The Taste of Texas

Brie baked in filo pastry with toasted pecans, apricot glaze and brown sugar. Served with fresh fruit and crackers.

Chef tracey hassett created this crab cake recipe starting with six ounces of jumbo lump crab blended with Parmesan, cheddar, and provolone cheeses. Served with remoulade sauce.

Six large mushroom caps, stuffed with jumbo lump crab meat and topped with melted brie.

A platter of seasoned, thin-cut crispy onion strings served with a trio of sauces: Baja, hickory barbeque, and habanero ketchup.

Four skewers of grilled marinated quail wrapped in bacon and a thin slice of jalapeño. Served with stuffed jalapeños, spicy ranch dressing and dr. pepper barbeque sauce.

Twenty-four cold boiled shrimp served with cocktail sauce, lemon and horseradish.

Four large fried shrimp, battered and stuffed with Monterey Jack cheese and a slice of mild jalapeño. Served with cilantro cream sauce.

A wonderful blend of spinach and artichoke with goat, provolone and parmesan cheeses. Served with tortilla chips.

A faithful rendition of the salad that has become a classic.

Baby iceberg lettuce, chopped bacon, tomato and blue cheese dressing.

Hearty, rich and creamy. Topped with bacon, grated cheddar cheese and chives.

Traditional onion soup in savory broth, topped with provolone and parmesan cheeses.

Garnished with tortilla strips, grated cheddar and monterey jack cheeses and our pico de gallo.

Cut to your own thickness. Come to the butcher shop and have your own juicy certified angus beef ribeye steak cut as big as you like it. 16 oz. minimum; 1.00 each additional ounce over 24 oz.

The most tender and delicious filet ever. Center cut and perfectly lean. Served with bearnaise sauce and bacon wrapped

The most tender and delicious filet ever. Center cut and perfectly lean. Served with bearnaise sauce and bacon wrapped

The most tender and delicious filet ever. Center cut and perfectly lean. Served with bearnaise sauce and bacon wrapped

Complete your filet with 2 ounces of jumbo lump crab and hollandaise sauce.

Fourteen ounce bone-in center cut filet. Aged on the bone for fullest flavor.

The steak lover's choice and our house specialty. Our 16 oz. certified angus beef boneless strip sirloin is the finest steak money can buy.

Twenty ounces of the classic combination of filet and new york strip. Well-trimmed and aged bone-in for flavor and tenderness.

This 24 oz. bone-in ribeye steak brings you the famous rich flavor of ribeye enhanced with aging on the bone.

The ultimate prime rib. Juicy, tender, and full of flavor. Slowly roasted and served in natural au jus with red hawaiian salt and horseradish sauce.

The ultimate prime rib. Juicy, tender, and full of flavor. Slowly roasted and served in natural au jus with red hawaiian salt and horseradish sauce.

The ultimate prime rib. Juicy, tender, and full of flavor. Slowly roasted and served in natural au jus with red hawaiian salt and horseradish sauce.

The ultimate prime rib. Juicy, tender, and full of flavor. Slowly roasted and served in natural au jus with red hawaiian salt and horseradish sauce.

32 ounces of the king of steaks. Over one-and-a-half inches thick and fall-off-the-bone tender.

Serious steak for the serious steak lover. Impressive 38 ounces with a 14" bone hanging off the plate.

Two 4.5 ounce south african cold water rock lobster tails steamed and served with drawn butter.

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.

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.

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.

Boneless, skinless chicken breast, herb marinated and grilled. Served with raspberry sauce, grilled vegetables, sautéed spinach, and a trip to the salad bar.

Eight ounces of grilled tuna served with grilled pineapple pico de gallo, steamed broccoli, and a trip to the salad bar.

A ten 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.

A half-dozen grilled jumbo shrimp. Served over wild rice with grilled vegetables, and a trip to the salad bar.

Six large fried shrimp battered and stuffed with monterey jack cheese and mild jalapeño. Served with cilantro cream sauce, sweet potato fries and a trip to the salad bar.

A bounty of seasoned fresh grilled vegetables including portobello mushroom, red and green bell peppers, zucchini and more. Served with a trip to the salad bar.