On yucca chips with serrano honey aioli, pineapple pico de gallo and greens.

All natural Texas quail on pepper jack grits with fried parsley and jalapeno chips and chipotle demiglace.

With grilled baked polenta, goat cheese, roma tomatoes and chipotle-thyme demi-glaze.

With white corn pozole, red pepper vinaigrette and cilantro oil.

Chicken liver pate with cognac on brioche with chile apple compote and olive tapenade.

Fresh lump blue crab, roasted corn sauce, jicama slaw and serrano aioli.

With south padre island dressing, red sauce and lime.

With chives, capers, red onions, avocado and mirin and olive oil drizzle.

On house made corn tortillas with black bean puree and queso fresco, served with jicama slaw, avocado and pico de gallo.

Crispy fried confit of duck on a bed of mixed greens with ginger soy vinaigrette and apricot dipping sauce.

Skewer of pork tenderloin al pastor with pineapple, grilled hill country jalapeno sausage, smoked duck, spicy marinated vegetables, corn pudding and barbeque sauce.

Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and Orange juices.

Gulf coast seafood in a corn tortilla shell with tomato, avocado and melted jack cheese.

With lump blue crab, roasted corn sauce, jicama slaw and serrano aioli.

With avocado, queso fresco, cilantro and calabacitas.

With 3 peppers and hill country jalapeno sausage.

Black bean soup with sherry and white cheddar soup with peppers.

With spicy basil pesto mayonnaise in a whole wheat wrap and veggie chips.

Mounded with crispy onion rings, marinated vegetables, fire fries, chipotle ketchup and horseradish cream.

On toasted brioche with applewood-smoked bacon, south padre island dressing served with homemade vegetable chips.

Tender strips of grilled chicken, mixed greens, tomatoes, papaya slaw and roasted garlic Asian dressing.

Haricot verts, roasted red potatoes, mesclun lettuce, ruby red grapefruit, maple vinaigrette, serrano honey aioli and pineapple pico de gallo.

Mesquite smoked pork shoulder with black pepper barbeque sauce, chile-pickled onions, diane's pickles and apple and fennel citrus slaw.

1-2 lb. Mesquite grilled black angus beef, white cheddar cheese, chile-pickled onions, ripe tomatoes, avocado salsa and fire fries.

Spinach leaves, thinly sliced red onions, orange slices, pecans and bacon-mustard dressing.

With romaine lettuce, chipotle caesar dressing, red bell peppers and shaved parmesan.

Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices.

With gorgonzola cheese, olive oil, balsamic vinegar, basil and red Bermuda onions.

With maple vinaigrette dressing, sun-dried tomatoes and fresh goat cheese.

Seared with cracked peppercorns and kosher sea salt with pepperjack grits, fried jalapenos and plantain chips, shallot and chardonnay jam.

Pan-seared with cracked peppercorns, cabernet and shallots, with roasted vegetables and herb roasted potatoes.

Boudreaux butter, red wine demiglace, roasted vegetables and rosemary potatoes.

Rubbed with chipotle chile adobo served with sweet potato, pineapple hash with chorizo and a stack of onion rings.

Garlic mashed potatoes, vegetables, horseradish cream and au jus.

Roasted peppers, chipotle bordelaise, vegetables and corn pudding.

Fire fries, fried jalapenos and plantains with chimichurri sauce.

Citrus soy marinade with grilled vegetable salad and chimichurri sauce.

Ragu of hot and sweet peppers, cheesy grits and pomegranate demi glace.

With southwest cole slaw, garlic mashed potatoes and black pepper gravy.

Corn tortillas filled with breast of chicken and topped with tomatillo sauce, queso fresco and sour cream with pico de gallo and black beans.

Vegan and gluten free. 5 pepper piperade with guac, chargrilled romas and chickpea ragout, yukon gold potatoes and crisp green beans, tomato concasse.

Pan-seared lobster tail on a pepper jack cheese and spinach empanada, with avocado, creme fraiche and red pepper chipotle beurre blanc.

Maple vinaigrette.

Yucca, parsnip, sweet potato and red beet.

With tortilla chips.

With cheese, sour cream and salsa.

Roasted zucchini and squash, corn pudding, lemony spinach, red peppers wild mushrooms, chipotle beurre blanc.

With tortilla chips.

Wrapped in spicy tomato pancakes, ancho chili sauce, queso fresco and creme fraiche, black beans and pecan rice pilaf.

Garlic-mashed potatoes, roasted vegetables and boudreaux herb butter.

House seasonings, roasted vegetables and rosemary potatoes, beurre blanc sauce and lemon spinach.

Creole mustard butter, garlic mashed potatoes and roasted vegetables.

Pepper jack stone ground grits and lemon buttered shrimp with apple smoked bacon, chorizo, green onions and roasted poblano peppers.

Glazed with orange chili and served with creamy horseradish sauce, jicama slaw, pineapple pico de gallo.

Marinated in achiote, roasted poblano butter, served with smashed potato cakes and citrus tomato fennel chutney.

Chipotle red pepper beurre blanc, Israeli couscous and west coast mushrooms.

With cinnamon, sugar, fresh berries in season and chantilly cream.

Layered with azteca and toffee crunch ice creams, creme anglaise and shaved chocolate.

With grand marnier soaked seasonal berries and hot Belgian chocolate sauce.

With butter pastry crust.

Raspberry coulis and vanilla ice cream.

In a pool of hot fudge.

With whiskey sauce.

Caramel sauce.

Stuffed with wild mushrooms, roasted corn, dried apricot, apples and poblanos served on nest of vegetables with roasted potatoes.

Soy espresso glazed duck confit with huckleberry blood orange sauce, served with a crispy duck springroll, smoked duck enchilada and jalapeno corn pudding.

Butter melted potatoes, sauteed spinach and shallot bordelaise sauce.

Roasted vegetables, oven red roasted potatoes, boudreaux's herb butter and lemon beurre blanc.

With boudreaux butter, rosemary potatoes and roasted vegetables.

Zen, wild sweet orange, berryblossom white or earl grey.

Served with fire fries, southwest coleslaw and tartar sauce.

Served with fire fries, southwest coleslaw and orange horseradish sauce.

Served with white cheddar cheese, fire friesand roasted vegetables.