3rd coast menu 3/10-3/12

3rd coast menu

Our 3rd coast menu is a collection of dishes that best illustrates our philosophy and cooking style.  It showcases the bounties of the 3rd coast in simple, thoughtful and unique applications and presentations – always allowing the ingredients to be highlighted and accented by its natural state.  Mother nature and has a large influence on our cuisine and we believe the meaning of true luxury is providing our guests with products that are indigenous to texas and the 3rd coast.

 

 [ canapé service ]

pork chicharrón with powdered apple and kimchee

van sorman flavored éclair with chicken liver mousse

 

 [ amuse-gueule ]

wild rice cake with gelled molasses and bay laurel

 

 

southern charcuterie service…$10 supplement

 

gulf oyster drills with seaweed, sunchokes and brined coriander blooms

 

early spring vegetables : raw, juiced and lightly cooked

 

east texas woodear mushrooms with fried breadcrumbs, broccoli stems and dried sardine bouillon

 

farmhouse egg with hay-smoked louisiana caviar and caramelized white chocolate

 

gulf sheepshead with turnips glazed in dashi and juniper from new mexico

 

corned belly of pork with marmalade made from mustard seeds and raisins

 

texas whitetail with carrots, black olive and parsnip granola

 

lemon-lime mousse with buckwheat, fennel and brown butter  

 

brazos cheese co service

 

6-course $35

9-course $55

wine/beer pairings available

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