Jalapeno cornbread and biscuit. 

Butter. Olive Oil. Salt.

Koch Ranch Ancho Goat Albondigas. Coconut Curry Corn Sauce. Grilled Flatbread.

Plum and Miso Marinated Quail Breast. Plum and Miso Emulsion. Wilted Greens.

Rio Grande Valley Citrus Seared Scallops. Spinach Carrot Puree. Grilled Scallions. Navel Orange Supremes.

Forelle Pear Salad. Texas Wine Poached Pear. Maytag Blue Cheese. Texas Pecan Crumbs. Prosciutto Crisps. Pear-Balsamic Vinegar.

Smoked and Grilled Duck Breast. Roasted Red Bell Pepper Aioli. Sauteed Cabbage. Peppered Bacon.

German Chocolate Cheesecake. Pastry Tuile

A great meal! Very well-seasoned and thought out dishes….My favorite dishes that we ordered were the Scallops and the Pear Salad. Scallops were perfectly cooked and the Maytag Blue Cheese in the salad was the best blue cheese I’ve ever eaten. It paired so well with the pear… haha no pun intended. The entree I could have gone without was the duck..it was slightly overcooked, although the flavors were great.

As if national recognition (AAA Four Diamond Award) wasn’t enough, they support the locals…all the more to try out this great restaurant. Whether you’re on vacation or even a local, an experience is awaiting you here…