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English Pea

Pea Custard
Faux Peas
Shaved Spring Vegetables
Mint Vinaigrette
Herbs
Morel Dust

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"Almost Spring"

Beets
Yellow Beet Puree
Sugar Snap Peas
Spring Onions
Coriander Soil
Nettle Foam
Wood Sorrel
Arugula Flowers
Cilantro Blossoms
Honey Orange Vinaigrette

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Beef Tongue

Grilled Beef Tongue
Sweet Potato
Apple
Fennel
Tongue Marmalade

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Yellow Cauliflower

Cooked and Raw Yellow Cauliflower
Fresh Yuzu
Macadamia Nut

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Steak Tartare

Egg yolk
Fried capers
Nasturtium
Fried Bread

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Caramelized Salmon Belly

Texas Grapefruit
Nori
Black Olive
Cilantro
Ponzu

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Charred Octopus

Fennel
Piquillo Pepper
Lemon

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Butternut- Chanterelle Porridge

Poached Egg
Chanterelle
Spiced Duck Jus
Chickweed

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Butternut Squash Custard

Heirloom Apples
Caramel Apple Foam
Pecans
Burnt Marshmallow Ice Cream

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Heirloom Apples

Raw and Cooked Apples
Caramel Braised Cardoon
Caramel Vinaigrette
Goat Yogurt Crisp
Red Ribbon Sorrel

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Goat Neck "Osso Bucco"

Baby Turnips and their greens
Local Goat Yogurt
Goat Yogurt

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Nocetto di Capra

Nocetta di Capra is a nice semi firm goat cheese from Italy. Its basically an airey goat brie. I seares it and its crisped up really nice on the outside and became very soft in the middle.
Seared Nocetto di Capra
Roasted Grapes
Frozen Jalapeno- Grape Puree
Pistachio Corainder Crumble

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Frozen Chocolate Mousse

Wood Sorrel Panna Cotta
Lime Fluid Gel
Frozen Chocolate Pudding
Sea Salt Glass

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Bay Scallop

Evoo Poached Bay Scallops
Heirloom Tomatoes
House Cured Country Ham
Mint
Apple Butter

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Rabbit Rillette

Torchon of Rabbit Rillete
Inlay of Rabbit Liver Mousse
Hartmann Farms "Ratatouille"

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Duck Offal Bread Pudding

Sweet Corn
Fried Egg
Roasted Duck Jus
Corn Ash
Fried Corn Silk

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Grilled Octopus with The Flavors of Thailand

Sous Vide then Grilled Octopus
Green Mango
Coconut
Fish Sauce
Peanut
Jalapeno
Mint, Basil, Cilantro

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Textures of Heirloom Tomatoes 2011

Raw

Blanched

Gelee

Granite

Ice Cream

Avocado

Horseradish

Meyer's Lemon

Asian Amberjack

Sesame Crusted Gulf Coast Amberjack

Ginger- Carrot Puree

Radish Kimchee

Basil and Mint

An Ode to Rene Redzepi

This dish is called "A Taste of the Wild", I am very inspired by what Rene Redzepi is doing over in Denmark right now and when I got in some fresh morels I figured why not?

Wood Roasted Morels

Sous Vide Farm Egg Yolk

Porcini Soil

Wild Wood Sorrel

Feta

Porchetta di Testa

This is by far one of my favorite techniques that I have not done in a while. I figured since its one of my favorite techniques why not serve it with my 3 favorite summer ingredients.

Pig Face Roulade

Ethan's Heirloom Tomatoes

Crispy Vidalia Onion

Vidalia Onion Soubise

Raw Sweet Corn

Sweet Corn Puree

Texas Peaches

So leaving in South Texas I have become very biased when it comes to peaches. I absolutely refuse to serve anything other than Texas Peaches from the hill country. They say this year's season will be short due to the lack of rain. I will have to settle with this and get them while they last.... definitely wont be bringing in ones from California as a replacement because there is no comparison. This is a little dish I ran as a special tonight but will probably keep it going for a few weeks, simple and delicious.

Marinated Texas Peaches

Charred Shishito Pepper Jam

Crispy Quiejo Castelinhos

Basil

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Morels

Buttered Popcorn Grits

Morel Mushrooms

Slow Poached Egg

Pork Cracklins'

Bing Cherry "Porkelaise"

Micro Basil

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Raw and Cooked Spring Radish

Purple Plum Radish, Cincinatti Radish, Icecycle Radish, Easter Egg Radish

Both Butter Poached and Raw

Shaved Texas 1015 Onion

First of the Season Bing Cherries

"The Elements of Ranch": Buttermilk Powder, Garlic Chips, Red Wine Vinaigrette and Chive