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A TASTE OF NAPOLI WITH CHEF DINO SANTONICOLA

Welcome Cocktail

An Italian twist on the Last Word cocktail, L’Ultima Parola: Desert Door Sotol, Chartreuse, Luxardo, Lemon, Rosemary and Amarena Cherry

Antipasti Duo
Salsicce e Friarelli
Braised Jimmy’s Italian Sausage, Bitter Broccoli Rabe

Parmigiana di Melanzane
Baked Eggplant, Tomato, Smoked Mozzarella

Paired with The Original Venetian Spritz

Insalata
Indivia e Finocchio
Endive, Profound Foods Fennel, Paula’s Goat Cheese, Balsamic Pearls, Champagne Vinaigrette

Paired with Maso Canali Pinot Grigio

Primi
Pizza Napoletana
Mozzarella, Texas Fungus Oyster Mushrooms, Rae Lili Farms Calabrian Chilies, Caramelized Onions, White Trufle Cream, Profound Farms Micro-greens

Sartù di Riso
Arborio Rice, Neapolitan Ragù made with Blackland Prairie Pork & Texas Craft Wagyu Beef, Hard Cooked Egg

Paired with Brancaia TRE

Dolci
Torta al Pistacchio
Ricotta and Pistachio Tort

Paired with Amaro Montenegro

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INTO THE FOREST FOR A MAD TEA PARTY WITH CHEF MISTI MORRIS

Welcome Cocktails

“Down the Rabbit Hole”: Patrón Anejo, Pyrat Rum, Pear White Tea, Oolong Tea Syrup, Fresh Lemon Juice, Pineapple Juice & Allspice Dram

Snack
Preserved Mushroom Muffin, Koji Cultured Butter

First Course
Comeback Creek Hakurei Turnip
Textures, Soured Sunflower Seeds, Green Tomato, Rye

Paired with LangeTwins Sangiovese Rose 2019

Second Course
Tea Braised Rabbit
Pressed, Broccoli Greens, Aged Broccoli, Honey

Paired with LangeTwins Chenin Blanc 2018

Third Course
Smoked Maitake
Ginger Yogurt, Mushroom Caramel, Amino, Gomashio

Paired with LangeTwins Nero d’Avola 2018

Fourth Course:
Pig and Pepper
Family Style Black pepper Smoked Pork Shoulder, Grebiche, Herbed Cakes, Dried Pepper Condiment

Paired with LangeTwins Old Vine Zinfandel 2017

Dessert
Chamomile Tea Cake, White Chocolate, Marigold

Paired with LangeTwins Moscato 2018 and Patrón XO Café 

THE BOUJEE BREAKFAST DINNER WITH CHEF JONATHON ERDELJAC

Welcome Cocktail

South Texas Sunset: Desert Door Texas Sotol, Fresh Squeezed Grapefruit Juice and Blood Orange, Agave

Beverages 

Bloody Mary Cocktail

Domaine Ste Michelle Sparkling

Erath Pinot Gris

Borne of Fire Cabernet Sauvignon

First Course
Biscuits and Gravy
Local Fungus, Creamy Mushroom Gravy, Country Fried Oyster Mushroom

Second Course
Shrimp and Grits
Shut Yo' Mouth Broth, Gulf Shrimp, Farm Egg

Third Course
Chicken and Waffle
Chef Jon's Peppered Gravy, Braised Greens, Strawberry Bomb

Fourth Course
Pulled Pork and Sweet Potato Hash
Farm Egg, Toast, Cilantro Lime Hollandaise

Fifth Course
Coconut Cream Waffle
Toasted Coconut Waffle, Coconut Cream, Whipped

THE BOYS ARE BACK IN TOWN FEATURING CHEFS JOHN TESAR, ALEX SEIDEL, JUSTIN BRUNSON, AND SAM TALBOT

Event Beverages

Old Fashioned: Basil Hayden, Simple Syrup, Walnut Bitters, Orange Twist

Whiskey Sour: Maker's Mark, Simple Syrup, Lemon Juice, Angostura Bitters, Dehydrated Lemon Wheel

Manhattan: Knob Creek, Bordega Sweet Vermouth, China China Biggalet, Dehydrated Orange

First Course - Joshua Smith
Nantucket Bay Sea Scallops, Truffle Lumache, Cauliflower

Paired with Champagne Nicolas Feuillatte Brut

Second Course- Sam Talbot
Steamed Manila Clams + Sake
Grass Fed Butter Brooth + Mint Oshinko for dipping

Paired with Stag’s Leap Wine Cellars Karia Chardonnay

Third Course- Katsuji Tanabe
Suadero Tacos
Pickle Vegetables and Burnt Salsa

Paired with Stag’s Leap Wine Cellars Karia Chardon

Fourth Course- John Tesar
Dry Aged 44 Farms Ribeye, Soufflé potatoes, Chimichurri

Paired with Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon

Dessert- Eric Cobb
Chocolate Pecan Tarts, Seasonal Fruit Cobblers and Cheesecake

PRAISE THE BISCUIT…PASS THE JAM: A SOULFUL SUNDAY BRUNCH

Event Beverages 

Desert Paloma: Desert Door Texas Sotol, Fresh Lime Juice, Grapefruit Juice and Agave Nectar

Bloody Maria: Tomato Juice, Patron, Lemon, Lime, Worcestershire Sauce, Celery Salt, Smoked Paprika, Black Pepper, with garnishes

Mimosa: La Marca Prosecco, and Fresh Juices

Maker's Mark Orange Sangria

First Course:
Andouille Sausage and Dirty Rice Quiche

Second Course:
Crab & Avocado Toast
with Pickled Fresno Peppers, Fresh Tarragon and Roasted Heirloom Tomatoes

Third Course:
Shrimp & Grits
with Cajun Grilled Shrimp, Smoked Chipotle Aioli and Poblano Cheddar Grits

Fourth Course:
Chicken Biscuit
with Creole Fried Chicken, Fresno Peppers, Jalapeno Sausage Gravy and House made Buttermilk Biscuit

Fifth Course:​
Croissant Bread Pudding
with Pecan Toffee Sauce, Whipped Cream and Mint