Appetizers

Local heirloom tomatoes, balsamic glaze, fresh basil, surrounded by warm mozzarella, served with parmesan crostini

Lump crab meat, spices, and herbs stuffed in mushroom caps, laced with hollandaise sauce

Spiced cod bites served with a carrot puree.

Black Tiger shrimp served with cocktail sauce, lemon wrap, and French bread croutes.

Pan seared jumbo lump crab cake with a classic remoulade.

European helix snails sautéed in garlic, shallot-herbed butter served with crostini

Warm Goat cheese wrapped in grape leaves with roasted red bell peppers, served with crostinis. 

Eight shucked oysters on the half shell. served with cocktail sauce.

Topped with a crostini and melted Gruyere 

Rich and creamy bisque with bits of fresh Lobster and V's creme fraiche

A wedge of iceberg lettuce topped with diced tomato, bacon, Gorgonzola bleu cheese crumbles

House made croutons and parmesan crisps

Fresh greens, warm goat cheese, sliced Granny Smith Apples topped with spicy candied pecans and house vinaigrette

Charbroiled USDA Prime 8 oz with herb roasted bone marrow

Prime tenderloin medallions sauteed with shallots and mushrooms with a red wine reduction

Aged twenty-one day Certified Angus beef cut to order

24oz bone-in ribeye, 45-day dry-aged with Balcones Blue Texas Bourbon

14oz USDA Prime Center Cut with herbed butter

USDA Certified Angus beef 14oz Ribeye with a brandy  peppercorn crusted cream sauce

Full bone rack classically served with Mint jelly.

Swiss cheese and shaved ham fill this chicken breast topped with wild mushroom cream sauce

Grilled portobello mushrooms, and slow cooked risotto. 

Seasonal micro-greens with a citrus beurre Blanc.

Pan seared Black Tiger shrimp, angel hair pasta, tomatoes, laced with a garlic butter compound. 

Served with a warm lamp of drawn butter

Napped with a citrus Buer Blanc

USDA Certified Angus beef 14oz Ribeye napped with a Gorgonzola Sauvignon Blanc sauce.