Brunch

Brunch

Appetizers

  • A-5 WAGYU CARPACCIO

    28

    Thin Sliced Wagyu Table Side Seared Presented with a Salad of Bitter Greens and Orange

  • TEXAS ONION SOUP

    10

    Port Scented Broth, Brazos Valley Cheese and Parmesan Gratinée

  • COUNTRY QUAIL & PICKLES

    21

    Buttermilk Fried Quail, House Pickle, French Pressed Peppercorn Veloute

  • JUMBO LUMP CRAB CAKE

    28

    Pan Fried and Served with a Charred Lemon Aioli and Arugula Salad

  • CHEF’S CHARCUTERIE BOARD

    18

    2 Cured Meats & 3 Artisinal Cheeses

  • 13 ROCKEFELLER

    14

    Gulf Oysters, Baby Spinach, Brown Butter, Black Peppercorn Creme Fraiche, Brioche Crumb

  • 13 “HOUSE SALAD”

    11

    Chopped Greens and Baby Spinach, Heirloom Tomato, Avocado, Cucumber, Peppers Balsalmic Croutons, Banyuls Vinaigrette

  • GARLIC SHRIMP CROSTINI

    19

    Garlic Shrimp Sautee, Champagne, Fine Herb Beurre Blanc, House Baked Focaccia

  • THE WEDGE

    8

    Baby Iceberg, Heirloom Tomato, Cucumber, Point Reyes Blue, House Bacon, Butter Crumbs, Radish, Black Pepper Ranch

  • HEIRLOOM TOMATO SALAD

    14

    Heirloom Toy Box Tomatoes, Smoked Blue Cheese, Sherry Vinegar Reduction, Garden Basil

  • SIMPLE CAESAR

    11

    Baby Roamaine Hearts, Petite Kale, Roasted Greek Olives, Garlic Crisps, and Baked Parmesan Creamy White Anchovy Vinaigrette

Ice-Cold & Raw

  • TUNA POKE

    18

    Fresh Yellow Fin Tuna Tossed with Seaweed, Caviar, and Sesame Yuzu Dressing Served Over Cooled Sushi Rice

  • DAILY OYSTERS SELECTION

    3.5 Premium / 2.75 Standard

    Our Selection Of The Freshest East Coast Cold Water Oysters and Gulf

  • ALASKAN RED KING CRAB

    4 oz 20 / 8 oz 34

    Served with House Cocktail and Lemon

  • JUMBO SHRIMP COCKTAIL

    6 ea. 18 / 12 ea. 32

    Served with House Cocktail and Lemon

  • THE GRAND AMUSE

    Petite (for 2) 68 / Grand (for 4) 125

    Seasonal Market Oysters, Cocktail Shrimp, Poached Lobster, King Crab, Blue Crab Fingers, and Yellow Fin Poke

Seafood

  • SIMPLY OAK GRILLED YELLOW EDGE GROUPER

    32

    Champage Lemon Beurre Blanc

  • SEARED YELLOW FIN TUNA

    34

    Ginger & Yuzu Emulsion

Features

  • Prime Rib & Eggs

    26

    Slow Smoked and Oak Grilled 14 oz. Prime Rib Served with Demi-Glace, Roasted Asparagus, Heirloom Tomato Salad, and Two Eggs Your Way

  • No. 13 Lafitte Stack

    18

    Crisp Fresh Thyme Hashbrowns Stacked with Two Eggs Your Way, Two Whole Hog Sausage Patties, Two Slices of Bacon, and Heirloom Tomato Salad

  • Shroom & Eggs

    16

    Grilled Baguette Crostini Topped with Sauteed Madiera Mushrooms, Roasted Asparagus, and Grilled Corn. Finished with Two Eggs Your Way and Bearnaise Drizzle.

  • Deluxe 13 Cheeseburger

    16

    House Cured Bacon, Blue Aioli, Steak Fries

    Ask for “The Gotcha” (Caramelized Onion, 13 Sauce, and a Fried Egg )+6

In House 30-60 Day Dry Aged USDA Angus Prime

  • 26 Oz. Cowboy Cut 30 Day Bone-In Ribeye

    86

  • 36 Oz. 30 Day Porterhouse “For Two”

    99

Wet Aged USDA Certified Angus Prime

  • Certified Angus Prime Wet Aged for 28 Days

  • Center Cut Filet Mignon

    6oz. /40 8oz. /50

  • Rib Eye Steak

    18 oz. / 49

  • NY Strip Steak

    16oz. / 44

Sauces and Toppings

  • Sauces

    Shallot Pinot - Demi Au Poivré - Chimichurri - Béarnaise - 13 Steak Sauce

  • Toppings

  • Foie Gras

    17

  • Lobster

    18

  • Bone Marrow

    8

  • “Oscar”

    16

  • Shrimp

    12

Sides (EA 8 or 2 for 14)

  • Seasonal Sauteed Madeira Mushrooms

  • Lager Battered Onion Rings Blue Cheese Aioli

  • Potato & Onion Au Gratin

  • Jalapeno Mac & Cheese

  • House Steak Fries

  • Roasted Asparagus with Béarnaise

  • 5 Slices of Smokehouse Bacon

  • Black Hills Ranch Breakfast Sausage

  • Fresh Thyme Hashbrowns

  • Fresh Seasonal Fruit

  • 4 Eggs Your Way