Julia's Bistro

Citrus-infused shrimp, snapper, mint, jicama and ginger.

Grilled shrimp, Oaxaca cheese, roasted corn, red peppers, toasted pumpkin seeds and scallions.

Chicken, filete, refried beans and cilantro dipping sauce.

Texas goat cheese, sauteed leeks and Serrano dill cream sauce.

Grilled beef tenderloin, petite corn tortilla and guacamole chutney.

Yucca fritter and minced beef en papillote.

Fried Texas gulf coast oysters and chile pequin remoulade.

Black beans, tomato, onions, red peppers and vegetable stock.

Roasted lobster meat and sherry distillate.

Baby spinach, candied sunflower seeds, caramelized shallots, Texas goat cheese and raspberry vinaigrette.

Roasted corn, tropical fruits, red bell pepper, plantain chips, mixed greens and vanilla-shallot vinaigrette.

Hearts of romaine, manchego cheese and chipotle Caesar dressing.

Mixed greens and roasted garlic cilantro dressing.

French cut pork chop and warm pineapple-chile pequin chutney.

Pan seared Atlantic salmon and habanero grapefruit beurre blanc.

Seared rainbow trout, tomatoes, capers, onions, garlic and peppers.

Grilled petite filet mignon and chipotle-chocolate demi glace.

Chicken roulade, portabella mushroom, panela cheese, bacon wrapped and poblano pepper sauce. Served with your choice of two sides.

Plantain crusted snapper and ginger-mango butter sauce. Served with your choice of two sides.

Pan seared diver scallops and saffron-citrus beurre blanc. Served with your choice of two sides.

Churrasco cut pork tenderloin and red chimichurri sauce. Served with your choice of two sides.

Potato crusted rack of lamb, garlic stuffed and vanilla-merlot reduction. Served with your choice of two sides.