Celebration Menu

Broiled in herb butter with fresh dill, thyme, white wine and capers.

Lightly seasoned filet broiled in butter and served with or without amandine brown butter. Trout filets may occasionally have small bones.

Fresh catfish fillet grilled with Cajun seasoning. Served with local brown rice and two lunch sides.

Fresh catfish fillets, breaded and fried to order. Served with tartar or cocktail sauce.

Texas grass-fed steak breaded and fried to order. Served with traditional or jalapeno cream gravy on the side.

Choice inside round, slow-cooked with carrots and onions until tender. Served with our creamy horseradish sauce upon request.

Center cut pork chop seasoned and grilled.

Served with tomato sauce, grated cheddar cheese, and scallions, or mushroom sauce with tomatoes.

Fried walnut crusted chicken breast drizzled with a honey Dijon sauce on the side.

Spicy grilled chicken breast served with savory local brown rice and two lunch sides. Not for the timid or faint of heart!

Grilled or fried chicken breast topped with melted mozzarella cheese and a white wine mushroom sauce with tomatoes.

Chicken breast breaded and fried to order. Served with traditional or jalapeno cream gravy on the side.

Grilled chicken breast marinated with fresh oregano, basil and thyme.

Lightly seasoned quarter chicken topped with shredded parmesan and fresh rosemary. Choice of white or dark meat.

Fresh chicken, homemade dumplings, carrots and peas. Served with one lunch side.

Served with four lunch sides.

Fried or grilled chicken breast on a wheat bun with spicy sauce, lettuce, tomato, onion, pepper jack cheese, and blue cheese dressing. Served with homemade chips, salsa, and one side.

Turkey, bacon, mozzarella, mayonnaise, spinach, tomato, and sprouts on sourdough or nine-grain bread. Served with homemade chips, salsa, and one side.

Sliced avocado, provolone, sprouts, tomato, spinach, red onion, grilled red peppers, and herb mayonnaise on nine-grain bread. Served with potato chips and one side.

Fresh garden salad topped with strips of spicy fried chicken breast, tomatoes, cucumbers, onion, hardboiled egg, cilantro, croutons, and mozzarella. Served with any of our homemade dressings.

Vegan - Organic quinoa, local baby kale, black beans, roasted corn, and tomatoes tossed in olive oil and served with an avocado half.

Traditional chicken salad on leaf lettuce. Served with toasted walnuts, hardboiled egg half and fresh fruit.

Today’s homemade soup and fresh garden salad.

Check our daily specials for today's homemade soup. Choice of cup or bowl.

Made fresh daily with a graham cracker crust. Served with fresh whipped cream.

Made fresh daily with a graham cracker crust. Served with fresh whipped cream.

Ripe bananas, gluten-free vanilla wafers, and fresh whipped cream.

Homemade walnut brownie topped with Henry’s Homemade Vanilla Bean ice cream, homemade dark chocolate sauce, and walnuts. *Nut-Free Brownie Available Upon Request

Broiled in herb butter with fresh dill, thyme, white wine and capers.

Lightly seasoned filet broiled in butter and served with or without amandine brown butter. Trout filets may occasionally have small bones.

Fresh catfish fillet grilled with Cajun seasoning. Served with local brown rice with choice of tartar sauce or cocktail sauce on the side.

Fresh catfish fillets, breaded and fried to order. Served with tartar or cocktail sauce.

Choice inside round, slow-cooked with carrots and onions until tender. Served with our creamy horseradish sauce upon request.

Texas grass-fed steak breaded and fried to order. Served with traditional or jalapeno cream gravy on the side.

Center cut pork chop seasoned and grilled.

Served with tomato sauce, grated cheddar cheese, and scallions, or mushroom sauce with tomatoes.

Marinated chicken breaded and fried to order. Served with two pieces and choice of white, dark or mixed.

Fried walnut crusted chicken breast drizzled with a honey Dijon sauce on the side.

Spicy grilled chicken breast served with local brown rice. Not for the timid or faint of heart!

Grilled or fried chicken breast topped with melted mozzarella cheese and a white wine mushroom sauce with tomatoes.

Chicken breast breaded and fried to order. Served with traditional or jalapeno cream gravy.

Grilled chicken breast marinated with fresh oregano, basil and thyme.

Lightly seasoned quarter chicken topped with shredded parmesan and fresh rosemary. White or dark meat.

Layers of pasta, marinara sauce, zucchini, spinach, mushrooms, ricotta cheese & mozzarella cheese. Served with garlic toast.

Served with choice of first course and family-style vegetables.

Garnished with berry coulis, fresh whipped cream and homemade chocolate wafers

Layered pumpkin and local pecan pie

Chocolate cake layered with raspberry filling and topped with a chocolate ganache icing \n\n

Topped with local organic blueberry compote

Gingersnap & Walnut Crust

Fresh strawberries on homemade sponge cake topped with homemade whipped cream and fresh strawberry sauce

Hints of apple, cinnamon & green chiles served with Häagen-Dazs vanilla ice cream and a caramel drizzle.

Grilled ancho marinated chicken kabobs, bell peppers and onions topped with chimichurri sauce. Served with local brown rice and one side.

Local grass-fed ground beef seasoned with a spicy ancho chile rub topped with caramelized onions and sautéed mushrooms and two sides.

Layers of pasta, chicken, artichoke hearts, fresh spinach, homemade marinara sauce, parmesan and mozzarella cheese. Served with garlic toast and one side.

Roasted bone-in quarter chicken (white or dark) marinated in fresh lime juice, fresh oregano, cumin and habanero chiles. Served with couscous, kale, carrot, black bean medley and one side.

Fresh broiled Verlasso salmon with fresh dill, thyme, white wine and capers served over garden salad and topped with feta, cucumbers, tomatoes, walnuts and cilantro. Served with your choice of dressing.

Local grass-fed ground beef, fresh carrots, & peas topped with Yukon gold mashed potatoes. Served with one side.

Local certified angus beef brisket slow roasted with ancho chile rub, red wine, fresh garlic, poblanos and cilantro. Served with brisket au jus and two sides. Add avocado 2.95

Pan seared parmesan crusted rainbow trout topped with blistered local cherry tomatoes, a chimichurri sauce and lemon beurre blanc. Served with two sides.

Roasted chicken breast stuffed with cranberries, apples and walnuts topped with an orange liqueur reduction sauce. Served with wild rice and one side.

Grilled chicken breast topped with an artichoke and mushroom sauce served over pasta and one side.

Fresh garden salad topped with avocado, queso cotija, roasted corn, local tomatoes, black beans and tortilla chips. Served with cilantro/lime vinaigrette on the side. Add grilled chicken for 5.95.

Grilled fajita meat, corn on the cob, red onion and red bell peppers. Served with chimichurri sauce, local brown rice and one side. Cooked medium rare unless ordered otherwise.

Beef fajita strips with grilled peppers, cheddar, tomato, onion, cilantro on fresh garden salad. Served with your choice of dressing.

Fresh salad greens, local grass-fed beef, onions, cilantro, tomatoes, black olives, cheddar cheese, pinto beans and tortilla chips. Served with sour cream, guacamole and salsa.

Blackened Verlasso salmon topped with sautéed bacon, roasted corn and poblano chiles. Served on fresh cauliflower mash and one side.

Blackened Verlasso salmon topped with a mango and avocado relish, drizzled with red pepper sauce and brown butter. Served with two sides.

Blackened Verlasso salmon glazed with fresh ginger, fresh orange juice, orange zest and dijon mustard. Drizzled with chile oil. Served with grilled asparagus and one side.

Blackened Verlasso salmon topped with a pineapple and avocado relish, red pepper sauce and brown butter. Served with two sides.

Fajita meat tips in a mushroom cream sauce served over fettucine. Served with garlic toast and one side.

Boneless beef short ribs braised in onions, celery, carrots and red wine. Served with homemade caramelized onion mashed potatoes and one side.

Pan seared wild-caught Alaskan halibut served over a tomato vinaigrette and topped with a jicama, mango, red pepper, jalapeno and cilantro relish. Served with one side.

Broiled Branzino with a local cherry tomato, lemon, butter, caper and white wine sauce served with asparagus. Garnished with local mixed micro greens. Served with one side.

In-house ground chicken infused with green bell pepper and green onions. Served with bibb lettuce, tomato, caramelized onions, avocado, pepper jack and lemon mayo on a crustini bun. Served with spicy homemade chipotle ranch and Tabasco marinated onion rings.

Grilled chicken breast, spinach, tomato, avocado, pepper Jack cheese and chipotle ranch served on whole wheat bread. Served with potato chips and one side.

Sirloin fajita meat marinated in chimichurri sauce and grilled to medium. Served with sautéed mixed squash, local fresh herbs and topped with cotija cheese. Garnished with grilled green onion and served with one side.

Blackened Verlasso salmon served over fresh spinach with tomatoes, cucumbers, balsamic reduction, mango and orange slices. Served with fresh mango citrus vinaigrette on the side.

Boneless chicken breast stuffed with ham and mozzarella topped with seasoned bread crumbs, baked and served with a Dijon cream sauce. Served with two sides.

Grilled chicken breast served over fettucine topped with a Dijon cream sauce. Served with one side.

Roasted hatch chile stuffed with garlic mashed potatoes and grilled chicken, topped with a hatch chile beurre blanc and roasted corn/black bean relish. Served with one side.

Roasted poblano stuffed with garlic mashed potatoes and grilled chicken, topped with a poblano beurre blanc and roasted corn/black bean relish. Served with one side.

Roasted chicken breast stuffed with fresh spinach and local epazote/chile queso blanco. Topped with a chipotle cream sauce. Served with two sides.

Grilled chicken breast topped with a white wine and mushroom sauce served over white rice and one side.

Parmesan crusted chicken breast topped with melted mozzarella served over fresh spaghetti squash and homemade marinara sauce. Served with one side.

Roasted boneless chicken breast stuffed with poblano chiles, blended ricotta, breadcrumbs and fresh herbs, topped with a poblano beurre blanc. Served with two sides.

Roasted chicken breast stuffed with sautéed swiss chard greens, squash, mushrooms and carrots served over a manchego cream sauce and garnished with roasted corn and red bell pepper and two sides.

Copper River salmon served over sautéed local purple hull peas, asparagus and local cherry tomatoes topped with a spicy poblano pesto. Served with one side.

Pork shoulder marinated in mojo sauce, ham, Swiss cheese, pickles and Creole mayo spread on ciabatta. Served with potato chips and one side.

Fresh grilled catfish, Mexican style slaw and homemade chipotle ranch. Served with local brown rice and jalapeno black beans. Add avocado for 2.95.

Fried catfish, lettuce, tomatoes, onions, pickles and homemade tartar sauce on ciabatta. Served with spicy Cajun slaw and one side.

Center cut pork chop breaded and fried to order. Served with three sides.

Grilled chicken breast served on zucchini noodles and topped with a fresh spinach, bleu cheese cream sauce. Served with one side.

Homemade local grass-fed beef and local Italian sausage meatballs stuffed with mozzarella served over zucchini flat noodles and marinara sauce. Served with garlic toast, parmesan cheese and one side.

Two medallions topped with maple bourbon sauce and two sides.

Grilled romaine half with homemade Caesar dressing and topped with grilled chicken, sautéed portabella mushrooms, blistered cherry tomatoes and homemade baguette crouton. Substitute grilled Verlasso salmon for $6.95.

Verlasso salmon served over sautéed local purple hull peas, asparagus and local cherry tomatoes topped with a spicy poblano pesto. Served with one side.

Verlasso salmon served over sautéed asparagus and local cherry tomatoes topped with a hatch chile pesto. Served with one side.

Grilled portabella mushrooms, yellow squash, bell peppers, carrots, onion, mozzarella and sundried tomato pesto on ciabatta. Served with potato chips and one side.

Cubed inside round, potatoes, carrots and onions slow cooked in a Guinness, red wine beef stock. Served with one side.

Chicken stuffed corn tortillas topped with a creamy hatch chile sauce served with black beans and garden rice.

Chicken, tortilla, cheddar and mozzarella cheese, poblano peppers, cream sauce and garnished with black olives. Served with tortilla chips and salsa. This tasty casserole is also available at the Celebration Market!

Bone-in dark meat quarter chicken braised with lemon, onions, carrots and thyme served over local ratatouille. Garnished with parmesan and a balsamic drizzle. Served with one side.

Local grass-fed ground beef infused with diced roasted poblano and bacon. Served with local micro greens, local tomato and choice of cheddar or queso fresco on a pretzel bun. Served with spicy homemade chipotle ranch and Tabasco marinated onion rings.

Infused with bacon topped with grilled hatch chiles, local tomato, and choice of cheddar or queso fresco on a pretzel bun. Served with spicy homemade chipotle ranch and Tabasco marinated onion rings.

Sliced chicken breast, spinach, sun-dried tomatoes, basil pesto, red onion and provolone on ciabatta. Served with potato chips and one side.

Three pan seared sea scallops served over sautéed couscous, local cherry tomatoes and wilted baby kale topped with a white wine herb butter sauce and local mixed micro greens. Served with one side.

Pan seared halibut served with grilled asparagus, blistered local cherry tomatoes and topped with a homemade lemon caper beurre blanc sauce. Garnished with local mixed micro greens.

Layers of pasta, chicken, homemade pesto, ricotta and mozzarella cheese. Served with garlic toast and one side.

Grilled chicken, homemade pesto and sautéed tomatoes served on fettuccini noodles. Served with garlic toast and one side.

Sliced chicken breast, homemade basil pesto, mozzarella, lettuce and tomato on a toasted La Francaise Bakery ciabattina. Served with potato chips and one side.

Homemade pimento cheese, bacon, tomatoes and fresh arugula on a toasted ciabatta. Served with potato chips and one side. Substitute gluten free bread (+$1)

Pan seared center cut pork chop seasoned with smoked paprika and topped with caramelized gala apples and onions. Served with two sides.

Grilled pork tenderloin medallions topped with a Carolina-style glaze served over a green pea and corn succotash garnished with an herb sauce. Served with one side.

Roasted barbecue pork mixed with caramelized onions served over cheddar grits topped with a red cabbage spicy slaw and served with one side.

Local brown rice and red beans with local smoked kielbasa and ham topped with grilled local jalapeno sausage and red onion. Served with one side.

Thinly sliced beef short rib with sautéed mixed peppers on a toasted ciabatta bun with swiss cheese and mayonnaise. Served with a potato chips and one side.

Five shrimp sautéed with bacon, roasted corn and poblano chiles on organic, local stoneground smoked gouda grits, Served with one side.

Beef tenderloin tips simmered with roma tomatoes, jalapeno, onion, garlic and cumin. Served with local brown rice, corn tortillas and one side. Add avocado for 2.95

Beef tenderloin simmered with green chiles, tomatillos and onions. Served with local brown rice, corn tortillas and one side. Add avocado for 2.95

Roasted New Mexican hatch chile stuffed with seasoned local grass-fed ground beef, grilled corn, tomatoes, onion and red bell pepper topped with melted cheddar and mozzarella. Served with two sides.

Roasted fresh poblano stuffed with seasoned local grass-fed ground beef and grilled corn topped with melted cheddar and mozzarella. Served with two sides.

Two enchiladas with local brown rice and pinto bean soup. Served with homemade salsa and garnished with pickled jalapenos.

Local grass-fed beef, green chiles, tomato, poblano peppers, onion, cilantro, cheddar & mozzarella cheese. Served with homemade tortilla chips, salsa and one side. This casserole is also available at the Celebration Market!

Tossed green salad topped with choice of seasoned fried or grilled chicken strips, blue cheese, bacon bits, grilled corn, black beans, hardboiled egg, local tomatoes, red onion and cilantro. Served with your choice of homemade dressing.

Grilled chicken topped with sautéed poblano peppers, green chiles, onions, tomatoes, cilantro and spices served over local brown rice and choice of one side. Garnished with mozzarella cheese and cilantro.

Grilled bone-in quartered chicken (white or dark) marinated in chipotle/arbol/guajillo chiles, fresh garlic and cumin. Served with sautéed mixed squash and asparagus medley and choice of one side.

Grilled chicken breast with a sun-dried tomato sauce topped with tomatoes, melted mozzarella and served with two sides.

Pan seared Tandoori seasoned Verlasso salmon served over English cucumber noodles with a mint and yogurt sauce. Served with one side. Garnished with local mixed micro greens.

Grilled beef tenderloin medallions topped with your choice of sautéed mushrooms or blue cheese sauce and two sides.

Traditional chili made with local grass-fed ground beef, ancho chile, cumin, peppers, onion and tomatoes topped with sour cream, cheddar cheese and red onion. Served with Fritos and one side.

Baked Texas redfish filet encrusted with ancho chile seasoned tortilla chips topped with a tomatillo and avocado sauce. Garnished with tomatoes and cilantro. Served with two sides.

Topped with a traditional Veracruz sauce of capers, onions, bell peppers, green olives, diced tomato and fresh oregano. Served with local brown rice and one side.

Broiled Texas farm-raised redfish served over 5-grain risotto, local cherry tomatoes and lemon beurre blanc. Garnished with an herb sauce and local mixed micro greens. Served with one side.

Rosemary roasted turkey breast and homemade cornbread stuffing with sausage topped with turkey gravy. Served with fresh cranberry sauce and two sides.

Carved bone-in turkey, fettucine, onions, bell peppers and mushroom casserole topped with cheddar cheese. Served with garlic toast and one of side.

Pan seared walnut crusted rainbow trout topped with chimichurri sauce and lemon beurre blanc. Served with one side.

Chicken breast marinated in creole mustard and lemon juice, roasted and served with garden rice and garlic, white wine, lemon reduction. Served with one side.

Pan-seared wild-caught Alaskan halibut served over sautéed couscous, local cherry tomatoes and wilted baby kale topped with a white wine herb butter sauce and local mixed micro greens. Served with one side.

Marinated chicken breaded and fried to order. Choice of white, dark or mixed and served with two sides. Dallas Observer Editor's Pick for Best in Dallas!

Brine-cured brisket served over braised local green cabbage, new potatoes and carrots.

Texas Redfish topped with a mango and avocado relish, drizzled with red pepper sauce, brown butter and served with two sides.

Slow roasted pulled pork, spicy Cajun style slaw, BBQ sauce and sliced gouda on a wheat bun. Served with potato chips and one side.

Wild-caught flounder filet baked with honey Dijon and walnut topping. Served with two sides.

Grilled chicken, green leaf lettuce, croutons, parmesan and Caesar dressing in a spinach tortilla served with mozzarella tomato basil salad and one side.

Layers of pasta, marinara sauce, zucchini, spinach, mushrooms, ricotta cheese & mozzarella cheese. Served with garlic toast and one side.

One scoop traditional chicken salad, one scoop apricot chicken salad and a side of fresh fruit.

Fresh spinach, tomatoes, hardboiled egg, red onion, mushrooms and bacon. Served with balsamic vinaigrette. Add grilled chicken or 3 oz salmon for $5.95.

Pan seared cajun seasoned redfish topped with jumbo lump crab meat, Louisiana crawfish and sliced mushrooms sautéed in butter. Served with two sides.\n

A classic dish prepared with rice, andouille sausage, and chicken thighs sautéed with green bell peppers, onion, celery and garlic. Served with one side.

Grilled pork tenderloin medallions topped with roasted chile corn relish and two sides.

Layers of pasta, local Italian sausage and grassfed beef, ricotta, mozzarella cheese, marinara sauce and black olives. Served with garlic toast and one side.

Brined and pan seared center cut pork chop topped with a fresh cherry and Dijon mustard reduction. Served with two sides.

Pan seared Verlasso salmon served on a spicy hatch chile cream sauce and topped with a pistachio gremolata. Served with two sides.

Five seasoned shrimp, pan seared and chilled served over fresh garden salad with local cherry tomatoes, hard-boiled egg, radishes and avocado. Served with thousand island dressing on the side.\n

Two crispy chicken thighs served over garlic mashed potatoes and topped with an oyster mushroom and white wine sauce. Served with one side.

Crispy herbed bread crumb and parmesan crusted pork loin chop topped with a tomato, fennel and mascarpone sauce. Served with one side.

Saffron and white wine infused classic risotto made with Italian arborio rice, shrimp, mussels, zucchini and parmesan cheese. Served with one side.

Local beef tenderloin infused with diced and roasted poblano and bacon. Served with local micro greens, local bibb lettuce, tomato, red onion, roasted bell pepper, cheddar and mayonnaise on a sesame bun. Served with Tabasco marinated onion rings.

Grilled bone-in quartered chicken (white or dark) marinated in chipotle/arbol/guajillo chiles, fresh garlic and cumin. Served with sautéed mixed squash and asparagus medley

Flank steak marinated in fresh lime juice and ancho chile rub, grilled and served with garlic mashed potatoes, fresh grilled asparagus and red wine reduction. Cooked medium rare unless ordered otherwise.

Roasted chicken breast stuffed with cranberries, apples and walnuts on wild rice topped with an orange liqueur reduction sauce.

Fresh garden salad topped with avocado, queso cotija, roasted corn, local tomatoes, black beans and tortilla chips. Served with cilantro/lime vinaigrette on the side. Add grilled chicken for 5.95.

Grilled fajita meat, corn on the cob, red onion and red bell peppers. Served with chimichurri sauce and local brown rice. Cooked medium rare unless ordered otherwise.

Beef fajita strips with grilled peppers, cheddar, tomato, onion, cilantro on fresh garden salad. Served with your choice of dressing.

Fresh salad greens, local grass-fed beef, onions, cilantro, tomatoes, black olives, cheddar cheese, pinto beans and tortilla chips. Served with sour cream, guacamole and salsa.

Fajita meat tips in a mushroom cream sauce served over fettucine with garlic toast.

Grilled beef tenderloin medallions topped with your choice of sautéed mushrooms or blue cheese sauce.

Local grass-fed ground beef seasoned with a spicy ancho chile rub topped with caramelized onions and sautéed mushrooms.

Layers of pasta, chicken, artichoke hearts, fresh spinach, homemade marinara sauce, parmesan and mozzarella cheese and served with garlic toast.

Fresh broiled Verlasso salmon with fresh dill, thyme, white wine and capers served over garden salad and topped with feta, cucumbers, tomatoes, walnuts and cilantro. Served with your choice of dressing.

Local grass-fed ground beef, fresh carrots, & peas topped with Yukon gold mashed potatoes.

Local certified angus beef brisket slow roasted with ancho chile rub, red wine, fresh garlic, poblanos and cilantro. Served with brisket au jus. Add avocado 2.95

Blackened Verlasso salmon served on fresh cauliflower mash and topped with sautéed bacon, roasted corn and poblano chiles. \n

Blackened Verlasso salmon topped with a mango and avocado relish, drizzled with red pepper sauce and brown butter.

Blackened Verlasso salmon topped with a pineapple and avocado relish, drizzled with red pepper sauce and brown butter.

Blackened Verlasso salmon glazed with fresh ginger, fresh orange juice, orange zest and dijon mustard. Drizzled with chile oil. Served with fresh grilled asparagus.

Blackened Verlasso salmon served over fresh spinach with tomatoes, cucumbers, balsamic reduction, mango and orange slices. Served with fresh mango citrus vinaigrette on the side.

Boneless beef short ribs braised in onions, celery, carrots and red wine. Served with homemade caramelized onion mashed potatoes.

Pan seared wild-caught Alaskan halibut served over a tomato vinaigrette and topped with a jicama, mango, red pepper, jalapeno and cilantro relish.

Broiled Branzino with a cherry tomato, lemon, butter, caper and white wine sauce served with asparagus. Garnished with local mixed micro greens.

In-house ground chicken infused with green bell pepper and green onions. Served with bibb lettuce, tomato, caramelized onions, avocado, pepper jack and lemon mayo on a crustini bun. Served with spicy homemade chipotle ranch and Tabasco marinated zucchini rings. Served with a first course choice.

Sirloin fajita meat marinated in chimichurri sauce and grilled to medium. Served with sautéed mixed squash, local fresh herbs and topped with queso cotija. Garnished with grilled green onion.

Boneless chicken breast stuffed with ham and mozzarella topped with seasoned bread crumbs, baked and served with a Dijon cream sauce.

Grilled chicken breast served over fettucine topped with a Dijon cream sauce.

Grilled chicken breast topped with a white wine and mushroom sauce served over white rice.

Roasted hatch chile stuffed with garlic mashed potatoes and grilled chicken, topped with a hatch chile beurre blanc and roasted corn/black bean relish.

Roasted poblano stuffed with garlic mashed potatoes and grilled chicken, topped with a poblano beurre blanc and roasted corn/black bean relish.

Roasted chicken breast stuffed with fresh spinach and local epazote/chile queso blanco. Topped with a chipotle cream sauce.

Sauteed parmesan crusted chicken breast topped with melted mozzarella served over fresh spaghetti squash and homemade marinara sauce.

Roasted boneless chicken breast stuffed with poblano chiles, blended ricotta, breadcrumbs and fresh herbs, topped with a poblano beurre blanc.\n

Copper River salmon served over sautéed local purple hull peas, asparagus and local cherry tomatoes topped with a spicy poblano pesto.

Fresh grilled catfish, Mexican style slaw and homemade chipotle ranch. Served with local brown rice and jalapeno black beans. Add avocado for 2.95.

Roasted chicken breast stuffed with sautéed swiss chard greens, squash, mushrooms and carrots served over a manchego cream sauce and garnished with roasted corn and red bell pepper.

Fried catfish, lettuce, tomatoes, onions, pickles and homemade tartar sauce on ciabatta. Served with spicy Cajun slaw and first course choice.

Center cut pork chop breaded and fried to order.

Homemade local grass-fed beef and local Italian sausage meatballs stuffed with mozzarella served over zucchini flat noodles and homemade marinara sauce. Served with garlic toast and parmesan cheese.

Two medallions topped with maple bourbon sauce.

Verlasso salmon served over sautéed asparagus and local cherry tomatoes topped with a hatch chile pesto.

Verlasso salmon served over sautéed local purple hull peas, asparagus and local cherry tomatoes topped with a spicy poblano pesto. Served with one side.

Grilled chicken breast served on zucchini noodles and topped with a fresh spinach, bleu cheese cream sauce.

Cubed inside round, potatoes, carrots and onions slow cooked in a Guinness, red wine beef stock.

Chicken stuffed corn tortillas topped with a creamy hatch chile sauce served with black beans and garden rice. Served with choice of first course.

Chicken, tortilla, cheddar and mozzarella cheese, poblano peppers, cream sauce and garnished with black olives. Served with tortilla chips and salsa.

Bone-in dark meat quarter chicken braised with lemon, onions, carrots and thyme served over local ratatouille. Garnished with parmesan and a balsamic drizzle.

Chicken breast marinated in creole mustard and lemon juice, roasted and served with garden rice and garlic, white wine and lemon reduction.

Local grass-fed burger infused with bacon and topped with grilled hatch chiles, local tomato and choice of cheddar or queso fresco on a pretzel bun. Served with spicy homemade chipotle ranch, Tabasco marinated onion rings. and choice of first course.

Local grass-fed ground beef infused with diced roasted poblano and bacon. Served with local micro greens, local tomato and choice of cheddar or queso fresco on a pretzel bun. Served with spicy homemade chipotle ranch, Tabasco marinated onion rings and choice of first course.

Grilled 8 oz local NY strip steak served with grilled asparagus and topped with Tabasco marinated onion rings. Local NY strip steak is Certified Angus Beef and aged 21 days.

Baked Texas redfish filet encrusted with ancho chile seasoned tortilla chips topped with a tomatillo and avocado sauce. Garnished with tomatoes and cilantro.

Three pan seared sea scallops served over sautéed couscous, local cherry tomatoes and wilted baby kale topped with a white wine herb butter sauce and local mixed micro greens.

Pan seared parmesan crusted rainbow trout topped with blistered tomatoes, a chimichurri sauce and lemon beurre blanc.

Grilled 8 oz strip steak topped with a green peppercorn cream sauce served over grilled asparagus.

Grilled chicken, homemade pesto and sautéed local cherry tomatoes served on fettuccine noodles. Served with garlic toast.

Pan seared center cut pork chop seasoned with smoked paprika and topped with caramelized gala apples and onions.

Slow braised pork shank served with garlic mashed potatoes, sautéed French baby carrots, oyster mushrooms and demi-glace.

Grilled pork tenderloin medallions topped with a Carolina-style glaze served over a green pea and corn succotash garnished with an herb sauce.

Roasted barbecue pork mixed with caramelized onions served over cheddar grits topped with a red cabbage spicy slaw.

Local brown rice and red beans with local smoked kielbasa and ham topped with grilled local jalapeno sausage and red onion.

Layers of pasta, chicken, homemade pesto, ricotta and mozzarella cheese. Served with garlic toast.

Roasted bone-in quarter chicken (white or dark) marinated in fresh lime juice, fresh oregano, cumin and habanero chiles. Served with couscous, kale, carrot, and black bean medley.

Six shrimp sautéed with bacon, roasted corn and poblano chiles on organic, local stoneground smoked gouda grits.

Bone-in quarter chicken (white or dark) braised with carrots, zucchini, squash and celery in a spicy red sauce (chipotle, arbol, guajillo chiles, mint, fresh garlic and cumin) served on a banana leaf with local brown rice.

Grilled bone-in quartered chicken (white or dark) marinated in chipotle/arbol/guajillo chiles, fresh garlic and cumin. Served with sautéed mixed squash and asparagus medley (no seconds).

Beef tenderloin tips simmered with roma tomatoes, jalapeno, onion, garlic and cumin. Served with local brown rice and corn tortillas (no seconds). Add avocado for 2.95.

Beef tenderloin tips simmered with green chiles, tomatillos and onions. Served with local brown rice and corn tortillas (no seconds). Add avocado for 2.95

Roasted New Mexican hatch chile stuffed with seasoned local grass-fed ground beef, grilled corn, tomatoes, onions and red bell pepper topped with melted cheddar and mozzarella.

Roasted fresh poblano stuffed with seasoned local grass-fed ground beef and grilled corn topped with melted cheddar and mozzarella.

Two enchiladas with local brown rice, pinto bean soup and homemade salsa. Garnished with pickled jalapenos and served with choice of first course.

Local grass-fed beef, green chiles, tomato, poblano peppers, onion, cilantro, cheddar & mozzarella cheese. Served with homemade tortilla chips and salsa. This casserole is also available at the Celebration Market!

Tossed green salad topped with choice of seasoned fried or grilled chicken strips, blue cheese, bacon bits, grilled corn, black beans, hardboiled egg, local tomatoes, red onion and cilantro. Served with your choice of homemade dressing.

Grilled chicken topped with sautéed poblano peppers, green chiles, onions, tomatoes, cilantro and spices served over local brown rice. Garnished with mozzarella cheese and cilantro.\n

Grilled chicken breast with a sun-dried tomato sauce topped with tomatoes and melted mozzarella.

Pan seared Tandoori seasoned Verlasso salmon served over English cucumber noodles with a mint and yogurt sauce. Garnished with local mixed micro greens.

Grilled beef tenderloin medallions topped with your choice of sautéed mushrooms or blue cheese sauce.

Traditional chili made with local grass-fed ground beef, ancho chile, cumin, peppers, onion and tomatoes served over Fritos and topped with sour cream, cheddar cheese and red onion.

Pan seared farm-raised redfish served over grilled asparagus, sautéed local tomatoes and topped with a lemon beurre blanc sauce. Garnished with local mixed micro greens.

Topped with a traditional Veracruz sauce of capers, onions, bell peppers, green olives, diced tomato and fresh oregano. Served over local brown rice.

Broiled Texas farm-raised redfish served over 5-grain risotto, local cherry tomatoes and lemon beurre blanc. Garnished with an herb sauce and local mixed micro greens.

Grilled 10 oz Texas ribeye served with grilled asparagus and topped with Tabasco marinated onion rings.

Rosemary roasted turkey breast and homemade cornbread stuffing with sausage topped with turkey gravy. Served with fresh cranberry sauce.

Carved bone-in turkey, fettucine, onions, bell peppers and mushroom casserole topped with cheddar cheese and served with garlic toast.

Pan seared walnut crusted rainbow trout topped with chimichurri sauce (Argentinean style pesto made with local Campari tomatoes, parsley & cilantro) and lemon beurre blanc.

Pan seared wild-caught Alaskan halibut served over sautéed couscous, local cherry tomatoes and wilted baby kale topped with a white wine herb butter sauce and local mixed micro greens.

Brine-cured brisket served over braised local green cabbage, new potatoes and carrots. Served with first course choice.

Wild-caught flounder filet baked with honey Dijon and walnut topping.

Grilled romaine half with homemade Caesar dressing and topped with grilled chicken, sautéed portabella mushrooms, blistered local Campari tomatoes and homemade baguette crouton. Substitute grilled Verlasso salmon for $6.95.

Fresh spinach, tomatoes, hardboiled egg, red onion, mushrooms and bacon. Served with balsamic vinaigrette. Add grilled chicken or 3 oz salmon for $5.95.

Pan seared cajun seasoned redfish topped with jumbo lump crab meat, Louisiana crawfish and sliced mushrooms sautéed in butter.\n

A classic dish prepared with rice, andouille sausage, and chicken thighs sautéed with green bell peppers, onion, celery and garlic.

Layers of pasta, local Italian sausage and grass fed beef, ricotta, mozzarella cheese, marinara sauce and black olives. Served with garlic toast. (no seconds).

Brined and pan seared center cut pork chop topped with a fresh cherry and Dijon mustard reduction.

Pan seared Verlasso salmon served on a spicy hatch chile cream sauce and topped with a pistachio gremolata.

Five seasoned shrimp, pan seared and chilled served over fresh garden salad with local cherry tomatoes, hard-boiled egg, radishes and avocado. Served with thousand island dressing on the side.\n

Two crispy chicken thighs served over garlic mashed potatoes and topped with an oyster mushroom and white wine sauce (no seconds).

Crispy herbed bread crumb and parmesan crusted pork loin chop topped with a tomato, fennel and mascarpone sauce.

Saffron and white wine infused classic risotto made with Italian arborio rice, shrimp, mussels, zucchini and parmesan cheese.

Three frenched lamb chops seasoned with herbs and garlic served with a red wine au jus and a butternut squash puree topped with a sage brown butter.

Pan seared halibut served with grilled asparagus, blistered local cherry tomatoes and topped with a homemade lemon caper beurre blanc sauce. Garnished with local mixed micro greens

Local beef tenderloin infused with diced and roasted poblano and bacon. Served with local micro greens, local bibb lettuce, tomato, red onion, roasted bell pepper, cheddar and mayonnaise on a sesame bun. Served with Tabasco marinated onion rings.

Pint serves 6

ALL DIPS SERVED COLD \nHalf Pint serves 2-3\n

Serves 6-8

Small serves 4. Choice of 2 dressings\nMedium serves 8-10. Choice of 2 dressings. \nLarge serves 12-16. Choice of 3 dressings.

Half Pint = 1 serving\nPint = 2 servings

Pint serves 6

Small Bag: 10 ounces\nLarge Bag: 20 ounces

Choice of white or dark.

Gluten free pasta with homemade marinara sauce or butter sauce. Served with fresh fruit. Add meat loaf for $2.00.

Served on Texas toast with fresh fruit.