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Local ancho chili caciotta, sharp cheddar, and chihuahua cheeses blended with roasted red peppers and panko breaded and fried golden brown. Served with house Tabasco jam.
Texas chili made with rattlesnake sausage and layered with fried tortilla strips, sour cream, cheddar cheese, and pico de gallo.
Texas gulf coast shrimp, portobello mushrooms, smoked tomatoes, and scallions deglazed with cognac. Served over cheesy Tabasco grits.
Quail, wild boar sausage, and venison roll ups.
Bacon wrapped venison, jalapeno, and smoked mozzarella, grilled and brushed with molasses dijon.
Crispy smoked chicken drumsticks with a Grand Marnier, horseradish, and molasses glaze.
A 50-year-old recipe from the Y.O. Ranch.
Our version of the classic.
Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil.
Fresh burrata di bufala, beefsteak tomatoes, and fresh basil drizzled with extra virgin olive oil, balsamic reduction, and Texas pesto.
Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette.
Chilled wedge of iceberg lettuce, bacon, beefsteak tomatoes, and red onions with bleu cheese dressing.
Seasoned with our special blend of spices.
Blackberry port reduction.
Roasted garlic peppercorn crusted.
Texas Hill Country venison chops grilled with herbs de Provence and served over bourbon spiked sweet potato puree with a plum wasabi glaze and topped with fried onions.
Chicken breast stuffed with goat cheese, sundried tomatoes, and fresh herbs with a mesquite smoked chicken lollipop. Served with orange tequila butter.
Fresh corn chipotle cream.
44 Farms Steak frites culotte steak with chimichurri. Served with hand cut fries.
10 oz. chargrilled, local, all natural, black angus beef burger, downtown Dallas blue cheese, pepper Applewood bacon, and beefsteak tomato.
Creamy cheese dip layered with taco meat, sour cream, and guacamole. Served with chips.
Venison, jalapeno, and smoked mozzarella wrapped in bacon and brushed with molasses dijon.
50 year old recipe from the ranch.
Mixed greens, caramelized pecans, green apples, local goat cheese, and tomatoes tossed in honey lime vinaigrette and drizzled with a red curry Thai peanut sauce and grilled chicken breast.
Fresh baby spinach, mushrooms, hard boiled eggs, and red onions wilted with a hot Italian bacon dressing topped with dried cranberries, toasted almonds, and grilled salmon.
Romaine, roasted peppers, and fresh smoked corn tossed with a chipotle spiked roasted garlic Caesar dressing and topped with grilled sirloin. Garnished with cotija cheese and crisp fried onions.
Marinated grilled chicken breast, peppers, onions, cheddar cheese, and mixed grilled veggies on a bed of shredded iceberg lettuce. Served in a fried tortilla bowl with guacamole, sour cream, and choice of dressing.
Mixed greens tossed with a garlic cilantro vinaigrette and topped with fried tortilla strips, tomatoes, red onions, blue cheese, and grilled sirloin.
Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with our house vinaigrette.
Our version of the classic with cotija cheese and focaccia croutons.
Tomatoes, lettuce, pickle, and onion served on a brioche bun.
Blue and swiss cheeses, tomato, spinach, mushrooms, and crispy fried onion strings, erved on a brioche bun.
Featured on the Food Network Channel, served with two grilled shrimp, mashed potatoes, and grilled veggies.
Cream gravy and fries.
Topped with molasses butter with wild rice.
Chipotle cream sauce, garlic mashed potatoes, and grilled veggies.
Sundried tomato, roasted garlic, and cilantro butter with wild rice and grilled veggies.