mesquite grilled bay of fundy salmon or free range chicken breast

On miso sweet corn or edamame succotash, grilled shishito peppers and sesame or chive sauce

With kennebec fries, smoked chile aioli and pickled voodoo peppers

On basil yogurt sauce with a salad of baby kale, watermelon radish shaved heirloom carrots and amaranth popcorn

With poblano queso, sweet corn gratin and charred tomato salsa

East texas field pea salad, barbecued thousand island dressing and vegetable chow chow

Grilled naan bread and coriander chutney

With loaded whipped potatoes and crispy tobacco onions

With lobster pot sticker and ginger sizzling rice

On sweet gem lettuce with point reyes blue cheese dressing and house made cider braised bacon

Pickled red onion salad and smoky citrus vinaigrette

Sorghum waffle with pistachio butter, pure land farms blackberry jam and bronzed diver scallop gratin

On jonah crab, applewood smoked bacon and spinach rockefearing

Yoakum wagyu beef and butter and lemon poached gulf prawn with texas olive oil, grana padano cheese, crispy capers and pickled golden beets

Sashimi with yuzu aioli and citrus shoyu miso marinated broiled collar with pepper jelly and charred shishito

Barbecued short rib enchilada with queso fundido and two bite lobster tacos with avocado relish

On brazos valley jalapenno grits, tangle of greens and butternut squash taquito with smoky chili aioli

With sesame stir fried sea asparagus and gingered maitake mushrooms

On east texas field peas, heirloom tomatoes with poblano or pepita pesto and crispy 1015 onion rings

On five grain risotto with moroccan spiced carrots and chermoula sauce

Clams on bi color corn puree with saute of chanterelle mushrooms, homemade bacon, english peas, basil and cooper farms peach jam

On loaded whipped potatoes and soft spinach taco with smoked tomato gravy

With summer squash pierogi, caramelized spring onions and heirloom beet salad with housemade ricotta, fava beans and smoked pecans

Creamy corn bread pudding and crispy asparagus

And cherry chocolate chip ice cream

With homemade vanilla wafers, toasted meringue, bananas foster sauce and warm beignets

Peach crisp, peach pop-tart and peach melba ice cream with raspberry compote

With poppyseed cream, lemon fried pie and strawberry frozen yogurt

Caramelized pineapple and macadamia crunch

With smoked almonds, house-made jam and fresh fruit

With poached egg and poblano hollandaise

Seasonal sorbet and honey yogurt dressing

With vermont maple syrup and applewood smoked bacon

With texas blackberry compote, vermont butter and smoked ham steak

With hand picked generations farms greens, sherry vinaigrette and paula's goat cheese/pecan croquette

Sriracha chili sauce and mango/pickled red onion salad

On crushed mango puree with green papaya salad, toasted peanuts

Smothered with tex-mex chili gravy, two fried eggs and griddled jalapeno potatoes

East texas field pea salad, barbecued thousand island dressing and vegetable chow chow

With whipped potatoes, all day green beans and tomato gravy

On miso sweet corn/edamame succotash, grilled shishito peppers and sesame/chive sauce

With loaded whipped potatoes and crispy tobacco onions

On basil yogurt sauce with a salad of baby kale, watermelon radish, shaved heirloom carrots and amaranth popcorn

On brown butter spatzle with wild mushrooms, brussels sprout leaves, heirloom carrots and roasted garlic

And red chile chicken enchilada with jicama or carrot salad

On warm red chile potato salad, poached egg and hatch chile hollandaise