For the Table

Creamy Ricotta | w/ Chile Recado, Texas Honey &

Grilled Bread
Texas Lardo | w/ Seasonal Fruit, Mustard &
Mascarpone on a Crostini
Gulf Crab Tostadas | w/ Avocado Salsa,
Cabbage Slaw & Fresno Chile
Bacon Wrapped Quail | w/ Jalapeño &
Buttermilk Fried Legs & Spicy Ranch

STARTERS
Wild Mushroom Soup | Duck Prosciutto w/ Huitlacoche
The Annie Tortilla Soup | w/ Avocado Relish & Queso Fresco
Oysters &
The Annie House Salad | served tableside Shellfish
Kale Salad | Shaved Fennel, Grilled Bacon, Dried Apples & Walnuts
Gulf Coast Oysters on the Half Shell*
Asparagus Salad | Maine Lobster & Poached Egg
East Coast Oysters on the Half Shell*
Endive Salad | w/ Duck Prosciutto & Walnuts
Shrimp Cocktail | w/ Smoked Chile
The Annie Steak Tartar | w/ Quail Egg, Green Peppercorn Sauce & Toast* Cocktail Sauce
Jumbo Lump Crab Cake | Charred Chile Remoulade King Crab | Served cold or warm
Enchilada of Chicken Pibil | w/ The Annie Mole Lobster Cocktail
Ahi Tuna Crudo | w/ Avocado, Cucumber, Fresno Chile, Grapefruit & Jicama Broth*
Carnitas of Bacon Confit | w/ Fried Jalapeños, Onions & Avocado Tomatillo Salsa
Rabbit Pot Pie | w/ Market Vegetables, Mushrooms & Cracker Crust

ENTRéES

AILY SPECIALS Gulf Red Snapper | w/ Poblano Pumpkin Seed Broth, Blue

D Crab Meat & Zucchini

Scallops | Pan Roasted w/ Gulf Shrimp & Corn
Chowder
The Classics
MONDAY Scottish Salmon | w/ Black Lentil Stew & Fresno
Wood Grilled Rabbit | “Hunter Style” w/ Roasted Gulf Coast Basket Chile Romesco
Peppers & Fennel
Seared Ahi Tuna | Avocado Salad & Heirloom
Coffee Crusted Filet Mignon | w/ Glazed TUESDAY Tomato Vinaigrette*
Mushrooms & Aligot Potatoes Prime Rib Orecchiette | w/ Shrimp Sausage, Broccoli Rabe & Tomato
Texas Quail | Wood Grilled w/ HC Venison Fennel Butter
Sausage & Jalapeño Cheddar Grits WEDNESDAY Roasted Duck Breast | w/ Cocoa Mole & Duck Leg
BBQ Baby Back Ribs Confit Crepe
Steak Sandwich | w/ Creamy Black Beans, Avocado &
THURSDAY
Drunken Chili Sauce
Dover Sole
Lamb Chops | Wood Grilled w/ Lamb Barbacoa &
For Two Roasted Hominy
FRIDAY
Redfish on the Half Shell | w/ Avocado, Pickled Chicken Fried TX Wagyu Rigatoni | w/ Mushroom Bolognese & Ricotta
Red Onions & Fresh Salsas Sweet Potato & Spinach Enchiladas | w/ Salsa Verde
Dinner Bell Chicken | w/ Sweet Potato, SATURDAY & Cotija
Cornbread Dressing, Green Bean King Crab Frites Chicken Fried Pork Chop | w/ Fried Egg & Roasted
Salad & TX Beer Sauce Corn Buttermilk Dressing
Long Bone Ribeye | Dry-Aged & Sliced w/ Cantina SUNDAY The 30 Count Burger | w/ TX Wagyu & Fries -
Beef Rib, Avocado & Pickled Red Onions Buttermilk Fried Chicken 30 a night…till we’re out!
w/ Scratch Biscuits & Gravy

SIDES
Roasted Potatoes w/ Poblano Rajas & Queso Chihuahua • Hand-Cut French Fries • Jalapeño Cheddar Grits
Green Beans • Cornbread Dressing • Brussels Sprouts w/ Bacon & Blue Cheese

Ex ecutiv e Ch ef Ro b ert Del G ran de

*Items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Please inform your server if anyone in your party has a food allergy.
REV.09.17.2019