For dinner, Chef Kevin Williamson and Chef Antonio Vidal create inspired dishes such as the savory jalapeño maiz chicken or trout, which are crusted in tortilla chips, sautéed with jalapeños and cilantro and topped with mango chipotle tartar sauce. The chefs do not waste their starches on typical steak and potato dishes. Instead, the menu features cuts of meat, like Texas Black Angus rib-eye, paired with enchiladas or house made tamales.
Stuffed with Meat of the Day, Roasted Corn, Pico De Gallo, Black Beans, and Ranch Cheese served with Tomatillo Crema
Served over Roasted Poblano Mashed Potatoes with House Dipping Sauce & Shredded Iceberg Garnish
Buttermilk Battered Calamari with Chipotle Tartar Sauce, Green Goddess, & Baby Mixed Field Green Garnish
Named by Southern Living Magazine as “The Best Oysters in the South,” Crispy Gulf Oysters served with Chipotle Tartar and Green Goddess with a Baby Mixed Field Green Garnish
Served over Bed of Shredded Iceberg, Cold Corn Relish, with Baby Shrimp & Homemade Thousand Island
Apple Wood Smoked Bacon Wrapped Shrimp, stuffed with Cilantro and Serrano Jack Cheese
Five Chili Lime Grilled Prawns served with Mixed Field Greens and House Dressing
Half Dozen of Crispy Oysters, Half Crispy Calamari, Chipotle Tartar and Green Goddess, and Pico de Gallo salad
Mussels Steamed and served in a Fire Roasted Tomatillo Garlic Sauce
1/4 Wedge of Iceberg served with Ranch Dressing, Bleu Cheese Crumbles, Cherry Tomatoes, Shredded Carrots, Candied Diced Red Onion, and a Parmesan Grit Cake
Mixed Field Greens with Texas Pecans, Button Mushrooms, Shredded Carrots, Cherry Tomatoes, Our House Dressing, & a Parmesan Grit Cake
1/2 Heart of Romaine with Chipotle Caesar Dressing, Fresh Shaved Parmesan, & a Parmesan Grit Cake
Baby Arugula with Texas Olive Oil and Vinegar Marinated Mozarella Balls, Fresh Shaved Parmesan, Gold and Red Cherry Tomatoes, and Candied Red Onion with Our House Balsamic Vinaigrette.
Translates to “Chicken Stew.” Hearty Chunks of Chicken Breast, Fresh Vegetables in Steaming Broth and Tomatillo Salsa, Topped with Cilantro and a Lime Wedge
Award-winning Quail, One Buttermilk Battered and Fried with Ranchero, One Sugar Cured and Grilled with Tomatillo, separated by Herbed Boursin Cheese Mashers and Sauteed Mixed Vegetables
Chinese 5 Spice and Szechwan Peppercorn Rubbed Duck Breast, Honey Glazed, finished in the oven, served with Sauteed Bok Choy and Bang Bang Thai Noodles.
8oz Breast of Chicken encrusted with tortilla chips and sauteed with Jalapenos, Garlic, and Cilantro, topped with Chipotle Tartar Sauce, served with Sauteed Spinach and Mixed Vegetables.
8oz Grilled Chicken Breast with Fresh Jalapenos, Garlic, and Cilantro topped with Chipotle Tartar Sauce, served with Sauteed Spinach and Mixed Vegetables.
Black Peppercorn Encrusted Petite Shoulder Tenderloin topped with a Garlic Pink Peppercorn Butter and served over Herbed Boursin Mashers with Sauteed Spinach and Pico de Gallo.
Ancho Honey Glazed Pork Tenderloin Medallions served with Roasted Poblano Mashers, topped with Roasted Corn Pieces, Portabello Mushrooms & Pico de Gallo
Grilled Black Angus Ribeye topped with our House Demi-Glaze and Bleu Cheese Crumbles, served over two Enchiladas of the Day, along with Spanish Rice and Borracho Beans on the side
Petite Beef Shoulder Tenderloin Medallions Buttermilk battered & chicken fried, served over Bacon & Ranch Cheese Mashers, with Three Garlic Seared Tiger Shrimp, sautéed French Green Beans & Tomatillo Sauce
Two filets of Rainbow Trout, one grilled and one fried, separated by Spanish Rice and served individually with Ranchero and Tomatillo sauce, and sautéed Vegetables
Two Trout Filet encrusted with tortilla Chips, Sauteed with Jalapeños, Garlic, and Cilantro, topped with Chipotle Tartar, served with Borracho Beans and Spanish Rice and Sautéed Vegetables
Two Soft Flour Tacos with Crispy Fish, Shredded Cabbage, Lettuce, Chili Lime Aioli, and Tobacco Jalapeño Onion Rings
Two Soft Flour Tacos with Crispy Shrimp, Shredded Cabbage, Lettuce, Chili Lime Aioli, and Tobacco Jalapeño Onion Rings
A Cilantro Basil Pesto baked Filet of Tilapia topped with Pineapple Pico, served over Poblano Mashers with four crispy Tiger Shrimp, Tomatillo Sauce, and sautéed Vegetables
A citrus marinated and grilled filet of of Salmon served on a bed of cucumber escabeche, with Spanish Rice and our Famous Crispy Oysters ~ substitute Grilled Tiger Shrimp for Oysters ~
Citrus Grilled market Fish with Fresh Jalapenos, Garlic, and Cilantro topped with Chipotle Tartar Sauce and served with Sauteed Spinach and Mixed Vegetables
Garlic Sauteed Asparagus, Sauteed Portabello Mushroom, Roasted Poblano Mashers, Sauteed Mixed Vegetables, and Texas Ratatouille
Quesadilla with sautéed Mixed Vegetables, Roasted Corn, Pico de Gallo, Black Beans, Ranch Cheese & Your Choice of Two Sides
An 18% gratuity is added to all parties of 5 or more. We do not separate checks, however, we accept multiple forms of payment. Consuming raw or undercooked meats may increase your risk of food-borne illness, especially if you have certain medical conditions.