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Roasted Carrot Ancho Soup - 10

with crispy pepitas

Wild Organic Arugula Salad - 12

Hill Country pecans, marinated wild mushrooms and Texas goat cheese with La Rambla olive oil & balsamic drizzle

Cabernet Grill House Salad - 10

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 - 6

Rosemary sea salt focaccia with La Rambla olive oil,                              roasted garlic cloves and basil oil

Flash Fried Srirracha Brussel Sprouts

Five spice pancetta, sweet spicy glaze, crushed roasted peanuts

Jumbo Lump Crab Gratin - 16

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

Buffalo Calamari - 14

Lightly breaded and flash fried, served with spicy~sweet honey butter hot sauce

Crispy Phyllo Wrapped Local Goat Cheese - 15

with spiced tomato jam & crostini

Texas Twinkies - 14

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

Crispy Castelvetrano Fried Olives -11

With gorgonzola fondue

Surt & Turf - 42

Petite Certified Angus Beef Prime Tenderloin Tail & Spicy Lemon Rosemary Broiled Gulf Shrimp

Eight Ounce Filet Mignon - 56

Center cut and 1800 degree broiled

Twelve Ounce Ribeye Steak - 56

Well marbled and 1800 degree broiled

Ten Ounce Strip Steak - 37

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

Bacon Wrapped Grilled Texas Quail - 34

Stuffed with pulled pork, cream cheese,  candied jalapenos and served with smoked strawberry glaze

Walnut Crusted Breast of Chicken - 28

with Deep Eddy lemon vodka cream, charred onion relish

Sweet Chili Tempura Shrimp - 28

Texas wild caught shrimp with crispy batter and sweet chili dipping sauce

Grilled Gulf Shrimp - 29

with Hatch chile grits, herb oil & oven roasted tomatoes

Pan Seared Gulf Flounder - 34

Topped with brown butter, blue crab, crawfish tails and capers

Grilled Chilean Verlasso Salmon - 34

with olive, caper, chimichurri sauce                                    

Grilled Pork Tenderloin Medallions - 29

with Ginger Cinnamon Shallot Butter, Zested Honey Mustard

Lobster Topped Chicken Fried Ribeye - 39

with green chile cream gravy