Menu

  • FARM TO TABLE

    Welcome primavera with the gift of earth

    • PEAS WITH MINT AND ROSE PETALS
      • GRILLED CORN WITH HERB BUTTER
        • FALAFEL-SPICED TOMATOES ON WHOLE WHEAT FLATBREAD
          • SPARKLING WINE WITH GINGER ALE AND CHERRIES
            • FARMER'S MARKET QUINOA SALAD
              • PRIMAVERA PISOTTO

              • IN VINO WE TRUST

                A variety of exotic wines paired with 7 fresh tapas

                • PAN CON TOMATE
                  • PADERON PEPPERS
                    • JAMON & SALCHICHON
                      • BROCCOLINI AND CHILLI TUNA
                        • CRROQUETAS DE POLLO
                          • SPANISH SEAFOOD PAELLA
                            • BALSAMIC RASPBERRIES AND MASCARPONE CHEESE

                            • TASTING MENU

                              A 9 course meal that's bold on taste, light on calories

                              • Grilled portobello mushroom with roasted pepper agrodolce & arugula
                                a delicate blend of earthy mushrooms with wilted baby arugula and the sweet tangy southern sweet & tart relish
                                • Candied Akaushi beef with prickly pear jelly & mustard pearl
                                  braised candied local beef with house made prickly pear jelly served on a croustade
                                  • Smoked fried chicken bites
                                    cold smoked chicken battered and fried with our own blend and finished with spicy honey mayo
                                    • Brazos valley grits with gulf shrimp
                                      Lightly sautéed Texas gulf shrimp served on local cheese grit sopes
                                      • Candied Lockhart quail legs
                                        fried and tossed in our own peach candy sauce then served with smoked peppercorn sauce
                                        • Texas goat cheese apple croutons
                                          local made goat cheese spread on toast with artisan apple butter
                                          • Pickled pepino
                                            small bite of fresh cucumber sliced & tossed with fresh lime juice with roasted blend of smoked chiles
                                            • SEA BASS AND ORANGES
                                              • FRESH PINEAPPLE AND MINT

                                              • HOLIDAYS MENU

                                                Jingle bell all the way to your table

                                                • A SHOT OF HOMEMADE EGGNOG, MODERN STYLE
                                                  • MINI POLENTA CAKES STUFFED WITH MUSHROOMS AND FETA
                                                    • BOLANO'S FESTIVE SALAD WITH HONEY-GRILLED APPLES
                                                      • ROSTED YAMS WITH A DASH OF BOURBON
                                                        • RUSTIC CURED TURKEY ENCRUSTED WITH CANDIED PINE NUTS
                                                          • BACON ROSEMARY MASHED POTATOES AND PARSLEY
                                                            • PORK MEDALLIONS TOPPED WITH SWEET CORN CREAM
                                                              • QUINOA PUTTANESCA WITH CHILI CRANBERRY SAUSE

                                                              My New Menu