Spring Menus

A celebration of Texas renewal — bright herbs, tender greens, and the fresh energy of the season. Texas Citrus Salad Ruby red grapefruit and shaved fennel dressed with mint vinaigrette and finished with toasted pecans for a crisp, refreshing start. Chilled Spring Pea Soup Smooth and vibrant with crème fraîche, lemon oil, and fresh basil, highlighting early spring produce at its best. Seared Gulf Snapper Delicate and lightly crisped, served over wilted pea tendrils and charred scallion purée with a touch of preserved lemon. Smoked Chicken Roulade Herb-filled smoked chicken paired with grilled asparagus, sorrel butter, and pickled shallots for balanced richness. Lemon Thyme Panna Cotta Silky and bright, finished with honeycomb crumble and candied herbs for a clean, fragrant close to the meal.

A refined journey through early Texas flavors — layered, balanced, and rooted in the season’s freshness. Amuse-Bouche Pickled Strawberry Tartlet – whipped goat cheese and sweet-tart local strawberry in a delicate pastry shell. First Course Garden Herb Salad – shaved spring vegetables and edible blooms tossed in a champagne vinaigrette with crisp shallots. Second Course Butter-Poached Shrimp – served with roasted corn custard and a drizzle of smoked chili oil for a soft balance of sweetness and heat. Third Course Deconstructed Deviled Egg – charred leek purée, crispy prosciutto, and smoked paprika dust add depth to a Southern classic. Fourth Course Pan-Roasted Quail – glazed in citrus and rosemary, set over wilted mustard greens and natural jus. Fifth Course (Intermezzo) Cucumber-Lime Granita – light and refreshing with a hint of mint to reset the palate. Sixth Course Herb-Crusted Lamb Loin – roasted to tenderness with carrot purée, confit shallots, and thyme reduction. Seventh Course Lavender Crème Brûlée – silky custard infused with lavender, topped with caramelized sugar and lemon shortbread crumble.

A lively exploration of smoke, flame, and the wild beauty of a Texas spring. This menu leans into the contrast between heat and freshness — charred, smoked, and flame-kissed ingredients balanced by bright herbs and seasonal fruit. First Course Charred Citrus and Smoked Salt Oyster – fire-blistered citrus and jalapeño honey bring warmth and brightness to a single, briny bite. Second Course Flame-Kissed Asparagus – lightly grilled and served with lemon aioli, puffed grains, and garden herbs for crunch and freshness. Third Course Smoked Beet Tartare – earthy beets folded with pickled quail egg, fried capers, and micro sorrel, offering depth with clean acidity. Fourth Course Seared Duck Breast – glazed in hibiscus reduction with roasted peach and embered scallion, balancing sweet, floral, and smoky notes. Fifth Course Burnt Honey Ice Cream – churned in-house with a caramelized edge, topped with grilled pineapple, basil syrup, and candied flower petals.

A refined celebration of freshness and color, built around early herbs, tender greens, and bright citrus. Starter Lemon-Basil Crab Cake – served over shaved asparagus and spring pea shoots with Meyer lemon aioli. Entrée Seared Gulf Red Snapper – set over fennel and leek risotto, finished with chive oil and crisp carrot threads. Dessert Vanilla Bean Panna Cotta – topped with rhubarb compote and candied basil.

Grounded in seasonal produce and simple, memorable flavor — Texas comfort elevated with spring brightness. Starter Roasted Beet and Citrus Salad – with arugula, goat cheese, toasted pecans, and orange-honey vinaigrette. Entrée Smoked Pork Tenderloin – served with charred sweet corn purée, wilted mustard greens, and apple gastrique. Dessert Brown Butter Peach Cobbler – topped with buttermilk whipped cream and cinnamon crumble.

Vibrant and inventive, blending smoke, citrus, and herbs into an energetic spring expression. Starter Citrus-Cured Salmon – with avocado mousse, pickled shallot, and micro cilantro. Entrée Seared Duck Breast – brushed with sorrel glaze, served alongside roasted carrot purée and confit garlic crumb. Dessert Texas Wildflower Honey Mousse – with lemon shortbread, brûléed grapefruit, and thyme syrup.

Bright, herb-forward, and built around early harvest produce. Designed for tables meant to share and linger. Main Platters Herb-Roasted Chicken with Lemon-Thyme Butter Seared Gulf Snapper with Citrus and Fennel Relish Shared Sides Grilled Asparagus with Sorrel Aioli Sweet Corn and Basil Succotash Roasted Fingerling Potatoes with Garlic Confit Dessert Strawberry Shortcake Trifle – layers of macerated berries, vanilla sponge, and whipped cream.

Comfort-driven and rooted in Texas flavor — a warm, familiar table with just the right amount of polish. Main Platters Slow-Smoked Pork Loin with Honey-Jalapeño Glaze Braised Beef Shoulder with Cider Jus and Fresh Herbs Shared Sides Charred Green Beans with Shallot Butter Cheddar Grits with Scallion and Black Pepper Roasted Carrots with Brown Butter and Pecans Dessert Warm Apple Crostata – with cinnamon cream and toasted pecan crumble.

Playful and social, mixing flame, citrus, and herbs — a fresh take on Texas outdoor dining. Main Platters Citrus-Marinated Skirt Steak with Roasted Garlic Chimichurri Fire-Grilled Chicken Thighs with Smoked Herb Butter Shared Sides Grilled Romaine with Avocado, Charred Corn, and Cilantro-Lime Dressing Smoked Sweet Potato Mash with Brown Butter Roasted Spring Vegetables with Chili Oil and Lemon Zest Dessert Citrus Olive Oil Cake – with whipped mascarpone, grapefruit glaze, and a touch of sea salt.

A vibrant spread inspired by Texas spring markets — bright flavors, local produce, and clean presentation. Salads Spring Greens with Grapefruit, Shaved Fennel, and Mint Vinaigrette Roasted Beet and Goat Cheese with Citrus Dressing and Toasted Pecans Entrées Herb-Grilled Chicken Breast with Lemon-Thyme Jus Seared Gulf Shrimp with Garlic Butter and Fresh Herbs Accompaniments Roasted New Potatoes with Rosemary and Sea Salt Charred Asparagus with Sorrel Aioli Sweet Corn and Basil Rice Pilaf Dessert Display Lemon Poppyseed Cake Squares Fresh Strawberry Tarts

Rustic and comforting with a refined edge — classic Hill Country ingredients prepared with seasonal freshness. Salads Texas Wedge Salad with Smoked Blue Cheese and Candied Bacon Charred Corn Salad with Cherry Tomatoes, Scallion, and Cilantro-Lime Dressing Entrées Mesquite-Smoked Pork Tenderloin with Peach Glaze Blackened Redfish with Creole Butter Accompaniments Roasted Garlic Whipped Potatoes Green Beans with Shallot Butter and Toasted Almonds Buttermilk Drop Biscuits with Honey Butter Dessert Display Mini Pecan Pies Buttermilk Chess Bars

Interactive, colorful, and full of life — celebrating the first harvests of the year with bright herbs, citrus, and garden freshness. Carving Station Herb-Crusted Striploin – carved to order and served with rosemary jus and lemon-thyme horseradish cream. Accompanied by mini brioche rolls and whipped herb butter. Pasta Station Fresh Linguine Tossed to Order – choice of roasted tomato-basil or lemon cream sauce with spring peas and mint. Add-ons include grilled chicken, sautéed vegetables, and shaved parmesan. Salad Station A made-to-order salad bar featuring spring greens, tender herbs, and seasonal vegetables prepared fresh by our chef. Bases: Butter lettuce, arugula, or farro Toppings: Shaved fennel, roasted carrot, peas, radish, toasted almonds, and citrus segments Dressings: Honey-citrus vinaigrette, sorrel green goddess, or classic balsamic Dessert Station A live Pots de Crème Bar offering delicate, custard-style desserts finished to order with fresh toppings and spring herbs. Each jar is silky, aromatic, and perfectly balanced between rich and refreshing. Lemon-Thyme Pots de Crème – topped with honey whip and candied citrus peel Vanilla Bean Pots de Crème – finished with macerated berries and basil crumble Dark Chocolate Pots de Crème – with espresso cream and smoked sea salt Optional Iced Tea & Lemonade Bar pairing available

Smoked Chicken Croquette – bite-sized and crisp, served with roasted red pepper aioli and micro sorrel. Citrus-Cured Salmon Blini – topped with lemon balm crème and pickled shallot. Spring Pea Tartlet – flaky pastry filled with whipped ricotta, peas, and shaved fennel.

Garden Harvest Board – an abundant spread of seasonal vegetables, pickled roots, lemon balm hummus, whipped goat cheese, and spring crisps. Texas Charcuterie Spread – artisan cheeses, cured meats, honeycomb, smoked nuts, fennel lavash, and herb-marinated olives.

Fire & Bloom Flatbread Station – grilled flatbreads topped to order with spring herbs, citrus-marinated vegetables, whipped ricotta, and balsamic drizzle.

Breakfast Sandwiches – farm eggs, spinach, and tomato jam on English muffins; bacon or sausage available. Overnight Oats Bar – chia, vanilla, and matcha oats served with berries, toasted coconut, local honey, and almond butter. House-Baked Pastries – lemon-thyme scones, blueberry muffins, and honey butter biscuits made fresh each morning.

Grilled Chicken Grain Bowls – quinoa, roasted corn, black beans, avocado, and citrus vinaigrette. Herb-Marinated Steak Wraps – with pickled red onion, arugula, and garlic aioli on house flatbread. Seasonal Salad Bar – local greens, fennel, radish, cucumber, roasted beets, and choice of vinaigrettes and proteins.

Fresh Fruit & Crudité – with lemon balm hummus and yogurt ranch. Texas Trail Mix – toasted pecans, pepitas, dried cranberries, and chili-dusted almonds. Cheese & Cracker Bites – cubed local cheese, honey drizzle, and whole-grain crackers.

Infused Water Bar – cucumber-mint, citrus-fennel, and strawberry-basil. Cold Brew Coffee & Iced Tea – served with honey, syrups, and creamers.