Office Of The Dean Dinner Menu
PREREQUISITES
Ahi Tuna Tostada
Salsa Azteca and Avocado on Blue Corn Tortilla
Gulf Brown Shrimp Scampi
Lemon Butter, Garlic, Vine-Ripened Cherry Tomatoes
Rosewood Wagyu Beef Cheek Frites
Crispy Potatoes, Fontina, Chimichurri, Demi-Glace
Nueske’s Bacon Burnt Ends
Sticky Bourbon Glaze, Texas BBQ Sauce, Shishito Pepper Sauce
Stone Axe Wagyu Beef Tartare
Crispy Rice, Smoked Mussel Aioli, Chives
Stone Axe Wagyu Carpaccio
Arugula, Shaved Parmesan, Caperberries, Texas Olive Oil
FIELD STUDIES
Iceberg Wedge
Heirloom Tomatoes, Candied Nueske’s Bacon, Gorgonzola Crumbles
Caesar Salad
Crisp Baby Romaine, Parmesan Reggiano Baguette, White Anchovies
Red Kuri Squash Soup
Creme Fraiche and Caviar
STEAK MAJORS
Our steaks are wet-aged, Top Choice, and hand-carved by Allen Brothers.
10 oz Center Cut Filet
14 oz N.Y. Strip Steak
16 oz Ribeye Steak
6 oz Stone Axe Wagyu Filet
EXTRA CREDIT STEAK ENHANCEMENTS
Au Poivre with Green Peppercorn Cognac Sauce
Blue Crab Oscar Topping with Béarnaise
Gorgonzola and Cabernet Cherry Reduction
Cowboy Butter and Demi-Glace
THE DEAN’S OLD SCHOOL FAVORITES
Chilean Sea Bass
Olive Crust, Squash Butter, Shaved Brussels Sprouts
Freebird Chicken Breast
Creamy Risotto with Asparagus, Mushrooms, Chicken Jus
Campo Grande Iberico Pork Pluma
Grilled Rib Cap with Oaxacan Mole, Crispy Plantain
Boneless Braised Short Rib
Sweet Potato, Gremolata Glazed Baby Carrots Cippolini Onions Cabernet Jus
Farro Island Salmon
Seared Salmon with Garlic Spinach and Bernaise
ELECTIVES
Elote
Cotija, Cilantro, Crema, Tajin
Bacon Mac & Cheese
5 Cheese Mornay, Jalapeno, Bacon
Grilled Asparagus
Lemon Oil, Fleur de Sel
Chancellor’s Mashed
Creamy Red Potatoes, Cream and Butter
Crispy Brussels
Korean BBQ Sauce, Bacon Lardons
Viking Farm Mushrooms
Brown Butter, Thyme
FINALS
Carrot Cake
Vanilla Bean Ice Cream, Caramel, Dates,, Walnut, Jet Puffed
Ricotta Cheesecake
Strawberry Sauce, Fresh Mint