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…

Bread and butter! 

Torchon of Foie Gras. 

“What the heck is torchon???” is the first thing I said when “the chef” wanted to order this…For those of you who are wondering the same thing, it describes the method of cooking the foie gras…”au torchon” which translates to “in a towel”. The duck liver loses a lot of fat in the process, but is cooked to perfection! 

If you love foie gras, this dish was perfect…peach infused foie gras with an assortment of dried fruits and nuts.

Toasty sliced bread for foie gras. 

Crab and Corn Cappaccino (above and below)

This delicious “cappaccino” came out on a fancy VERSACE tableset…So sad I didn’t get a picture of the whole set, but what a great reason to go back =) 

The crab came out separately on a spoon for your own mixing pleasure…Just like sugar in your cappaccino!

Crisp Sweetbreads. Herbsaint Meuniere. Forest Mushrooms.

BEST SWEETBREADS I’ve ever had…Note the microcarrot. Very nice touch! 

Foie Gras w/ Peach Brulee (seasonal)

Triptych of Quail: Southern-fried, Boudin-stuffed, Absinthe glazed.

Sheep Ricotta Gnocchi w/ Lobster. Vanilla. Tarragon. Lobster Roe.

White Chocolate Bread Pudding Creme Brulee. Lemon-scented Apricots. Bourbon Caramel Sauce. 

What an experience! I have yet to try a Michelin star rated restaurant, but if I were to guess, this comes uber close. The many levels of flavors…One dish that stood out to me was the Crab and Corn Cappaccino. Not quite a cappaccino, but a soup rendition. I was amazed at how intricate the flavors were..with each bite, I could taste each ingredient stand on its own as it passed my taste buds…You have to try it to know what I mean! 

My FAVORITE DISH had to be the sweetbreads. I’ve never gotten sweetbreads so honkin’ large before! They were juicy and delicious..UNFORGETTABLE! Another notable dish was the Triptych of Quail…3 quails, 3 different ways. My favorite quail was…can you guess? The Boudin-stuffed one! 

Don’t be shy to sit at the bar..great table service, even if you’re sitting at the bar. You’ll be served by their excellent bartenders who are super friendly and accommodating!

Great service, elegant decor, and phenomenal food…You won’t regret it!