Happy Flag Day.

Today is a cruise of the neighborhood in search of blooms. We are catered by The Kimberly of Austin, and our entertainment is the Statler Brothers.

Menu

T H E 16OZ BONELESS TEXAS WAGYU RIBEYE

10OZ CENTER-CUT FILET

10OZ SLICED FILET CARPET BAG STYLE

BATTER FRIED OYSTERS – sauce bearnaise

C L A S S I C  B E E F  T E N D E R L O I N  F I L E T  W E L L I N G T O N  – in crisp puff pastry, applewood smoked bacon, natural jus, wild mushrooms a la crème, sauce bearnaise

F R E S H  G E N U I N E  D O V E R  S O L E – lightly sautéed with jumbo lump crab, or brown butter almondine, or caviar and fresh dill butter sauce

S A U T É E D  G E N U I N E  A M E R I C A N  R E D  S N A P P E R – fresh jumbo lump crab, fine cut vegetables, shellfish curry broth, ginger vinaigrette

S E A R E D  N O R T H  A T L A N T I C  S C A L L O P S  – citrus filets, brown butter roasted macadamia nuts, micro cilantro

W O O D  R O A S T E D D R Y  A G E D  D U C K  B R E A S T –  spice crust, potato and leek gratin, black currant jus 

W O O D  R O A S T E D  D O U B L E  B R E A S T  O F  C H I C K E N “ A L A G R E Q U E ” – campari tomatoes, artichoke bottoms, roasted potatoes, mediterranean olives, yogurt crema

1 6 O Z V E A L C H O P L I G H T L Y P O U N D E D “ A L A P A R M I G I A N A ” – crushed san marzano tomatoes, fresh mozzarella, basil, spaghettini cacio e pepe

M A F A L D I N E “ C A C I O  E  P E P E ” –  pecorino, chives

S A N  D A N I E L L E  P R O S C I U T T O CAPPELLETTI ALLA PIEMONTESE – braised beef and parmigiana filling, butter, veal jus, fresh truffles

Let’s go.

The first crape myrtle and some salvia on the right.

We can always find Lantana.

More lantana. Love the red.

More lantana and a piggy on a rope.

White plumbago.

Mexican birds of paradise.

Salvia.

Morning glories in the afternoon.

More Mexican birds of paradise.

Large salvia.

That concludes our tour for today. It is time to enjoy the food and music. I hope you have a great week.