Selection of Juices    
6
Orange or Grapefruit
      
Apple, Tomato or V-8 Juice  
6

Milk
4
Whole, Skimmed, 2%

Fruit Smoothie    
7
Low-Fat Yogurt, Banana and Strawberry

Gourmet Tea Selection     
6
English Breakfast Organic,
Earl Grey Organic, Orchid Oolong,
Green Tea Passion, Chamomile Citron,
African Amber

Freshly Brewed Coffee
6
Decaf available

Espresso
6

Cappuccino
6

Toasted Bagel
Cream Cheese
7
Smoked North Atlantic Salmon
15

Steel-Cut Oatmeal
8
Brown Sugar and Fresh Berries

Assorted Breakfast Cereals
7
Banana
9
Berries
10

Flavored Yogurts
4
Berries
6

House Made Muesli
9
Diced Apple, Berries and Almonds
   
Assorted Fruit Plate
12
Seasonal fruit with berries

*Two Fresh Eggs, Any Style
13
Bacon, Link Sausage or Ham
16

*Traditional Eggs Benedict
16
Smoked North Atlantic Salmon
18

*Three Egg Omelet
16
Mushrooms, Tomatoes, Ham, Onion,
Peppers, Smoked Salmon, Roasted
Vegetables, Cheddar or Swiss cheese

Bowl of Fresh Berries
10
Chantilly Cream  
Sliced Banana
4

Breakfast Potatoes
5

Choice of Breakfast Meat
7
Canadian Bacon, Ham or Sausage

Selection of Three Pastries
9

Brioche French Toast
14
Warm Maple Syrup 

Belgian Waffle
14
Fresh Berries and Warm Maple Syrup

Buttermilk Griddlecakes
14
Warm Maple Syrup

Huevos Rancheros
16
Chorizo Sausage, Queso Fresco & Avocadoes with Potatoes and Black Bean Salsa

Migas
16
Soft Scrambled Eggs with Flour Tortilla, Sausage, Onions, Peppers, Tomato and
Cheese served with Pico de Gallo.

Chilaquiles
16
Smoked Chicken, Pepper Jack Cheese &
Tortilla Hash with Fried Egg and Tomatillo Salsa

Signature Breakfast Buffet*
Migas, Breakfast Potatoes, Breakfast Meats, Grits,
Brioche French Toast, Omelet’s Made to order, Smoked Salmon, Fresh Fruits, Texas Pecan Sticky Buns, Assorted Morning Bakeries, Selection of Juice, Coffee, Decaffeinated Coffee, Herbal Teas
29
*Offered Saturday and Sunday only

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
27 

The American 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
26

Sustainable, Local & Organic
Freshly Squeezed Orange Juice
*Two Free Range Eggs, Any Style
 Served with Turkey Sausage
Mini Cranberry Loafs
18

Starters

Lobster Coconut Bisque
with Sizzling Rice and Lobster Wonton
12

Lucian’s Crab Salad with Avocado, Sweet Pepper Confit,
Shaved Fennel and Smoked Carrot Cumin Vinaigrette
16

Dean’s Tortilla Soup with South of the Border Flavors
10

Barbecued Shrimp Taco with Mango-Pickled Red Onion Salad
and Smoky Citrus Vinaigrette
16

Farm to Fearing’s Vegetable Salad
with Warm Goat Cheese Croquette, Hand Picked Greens,
Smoked Pecans and Sherry Vinaigrette
12

Caesar Salad with Smoky Red Chili Dressing,
Grilled Radicchio, Baby Romaine and San Pedro Cheese
10
With Tamale Battered Shrimp
18
With Mesquite Grilled Wild Salmon
22

Buffalo Taquitos and Smoked Chicken Enchilada
with Charred Tomato Salsa and Jicama Slaw
14

“Big Eye” Tuna Sashimi with Shichimi Pepper,
Carrot/Daikon Threads, Japanese Cucumber Salad and Spicy Ponzu
16

Main Course

Sticky Noodles with Red Curry Prawns, Cashew Chicken,
Denison Shiitake Mushrooms, Stir-Fry Vegetables and Ginger Sauce
18

Maple/Mustard Glazed Berkshire Pork Tenderloin
on Grilled Pineapple with Six Year Aged Cheddar Macaroni
and Barbecued Cole Slaw
22

Smoked Pecan Crusted Alaskan Halibut on Texas Rice Pilaf
with Fried Green Tomatoes and Piquillo Pepper Jam
24

Comanche Buffalo “Sloppy Dean’s” on Silver Dollar Rolls
with Point Reyes Blue Cheese Coleslaw, Sweet Potato Fries
and Smoked Chili Sauce
16

Barbecue Seared Georges Bank Sea Scallops on Salsa Verde Chili
with Tomato Pico de Gallo, Spicy Tortilla Threads and Cotija Cheese
22

Dublin Dr Pepper Braised Short Ribs
with Queso Fresco Whipped Potatoes and Crispy Tobacco Onions
20

Mesquite Grilled Wild Nova Scotia Salmon
Glazed with Apricot Barbecue Sauce,
Black-Eyed Peas and Living Watercress Salad
22

“Chicken Fried” Lamb Chop with Smoked Tomato Gravy,
Japaleño Creamed Corn, Three-Bean Sauté
and Red Bell Pepper Marmalade
24

“Mopped” Chicken Breast on Anson Mills Polenta, Deviled Egg
and Spinach Salad with Warm Bacon/Blue Cheese Dressing
18
With “Mopped” Beef Tenderloin
28

Starters

Lobster Coconut Bisque
with Sizzling Rice and Lobster Wonton
14

Apricot Barbecue Glazed Bob White Quail
on Iceberg Wedge Salad with Point Reyes Blue Cheese
and Cider Braised Bacon
20

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

Honey Soy Seared Foie Gras on Cashew Butter with Caramelized Ginger Red Pears
and Tempura Alaskan King Crab with Mango/Watercress Salad
and Cashew Vinaigrette
24

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

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

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

A Trio of Griddled Jumbo Lump Crabcakes, Barbecued Duck Tamale
and Two-Bite 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

Georges Bank Sea Scallops on Royal Trumpet Mushrooms
with Shredded Short Ribs, Foie Gras/Sweet Potato Purée
and Tobacco Onions
42

NilGai Antelope on Parsnip Purée, Wild Boar Sausage “Choucroute”
and Garlic Frites with Mustard Crème Fraîche
44

Molasses/Anise Glazed Canadian Duck Breast
on Pancetta/Cauliflower/Potato Ragout with Duck Confit/Chicory Salad
and Sunny Side Up Quail Egg
48

Palm Sugar Glazed Bay of Fundy Salmon
on Sesame Sticky Rice with Crispy Pork Cheeks, Chinese Broccoli,
Shiitakes and Golden Curry with Tempura Shiso Leaf
36

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

Cast Iron Wild Black Bass on Gulf Lump Crab “Succotash”
with Tabasco/Bacon Gastrique and Hushpuppy Red Shrimp
38

Wood Grilled Coriander Crusted Lamb Chops with Anson Mills Pecorino Polenta,
Caramelized Golden Beet Sauté and Cask Aged Balsamic Lamb Jus
44

Prime Cut Rib Eye Grilled over Live Mesquite with West Texas “Mop” Sauce,
Creamy Corn Bread Pudding and Crispy Denton Asparagus
50

TO EAT

Smoked Chicken and Mango Quesadilla
with Lime and Sour Cream
14

Handmade Nachos
with Charred Tomato Salsa
Chicken 14
Lobster 20
Lump Gulf Crabcakes
on Sweet Corn Relish
with Mustard Crème Fraîche
18

Tamale Battered Horseradish Pickles
with Jalapeño Ranch Dressing
10

Grilled Flatbread
with Gus’s Homemade Sausage,
Caramelized Fennel, Roasted Red Bell Pepper,
Paula’s Fresh Mozzarella and Pecorino Cheese
14

Fearing’s Tacos
in a Flour Tortilla with Blue Cheese, Sriracha
and Yellow Tomato Pico de Gallo
Comanche Buffalo 16

Crispy Fish 16

Mesquite Grilled Hamburger
with French Fries and the Whole Set-Up
16

Jill’s Choice of Five American Cheeses
with Smoked Almonds, Fig Jam, Honeycomb
and Toasted Raisin Nut Bread
Each 5
Tasting 16

All checks left open are subject to a 15% gratuity charge.

Butterscotch Custard
with Apple Fritters and Pecan Toffee Ice Cream
10

Chocolate Trio:
Chocolate Custard with Chocolate Chip Marshmallows,
Chocolate Meringue Tart
and Milk Chocolate Brownie Sundae
10

Warm Blueberry Crisp
with Fried Lemon Pies and Vanilla Ice Cream
10

Chocolate Ice Cream Crunch Cake
with Caramelized Bananas and Rice Crispy Crunch
10

Winter Sorbets of Pear Ginger, Apple Cinnamon
and Pomegranate Frozen Yogurt
with Almond Streusel Cake and Warm Apple Cider Soup
10

The Cookie Plate
with a Cookie Shake
10

Jill’s Choice of American Cheeses
with Smoked Almonds, Fig Jam, Honeycomb
and Toasted Raisin Nut Bread
Each 5
Tasting 16