the menu

hors d’oeuvres

moroccan spiced pickled shrimp with grilled okra and tomato bruschetta

craft cocktail

juma mule - moscow mule made with ginger-tumeric honey syrup and seven three cucumber vodka

first course

local farmer salad with steen’s syrup vinaigrette

second course

three-flavored locally sourced catfish with thai marinated vegetables

third course

wild earth texas farms organic grass fed beef grillades, slow braised in a japanese curry roux based sauce and served over louisiana purple rice from blanca isabel

fourth course

purple sweet potato cheesecake with a gingersnap and pecan crust, topped with
a lightly sweetened layer of sour cream

each course includes a chef-paired wine