BRUNCH MENU
Three Courses
42
Select Starter, Main Course and Dessert

STARTERS

Canadian Duck "à l’Orange" with Scallions and Chili Noodles

Crispy Cornmeal Trout with Yellow Tomato Butter Sauce,
Crab Deviled Eggs and Smoked Pecan Watercress Salad

Cos’ Chili on Jalapeño Cheddar Cheese Biscuits
with Poached Farm Fresh Egg and Poblano Hollandaise

Sliced and Diced Fruit Plate with Seasonal Sorbet
and Burnt Honey Yogurt Dressing

Dean’s Tortilla Soup with South of the Border Flavors


Jaxson and Campbell Style Pancakes
All You Can Eat — with Guernsey Butter,
Vermont Maple Syrup and Apple Smoked Bacon

Candy Striped Beet Salad with Hand Picked Baby Lettuces,
Mozzarella Company of Dallas Goat Cheese and Sherry Vinaigrette

Barbecued Texas Bob White Quail
with Roasted Chili-Wild Mushroom Empanada and Fiesta Salad

MAIN COURSE

Carmella’s Sausage Tortilla Stack with Poached Farm Eggs
and Green Chili Hollandaise

Granny Fearing’s "Paper Bag Shook" Fried Chicken
with Whipped Potatoes, All Day Green Beans and Tomato Gravy

     

  Juices and Beverages
Fresh Orange or Grapefruit Juice
Apple, Tomato or V-8 Juice
5

Selection of Imported, Decaffeinated or Herbal Teas
Freshly Brewed Coffee or Decaffeinated Coffee
Cappuccino
Whole, Skimmed or 2% Milk
Fruit Smoothie: Low-Fat Yogurt, Banana and Strawberry
5


Morning Appetizers
Toasted Bagel with Cream Cheese with Smoked North Atlantic Salmon
14
Steel-Cut Oatmeal with bruleed brown sugar and fresh berries
Assorted Breakfast Cereals choice of Banana or Berries
6
Natural and Fruit Flavored Yogurts choice of Berries
4
Homemade Muesli with Diced Apple, Berries and Almonds
8
Assorted Seasonal Fruit Plate with Berries
9

Eggs and Omelets
Served with Home Style Sautéed Potatoes and Choice of Toast, Sweet Butter,
Fruit Preserves
*Two Country Fresh Eggs, Any Style
11
with Bacon, Link Sausage or Ham
13
*Three Egg Omelet with Choice of Toppings
Mushrooms, Tomatoes, Ham, Onion, Peppers, Smoked Salmon
Roasted Vegetables, Cheddar or Swiss cheese
14
*Traditional Eggs Benedict
18

Accompaniments
Seasonal Berries with Whipped Cream
9.5
Home Style Sautéed Potatoes
5
Canadian Bacon, Ham or Sausage
Sliced Banana
3.5
]Basket of Homemade Breakfast Bakeries
8.5

Specialties
Buttermilk Griddlecakes with choice of Banana or Berries
9.5
Raisin Brioche French Toast with Warm Maple Syrup
12
Buckwheat Pancakes with choice of Banana or Berries
9.5
Belgian Waffle, Fresh Berries and Warm Maple Syrup
10
Huevos Rancheros with Chorizo Sausage Served with Roasted Potatos,
and Black Bean Salsa

“Migas”
Soft Scrambled Eggs with Corn Tortilla, Onions, Chile
Peppers, Tomato and Cheese served with Pico de Gallo.

Full Breakfast Buffet
Eggs Benedict, Migas, Breakfast Potatoes, Breakfast Meats,
Steel-Cut Oatmeal, Grits, Waffles, Brioche French Toast,
Omelet’s Made to order, Yogurt, Fresh Fruits, Morning Cheeses,
Texas Pecan Sticky Buns, Assorted Morning Bakeries, Cold Cereal,
Coffee, Decaffeinated Coffee, Herbal Teas
26


The Uptown Breakfast
Half of a Grapefruit
Fruit Smoothie with Skim Milk
Egg White Frittata or Omelet with Fresh Herbs and Roasted Vegetables
Bran Muffin with Preserves
Freshly Brewed Coffee, Decaffeinated Coffee, Herbal Teas
25


The Ritz-Carlton Breakfast
Fresh Orange or Grapefruit Juice
*Two Country Fresh Eggs, Any Style
Served with Bacon, Link Sausage or Ham
Home Style Sautéed Potatoes
Toast, Sweet Butter and Fruit Preserves
Freshly Brewed Coffee, Decaffeinated Coffee, Herbal Teas
24


Continental Breakfast
Fresh Orange or Grapefruit Juice
Basket of Bakeries or Toast, Butter,Honey and Fruit Preserves
Freshly Brewed Coffee, Decaffeinated Coffee, Herbal Teas
19

Texas Traditions
Fresh Orange or Grapefruit Juice
Huevos Rancheros with Chorizo Sausage, Roasted Potatoes,
Black Bean Salsa, Warm Sopaipillas
Freshly Brewed Coffee, Decaffeinated Coffee, Herbal Teas
27

Sticky Noodles with Garlic Prawns, Broccolini,
Stir-Fry Vegetables, Soft Boiled Egg and Ginger Sauce
16

Georges Bank Sea Scallop and Seafood “Succotash”
with Hushpuppy Shrimp
24

Comanche Buffalo Cheese Steak Sandwich
with Sweet Potato Fries
16

Chili Braised Short Ribs with Queso Fresco Whipped Potatoes
and Crispy Tobacco Onions
22

Mesquite Grilled Wild Salmon
Glazed with Apricot Barbecue Sauce, Black-Eyed Peas
and Living Watercress Salad
24

Grilled Berkshire Pork Tenderloin Glazed with Rosemary Mustard
and Caramelized Cauliflower on Six Year Aged Cheddar Macaroni
24

“Chicken Fried” Lamb Chop with Creamy Cornbread Pudding
and Smoked Tomato Gravy
24

Soy Glazed “Big Eye” Ahi Tuna on Red Shrimp Fried Jasmine Rice,
Carrot/Daikon Threads and Sweet Potato Purée
22

Palm Sugar Mopped Tenderloin of Beef, Anson Mills Polenta,
Deviled Egg and Spinach Salad
with Warm Bacon/Blue Cheese Vinaigrette

28

Dean’s Tortilla Soup with South of the Border Flavors
12

Barbecued Shrimp Taco with Mango-Pickled Red Onion Salad
and Smoky Citrus Vinaigrette
18

Foie Gras Duo — Flash Seared with Gingered Pears
and Parfait with Celeriac and Candied Walnuts
24

Tsukiji Market Yellowtail -
Five Spiced Hamachi with Avocado Wasabi Purée
and Kona Kampachi Tartar with Candied Pineapple, Hearts of Palm and Miso
22

Barbecued Bluepoint Oysters
with Creamed Spinach, Artichokes, Apple Smoked Bacon and Gulf Crab
18

Grade “A” Big Eye Tuna Ceviche with Mango, Sweet Peppers, Coconut and Lime
20

A Sampler of Griddled Jumbo Lump Crabcakes, Barbecued Duck Tamale
and Two-Bit Lobster Tacos with Avocado Relish

24

MAIN COURSE

Maple-Black Peppercorn Soaked Buffalo Tenderloin
on Anson Mills Jalapeño Grits and Crispy Butternut Squash Taquito
46

Plum Glazed Pork Chops on Caramelized Sweet Potato Hash,

Smoked Bacon/Pole Bean Saute and Point Reyes Blue Cheese Turnover

32

Honey/Chili Lacquered Canadian Duck Breast with Confit Leg Stir Fried Rice,

Sunny Side-Up Quail Egg, Thai Basil and Taro Stick

38

"Big Tex" Wild Bay Salmon with Pretzel/Mustard Crust on Roasted Cauliflower Mash

with Stinging Nettles, Shiner Bock Broth and Lobster Corndog

36

Griddled Georges Bank Sea Scallops on Wilted Brussels Sprout Leaves,
and Trumpet Mushrooms with Pancetta/Onion Jam on Roasted Fennel Puree
40

Pan Roasted “BBQ Spiced” Filet and Chicken Fried Maine Lobster
on Queso Fresco Corn Potatoes and Cynthia’s Spinach Enchilada
48

Cast Iron Alaskan Halibut on Gulf Lump Crab-Sweet Corn Succotash

with Tabasco/Bacon Gastrique and Sweet Potato Ribbons

34

Wood Grilled Coriander Lamb Chops
on "Spiked" Mint English Pea Puree and Spring Vegetable Saute
44

Prime Cut Rib Eye Mopped over Live Mesquite
with Creamy Cornbread Pudding and Crispy Asparagus
50

   Mesquite Grilled Hamburger
with French Fries and the Whole Set-Up

16

Smoked Chicken and Mango Quesadilla with Lime and Sour Cream

14

Handmade Nachos with Charred Tomato Salsa
Chicken  14

Lobster  20

Gulf Crabcakes with Smoky Mustard Sauce

22

Bloody Mariachi Shrimp Cocktail

22

Tong’s Scallion Pancakes, “Kimchi” Vegetables and Soy Vinegar
Vegetarian  12

Shrimp  16

Selection of American Artisanal Cheese

16

Crispy Calamari Steak and Curry Dusted Tempura Green Beans
with Sweet Chili Dipping Sauce

14

Butterscotch Custard

with Apple Fritters and Pecan Toffee Ice Cream
10

The Chocolate Duo:
Warm Chocolate Cake and Milk Chocolate Semi-Freddo
with Bananas Foster Sauce and Peanut Brittle
10

Banana Cream Pie
with Toasted Meringue and Coconut Ice Cream
10

Coconut Chocolate Almond Bars

with Warmed Chocolate Soup, Caramelized Pineapple

and Marcona Almonds
10

Pineapple Sorbet, Green Apple Sorbet
and Blood Orange Frozen Yogurt
with Warm Banana Bread, Crunchy Cereal Clusters
and Pineapple Vanilla Sauce
10

The Cookie Plate
8

Jill’s Choice of Five American Cheeses
with Apple Compote, Candied Nuts,
Honeycomb and Toasted Raisin Nut Bread
16