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