Menu for Green Pastures Restaurant

A La Cart Dinner
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Valentine's Day
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A La Cart Lunch
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A La Carte Dinner
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Sunday brunch
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Desserts

A La Cart Dinner

Appetizers

21.50 Gulf Coast Starter Sugar cane shrimp, crawfish fritters, crispy soft shell crab, blackened oysters with jerked molasses, creole mustard, tequila cocktail, and chipotle remoulade

17.00 Tempura Maine Lobster Tail With wasabi butter and jicama slaw

15.00 Green Pastures Crab Cakes With dill cream and lemon caper butter

14.00 Bacon Wrapped Jalapeno Stuffed Texas Quail With shiner bock glaze and truffle veal glace

10.50 Toasted Brie Sandwich With toasted hazelnuts, caramelized onion preserves and balsamic-fig coulis

14.00 The Mushroom Martini Saute of exotic mushrooms with garlic and vermouth

Salads

17.00 Caesar Salad For two, prepared table side

9.50 The Farm House Salad Farm tomatoes from Los Sombres Farm, steamed pasture raised egg from Tierra Madre Farm herbed lonestar goat cheese, cotillion toast and spiced EVO

7.50 Spinach with Artisan Blue Cheese Bacon, tomatoes, radicchio, pistachios and tobacco onions

9.50 Avocado Salad With tomatoes, texas goat cheese, white truffle oil and hibiscus

Entrees

34.00 Texas Redfish with Crawfish Sweet corn, spinach, coconut butter and guajillo

35.00 Bacon-Wrapped Salmon with Spicy Bbq Prawns Bubble and squeak, grilled asparagus. brandy peppercorn sauce

36.00 Texas Game Sampler Saute of texas quail breasts with mushrooms, guajillo rubbed broken elk venison And broken arrow wild boar sausage with mace-cherry jus

39.00 Spiced Spring Rack of Lamb With creamer potatoes, roasted root vegetables curry-candied cashews, chimichurri and mango-mint chutney

33.50 Veal Stuffed with Shrimp Goat cheese, spinach, sun-dried tomato and alambic brandy

35.00 Espresso-Cocoa Ribeye USDA prime beef, portabella mushroom, gruyere, pecan-green beans, vanilla carrots and garlic butter

40.00 USDA Prime Filet Mignon With arugula, blue cheese, balsamic, cracked pepper onion rings, pommes dauphinoise, and morels

31.00 Seared Duck Breast With blueberry-ginger jus, pommes maxim, spinach and cabbage

33.50 Salt and Pepper Poulet Rouge Chicken Heritage cou nu breed chicken, truffled mashed potato, buttered mushrooms, sauteed green beans, roasted garlic, rosemary and natural jus

22.00 Grilled Tofu with Spinach Sweet potato and mushroom ragout, asparagus, truffle oil

Valentine's Day

80 per person Three Course Menu

First Course Selections

Tongue and Cheek Srircha BBQ pork cheek BBQ tongue with chipotle heart brand beef with jalapeno sauce and cured yukon potato

Southside Lobster Fried lobster with cheddar grits, creme fraiche, scallions, creole butter

Say Cheese Porcini and brie soup, dos lunas cheese, pecan butter and onion preserves sandwich blue cheese and jalapeno gnocchi

Second Course

Vine-ripened Tomatoes and Baby Arugula Texas goat cheese, rice noodle, sweet chili green beans, sesame lavosh and ginger-miso dressing

BBQ Pork Belly and Baby Iceberg Brined onions, pumpkin seeds, chipotle creme fraiche, navajo bread

Raspberry Shrimp Salad Mangos, almonds, strawberries, romano cheese, radicchio, raspberry vinaigrette and aged balsamic

Third Course Selections

Ginger-Kumquat Glazed Seared Duck Breast Garlic-shrimp sausage, candied sweet potato, warm bacon slaw, sesame sugar snaps

Brown Sugar Cured USDA Prime Filet Mushroom-garlic bread pudding, Bootlegger beer sauce and pecan broccoli

Spiced Rack of Lamb and Moroccan Sausage BBQ tomatoes, truffled potatoes, chimichurri and candied lemons

Green Peppercorn Red Snapper Brandied lobster butter, asparagus and green tea saffron rice

Vegetable Gustation Jarlsburg crepe with kale and garlic mushrooms sweet potato waffle, pecan broccoli, creme fraiche and maple syrup fried green tomato parmesan with pine nut ricotta and roasted red pepper grilled artichoke, tempura fried poached egg, cured tomatoes, fennel pesto

Dessert Selections

S'mores Ancho-chocolate red velvet cake, baileys chocolate mousse, chocolate bacon

Pineapple Pound Cake with Pink Pepper Cotton Candy Star of anise and orange creme brule, grand marnier drunken berries raspberry almond goat cheese cake

Peanut Butter Mousse and Toasted Fluff Triple espresso pot au creme bread pudding with Jack Daniels sauce, bootlegger cake with balcones baby blue butter cream and corn nuts

A La Cart Lunch

Lighter Fare

15.50 Sesame Spiced Shrimp Salad Romaine lettuce, garbanzo beans, tomatoes, marinated red onions, queso fresco, fried cilantro, with lime-avocado dressing, jicama salad and sesame crisp

18.00 Wasabi Lobster Caesar Tempura maine lobster tail, reggiano parmesan, white truffle oil and romaine lettuce

18.00 Moroccan Tuna Spiced yellow fin tuna served rare with artichokes, olives, tomatoes, toasted almonds, poached garlic, lemon, crushed red pepper and dill seed chip

18.50 Chicken Romaine Salad Avocado, tomatoes, macadamia nuts, cranberries, manchego cheese with roasted garlic dressing and hibiscus reduction

15.00 Farm House Salad Lockhart quail breasts and texas goat cheese, vine-ripe tomatoes, steamed vital farms egg*, red wine reduction, spiced evo

17.00 Soft Shell Crab Sandwich Texas toast, avocado, tomato, muenster, sweet pickle, whole grain mustard, sour cream and brined jalapeno

10.50 Quiche Du Jour Served with apple chutney and tomatoes with blue cheese

9.50 Spinach Salad Bacon, tomatoes, radicchio, pistachios and tobacco onions in artisan blue cheese dressing

Entrees

17.50 Green Pasture's Crab Cakes With creole mustard sauce, tomato-crudite, lemon butter

15.50 Seafood Crepes with Herb Saint-Arugula Shrimp, crab and crawfish, tomato chutney and orange-saffron butter

16.50 Blackened Bacon-Wrapped Salmon Maple cheddar grits, spiced chayote, BBQ tomatoes, dijon butter and fried capers,

16.00 Salt and Pepper Chicken Garlic-thyme bread pudding, honey-coriander carrots, black pepper and savory gravy

15.50 Duck Confit with Candied Kumquats, Five spice roasted mushrooms, rhubarb chutney and spinach frittata

14.50 Brown Butter Gnocchi with Viognier, Mushrooms, root vegetables, roasted broccoli, garlic and parmesan

16.50 Saloon Style Flat Iron Steak With pecan-green beans, blue cheese, pommes frites and treaty oak-peppercorn sauce

15.50 Grilled Chicken Porcini Penne pasta, spinach, romano, cream, aged red wine and basil

16.00 Ancho-Mace Pork with Roasted Sweet Potatoes Pumpkin seed mustard greens, jalapeno sauce and guajillo essence

A La Carte Dinner

Appetizers

21.50 Gulf Coast Starter Sugar cane shrimp, crawfish fritters, crispy soft shell crab, blackened oysters with jerked molasses, creole mustard, tequila cocktail, and chipotle remoulade

17.00 Tempura Maine Lobster Tail With wasabi butter and jicama slaw

16.00 Green Pastures Crab Cakes With dill cream and lemon caper butter

14.00 Bacon Wrapped Jalapeño Stuffed Texas Quail With shiner bock glaze and truffle veal glace

11.00 Toasted Brie Sandwich With toasted hazelnuts, caramelized onion preserves and balsamic-fig coulis

14.00 The Mushroom Martini Saute of exotic mushrooms with garlic and vermouth

Salads

20.00 Caesar Salad for Two Caracara farms travis county extra virgin olive oil prepared table side

9.50 The Farm House Salad Vine-ripened tomatoes, steamed pasture raised egg from vital farms herbed lone star goat cheese, cotillion toast and spiced evo

8.50 Spinach with Artisan Blue Cheese, Bacon, tomatoes, radicchio, pistachios and tobacco onions

9.50 Avocado Salad With tomatoes, texas goat cheese, white truffle oil and hibiscus

Entrees

35.00 Texas Redfish with Crawfish Sweet corn, spinach, coconut butter and guajillo

39.00 Pecan Salmon with Lobster Bread Pudding Honey carrots, candied jalapeno and herb butter

36.00 Texas Game Sampler Saute of texas quail breasts with mushrooms, guajillo rubbed broken arrow axis venison and broken arrow wild boar sausage with mace-cherry jus

39.00 Spiced Spring Rack of Lamb With creamer potatoes, roasted root vegetables curry-candied cashews, chimichurri and mango-mint chutney

36.00 Green Peppercorn Veal Chop Saffron goat cheese risotto, preserved fig glace, arugula salad with poached mushroom and pickled beets

37.00 Espresso Cocoa Ribeye USDA prime beef, portabella mushroom, gruyere, pecan-green beans, vanilla carrots and garlic butter

41.00 USDA Prime Filet Mignon With arugula, blue cheese, balsamic, cracked pepper onion rings, pommes dauphinoise, and morels

34.00 Seared Duck Breast With blueberry-ginger jus, pommes maxim, spinach and cabbage

33.50 Salt and Pepper Poulet Rouge Chicken Heritage cou nu breed chicken, truffled mashed potato, buttered mushrooms, green beans, roasted garlic, rosemary and natural jus

22.00 Grilled Tofu with Spinach, Sweet potato and mushroom ragout, asparagus, truffle oil

Sunday brunch

Assorted Cheeses, Crackers and Cheese Rosettes

Spinach and Mixed Greens With red wine vinaigrette and ranch dressing

Cavatappi, Chipotle and Romaine Salad / Baby Iceberg With bacon, blue cheese and tomatoes

Carrot, Mint and Feta Cucumber, tomatoes and sumac / roasted lentil and kelp salad / red bean salad

Barley, Corn, Edamame Goat cheese and mustard vinaigrette / horseradish potato salad

Olives With nuts and garden herbs / artichoke, roasted garlic and lemon

Fresh Mozzarella, Almonds, basil and cherry tomatoes / pickled habanero

Pickled Chioggia Beets Pickled beets / pickled yellow beets / spicy bread and butter pickles

Pickled Grapes / Pickled Watermelon Rind / Grilled Brie with Garden Herbs

Tomato, Red Onion and Basil Cucumber, carrot and daikon radish / buttermilk coleslaw

Grilled Tofu Belgian endive, celery, walnuts and blueberry vinaigrette

Frog Legs With jalapeño sauce / pork belly with BBQ sriracha

Porcini and Brie Dip

Espresso and Cocoa Chicken Sausage With texas peach chutney

Creole Spiced Beef Skewer With gp mustard sauce

Hot Pepper Pork Ribs With wasabi BBQ

Portabella Mushroom Skewers With chipotle ranch / sesame broccoli

Split Pea Dip With parmesan and won ton / black bean dip with feta and Punjab curry strips

Flat Iron With steak sauce / pork with jalapeno and dos lunas cheddar

Moroccan Chicken With fig and lemon / smoked trout with capers and garlic

Green Lip Mussels With ginger-soy, hoisin, sriracha and sesame

Blue Mussels Mustard vinaigrette, capers and red onion

BBQ Salmon Hot smoked salmon / sesame tuna with wasabi cream

Chilled Shrimp With cocktail sauce and chipotle remoulade

Watermelon, Rose Hips Orange and jalapeño soup / roasted ginger and carrot with sesame

Gazpacho with Pickled Okra

Pecan-Green Beans

Brown Sugar Carrots with Almonds

Garlic Mashed Potatoes

Eggs Benedict

Roasted Pork Loin With dijon gravy, sweet pickles and

Grilled Trout With crab, spinach, capers and crawfish bisque

USDA Prime Rib With au jus, gp whole grain mustard, horseradish and creamy horseradish

Deviled Eggs with Tobikko

Quiche

Pigs in a Blanket, Pepperoni Rolls, Pickled Eggs

Sliced Fruit Tray With vanilla cream

White Chocolate and Pecan Bread Pudding With jack Daniel’s sauce

Chocolate Fountainmarch 5Th 2010

Assorted Cheeses, Crackers and Cheese Rosettes

Mixed Greens With red wine vinaigrette and ranch dressing

Spinach Salad With roasted pears, blue cheese, pecan dust,

Red Onion and Apricot Brandy Vinaigrette

Baby Iceberg With blue cheese, bacon and tomatoes

Chilled Shrimp With cocktail sauce and chipotle remoulade

Sesame Tuna

Green Lip Mussels With smoked pepper, fresh tomato and garlic

Blue mussels, pink pepper and Evo

Spicy Gazpacho

Ham, Brie, Pecan and Orange-Marmalade Sandwich

Salmon Belly, Cucumber and Cream Cheese

Waffle Chicken With hibiscus-jalapeno syrup

Long Pepper and Arbol Marinated Cauliflower

Spring Rolls With ginger-soy

Cajun Green Beans With andouille and creole mustard vinaigrette

Curried Lamb Skewers With lemon-coriander yoghurt

Hot Smoked Salmon

Moroccan Salmon

Tofu Salad With sriracha vinaigrette

Portabella Mushroom Skewers With chipotle ranch

Sesame Broccoli

Black Bean Dip With red chile strips and queso fresco

Chilled Flat Iron With grains of paradise, cranberries and blue cheese

Penne Caesar

Deviled Eggs

Potato Salad

Gemelli salad

Cavatappi Salad

Couscous / Orzo / Cucumber With ginger and carrots / tomato and basil salad

USDA Prime Rib With au jus, gp whole grain mustard, horseradish and creamy horseradish

Sugar Snap Peas With sweet potatoes and ginger-coconut butter

Carrot With brown sugar and vanilla brandy

Double Cheddar and Garlic Grits

Roasted Game Hen With artichokes, olives, sun-dried tomatoes and rosemary jus

Seared Flounder With crab, spinach, butternut squash and orange-tomato butter

Eggs Benedict

Quiche

Pigs in a Blanket, Pepperoni Rolls, Tea Smoked Eggs

Fresh Fruit Tray

White Chocolate and Pecan Bread Pudding With jack Daniel’s sauce

Chocolate Fountain

Key Lime Bars

Fat Chocolate Cake

White Cake with Key Lime and Strawberry

Trifle

Red Velvet Cake

Espresso Bars

NY cheesecake

Pear Strudel

Chocolate Mousse

Desserts

Bananas Foster

17.00 Flambe of Bananas, Rum, Orange, Brown sugar over ice cream

8.00 Chocolate Habanero Creme Brule Fresh cream, pasture raised eggs, roasted cacao, and cane sugar with habanero pepper

7.50 Milk Punch Tres Leches Decadent cake, whipped cream, toasted coconut, candied pecans, bourbon, rum, brandy and nutmeg

7.50 Texas Pecan Waffle Pecan Belgian waffle with sourcream ice cream, ancho hot fudge, salted caramel and raspberry sauce

9.00 Green Pastures Frozen Hot Chocolate Chocolate pot au creme, habanero infused chocolate mousse, whipped cream and custom smores

6.50 Coup De Nassau Coffee and vanilla ice cream served with a sauce of rum, brandy, kahlua, and godiva liqueur

8.00 Selection of Fine Cheese Unpasteurized blue, don bernardo manchego, texas goat cheese with pink peppercorns with toasted nuts and berries

8.00 Chocolate Espresso Semi-Freddo Decadent chocolate espresso mousse deep chilled and served with fresh cream, cinnamon tuile, italian espresso

6.50 Texas Pecan Ball Large scoop of vanilla ice cream rolled in crushed pecans and topped with our homemade fudge sauce

6.50 Cheesecake rich and velvety New York style cheesecake with raspberry and blackberry sauces

6.00 Green Pasture's Bread Pudding Traditional new orleans style bread pudding with white chocolate, pecans, cinnamon, and nutmeg. Served with a jack daniels sauce

6.50 Chocolate Love Fat chocolate cake layered with chocolate mousse and a Belgian chocolate ganache

6.50 Creme Brulee With grand marnier and caramelized sugar

Menu for Green Pastures Restaurant

A La Cart Dinner

Appetizers

Salads

Entrees

Valentine's Day

First Course Selections

Second Course

Third Course Selections

Dessert Selections

A La Cart Lunch

Lighter Fare

Entrees

A La Carte Dinner

Appetizers

Salads

Entrees

Sunday brunch

Desserts

Bananas Foster

Best of Citysearch

Partner Sites:

Menu for Green Pastures Restaurant

A La Cart Dinner

Appetizers​

Salads​

Entrees​

Valentine's Day

First Course Selections​

Second Course​

Third Course Selections​

Dessert Selections​

A La Cart Lunch

Lighter Fare​

Entrees​

A La Carte Dinner

Appetizers​

Salads​

Entrees​

Sunday brunch

Desserts

Bananas Foster​

Best of Citysearch

Partner Sites:

Appetizers

Salads

Entrees

First Course Selections

Second Course

Third Course Selections

Dessert Selections

Lighter Fare

Entrees

Appetizers

Salads

Entrees

Bananas Foster