Pecan Grill

Texas pink grapefruit, asian pear and avocado salad, constructed with whipped pecan praline mascarpone

Char-grilled hearts of romaine topped with warm texas bleu cheese dressing, jalapeno-peppered bacon and caramel pecans

Sauteed quail legs, home-made local sweet-fire pickles and garlic herb biscotti?presented in three small mason jars

Flame-kissed grilled mediterranean mussels served with grilled buttered crouton and majorcan chorizo-sweet sherry broth. Mcpherson winerys chansa sherry

Cherry-bomb shrimp, roasted beets completed in grenache- syrah rose petal glaze with cracked black pepper marshmallows. Mcpherson winerys grenache-syrah

Inspired by the season a daily creation from local and regional ingredients with old world techniques

West texas rabbit loins wrapped in jalapeno-peppered bacon accompanied by char-grilled corn on the cob with mexican crema, queso panela and a side of salted cucumbers

Sweet tea-brined cornish game hen, slow roasted, constructed with root vegetable hash, shiner bock beer biscuit and chicken nage

Grilled wild duck sausage with tea-poached local farm egg, roasted texas wild mushrooms, stripped asparagus and sauce bavariose

20 oz. Aged bone in rib eye grilled to desired temperature, accompanied by buttered mash potatoes and cream corn brulee

8 oz. Buttered seared filet of beef, topped with goose truffle pate and roasted shallot port demi glace presented on crisp asparagus salad. Llano estacado winery chairmans reserve port

Seasoned new york strip loin with olive oil smashed fried fingerling potatoes and lemon-garlic aioli

Chicken fried quail atop buttered jalapeno waffle with warm chili spiced syrup broken arrow ranch

Marinated, seared south texas antelope heart atop fresh tomato and avocado, paired with hand made cheese and guava empanadas and chimichurri dressing. Broken arrow ranch

Wild boar boneless loin, slow roasted with toasted spice rub, presented with warm texas goat cheese, local honey comb and green chile-apple pie chutney broken arrow ranch

Home-made seafood sausage with butter roasted lobster tail presented in saffron crema broth with honey peas and maple corn casserole

Grilled peel-and-eat prawns finished on grill with creole BBQ sauce, arranged with sweet and spicy corn chow chow and triple cream beignets

Pan seared sea scallops and grilled boudin rouge sausage nestled in smoked tomato creamed grits topped with jalapeno-cucumber crouton salad

Cold smoked trout cake served with creamer peas, smoked ham hock meat and sauteed greens