Starter
Aubergine Dream Platter
(served on ceramic platters made by Sharon Robinson)
Melitzanosalata fire roasted eggplant with feta, walnuts and dill
Fresh baked focaccia and a caramelized onion and scallion chèvre crostata for dipping
A variety of local farmhouse cheeses, brie, Wooly TX sheep cheese, and Belper Knolle swiss cheese with natural black and green olives from Turkey
Spreads of Texas bourbon vanilla peach jam and mayhaw jelly
Main (Select a Choice)
All served with a furikake compound butter Korean rice, collard greens and tender kale, sweet peppers, bell peppers and in-house made green goddess dressing
Shio Koji Aged NY Strip American Wagyu
An umami delight made with a specialized aging technique topped with a robust yet lightly brined chimichurri sauce
or
Garlic Miso Glazed Wild Caught Alaskan Salmon
A savory kōji glaze made with garlic and soy
Dessert
Texas Bakehouse Budino
A butterscotch budino topped with a dark caramel layer and a pinch of malden salt with a famous Texas Bakehouse mini croissant on the side
- Farmhouse Cheeses – made with loving hands from Chulita Hill Farm and Creamery (Merci and Tracy Niklas)
- Vegetables and peppers – Plucked straight from the ground onto your plate through Appleby Community Farms (Bryan and Cindy Pruett)
- American Wagyu Beef – Cypress Creek Beef
- Wild Caught Atlantic Salmon – Sold at Appleby Community Farm, caught and flown in by Ekuk Wild Salmon & Halibut Co. (Bristol Bay, Alaska)