Garlic Press - Midland, TX

a creamy and tangy brie paired with a smooth buttery sheep's milk cheese from award winning cypress grove creamery

freshly ground beef sirloin, rib and tenderloin, seasoned with fresh oregano, basil and garlic, roasted and served with a parmesan cream sauce and tangy tomato basil sauce

fresh ahi tuna rolled in black and white sesame seed then pan seared rare and served with wakame seaweed salad, picked ginger am wasabi

shrimp sauteed with toasted garlic, sherry, white wine and finished with butter, paprika and parsley

craw fish tail meat, and chevre goat cheese baked in puff pastry with shallot and lemon, dressed with a toasted almond and basil pests sauce

angus beef loin tips skewered and marinated with soy garlic, garlic and served with peanut dipping sauce

bed of romaine lettuce tossed with or homemade caesar dressing and freshly shredded parmesan cheese

fresh baby greens with a raspberry blue cheese dressing. topped with ground roaster walnuts

romaine topped with a sightly sweet cider & roasted garlic vinaigrette topped with blue cheese & roasted pecans

romaine with candied almonds mandarin oranges and a sweet soy dressing

classic steak house salad of crisp iceberg wedge and tomatoes and blue cheese dressing made with maytag blue and apple wood smoked bacon

compound butter of sweet roasted garlic puree, cracked pepper, shallot, fresh parsley, basil, oreg and and thyme

veal stock reduction, bourbon whiskey, sauteed shallots, garlic and cracked pepper

steak is topped with a sauce of sauteed onion and prosciutto, cream and gorgonzola cheese

a grilled steak topped with a compound butter made with ground lobster meat, lobster white wine reduction and black truffle butter

steak is grilled then finished with a black pepper & molasses glaze

steak is rubbed with cumin and coriander, grilled and topped with a pico de gallo made with smoked jalapeno fresh lime cilantro purple onion and tomato

fresh sturgeon is marinated in citrus juice, chile and fresh basil then grilled and served with a salad of white grapefruit, fresh basil, cilantro and purple onion

fresh papilla sauteed with corn tortilla cilantro crust served over rice with a sauce of lime juice, fire roasted green chile, onion tomato and cream

wild caught american sockeye salmon filet grilled glazed with homemade new mexican red chile and purple onion jam

flounder filet with a light potato crust finished with a sauce of white wine, butter and shallots

flash fried romano crusted breasts topped with a gorgonzola cream & wild mushrooms sauce, served over penne pasta

shrimp sauteed in a with wine cream sauce of jalapenos, onion and diced tomatoes tossed with penne pasta

veal scaloppini dipped in batter and sauteed with sherry a dime-glace, finished in beurre blanch with two shrimp and an artichoke bottom