The Silo House - San Angelo, TX

Vegetarian. Contains cheese. Served with mango habanera salsa. Order of 5.

Vegetarian. Puff pastry topped with mozzarella, tomato and basil pesto.

Peleo and pescatarian. Ahi tuna, ginger, roasted jalapeno, avocado, cucumber, lime juice, tahini and soy sauce. Served with crostini.

Paleo no fillers. We age, cut & trim all our beef products from USDA prime grade beef. Our chef puts these trimmings into our house made meatballs which are simmered in our own marinara sauce.

Baked daily and topped with fresh herbs sea salt and cracked black pepper and served with evoo.

Mixed baby greens, spinach, roasted corn, mini sweet peppers, grilled asparagus, cucumber, cherry tomatoes, avocado, purple onion and watermelon radish with dressing of your choice.

Paleo. Romaine hearts, shaved parmesan, house croutons and our own house-caesar dressing.

Vegetarian and vegan depending on dressing. Mixed baby field greens with cherry tomatoes, cucumber and red onion.

Slow roasted with a touch of or ganic pure maple syrup.

Thin slices of russet potato drenched in cream and with a hint of garlic.

Baked in a rich cheddar cheese sauce and topped with even more cheese.

Oven roasted bacon, candied jalapenos, local honey and red pepper flakes topped with pecans and parmigiana reggiano.

Vegetarian and vegan omit cheese. Oven roasted sauteed with carrots, red onion, tomato and basil, topped with mozzarella and baked.

Tossed in kosher salt, cracked black pepper and evoo finished in the oven.

A seasonal selection of raw and cooked vegetables, on a base of organic baby greens with whole grains, nuts and seeds. Cilantro-walnut pesto dressing on the side. Ask your server for today's selection.

Imported all natural vegan vegetable pasta tossed with roasted butternut squash, baby spinach, cherry tomatoes, kalamata olives asparagus and black beans finished with cilantro walnut pesto.

We use only sustainably-sourced salmon with a touch of our special seasonings, homemade lime and prickly pear mayo and topped with a mango sal sa and oven baked.

Wild caught texas gulf shrimp sauteed in roasted gar lic and red pepper with a sprinkling of pasta and brandy.

Served with artichoke and spinach. Artichokes, spinach, cream cheese and parmesan fill this gently sauteed chicken breast finished in the oven and topped with poblano cream.

Maple leaf farm duck breast seared crispy and finished in the oven with an orange reduction.

Loin lamb chops, grilled over an open flame and finished with mint chimichurri sauce.

Slow simmered with burgundy wine, garlic, thyme and onion.

We take the rib-eye and take the work out. We start with the cap steak known as the single most delectable and flavorful steak available and teamed with the heart of the rib-eye and top it with portabella mushroom-black pepper butte.

Served with seared scallops. The heart of the rib-eye paired up with 2 large seared scallops.