Daily Oysters

6 oysters.

Lobster Tail

Gulf Shrimp

4 pieces.

Alaskan King Crab

Shellfish Platter

4 oyster, 4 shrimp, ½ lobster, crab.

Dry-Aged Beef Tartare

Horseradish hollandaise, shallot, sherry vinegar, seeded cracker.

Wood-Fired Caprese

Late-season heirloom tomatoes, truffle burrata, texas olive oil, opal basil.

Spanish Octopus

Charred & terrine, sunchokes, sherry vinaigrette.

Stone Seared Foie Gras

Szechuan pepper financière, tangerine, tangerine-reduction.

Butternut Squash Agnolotti

Wood-grilled mushrooms, Maine lobster, maple brown butter.

Robard's® French Onion Soup

(served tableside) texas sweet onions | epi | raclette | french press brodo

Ember-Roasted Beets

caramelized yogurt | candied pistachios | red onion | valdeon bleu

Caesar

baby romaine | 18-month parmesan | garlic breadcrumbs | cured egg yolk

Duck Confit Salad

frisée | watercress | blood orange | hazelnuts | citrus vinaigrette

Meats by Linz – Chicago, Il

At meats by Linz, a fourth-generation family-owned and operated beef production, their goal isn't to be the biggest, it's to be the best. Their control of the products they stand behind is controlled from genetics to fork, allowing them to provide the best possible cut of meat. For meats by Linz, "quality is always the answer."

The Woodlands® Resort Dry Aged Beef – the Woodlands®, TX

We have sourced the best midwestern, grass-fed, and corn finished beef available on the market for dry age that meet our stringent standards of quality. We then age them with our precision-designed temperature and humidity control points in a dedicated dry-age cabinet for each cut designated a number of days to achieve optimal tenderness and flavor profile.

Heartbrand Akaushi – Flatonia, TX

As fourth generation cattlemen, the Beeman brothers first recognized the potential for akaushi (Japanese red cow) striving in the delicate but lush, landscape of central texas in 1998 and so founded heart brand beef in 2006. they maintain the largest heard, over 14,000 head, of pure 100% akaushi beef in the united states and proudly stand behind each and every cow.

Japan – Miyazaki Prefecture

This Kurogane Washu breed is raised under the strict guidelines of miyachiku co-op that governs the beef production of this small region of japan. Only 400 farmers are allowed to grow this breed and they often have herds averaging 4 head so the farmer can focus on quality. The Miyazaki prefecture consistently produces the highest quality of beef in Japan, even outperforming Kobe beef. 12+ BMS 4 oz minimum.

Daily Oysters

6 oysters, champagne mignonette

Hiramasa Crudo

blood orange, Fresno peppers, garlic chips, hibiscus ponzu

Robard's® Shrimp Cocktail

Rock shrimp, avocado, celery hearts, marinated tomatoes

Steelhead Trout

Fingerling potato, artichoke, chorizo mussel broth. Tarragon.

Diver Scallops

Smoked parsnip, house-cured pancetta, Brussel leaves.

Sea Bass

kabocha squash smoked bacon, mountain rose apple, apple cider.

Whole Roasted Branzino

Prosciutto, green olive, garden herbs.

Wood-Fired Heirloom Carrots

preserved lemon yogurt, almond-mint pesto

Kung Pao Brussel Sprouts

ginger, red pepper, candied peanuts

Texas Grown Organic Mushrooms

lion's mane, oyster, king mushrooms

Parker House Rolls

served with garlic-herb butter

Cacio E Pepe Potatoes

Organic potatoes, pecorino, texas olive oil, black pepper

Roasted Garlic Potato Puree

Yukon gold potatoes, chives, parmesan

Ember-Roasted Organic Mushrooms

4-year gouda, garlic chips, espellette

Ember-Roasted Broccoli

4-year gouda, garlic chips, espellette

Truffle Butter

Robard's Steak Sauce

Smoked Tomato-Cabernet Sauce

Madeira Reduction

Berberé Au Poivre

Chimichurri