Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace.

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with bleu cheese crumbles.

Gluten free. Sweet & smoky rubbed pork belly roasted crispy and served with hellacious collard greens.

Bacon-wrapped venison, jalapeño, and mozzarella - brushed with molasses dijon.

Vegetarian. Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers and spicy mayo - panko-breaded and fried golden brown - house Tabasco jam.

Served over bourbon cream corn coulis.

Gluten free. Chilled wedge of iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing.

Vegan. Our version of the classic.

Gluten free. Fresh burrata di bufala, beefsteak tomatoes, and fresh basil - drizzled with extra virgin olive oil and balsamic reduction.

Gluten free, vegetarian. Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette.

Velvety cream corn soup made with fresh sweet smoked corn topped with bacon, cotija cheese, and cilantro oil.

A 50-year-old recipe from the ranch.

As featured on The Food Network.

Green peppercorn cognac cream.

Blackberry port reduction.

16 oz bone-in filet mignon - roasted bone marrow herb butter. Served with mashed potatoes.

Gluten free. Choice of grilled chicken breast, sirloin, or ancho chili-rubbed shrimp - bleu cheese, hard boiled eggs, lardons, roasted corn, tomatoes, and chopped iceberg tossed in an avocado ranch dressing.

One filet kabob chimichurri and one swordfish kabob puttanesca - over wild rice.

Pan-roasted chicken breast with lemon caper butter - served over orzo.

Grilled culotte topped with fresh chimichurri - served with hand-cut fries.

Sun-dried tomato, roasted garlic, and cilantro butter.

Lemon caper beurre Blanc - served with whipped potatoes and sautéed green beans.

Shrimp, bacon, portobello mushrooms, tomatoes and scallions over cheesy Tabasco grits.