The Mercury-Dallas

Served with cocktail sauce and lemon.

Served with baby spinach salad.

Served with soft poached egg and black truffle sauce.

Served with tomato vinaigrette and yuzu guacamole .

Served with jalapeño and ponzu sauce.

Served with panzanella salad.

Served with bacon, tomato, avocado, bread, grilled chicken, shrimp and jumbo lump crabmeat with mercury, honey mustard, or 1000 island dressing.

Served with heirloom tomatoes, prosciutto, blue vein cheese and balsamic glaze.

Served with seasonal tomatoes and champagne vinaigrette.

Served with grilled chicken and thyme demi-glace.

Served with pear tomatoes and fried polenta croutons.

Served with cilantro lime dressing and peanut sauce.

With potato puree & vegetable nage.

With cannellini bean ragout and roasted vegetables.

With madeira cream sauce.

With soft cheese grits.

With asparagus and pepper salad.

With white truffle oil.

With braised veal and ricotta cheese.

With tomato and vegetable risotto.

With tomato and vegetable risotto.

With tomato and vegetable risotto.

With flour tortillas, picked onions and refried black beans.

With pico de- gallo and guacamole.

Nola Style.

Baja style.

With potato fritter, grain mustard vegetables, and porcini sauce.

Served with yellow tomato salsa and mango relish.

Served with butter fries.

Served with vodka cream.

Served with jalapeño & ponzo sauce.

Served with pomme frites.

Served with jalapeño cheese grits and tequila-cilantro lime sauce.

Served with soft poached egg and black truffle vinaigrette.

Served with mozzarella cheese and applewood bacon vinaigrette.

Served with seasonal tomatoes and champagne vinaigrette.

Served with point reyes cheese and prosciutto.

Served with Roquefort, 1000 island, or green goddess dressing.

Served with candied pecans and arugula.

Served with verjus vinaigrette.

Served with artichoke hearts, kalamata olive bread, tomatoes, and feta.

Served with artichoke cocktail, roasted vegetables and truffle sauce.

Served with cranberry-corn galette and braised chanterelle mushrooms.

Served with arugula, artichoke, and asparagus salad with spaetzle.

Served with potato purée and vegetable nage.

Served with white truffle oil.

Served with potato fritter, grain mustard vegetables and porcini sauce.

Served with potato napoleon and asparagus.

Served with blonde miso, asparagus, bok choy, and pickled ginger.

Served with cannellini bean ragout and roasted vegetables.

Served with soft polenta and roasted vegetables.

Served with green lentils and fresh fettuccini.

Served with spinach ravioli and carrot.

Served with twice cooked potato and fried onion rings.

With arugula, artichoke and asparagus salad with spaetzle.

With potato fritter, grain mustard vegetables and porcini sauce.

With artichoke cocktail, roasted vegetables and truffle sauce.

With cranberry-corn galette and braised chanterelle mushrooms.

With twice cooked potato and fried onion rings.

With potato napoleon and asparagus.

With yellow tomato salsa and mango relish.

With vodka cream.

With foie gras flan and wild mushroom ragout.

With jalapeño & ponzo sauce.

With jalapeño cheese grits and tequila-cilantro lime sauce.

With pomme frites.

With soft poached egg and black truffle vinaigrette.

With butter fries.

Roquefort, 1000 island or green goddess dressing.

With mozzarella cheese and applewood bacon vinaigrette.

With seasonal tomatoes and champagne vinaigrette.

With candied pecans and arugula.

With verjus vinaigrette.

With artichoke hearts, kalamata olive bread, tomatoes and feta.

With blonde miso, asparagus, bok choy, and pickled ginger.

With cannellini bean ragout and roasted vegetables.

With artichoke cocktail, roasted vegetables and truffle sauce.

With cranberry-corn galette and braised chanterelle mushrooms.

With soft polenta and roasted vegetables.

With arugula, artichoke and asparagus salad with spaetzle.

With green lentils and fresh fettuccini.

With potato purée and vegetable nage.

With spinach ravioli and carrots.

With white truffle oil.

With potato fritter, grain mustard vegetables and porcini sauce.

With twice cooked potato and fried onion rings.

With potato napoleon and asparagus.