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Roasted Carrot Ancho Chile Soup - 9

Wild Organic Arugula Salad - 10

Hill Country pecans, roasted beets and Texas goat cheese with Beladi olive oil & balsamic drizzle

Cabernet Grill House Salad - 9

Mesclun greens, pepitas, crispy wonton strips and a choice of ginger lime vinaigrette or green onion ranch dressing

The Steak Knife Wedge - 12

Baby iceberg, slab bacon, house-made gorgonzola walnut dressing and marinated grape tomatoes

Artisan Bread Basket - 5

Rosemary sea salt focaccia with Beladi tree olive oil,                              roasted garlic cloves and basil oil

Maple Bourbon Glazed Pork Belly Burnt Ends - 13

Warm Local Goat Cheese - 12

Topped with Kalamata Olives, Herbs, Sundried Tomatoes and Roasted Garlic, with Crostini

Pecan Crusted Crab Cakes - 12

Serrano pico de gallo and mango mayo

Texas Twinkies - 11

Bacon wrapped jalapenos stuffed with beer sausage and redneck cheddar served with jezebel dip

Jumbo Lump Crab Gratin - 13

Jumbo lump crab broiled with red chile garlic butter, asiago & bread crumbs

Chilled Peach Soup - 9

Candied Jalapeno & toasted pecans

Chef's Favorite - Hand Carved 44 Farms Texas Angus Sirloin - 34

Served with Natural Jus & Local Wild Mushrooms

8oz Filet Mignon - 59

Center cut and 1800 degree broiled

12oz Ribeye Steak - 50

Well marbled and 1800 degree broiled

10oz Strip Steak - 35

Topped with gorgonzola, wild mushrooms, roasted garlic and porcini cream

Grill Texas Quail - 28

Jalapeno stuffed, bacon wrapped

“Bragging Rights” Buttermilk Sous Vide Fried Chicken Thighs - 25

Butter beans with country ham & thyme, yukon mash & natural gravy, fancy slaw and a side of Honey Butter Hot Sauce *limited quantities*

Grilled Texas Wild Caught Shrimp -26

Grilled Peach Ginger Glaze & Crumbled Goat Cheese

Pan Seared Gulf Flounder - 29

Topped with Brown Butter, Blue Crab, Crawfish Tails and Capers

Sweet Chili Tempura Shrimp - 25

Texas Wild Caught Shrimp with Crispy Batter and Sweet Chili Dipping Sauce

Seared Ahi Tuna - 28

Green Chile Tzatziki Sauce                                        

Rosemary Broiled Texas Gulf Shrimp - 26

with artichoke, sundried tomatoes, capers, feta and kalamata olives

Oak Smoked Pork Tenderloin - 25

Topped with apples, cranberries, dates and roasted pecans with bourbon demi glace

Tejas Mixed Grill - 35

Jalapeno Quail, Grilled Shrimp and Smoked Pork Tenderloin Medallion

Lobster Topped Chicken Fried Ribeye - 37

with green chile cream gravy