Complimentary rose and chocolate dipped strawberries. 3 Courses, 3 Seating's. 5:00-6:30 $100 per person, 7:00-8:30 $125 per person, 9:00-11:00 $110 per person.
Amuse-bouche
Chefs surprise
Starters
Shrimp and Grits
Creamy bacon, mushroom, tomato, brandy sauce on cheesy Tabasco grit cakes
Hill Country Quail Medallion
Chicken fried boneless quail breast with a wild mushroom cognac cream
Y.O. House Salad
Field greens caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette
Lobster and Crab Bisque
Classically prepared rich and velvety bisque with lobster and crab morsels, spiked with sherry
Duck Carnitas Quesadillas
Duck confit, local ancho chili caciotta and Chihuahua cheeses, roasted red peppers, smoked corn and cilantro - With escabeche onions, crema Mexicana, and mango Pico de Gallo
Main Dishes
Prime New York Strip Au Poivre
Served with whipped potatoes
Prime Ribeye Bone Marrow Butter
Served with whipped potatoes
Beef Tenderloin
Blackberry port reduction - Served with whipped potatoes
Chicken Fried Lobster
Champagne beurre Blanc - Served with whipped potatoes and green beans
Grilled Salmon
Lobster sauce over crab fried rice
Chicken Piccata
Pan-roasted chicken breast with lemon caper butter - Served over orzo
Wild Game Mixed Grill
Espresso crusted elk filet with blackberry port reduction - Venison chop wild mushroom cognac cream - Duck sausage over caramelized onions
Desserts
Dulce de Leche Cheesecake
A caramel swirled white chocolate cheesecake with gooey dulce pockets. With caramel sauce and a dash of sea salt
Chocolate Mousse Cake
Chocolate cake layered with white and dark chocolate mousse topped with Chambord raspberry coulis
Prickly Pear Sorbet
With fresh berries
Key Lime Pie
Sweet and tart creamy custard filling topped with a lemon macaroon