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For Starters

  • Baked Brie 15.95
    Brie baked in a light pastry with toasted pecans, apricot glaze, and brown sugar. Served with fresh fruit and crackers.
  • JUMBO LUMP CRAB CAKE 15.95
    Cheft Tracey Hassett created this crab cake recipe startingwith six ounces of jumbo lump crab blended with Parmesan,chedder, and provolone cheeses. Served with romoulade sauce.
  • STUFFED MUSHROOM CAPS 13.95
    Six large mushroom caps, stuffed with jumbo lump crabmeat, and topped with melted Brie.
  • TEXAS QUAIL BITES 15.95
    Four skewers of grilled marinated quail wrapped in bacon and a think slice of jalapeño. Served with stuffed jalapeñosspicy ranch dressing and Dr. Pepper barbeque sauce.
  • SHRIMP COCKTAIL 15.95
    Six jumbo cold boiled shrimp served with cocktail sauce,lemon, and horseradish.
  • Jalapeño Stuffed Shrimp 13.95
    Four large fried shrimp, battered and stuffed with Monterey Jack cheese, and a slice of mild jalapeño. Served with a cilantro tomatillo sauce.
  • SPINACH ARTICHOKE DIP 9.95
    A wonderful blend of spinach and artichoke with goat,provolone and Parmesan cheeses. Served with tortilla chips.

Local Favorites

Add a Salad Bar to your sandwich for 5.95
  • Grilled Tenderloin Salad 19.95
    Fresh mixed greens tossed with grapefruit, avocado and cilantro vinaigrette. Topped with spicy candied almonds, grilled red onions, 4 ounces of marinated Certified Angus Beef tenderloin and a medallion of fried blue cheese.
    With Grilled Chicken 17.95
    With Grilled Shrimp 25.95
  • Grilled Tuna/Salmon Salad 25.95
    Your choice of fresh grilled tuna or salmon served on top of crisp romaine hearts and baby arugula. Garnished with pear, fried capers, roasted asparagus, toasted pine nuts, avocado, cannelloni beans and tarragon vinaigrette. Topped with onion strings.
  • Grilled Chicken Sandwich 15.95
    Boneless, skinless chicken breast, herb-marinated and grilled. Served on a toasted wheat bun with Provolone, brown sugar bacon, honey mustard and steak fries.
  • Gold Burger 13.95
    Half-pound Certified Angus Beef®f burger, topped with Cheddar cheese, lettuce, tomato and onions. Served on a toasted wheat bun with steak fries.
  • French Dip Sliders 15.95
    Slow roasted Strip Sirloin, thinly sliced on three slider sandwiches with melted gruyere cheese, topped with herb butter. Served with au jus, horseradish sauce and steak fries.

Texas Specialties

  • Marinated Steak Skewer 29.95
    A skewer of charbroiled beef tenderloin flavored with a spiced pineapple marinade. Served with wild rice, grilled vegetables and a trip to the salad bar.
  • Grilled Tenderloin Medallions 29.95
    Six ounces of grilled Certified Angus Beef tenderloin medallions served over bordelaise sauce and topped with fried onion strings. Served with fresh asparagus, a baked blue-cheese stuffed tomato and a trip to the salad bar.
  • Texas Pecan Crusted Chicken 29.95
    Pecan crusted chicken breast stuffed with a spinach and artichoke blend served over a lemon butter sauce. Accompanied by fresh green beans with bacon, wild rice and a trip to the salad bar.
  • Herb-Marinated Grilled Chicken 25.95
    Boneless, skinless chicken breast, herb marinated and grilled. Served with raspberry sauce, grilled vegetables, sautéed spinach, and a trip to the salad bar.
  • Grilled Tuna 35.95
    Eight ounces of grilled tuna served with grilled pineapple pico de gallo, steamed broccoli, and a trip to the salad bar.
  • Grilled Atlantic Salmon 29.95
    A 10 ounce fresh grilled salmon filet finished with whole grain mustard and honey vinaigrette. Served with garlic mashed potatoes, steamed broccoli and a trip to the salad bar.
  • Jumbo Grilled Shrimp 29.95
    A half-dozen grilled jumbo shrimp. Served over wild rice with grilled vegetables, and a trip to the salad bar.
  • Jalapeño Stuffed Shrimp 27.95
    Six large fried shrimp battered and stuffed with Monterey Jack cheese and mild jalapeño. Served with a cilantro–tomatillo sauce, sweet potato fries and a trip to the salad bar.
  • Grilled Vegetable Plate 19.95
    A bounty of seasoned fresh grilled vegetables including portobello mushroom, asparagus, squash, red and yellow bell peppers. Served with quinoa pilaf and fried avocado on a cilantro–tomatillo sauce. Includes a trip to the salad bar.

Sides

  • Steak Fries
  • Sweet Potato Fries
  • Garlic Mashed Potatoes
  • Baked Potato
  • Texas Au Gratin Potatoes
  • Megan's Macaroni and Cheese
  • Fresh Green Beans with Almonds and Bacon
  • Fresh Broccoli with Hollandaise
  • Baked Sweet Potato with Pecans
  • Sauteed Fresh Spinach
  • Fresh Asparagus with Hollandaise
  • Brussels Sprouts with Bacon Jam
  • Baked Blue Cheese Stuffed Tomato
  • Sauteed Fresh Mushrooms

Dessert

  • Creme Brulee 9.95
    Traditional vanilla bean custard with a crunchy caramel crust.
  • Snickers Pie 11.95
    A delightful combination of chocolate, snickers, cheesecake, and whipped cream on a graham cracker crust!
  • Slice of Heaven 9.95
    Layered white and dark chocolate mousse in a raspberry sauce.
  • Texas Pecan Pie a la mode 9.95
    Deep dish, thick and rich, loaded with pecans and served with cinnamon ice cream.
  • Key Lime Pie 9.95
    Made from fresh key lime juice.
  • Texas Tower Chocolate Layer Cake 15.95
    A four layer chocolate fudge cake with chocolate sauce, a great dessert for two.
  • Apple Dumplings 9.95
    Made from scratch, served with a warm caramel sauce, topped with pecans, served with cinnamon ice cream.
  • Ice Cream Sundae 9.95
    Blue Bell Cinnamon, Vanilla or Cookies and Cream ice cream served with whipped cream, caramel, chocolate sauce and sugared almonds.
  • Homemade Cheesecake 9.95
    Texas sized cheesecake, swirled with Raspberry, Strawberry or Caramel sauce.
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