Winter Menu - 2011. Lunch is served from 11:00 am till 2:00 pm Mon - Fri
FIRST COURSE:
Local Hydroponic Bibb lettuce Wedge with Candied Walnuts, Sliced Brie 7
Cheese, Fuji Apple, Cider Vinaigrette
Mesclun of Greens with Sundried Cranberries, Sweet Grape Tomatoes, 9
Pistachio Crusted Dallas Goat Cheese, Sherry Vinaigrette
Lobster Bisque with Organic Chives 8/10
Cup / bowl
Soup of the Day 5/7
Cup / bowl
Field Baby Spinach with Strawberries, Apple wood Bacon 8
Feta Cheese, warm Poppy Seed Vinaigrette
Buffalo Jumbo Shrimp on Fried Texas Green Tomatoes 10
Caper Remoulade and Local Hydroponic Watercress
Grilled Pita Bread with Hummus, Roasted Red Pepper, 8
European Cucumber, Baby Arugula, Kalamata Olives, EVOO
House Caesar Salad with Shredded Romaine layered 9/11
with an Asiago Tuille, Diced Tomato
Add: Grilled Chicken or Grilled Salmon 6/9
MAIN COURSE:
Filet of Angus Beef, Wellington Style with Wild Mushrooms 23
Puff Pastry, Rock Shrimp Bordelaise and Petite Vegetables
Beefsteak Tomato and Dallas Mozzarella Crusted Grilled Breast of Chicken 14
Crispy Italian Pancetta, Pesto Cous-Cous, Saffron Infused Broth
Pan Crisped European Branzini with Braised Baby Leeks 19
Fennel and South Texas Oranges with Roasted Fingerling Potatoes
Marie Gabrielle Chef's Daily Special - your server will share today's 13
special dish with you
Hazelnut Crusted Breast of Chicken 13
Light Orange Thyme Sauce, Grilled Asparagus Buttermilk Mashed Potatoes
Chicken Fried Angus Beef with Apple wood Bacon Country Gravy 14
Grilled Asparagus and Buttermilk Mashed Potatoes
Sesame Crusted Yellow fin Tuna, Green Onion Jasmine Rice 17
Baby Bok Choy Sweet Chile Truffle Glaze, Shiitake Mushrooms
Crispy Wontons
Chop Salad with Apple Wood Smoked Bacon, Blue Vein Cheese 13
Diced Tomato European Cucumber, Shaved Parmesan, Creamy Dill Dressing
Fire Grilled Angus Burger in a Spinach Wrap with Swiss cheese 12
Local Hydroponic Bibb Lettuce, Beef Steak Tomato, Red Onion,
Louisiana Creole Mustard served with Sweet Potato Fries