CHEF’S FEATURES
FEBRUARY 20, 2026
•STARTER•
TEXAS HOUSE-MADE JUMBO
LUMP CRAB CAKES 18
Drizzled poblano-lime sauce, grilled corn-avocado relish
•MAIN•
CHICKEN & ANDOUILLE SAUSAGE PASTA 28
Grilled chicken & andouille sausage, farfalle pasta, mushrooms, onion, sun-dried tomato, Cajun cream sauce, garlic toast
HERB-CRUSTED CHILEAN SEA BASS 44
Baked herb-marinated wild-caught sea bass, lentil & brown rice pilaf, sautéed seasonal vegetable medley, fried leeks, lobster cream sauce
BLACKENED RIBEYE STEAK
39
Blackened fresh-cut 12 oz ribeye steak, roasted fingerling potatoes, chard, jumbo asparagus, Blue cheese compound butter
•DESSERT•
RED VELVET CHEESECAKE 14
Vanilla whipped cream, strawberry compote
