MENU by Chef Evan LeRoy, Pastry Chef Meredyth Haas

“Southern Hospitality, Texan style”

Passed Tito’s cocktail and Welcome Wine

1st Course with Wine Pairing:

Brisket Cheddar Croquettes with Sweet Onion Jam

Smoked Pickled Shrimp with Seasoned Crackers

2nd Course with Wine Pairing:

Summer Salad with Avocado, Grapefruit, Manchego, Citrus Vinaigrette

Garden Herb Wheat Focaccia with Cowboy Butter

3rd Course with Wine Pairing: Smoked Fried Chicken, Hot Sauce, Herb Ranch

Crispy Brussels Sprouts, Honey, Roasted Red Bell Pepper

Smoked and Fried Cauliflower

Onion and Potato Gratin

Dessert:

Peach Praline Upside-Down Cake with Local Peaches, Smoked Pecans, Buttermilk Ice Cream