Menu
First Course
BURRATA (GF) (V)
BECKENDORFF FARM HEIRLOOM TOMATOES, WHIPPED PUGLIA FORMAGGIO, AVOCADO, CUCUMBER, TEXAS ESTATE OLIVE OIL
LATTUGA (GF) (V)
ROMAINE CHIFFONADE, BOQUERONE CROSTINI, PARMIGIANO REGGIANO RIBBONS, CAESAR DRESSING
SEDANO (GF) (V)
CRISP SHAVED CELERY, WATERMELON RADISH, PARMIGIANO REGGIANO, PRESERVED MEYER LEMON
CARPACCIO
TEXAS PRIME WAGYU X, HORSERADISH RICOTTA, PICKLED BEECH MUSHROOMS, DIMMIT COUNTY OLIVE OIL
VELLUTATA DI CROSTACEI (GF)
TEXAS WILD SHRIMP, TOMATO COGNAC BISQUE, SHRIMP LAVASH
Second Course
BRANZINO (GF)
CAST IRON SEARED MEDITERRANEAN SEA BASS, VEGETABLE CONFETTI, MARBLE POTATOES, LEMON VIERGE
GAMBERI (GF)
TEXAS COLOSSAL WILD SHRIMP, FIRE ROASTED CORN RISOTTO, SAFFRON CORN MILK BRODO
SPAGHETTI AL TARTUFO NERO (V)
CACIO PEPE, SUMMER BLACK TRUFFLE, AGED PARMIGIANO REGGIANO
POUSSIN
SLOW ROASTED CASSELL FARMS CHICKEN, CRACKED LOBSTER RAVIOLO, VEGETABLE CONFETTI
FILETTINO DI MANZO (GF)
TEXAS OLIVE OIL ROASTED PETITE FILET, FARMER’S VEGETABLES, GARLIC WHIPPED POTATO, BORDELAISE
CLEVERLEY’S GARDEN (V)
TEXAS FARM VEGETABLES, HEIRLOOM CARROT, CREMINI GIGANTE, ENGLISH PEAS, DAPPER GOAT CHEESE, MAGNOLIA BASIL OIL
Third Course
CROSTATA DI FRAGOLA
PUSSER’S RUM GLAZED LOUISIANA BERRIES, VANILLA BEAN GELATO
CAFÉ’ CIOCCOLATO
VALHRONA CHOCOLATE LAYERED CAKE, CARAMEL CRUNCH PEARLS, TABLESIDE CHAMBORD
TORTA DI MARSALA
SICILIAN MARSALA CAKE, ZABAGLIONE, CANDIED CITRUS, SUMMER BERRIES, MARCONA ALMONDS
TORTA AL FORMAGGIO
TEXAS HONEY ROASTED PISTACHIO CHEESECAKE, CAJETA, BLACKBERRY
LIMONE PAVLOVA (GF) (V)
CRISP CITRUS MERINGUE, TROPICAL FRUIT, LIMONCELLO SORBETTO
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