Taste of
Texas

Tender beef brisket smoked in-house, stuffed inside house-made empanada dough, fried to a golden brown, drizzled with cilantro lime crema and 1836 BBQ sauce.

Tender Gulf shrimp, simmered in a spicy garlic butter with Calabrian peppers, served with grilled bread.

Made fresh daily, lasagna stacked high with layers of savory chicken and Hatch green chiles, served atop cilantro lime crema, topped with Pico de Gallo and a charred jalapeño, sprinkled with Cotija cheese, served with guacamole and house-made corn tortilla chips.

Beautifully marbled hand-cut ribeye, grilled to perfection, with grilled Gulf shrimp, topped with a refried bean stuffed poblano pepper, queso fresca, atop ranchero salsa.

Made daily, Chef Connaway's signature meatloaf recipe, served with buttermilk mashed potatoes and asparagus, topped with caramelized onions and fire roasted tomatoes, with 1836 BBQ sauce.

Seared sweet Red Snapper atop wild rice and sauteed asparagus, topped with roasted corn salad and lemon beurre blanc.