Texas Sweet Taste
by Juliette Satchell
Wednesday, Nov. 19 and Friday, Nov. 21
11 a.m. to 12:30 p.m.
Wheat Dinner Rolls
Whole wheat dinner rolls served with chili honey butter.
Yellow Gazpacho with Red Tomato Cream
Yellow tomato, cucumber, yellow bell pepper and aromatic pureed vegetables with a hint of lime and maple syrup. Garnished with smoked red tomato cream and a cilantro leaf.
Cup $1.95/ Bowl $2.25
Fresh Spinach Salad
Fresh baby spinach tossed with raspberry vinaigrette, and garnished with Supremes of red grapefruit and toasted pecan.
Pecan-Crusted Pork Loin
Chilled pecan-encrusted pork loin sliced and served over spring baby greens and bourbon-mustard sauce, bias cucumbers, roasted sliced jalapeno and wedge tomato set in avocado-lime vinaigrette. Served with Texas Black-eyed Pea caviar with a hint of fine-diced jalapeno and chili tortilla chips.
Smoked Pulled Chicken
Hickory smoked brine pulled chicken with Texas barbeque sauce served with a side order of a Texas Two Step Slaw of fine-julienne carrots, chopped onion and minced cilantro served with smoked ham pinto beans.
Grilled Tenderloin of Beef with Tomatillo-Jalapeno Sauce (Served with soup or salad)
Slowly marinated USDA Choice tenderloin fajitas, grilled medium-rare and sliced to order, accompanied by tomatillo-jalapeno sauce. Served with smoked corn cakes made with fresh cob corn and paysanne bell peppers, along with onion and ham seasoned green beans.
Pumpkin Pound Cake with Vanilla Ice Cream
In house baked, fresh pound cake and vanilla ice cream with orange sauce. Garnished with toasted sweet pecans, white and dark chocolate shavings.
Soft drinks • Iced tea • Flavored tea of the week • Assorted hot tea • Coffee
Cappuccino • Latté