The Centennial - McAllen, TX

Gourmet cheese and cured meats. A variety of seasonal craft cheeses and Artesian meats. Served with grapes, spicy candied pecans, dates, sweet gherkins, balsamic reduction and honey. Feeds 2-8. Spicy.

Cubed watermelon, kiwi, and panela cheese, topped with fresh mint and drizzled in our chef's very own chia seed vinaigrette with toasted pistachio sprinkles.

Roasted golden and red beets paired with fried goat cheese and pumpkin seeds drizzled with our chef's special vinaigrette.

Organic butter lettuce stuffed with bleu cheese, sun dried cranberries, cayenne candied Texas pecans, topped with caramelized granny smith apples and maple salted bacon.

Organic jumbo asparagus sizzled in a tempura batter with a spicy cilantro ranch dressing. Spicy.

Fire-roasted yellow sweet corn tossed in our home-made sriracha aioli, topped with fried cilantro.

Sauteed portabello in a veal stock reduction stuffed with goat cheese and topped with crispy capers.

Jicama shell, panko shrimp and pineapple Thai pico.

Light panko with sesame seeds, encrusted fresh U-10 Gulf shrimp, drizzled with a pineapple Thai sauce, on a bed of toasted crostinis and sesame seeds.

Ahi tuna, diced with serrano peppers, caper berries, purple onions, on a bed of citrus, capped with avocados, served with an orange ginger sauce and wasabi cream.

Slowly cooked pulled ox tail meat, sauteed shallots and carrots in a reduction of port and red wines. Served with crostinis and brie cheese.

Hand cut russet potatoes in a rich veal stock with cracked black pepper corn and cream sauce.

Beef femur bone marrow roasted with garlic and spices served with crositnis.

Semi-deboned maplewood smoked duck encrusted in potato flakes and flash fried with a peppercorn sauce over herbed buttered organic spinach.

Chicken breast pan-seared in duck fat smothered in a huitlacoche mushroom cream sauce with baby organic spinach, pine nuts over risotto.

Creamy pasta, vegtables with chicken breast.

De-boned quail breast prepared South Texas ranch-style, struffed with jalapeno pepper, wrapped in pork bacon with a chimichurri sauce and queso fresco.

12 oz. Straight-up aged beef seared in clarified butter seasoned with sea salt and cracked pepper served with potato.

16 oz. Vintage natural beef prime ribeye with sauteed wild mushrooms in a stone ground mustard sauce served with potato.

6 oz. Aged beef seared in clarified butter seasoned with sea salt and cracked pepper served with vegtable and potato.

Hoisin marinated sea bass filet with ponzu sauce over sesame oil sauteed greens, topped with fried rice noodles.

Wild-caught Scottish salmon, pan seared, topped with sun-dried tomatoes, wild Kalamata olives, artichokes and capers in a rich, hearty butter sauce, and drizzled with aged balsamic served over sauteed organic spinach.

Spicy squid ink oast with shrimp and vegtables. Spicy.

Experience the decadence of chocolate in this rich, fudgy cake. The intense chocolate flavor is topped off with chocolate ganache and served with rich vaniella ice cream.

A rich creamy custard topped with caramelized sugar topped off with fresh strawberries.