FIRST
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Crispy Goat Cheese Salad, Pickled & Marinated Beets, Orange, Jamon |
10 |
Farmhouse Salad, "Cochon de Lait", House Made Mustard Vinaigrette |
8 |
Caesar Salad, Twice Cooked Egg, Pickled Red Onion, Shaved Crouton |
9 |
"The Butcher's Cut", Marinated Tomatoes, Arugula Fennel Salad |
12 |
White Bean Ravioli, Lacinato Kale, Short Rib, Poached Quail Egg |
12 |
Gulf Crab Carbonara Bucatini, Red Peppers, Our Guanciale |
13 |
Bone Marrow Service, Condiments, Ciabatta Toast Points |
15 |
Shrimp N' Polenta, Fresh Bacon, Charred Onion, Polenta Cooked in SmokedButter |
11 |
Wood Roasted Mussels, Confit Cherry Tomatoes, Lone Star Beer, Salsa Verde |
12 |
Amberjack Crudo, Cara Cara Orange, Our Guanciale & Cajun Caviar |
13 |
Pepperoni Pizza |
9 |
Meat Market Plate, House Cured & Smoked Meats |
15 |
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SECOND |
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Texas All Natural Ribeye, Warm Smoked Potato Salad, Pear Onion BBQ |
25 |
Sautéed "Snowy" Grouper, Pinto Beans, Asiago Broth, Quick Pickled Carrots |
23 |
Dry Aged Strip Steak, Braised Cannellini Beans & Cornbread |
Market |
Texas Wild Boar Ragu, Pappardelle, Creamy Ricotta |
18 |
"Country Style" Pork Rib, Bacon Braised Greens, Olive Oil Mash, Lemon Mostarda |
23 |
Braised Short Rib, Agrodolce Swiss Chard, Salsify Arrosto |
23 |
Brown Butter Gnocchi, Roasted Mushrooms, Finger Chili, Arugula |
16 |
Gulf Seafood Stew, Roasted Tomato & Fennel Broth, Rouille |
23 |
Roasted Almaco Jack, Sunchoke Puree, Oyster Mushroom Ragu, Celery Pesto |
23 |
Spaghetti and Meatballs XL, Fontina Cheese, Tomato Gravy |
18 |
Baja Bay Scallop & Rock Shrimp Risotto, Harvest Onions, Meyer Lemon Crema |
24 |
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Desserts |
8 |
Caramel Turtle Affogato, Salted Caramel Gelato, Espresso Chocolate, Candied Pecans |
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Chocolate Pecan Torte, Buttermilk Gelato, Spicy Pecans |
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Pear Crostata, Maple Gelato, Texas Rum Raisins |
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Pistachio Pound Cake, Sweetened Mascarpone, Sour Cherries, Grappa |
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STELLA SOLA WORKS WITH LOCAL AND SUSTAINABLE ARTISANS
TO CELEBRATE OUR GULF COAST BOUNTY. |
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Chef de Cuisine: Justin Basye |
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