Neesvig Hanger Steak
Charcoal grilled Neesvig hanger steak served with bulb onion, salsa criolla and roasted baby carrots, set on a poblano and lime vinaigrette, garnished with cilantro and thinly sliced radish.
Atlantic Striped Bass
Pan seared striped bass a la barigoule, made with slow braised mirepoix and artichoke, garnished with red oil and chives.
Mediterranean Branzino
Pan seared, crispy, butterflied Mediterranean branzino served with charred bok choy slaw, dressed in a red chimichurri vinaigrette, and a caramelized parsnip purée.
Caribbean Black Grouper
Grilled black grouper served with fish fumet braised Bok choy, served with a maque choux made from Texas sweet corn, sweet peppers and zucchini, finished with a pomegranate gastrique.
Norwegian Cod
Seared Norwegian Cod with crispy skin set on truffled pommes purée surrounded by a deep roasted sauce Normande, topped with tobiko and tarragon parsley oil.
Wild Striped Bass
Pan seared striped bass served with lentils du Puy ragout, braised French lentils with mirepoix, herbs, spices, and duck pancetta, finished with citrus oil and fresh chives.
Grilled Halibut
Grilled halibut set on French tomato sauce and corn maque choux, finished with a red oil.
Allen Brothers Bone-In Filet
Allen Brothers 6oz bone-in filet set on carrot purée and pan seared fingerling potatoes, finished with a cognac and peppercorn sauce.
Rohan Duck Breast
Grilled Rohan duck breast with quince and bourbon agrodolce, served with potato pavé, crispy kale and brown butter parsnip purée.
American Red Snapper
Pan seared American red snapper served with sautéed eggplant, zucchini and Spanish chorizo, topped with a sundried tomato pesto sauce and julienned crispy leeks.
Grilled Swordfish
Grilled swordfish paired with a roasted corn, bacon, asparagus and sweet pepper relish, topped with a tomato and pancetta jam.
Flounder Meunière
Fresh Atlantic flounder, lightly breaded and pan seared, accompanied with classic risotto and a citrus, butter and caper sauce.
Grilled Butterflied Branzino
Grilled, butterfly cut branzino paired with red onion salsa criolla, parsley cream sauce, leek oil and asparagus.
Braised Bone-In Short Rib
Slow-braised short ribs paired with roasted tri color baby beets and grilled parsnip purée accompanied with chimichurri sauce.
Seared Hamachi
Seared Hamachi Amberjack paired with braised lentils and sautéed shiitake mushroom ragù topped with herbed compound butter.
Classic Maine Lobster Newberg
Fresh butter poached Maine lobster sautéed with roasted corn, zucchini, smoked pancetta, and a Cognac cream sauce placed in a puff pastry crust and served with poached marble potatoes.
Stuffed Paupiette of Pork Tenderloin
Pork tenderloin stuffed with golden raisins, green apples, and spinach accompanied by creamy Parmigiano Reggiano orzo pasta complemented with a chardonnay rosemary and Dijon mustard sauce.
Blackened Texas Redfish
Texas redfish blackened in our signature essence spice blend set on a bed of jasmine trinity rice and topped with shrimp étouffée sauce.
Allen Brothers Prime Strip Loin Au Poivre
Ten ounces tender prime strip loin crusted in tellicherry peppercorns and accompanied with Wagyu tallow fried marble potatoes and roasted butternut squash puree topped with our brandy pepper corn cream sauce.
Bourbon and Brown Sugar Cured Duroc Pork Chop
Weekly Special ENJOY A DELICIOUS WEEKLY CHEF’S SPECIAL Bourbon and Brown Sugar Cured Duroc Pork Chop First Course Wagyu Tenderloin Meatball House grounded Akaushi tenderloin meatball served in a classic French tomato ragù and gratinéed with shaved Parmigiano Reggiano. Second Course Romaine and Peach salad Crisp hydroponic romaine lettuce and grilled Texas peaches mixed with […]
Kampachi Amberjack
Sautéed fresh kampachi lacquered with a plum and black garlic glaze, accompanied by grilled Japanese eggplant purée and grilled baby boy choy, topped with furikake crusted shishito peppers.
Weekly Special 3-5-2025
Enjoy our delicious weekly special.