Spindletop

Duck pastrami, duck prosciutto apples, dubliner cheese, and fig jam.

Soy dipping sauce jasmine rice-seaweed salad.

Brussels sprouts, escabeche.

Artisan romaine seasoned tempeh, tofu pickled veggies.

Cranberry relish.

Seasonal vegetables, and kale chips.

Pumpkin spiced pears blueberry burrata, and blueberries balsamic pearls.

Ricotta salata, walnuts muesli bread croutons, and cranberry-poppy seed Caesar dressing.

Calamari, shrimp, mussels, crawfish, snapper, and grilled crostini.

Shrimp butter, four pepper goat cheese grits, and green onion.

Crawfish cream, couscous pilaf, caper berries, and micro basil.

Andouille sausage risotto, pork au jus, and red pepper confit.

Carrot & pumpkin puree, maple rum butter sauce, pecans, and sage.

Pistachio quinoa, and pomegranate glaze.

14 oz. Sweet potato hash, soy glaze, and pearl onions.

Beyond meat bolognese, and basil puree.

Cucumber, carrot, red onion, jalapeno, sweet pepper, and watermelon radish.

Garlic, honey sriracha glaze, and toasted sesame seeds.

Turnips, parsnips, carrots, zucchini, snow peas, and shallots.

Sweet pears, crisp puff, dates, orange honey, and dried cranberries.

Sweet cream goat cheese, thyme, honey, and dried cranberries.

Toasted meringue, vegan icing, and pomegranate.