CHEF’S FEATURES
MARCH 6, 2026
•STARTER•
GRILLED TEXAS BBQ SHRIMP 18
Wild-caught Gulf shrimp tossed in Shiner Bock
barbecue sauce & served with cowboy caviar made with grilled corn and black bean relish
•MAIN•
ROASTED HALF CHICKEN 28
Marinated roasted chicken, garlic whipped potatoes, sautéed green beans & carrots, rosemary au jus
FISH AND
CHIPS
26
Beer-battered fried cod & steak fries, hush puppies, coleslaw, tartar sauce
SURF AND TURF 45
Grilled hand-cut strip loin steak, cajun lobster meat, roasted fingerling potatoes, charred jumbo asparagus
•DESSERT•
LEMON CURD CAKE 12
Vanilla sauce and fresh berries
