Woodfire Grill Chef's Menu

"borscht"

sage water battered wild foraged mushrooms, fonduta.
candied garlic syrup.

pan roasted diver scallop. confit of pumpkin swordfish. fennel cured swordfish. marinated radishes.

chilled celery soup. truffle cream. micro arugula.

honey glazed local bobwhite quail and smoked pork belly. braised collards. roasted onion polenta.

wood grilled leg of south Texas venison. roasted brussel sprouts. pistachio. cranberry.

vanilla sponge cake bread pudding. cinnamon meringue. apple cider caramel. sauteed apples.

dark chocolate stuffed crepes. cocoa nib streusel whipped
cream. latte sauce.