Finely chopped beef tenderloin, toasted crostini lemon mousseline

Yellowfin tuna, toasted sesame chili oil, avocado cucumber, pickled red onion, pickled ginger, Texas wasabi, red and green cabbage

Two select cheeses and one charcuterie, olives, almonds, berries, locally sourced jam

Four jumbo Gulf shrimp, cocktail sauce, horseradish, lemon

Chef's selection of fresh oysters served on the half shell, horseradish, cocktail sauce, scorpion sauce, sherry mignonette

Boston lettuce, blue cheese dressing, heirloom cherry tomatoes, crumbled blue cheese, bacon lardons

Spring mix, tart cherry, feta, pear, pistachio, lemon vinaigrette from Sweet Lemon Kitchen

Rich beef stock, caramelized yellow, red & white onion, brandy, sherry, Gruyère, mozzarella, toasted baguette, chives

14 oz. well-marbled ribeye

14 oz. CAB bone-in cut

8 oz. grilled and sliced, peppercorn veal demi-glace

22 oz. bone-in cut of CAB Prime beef

18 oz bone-in striploin

7 oz. "baseball cut" tenderloin from Goodstock by Nolan Ryan

Chophouse seasoned, lemon, sautéed asparagus

12 oz. pork chop, whiskey & mustard veal demi, Brussels sprouts

Sweet & spicy orange glaze, chili-dusted pepitas, spinach whipped potatoes

8 oz. filet of salmon, rustic dill cream, sautéed spinach

Butter-poached North Atlantic lobster, chives, mayonnaise, toasted country white roll

8 oz. cap-on strip cut CAB sirloin with house-cut fries and chimichurri