Regional Spotlight: Lone Star in the Big Apple

Menu

Hors d’Oeuvre

Smoked Gulf Snapper Croquettes with Tarragon Aïoli

Texas Watermelon Shooters with Agave Nectar; Brunoise Cantaloupe, Honeydew Melon, Cucumber, and Avocado; and Fried Mint

Dried Venison Tostadas with Avocado–Goat Cheese Purée and Elderberry Glaze

Dinner

Chilled Texas Quail Consommé with Roasted Root Vegetables Brunoise, Quail–Wild Mushroom Sausage, and Ancient Grain Cracker

Texas Red Snapper with Port Aransas Crabcake, Mesquite Wood–Smoked Gulf Shrimp, Brazos Valley Horseradish–Pecan Cheddar, Stone-Ground Yellow Grits, Charred Jalapeño, and Rio Grande Citrus–Basil Butter  

Mixed Greens with Buttermilk Panna Cotta, Roasted Pecan Crumb, Peach Compote, Yellow Rose of Texas Foam, and Local Honey–Grapefruit Vinaigrette

100-Day Dry-Aged Texas Strip Loin Beef Medallion with Sautéed Veal Tongue–Mushroom Ragoût, Semolina–Mascarpone Dumpling, Peas, Carrots, Braised Onion, Pickled Tomato, and Veal Reduction 

Tequila, Lime, and White Chocolate Bavarian Dome with Prickly Pear Gelée, Spiced Instant Praline, Avocado Ice Cream, Margarita Whipped Cream, and Texas Berries

A selection of fine wines will be served with this dinner.