texas-style bloody mary with spicy pickled long beans
gin, vodka, rum, triple sec, lime, sugar and a splash of coke with float of tequila
tequila, triple sec and fresh lime juice frozen and layered with prickly cactus pear puree
escabeche
with bacardi, myers and captain morgan’s rums and tropical fruit juices
made with fresh strawberries,basil and serrano pepper muddled with mexican key lime, lots of ice and leblon cachaca, a brazilian pure sugar cane distilled spirit
with white corn pozole, red pepper vinaigrette and cilantro oil
with chives, capers, red onions, avocado and mirin and olive oil drizzle
fresh lump blue crab, roasted corn sauce, jicama slaw and serrano aioli
all natural texas quail on pepper jack grits with fried parsley and jalapeno chips and chipolte demiglace
with south padre island dressing, red sauce and lime
on yucca chips with serrano honey aioli, pineapple pico de gallo and greens
chicken liver pate with cognac on brioche with chile apple compote and olive tapenade
with grilled baked polenta, goat cheese, roma tomatoes and chipotle-thyme demi-glaze
with avocado, queso fresco, cilantro and calabacitas
with three peppers and hill country jalapeno sausage
black bean soup with sherry and white cheddar soup with peppers
freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices
with maple vinaigrette dressing, sun-dried tomatoes and fresh goat cheese
with gorgonzola cheese, olive oil, balsamic vinegar, basil and red bermuda onions
with romaine lettuce, chipotle caesar dressing, red bell peppers and shaved parmesan
marinated in achiote, roasted poblano butter, served with smashed potato cakes and citrus tomato fennel chutney
house seasonings, roasted vegetables and rosemary potatoes, beurre blanc sauce and lemon spinach
pepper jack stone ground grits and lemon buttered shrimp with apple smoked bacon, chorizo, green onions and roasted poblano peppers
glazed with orange chili and served with creamy horseradish sauce, jicama slaw, pineapple pico de gallo
seared bay scallop with chimichurri, blue crab seacake and grilled shrimp with beurre blanc, lobster tail baked with cognac and jack cheese, fried oysters remoulade, louisiana crawfish pot pie served with jalapeno corn pudding on a bed of southern braised greens
creole mustard butter, garlic mashed potatoes and roasted vegetables
chipotle red pepper beurre blanc, israeli couscous and west coast mushrooms
garlic-mashed potatoes, roasted vegetables and boudreaux herb butter
wrapped in spicy tomato pancakes, ancho chili sauce, queso fresco and creme fraiche, black beans and pecan rice pilaf
with boudreaux butter, rosemary potatoes and roasted vegetables
au gratin potatoes with gruyere, steamed vegetables and shallot bordelaise sauce
steamed vegetables, oven red roasted potatoes, boudreaux’s herb butter and lemon beurre blanc
stuffed with wild mushrooms, roasted corn, dried apricot, apples and poblanos served on nest of vegetables with roasted potatoes
soy espresso glazed duck confit with huckleberry blood orange sauce, served with a crispy duck springroll, smoked duck enchilada and jalapeno corn pudding
fire fries, fried jalapeños and plantains with chimichurri sauce
garlic mashed potatoes, vegetables, horseradish cream and au jus
pan-seared with cracked peppercorns, cabernet and shallots, with roasted vegetables and herb roasted potatoes
citrus soy marinade with grilled vegetable salad and chimichurri sauce
rubbed with chipotle chile adobo served with sweet potato, pineapple hash with chorizo and a stack of onion rings
roasted peppers, chipotle bordelaise, vegetables and corn pudding
seared with cracked peppercorns and kosher sea salt with pepperjack grits, fried jalapeños and plantain chips, shallot and chardonnay jam
ragu of hot and sweet peppers, cheesy grits and pomegranate demi glace
with cheese, sour cream and salsa
roasted zucchini and squash, corn pudding, lemony spinach, red peppers wild mushrooms, chipotle beurre blanc
with tortilla chips
served with fire fries, southwest coleslaw and tartar sauce
served with white cheddar cheese, fire fries, and roasted vegetables
served with fire fries, southwest coleslaw and orange horseradish sauce
with whiskey sauce
vanilla bean
caramel sauce
layered with azteca & toffee crunch ice creams, creme anglaise and shaved chocolate
with butter pastry crust
raspberry coulis and vanilla ice cream
in a pool of hot fudge
with cinnamon, sugar, fresh berries in season and chantilly cream
with grand marnier soaked seasonal berries and hot belgian chocolate sauce
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.