Stories- Ranch Kitchen Menu:

THIRD CHAPTER
PRIME FILET MIGNON $64
hi-fi mushrooms, beetroot balsamic emulsion, pressed potatoes
BRAISED LAMB SHANK $56
slow braised Texas lamb, soft polenta, wilted greens, spring onions, lamb jus
ELK LOIN $58
wild rice, cracked wheat, fresh spinach, raspberry glace, kohlrabi and candied pecan salad
SOUTH TEXAS ANTELOPE TENDERLOIN $58
braised greens, roasted baby carrot, red wine reduction, mustard fruits
TEXAS WAGYU STRIP STEAK $68
potato puree, shaved asparagus, red wine reduction
FOURTEEN OUNCE PRIME RIBEYE $64
pressed potatoes, shaved brussel sprouts, roasted shallot
SEASONAL FRESH FISH $48
pan seared, roasted bell pepper puree, pearled couscous, pickled dill French beans
PASTURE RAISED HALF CHICKEN $38
white wine jus lie, kohlrabi, young carrots
SPICED MEXICAN YAM $32
roasted parsnip, mulled wine poached pear, hydroponic kale, dates, labneh, chevre cheese
SECOND CHAPTER
PAN SEARED SCALLOPS 23
milled corn polenta, green garlic chimichurri, micro green salad
HOUSE GRAVLAX 23
cured cold water salmon, creme fraiche, blue corn blini, pickled green tomatoes, caviar
GOAT CHEESE RICOTTA GNOCCHI 19
house-made ricotta, spring pea puree, squash blossoms, wilted pea shoots, Parmigiano Reggiano
SEARED AHI TUNA 24
kohlrabi slaw, gochujang mayonnaise, ponzu
SHELLED OYSTER 4 EACH
shallot mignonette, pickled celery, radish
FIRST CHAPTER
STORIES SPRING GREENS 16
artichoke greens, pine nuts, burrata, shaved young carrot, early radish, asparagus, snow peas, strawberry vinaigrette, hard apricots
HOUSEMADE FARMERS CHEESE 18
farmers cheese, fresh herbs, olive oil cake, strawberry compote, cultured cream, pickled baby beets, evoo
EARLY SPRING SOUP 15
spring pea leaves, arugula, fresh cream, black truffle, rye crumble
CHAPTER 2
BROWN BUTTER BONE-IN FILET 62
pan roasted, brown butter baste, hi-fi mushrooms, beetroot balsamic emulsion, pressed potatoes
SOUTH TEXAS ANTELOPE TENDERLOIN 52
red wine reduction, sweet potato honey purée, roasted root vegetables, and a dried cranberry, kale, wheatberry, pepita salad
TEXAS WAGYU STRIP STEAK (GF) 64
celeriac potato puree, shaved asparagus, red wine reduction
FOURTEEN OUNCE PRIME RIBEYE (GF) 62
pressed potatoes, shaved brussel sprouts, garlic compound butter, roasted shallot
RED SNAPPER 44
espelette butter, almond-arugula gremolata, beluga lentils, chard
PASTURE RAISED HALF CHICKEN 38
white wine jus lie, kohlrabi, young carrots
MOROCCAN SPICED ROMANESCO (VG) 32
fennel frond skyr, pressed potatoes, hydro kale, dates, parmesan, toasted almonds
CHAPTER 1
WINTER SALAD 14
local hydroponic kale, fresh red cress, snow crystal, chiogga beets, purple dragon carrots, mead poached pears, autumn spiced pecans, citrus, cider grain mustard dressing
BEETS & FARMERS CHEESE 15
roasted beet, raw beetroot, pickled stems, crispy greens, creamed honey
BAKED APPLE & BUTTERNUT SQUASH BISQUE 15
pumpkin seed oil, chicharron, and a pumpkin seed, lemon zest, kale gremolata
SEARED AHI TUNA 18
kohlrabi slaw, gochujang mayo
PAN SEARED DIVER SCALLOPS 21
grapefruit marmalade, shaved fennel salad, saffron rouille
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