Appetizers
Artisanal Cheese
$14.00
gorgonzola dolce - past. cow, moliterno - raw sheep, humboldt fog-past. goat.
Charcuterie
12.00
house cured meats, grain mustard, pickled garden vegetables.
$Starters
Oven Roasted Root Vegetable Salad
$9.00
beets, parsnips, sweet potato, honey comb, beet caramel, bourbon-bacon vinaigrette.
Parsnip And Garlic Bisque
$9.00
crab salad, creme fraiche.
Bella Verdi Farms Salad
$10.00
toasted pumpkin seeds, caramelized apple, bleu cheese, roasted lemon vinaigrette.
Driskill Caesar Salad
9.00
baby romaine, parmesan, fried capers, lemon garlic aioli, anchovy dust.
$Raw
Prime Beef Tartar
$14.00
american sturgeon caviar, truffled aioli, quail egg, strawberry-18 year balsamic jam.
Hawaiian Ahi Poke
14.00
sesame-soy glaze, market herb salad, sesame lavosh, yuzu-ginger lemonade.
$Main Plates
Fennel Roasted Tasmanian Salmon
$29.00
winter succotash, oven roasted chanterelles, roasted shallot butter.
Roasted Butternut Squash Risotto
$24.00
roasted butternut puree, oven roasted chanterelles, texas goat cheese.
Butter Roasted North Sea Turbot
$29.00
green french lentils, collard greens, roasted tangerine butter.
Cast Iron Mediterranean Bronzini
29.00
smoked cheddar and duck confit grits, braised swiss chard, roasted lemon butter.
$Prime Beef And Wild Texas Game
Prime Aged Filet Mignon
$38.00
smoked cheddar grits, roasted wild mushrooms, glazed cipolini onions.
Cranberry-Orange Glazed Quail
$24.00
creamy polenta, pan roasted cauliflower, ginger-bacon powder, maple butter drizzle.
12 Ounce Aged Prime Rib-Eye
$36.00
stilton blue cheese farro, asparagus, roasted miatake mushrooms, bordelaise.
Grilled Strube Ranch Wagyu Sirloin
36.00
parsnip puree, baby carrots, cherry - foie gras bordelaise.
$Chef's Farm To Table Five Course Tasting Menu
Our chef's work closely with local farmers dedicated to providing sustainable cuisine. (Per person).Chef's Farm To Table Five Course Tasting Menu
$65.00
Oven Roasted Root Vegetable Salad
beets, parsnips, sweet potato, honey comb, beet caramel, bourbon-bacon vinaigrette.
Hawaiian Ahi Poke
sesame-soy glaze, farmers market herb salad, sesame lavosh, yuzu-ginger lemonade.
Fennel Roasted Tasmanian Salmon
winter succotash, oven roasted chanterelles, roasted shallot butter.
Grilled Strube Ranch Wagyu Flatiron
truffled purple potato puree, collard greens, maitake mushrooms, bordelaise.
Chocolate Carmel Crunch Bar
malted milkshake, candied hazelnuts.
Legendary Seven Course Flights
Let the chef customize a seven course flight. Selections will include cheese & dessert. (Per person).Legendary Seven Course Flights
85.00
$Chef's Three Course Market Menu
(Per person).Chef's Three Course Market Menu
39.00
$Chef's Three Course Market Menu - Starters
Bella Verdi Farms Salad
toasted pumpkin seeds, caramelized apple, bleu cheese, roasted lemon vinaigrette.
Parsnip And Garlic Bisque
crab salad, creme fraiche.
Chef's Three Course Market Menu - Entree Selections
Grilled Texas Quail
creamy polenta, pan roasted cauliflower, black currant demi glace.
Cast Iron Mediterranean Bronzini
smoked cheddar and duck confit grits, braised swiss chard, roasted lemon butter.
Roasted Butternut Squash Risotto
roasted butternut puree, oven roasted chanterelles, texas goat cheese.
Chef's Three Course Market Menu - Desserts
Chocolate Caramel Crunch Bar
malted milk shake, candied hazelnuts.
Spiced Honey-Amaretto Semi-Fredo
fig-date compote, marcona almonds, amoretti crunch.
Menu for Driskill Grill is provided by findrestaurantmenu.com
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