Main Courses
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Hot and Crunchy Trout
Farm raised rainbow trout filet dredged in a crunchy sesame almond seasoned breading, pan-fried in smoky infused oil, served with jalapeño tartar sauce, crispy red potatoes and sautéed broccoli
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4 Jumbo Bacon Wrapped Shrimp
Filled with Monterey Jack cheese and poblano strip, served with cilantro sweet corn rice, sautéed broccoli and a raspberry-chipotle sauce
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Salmon
Your choice of one of three ways: Seattle Style - filet baked in parchment paper with parmesan and tomato; Blackened; or Oven Broiled. All served with jalapeño tartar sauce, herbed baby potatoes, and sautéed spinach
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Penne Pasta Grill
A bowl of penne pasta tossed with white wine parmesan cream sauce, spinach, sun-dried tomatoes, mushrooms and artichoke hearts. Topped with toasted breadcrumbs and parmesan cheese
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Basil Grilled Chicken Breast
Grilled chicken breast topped with fresh basil butter. Served with sweet potato wedges, sliced tomato and sautéed kale
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Chargrilled Chicken Yucatan
Crispy grilled chicken infused with spices, smoky diced bacon and garlic. Served with cilantro-tomatillo sauce, sweet corn and cilantro rice, and a vegetable medley
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Parmesan Breaded Chicken Breast
Chicken breast stuffed with artichoke hearts, spinach, cheeses and mushrooms. Served with a side of penne pasta tossed with white wine parmesan cream sauce, and a vegetable medley
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Pecan Dusted Pork Tenderloin Medallions
Three pork tenderloin medallions with a grilled apple slice and Jack Daniels butter sauce. Served with crispy red potatoes and sautéed fresh green beans
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Classic Chicken Fried Steak
Double battered Angus beef cutlet topped with our cream gravy. Served with french fried potatoes and sautéed fresh green beans
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Mixed Grill
A sampler of good things from the grill. Two 2-oz. beef medallions, a semi-boneless blackened quail, three skewered spicy shrimp, and poblano bacon wrapped chicken. Served with sliced jalapeños, horseradish and Dijon/Merlot sauces, herbed baby potatoes and sautéed kale
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Choice Rib-Eye Steak
A Texas favorite. A 16-oz. boneless rib-eye, well marbled for flavor, grilled with cracked black pepper and sea salt. Served with horseradish cream sauce, herbed baby potatoes and sautéed fresh green beans
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Jalapeno Cheese Chopper
Charbroiled 8-oz. chopped sirloin Akaushi grass-fed beef from Yoakum, Texas. Topped with melted cheeses and battered fried jalapeño slices, and served with hand-cut sweet potato wedges and a vegetable medley
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Chateau loin Steak
A 7-oz.steak grilled as you like it, topped with creamy Blue Cheese butter and button mushrooms sautéed in Port wine. Served with baby potatoes and sautéed fresh green beans
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Mix and Match Combo
Pick two items - your choice: Three 2-oz. beef medallions with horseradish and Dijon/Merlot sauces; 3 skewered shrimp brushed with basil butter; Char-broil grilled duck breast with apricot dipping sauce; or Blackened semi-boneless quail with Jack Daniels butter. A 'double' order of beef medallions has five 2-oz medallions. All served with herbed baby potatoes and sautéed fresh green beans
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Vegetable Plate
A sampler of good things from the garden. Sautéed mushrooms, kale, zucchini, blistered tomatoes, artichoke hearts and herbed baby potatoes, garnished with grilled green onion and balsamic drizzle