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Awards & Press
DFW Restaurant Week 2014
Desserts to Go
Desserts to Go
Fresh Fish & Lobster
From the Range
Soup & Salad
Steak & Chops
Desserts to Go
June 30-July 5: Blueberry Basil
8 oz Lobster Tail – Add on
Surf & Turf
8-oz filet and 1 lb Australian lobster tail.
The Full Baked Potato
Russet potato with butter and New York sharp cheddar cheese, sour cream and bacon bits.
Award-winning Mac and Cheese
with Jalapeños & Alderwood Smoked Bacon.
Sweet Roasted Yellow Corn
Yukon Gold Garlic Mashed Potatoes
Garlic Butter Angel Hair Pasta
Sautéed Mushroom Tops
Potato Au Gratin
Wild Mushroom Risotto
Free Range Quail – New!
Wrapped with Applewood smoked bacon and stuffed with deseeded jalapeño and goat cheese served with grits.
Coq au Vin – New!
Served with Rosemary Roasted Potatoes.
Pollo Frit (fried chicken) – New!
Yukon Gold Mashed Potato, chipotle honey dipping sauce, and Texas Toast.
Big Eye Tuna
Pan seared in wasabi powder and sesame seeds, served with Farro Spaghetti, Wakame seaweed salad, and Ponzu Wasabi Sauce.
Grilled Alaskan Dill Salmon – New!
Served atop a cream garlic butter with angel hair pasta and capers.
Wild Alaskan King Salmon
Baked to temperature and served with a coconut jasmine rice.
Chilean Sea Bass
Topped with a black truffle butter sauce, served with wild mushroom risotto.
Fruits de Mer
Maine Diver Scallops, prawns, crab, calamari, clams, tomatoes, linguini pasta, and capers with a zesty marinara sauce.
Coriander Crusted Mahi-Mahi – New!
Served with shrimp risotto and port wine reduction.
3 oz Dungeness crab, asparagus tips, Béarnaise.
Béarnaise, American Bleu Cheese, Chimichurri, Creamy Horseradish and Peppercorn
Chicken Fried Steak
Large CAB beef steak with our homemade breading, served atop a healthy portion of Yukon Gold garlic mashed potatoes with seasonal vegetables and topped with our homemade gravy.
Pan Roasted New Zealand Lamb
Served with risotto and blueberry basil chutney.
Wild Mushroom Filet
8oz filet topped with 2oz lobster medallion, asparagus, Béarnaise sauce.
Milk-Braised Pork Shoulder – New!
with Mashed Potatoes and crispy onion toppers.
22 oz Bone-in Cowboy Ribeye
14 oz New York Strip with fries
Served with Yukon Gold garlic mashed potatoes.
8 oz 34.
12 oz 39.
With Bleu cheese and bacon.
Crisp romaine tossed with homemade Caesar dressing topped with fresh Parmesan and croutons.
Fresh artisan mix with tangerines, roasted walnuts, blackberries, and blackberry vinaigrette.
Mushroom House Salad
A mix of greens with fresh Parmesan, tomatoes, croutons and our house balsamic vinaigrette.
Soup du Jour
Balsamic Vinaigrette, Bleu Cheese, Ranch, Honey Poppy and 1000 Island. Add to any salad: Chicken 8. or Shrimp 12.
Wild Mushroom Seafood Indulgence
Jumbo Shrimp, Fried Oysters, Crab Cake, Oysters Rockefeller, Maine Lobster and Alaskan King Crab Legs.
For 2 48.
For 4 68.
Crispy Fried Oysters
Served atop fried spinach and finished with a fresh oyster sauce.
Half Dozen Fresh Gulf Oysters
On the half shell.
Free Range Quail
Wrapped with Alderwood smoked bacon and stuffed with deseeded jalapeño and goat cheese.
With a West Indian cocktail sauce.
Roasted Elephant Garlic with Brie
With warm caramelized onions and tomato compote served with house crackers.
Fresh Crispy Calamari “Gaines” style or “Regular”
Served with a Creole Remoulade sauce.
House-cured meats, sausages, artisan cheeses, and grilled breads.
Wild Mushroom Ahi Tuna
4-oz of sashimi tuna served on a bed of seaweed with slivers of cream cheese, avocados, jalapenos, cilantro and topped with a roasted red pepper pesto.
Daily chef special ask server for details. June 30-July 5: Blueberry Basil
Cake-less Crab Cake
Jumbo lump crab, lemon zest, brioche crumbs, butter, and remoulade.
Sweet & tangy topped w/ butter & garlic.