One Thirty Five Prime
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One Thirty Five Prime sources our oysters from both the east coast and west coast. We strive to bring the freshest and most sought-after oysters on the market. Our selections change regularly so please ask your server about what offerings we have available.
Smoked Ora King Salmon, cocktail shrimp, and seared Yellowfin Tuna. Served with capers, chopped boiled egg, tomato, and onion.
Sautéed blue crabmeat. Served with our three signature dipping sauces: classic cocktail, remoulade, and poblano aioli.
Tender rings of Calamari; hand breaded and flashed fried golden brown. Served with our three-signature dipping sauces.
(5) - Served with our three signature dipping sauces.
House-made gnocchi and boneless braised short ribs topped with shaved Parmigiano Reggiano.
Fancy French snails sautéed in a garlic basil pesto herb butter sauce served with tomato bruschetta.
(3) - Garnished with lump blue crab & nestled in beurre blanc.
A rotating selection of imported, domestic, and artisan cheeses with dried fruit, cured meats, and mustard.
Served with pancetta, tomato sauce, and fresh basil.
A spring mix of fresh locally hydroponically grown field greens, Granny Smith apples, candied Texas pecans, blue cheese crumbles and our signature Vermont maple vinaigrette.
Fresh locally hydroponically grown romaine with our homemade Caesar dressing, crunchy croutons & shaved Parmigiano-Reggiano cheese.
Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes, and sweet red onion.
Garnished with a lump of blue crab.
A rotation of soup made from in-season ingredients.
12 ounce cut
14 ounce cut
Start the evening with one of our signature salads before you move on to our 18 ounce center cut Prime Tenderloin cooked to perfection. Carved tableside, served with our classic sauce Bearnaise and your choice of two of our side dishes. Finish the evening with our signature Creme Brulee.
8 ounce Prime tenderloin crusted with blue cheese crumbles served with roasted garlic mashed potatoes surrounded by a pool of warm creamy Italian blue cheese sauce.
14 ounce rack of lamb on potato and leek confit and roasted baby carrots, drizzled with a bourbon lacquer.
6 ounce cut of Prime tenderloin and a seafood skewer of fresh fish, large fresh shrimp, and a jumbo diver sea scallop with Sauce Beurre Blanc on a bed of jasmine Rumi saffron rice.
6 ounce cut of Prime tenderloin stuffed with seasoned blue crabmeat topped with Sauce Béarnaise over asparagus.
4 ounces of sliced Prime tenderloin medallions served on top of Parmesan herbed polenta or mashed potatoes and drizzled with Glace de Viande.
135 Prime's famous signature seafood offering. Roasted Chilean sea bass served on jasmine Rumi saffron sweet pepper rice topped with sauteed fresh jumbo shrimp, blue crab meat, and citrus beurre blanc.
Chilean Sea Bass pan seared and coated in a shallot aioli and crusted with Texas pecans, then set on a bed of Parmigiano Reggiano risotto.
A classic French dish made from cold-water lobster, sweet peppers, and button mushrooms sautéed in a Cognac and egg yolk mixture, all stuffed back into the shell and browned to perfection, served over a bed of our classic risotto.
Sauteed in house gnocchi and 4 ounces of Maine lobster mixed with pancetta cream reduction.
Considered one of the "Chef's" salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. Oven finished with white wine and herb butter. Garnished with diced vine-ripened tomatoes and finished with a lemon caper citrus beurre blanc sauce. Served with jasmine Rumi saffron rice and fresh seasonal vegetables.
Served on top of asparagus spears, roasted brussels sprouts, cherry tomatoes, and mushrooms topped with a ginger and roasted pepper sauce. Delicious.
Fennel-crusted Halibut roasted and set on a basil pesto risotto and a roasted garlic-infused olive oil.
Grilled Halibut over sautéed brussels sprouts and house-cured crispy pancetta, finished with a sweet balsamic vinegar reduction.
Crusted with Togarashi 7 Spice and prepared medium rare. Paired with our sweet pepper and jasmine Rumi saffron rice, topped with julienned Asian vegetables and finished with sweet ponzu and chili reduction.
Topped with our shrimp and crabmeat stuffing and citrus beurre blanc served over sauteed spinach.
Three jumbo shrimp and bacon-wrapped scallops Served with a Parmigiano Reggiano acquerello risotto mixed with sautéed vegetable matchsticks.
Three fresh shrimp and diver sea scallops sautéed in sesame oil & tossed with julienned Asian vegetables. Finished with a chili sauce and served with sweet pepper ginger bomba risotto.
Two large skewers of freshly cut Ora King salmon, plus a selection of our weekly available fresh fish, giant fresh shrimp, Cape Cod diver sea scallops, served on a bed of jasmine Rumi saffron rice, and fresh sauteed baby vegetables.
Served with jasmine Rumi saffron rice and grilled asparagus. Accompanied with citrus beurre blanc or our three house dipping sauces.
Simple, healthy, delicious! Our culinary team will roast, grill, or sauté your choice from any of our fresh fish selections. Served with a lemon wedge, a sprinkle of herbs and spices with your choice of sautéed spinach or seasonal vegetables.
Pounded boneless chicken breast, filled with a three cheese blend, serrano ham, rolled, breaded, then flash-fried and baked. Served with pancetta cream sauce and risotto.
Grilled shrimp (3) and seasoned chicken breast served over house-made linguine with a creamy homemade Carbonara sauce.
Chicken breast cutlets lightly dusted with herbs and spices, flash sauteed, served over buttered parsley linguine noodles, and topped with a classic lemon caper butter sauce. Served with seasonal baby vegetables.
Large "Prime" size, made in-house with kaffir and key limes, topped with coconut-infused whipped cream. Served with coconut gelato coconut shavings. Delicious!
Rich custard base topped with a layer of hard toasted sugar, also known as burnt creme.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate butter cream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
Three different scoops of seasonal gelato served with berries.
Brioche bread and Callebaut chocolate cake baked in a creamy spiced rum sauce topped with white chocolate shavings and served with a dollop of vanilla Tahitian gelato.
Served with strawberry coulis.
Served with chocolate, caramel, and candied Texas pecans.
White chocolate and raspberry mousse, fresh blueberries and raspberries, whipped cream, and strawberry sauce.
Raspberries, blueberries, and blackberries baked with a spiced oat and brown sugar topping accompanied by a scoop of vanilla gelato.
A seasonal selection of imported, domestic, and artisan cheeses perfect for after dinner enjoyment. Served with crackers, dried fruits, and candied pecans.
Buffalo Trace Bourbon, Amaretto, Orange Slice
Maker's Mark Boubon, Averna, Angostura Bitter
Glenlivet 12yr Scotch, Sweet Vermouth, Dry Vermouth, Orange Bitters
Balcones Pot Still Bourbon, Dry Vermouth, Lemon Juice, Grenadine, Orange Bitters
Woodford Reserve Bourbon, Angostura Bitters, Maple Syrup, Orange Slice, Maraschino Cherry
Absolut Citron Vodka, Absolut Mandarin Vodka, Pama Liqueur, Cranberry Juice
Wheatley Vodka, St-Germain, Ruffino Prosecco, Angostura Bitters, Grapefruit Juice
Stoli Elit Vodka, St-Germain, Passion Fruit Puree, Lemon Juice
Empress Gin, Lemon Juice, Angostura Bitters, Simple Syrup
Beefeater Gin, Sweet Vermouth, Campari Bitters
Bombay Sapphire Gin, Chambord, Pineapple Juice
Bombay Sapphire Gin, Smirnoff Vodka, Dry Vermouth
El Jimador Silver Tequila, Triple Sec, House-Made Sweet and Sour, Olive Juice
El Jimador Silver Tequila, Bacardi Silver Rum, Pineapple Juice, Grapefruit Juice
Casamigos Reposado Tequila, Dry Vermouth, Sweet Vermouth, Angostura Bitters, Campari Bitters
Remy Martin VSOP Cognac, Grand Marnier, Lemon Juice
Myers's Dark Rum, Dry Vermouth, Pineapple Juice, Ginger Beer
One Thirty Five Prime sources our oysters from both the east coast and west coast. We strive to bring the freshest and most sought-after oysters on the market. Our selections change regularly so please ask your server about what offerings we have available. Oyster Sauces: Horseradish Cocktail OR Mignonette
Rockefeller, Garlic Butter Herb Gratin, Tasso Ham Butter
Sautéed blue crabmeat. Served with our three signature dipping sauces: classic cocktail, remoulade, and poblano aioli.
Tender rings of Calamari; hand breaded and flashed fried. Served with our three signature dipping sauces.
Jumbo shrimp served with our three signature dipping sauces.
House-made gnocchi and boneless braised short ribs topped with shaved Parmigiano Reggiano.
Fancy French snails sautéed in a garlic basil pesto herb butter sauce served with a tomato bruschetta.
A rotating selection of imported, domestic and artisan cheeses with dried fruit, cured meats, and mustard.
A spring mix of fresh locally hydroponically grown field greens, Granny Smith apples, candied Texas pecans, blue cheese crumbles and our signature Vermont maple vinaigrette.
Fresh locally hydroponically grown romaine with our homemade Caesar dressing, crunchy croutons shaved Parmigiano-Reggiano cheese. Additional $3 for anchovies; $10 for Spanish Boquerones (white anchovies).
Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes, and sweet red onion.
Garnished with a lump of blue crab.
A rotation of soup made from in-season ingredients.
Sourced from the south Texas Heartbrand Ranch, fourth-generation cattle ranchers who revolutionized the beef industry by bringing exceptionally delicious and healthy Japanese Akaushi beef to America. Akaushi beef, a premium grade of Wagyu, is consistently graded higher than USDA Prime in marbling and is healthier than domestic beef due to its unique fatty acid composition.
Sourced from a select group of small ranches in the Midwest, Allen Brothers maintains a high reputation for selecting and aging USDA Prime Beef since 1893.
Choice of two house-made salads before you move on to our 16 ounce center cut prime Tenderloin. Carved tableside, served with our classic Béarnaise sauce and your choice of two side dishes. Finish the evening with our signature crème brûlée. (Additional $20 for Lobster Macaroni or Lobster Risotto)
8 ounce prime tenderloin crusted with gorgonzola bleu cheese crumbles served with roasted garlic mashed potatoes surrounded by a pool of warm creamy gorgonzola bleu cheese sauce.
6 ounce cut of prime tenderloin and a large skewer of freshly cut Ora King salmon, giant fresh shrimp, lobster tail meat, plus available fish drizzled with beurre blanc served on saffron jasmine rice.
6 ounce cut of prime tenderloin topped with béarnaise sauce and seasoned blue crab meat over grilled asparagus.
4 ounces of sliced prime tenderloin medallions served on top of Parmesan herbed polenta or mashed potatoes and drizzled with Glace de Viande.
135 Prime's famous signature seafood offering. Roasted Chilean Sea Bass served on saffron jasmine rice topped with sautéed fresh jumbo shrimp, blue crab meat, and citrus beurre blanc.
Chilean Sea Bass pan seared and coated in a shallot aioli and crusted with Texas pecans then set on a bed of Parmigiano Reggiano risotto.
Cold-water lobster tail served classic style topped with sweet peppers, button mushrooms, and a Cognac and dijon mustard liaison sauce gratinéed with Parmigiano Reggiano cheese served over classic risotto.
6 ounce lobster tail set on top of in-house made tagliatelle pasta with Spanish serrano ham, cherry tomatoes, and diced sweet peppers all tossed in a French tomato sauce and tomato butter.
Considered one of the "Chef's" salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. Oven finished with white wine and herb butter. Garnished with diced vine ripen tomatoes and finished with a lemon caper citrus beurre blanc sauce. Served with saffron jasmine rice and fresh seasonal vegetables.
Topped with our shrimp and crabmeat stuffing, with citrus beurre blanc served over sautéed spinach.
Two large skewers of freshly cut Ora King salmon, giant fresh shrimp, lobster tail meat, plus selection of our available fish drizzled with yuzu beurre blanc. Served on saffron jasmine rice and sautéed seasonal vegetables.
Seven jumbo fresh shrimp served with saffron jasmine rice and grilled asparagus. Accompanied with our three house dipping sauces or our citrus beurre blanc respectively.
Our culinary team will roast, grill, or sauté your choice from any of our fresh fish selections. Served with a lemon wedge, a sprinkle of herbs and spices with your choice of sautéed spinach or seasonal vegetables.
Pounded boneless chicken breast, filled with a three cheese blend, serrano ham, rolled, breaded, then flash fried and baked. Served with pancetta cream sauce and Parmigiano Reggiano risotto.
Three grilled shrimp and seasoned chicken breast served over house made linguine noodles with a creamy homemade Carbonara sauce.
Chicken breast cutlets lightly dusted with herbs and spices, flash sautéed, served over buttered parsley linguine noodles, and topped with a classic lemon caper butter sauce. Served with seasonal baby vegetables.
Large "Prime" size, made in-house with kaffir and key limes, topped with coconut infused whipped cream. Served with coconut gelato and coconut shavings.
Rich custard base topped with a layer of hard toasted sugar.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate butter cream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
Served with strawberry coulis or enjoy our Turtle style with chocolate, caramel, and candied Texas pecans.
Sweet brioche bread and chocolate genoise cake mixed in a cardamom and cinnamon spice amaretto vanilla bean custard and served with candied pecans and foster caramel.
Three different scoops of rotating seasonal house-made gelato.
Buffalo Trace Bourbon, Amaretto, Orange Slice
Maker's Mark Boubon, Averna, Angostura Bitter
Glenlivet 12yr Scotch, Sweet Vermouth, Dry Vermouth, Orange Bitters
Balcones Pot Still Bourbon, Dry Vermouth, Lemon Juice, Grenadine, Orange Bitters
Woodford Reserve Bourbon, Angostura Bitters, Maple Syrup, Orange Slice, Maraschino Cherry
Absolut Citron Vodka, Absolut Mandarin Vodka, Pama Liqueur, Cranberry Juice
Wheatley Vodka, St-Germain, Ruffino Prosecco, Angostura Bitters, Grapefruit Juice
Stoli Elit Vodka, St-Germain, Passion Fruit Puree, Lemon Juice
Empress Gin, Lemon Juice, Angostura Bitters, Simple Syrup
Beefeater Gin, Sweet Vermouth, Campari Bitters
Bombay Sapphire Gin, Chambord, Pineapple Juice
Bombay Sapphire Gin, Smirnoff Vodka, Dry Vermouth
El Jimador Silver Tequila, Triple Sec, House-Made Sweet and Sour, Olive Juice
El Jimador Silver Tequila, Bacardi Silver Rum, Pineapple Juice, Grapefruit Juice
Casamigos Reposado Tequila, Dry Vermouth, Sweet Vermouth, Angostura Bitters, Campari Bitters
Remy Martin VSOP Cognac, Grand Marnier, Lemon Juice
Myers's Dark Rum, Dry Vermouth, Pineapple Juice, Ginger Beer
Vintage - NV
Vintage - NV
Vintage - 2017
Vintage - NV
Vintage - 2017
Vintage - NV
Vintage - NV
Vintage - 2013
Vintage - NV
Vintage - NV
Vintage - NV
Vintage - NV
Vintage - 2015
Vintage - NV
Vintage - 2015
Vintage - NV
Vintage - 2021
Vintage - 2019
Vintage - 2022
Vintage - 2017
Vintage - 2021
Vintage - 2019
Vintage - 2023
Vintage - 2022
Vintage - 2022
Vintage -2021
Vintage - 2022
Vintage - 2019
Vintage - 2022
Vintage- 2022
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Vintage - 2021
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Vintage - 2023
Vintage - 2021
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Vintage - 2023
Vintage - 2022
Vintage - 2021
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Vintage - 2019
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Vintage - 2021
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Vintage - 2020
Vintage - 2017
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Vintage - 2019
Vintage - 2019
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Vintage - 2023
Vintage - 2022
Vintage - 2021
Vintage - 2021
Vintage - 2018
Vintage - 2020
Vintage - 2021
Vintage - 2021
Vintage - 2021
Vintage - 2022
Vintage - 2021
Vintage - 2018
Vintage - 2021
Vintage - 2018
Vintage - 2019
Vintage - 2020
Vintage - 2012
Vintage - 2020
Vintage - 2021
Vintage - 2019
Vintage - 2015
Vintage - 2022
Vintage - 2018
Vintage - 2020
Vintage - 2021
Vintage - 2022
Vintage - 2017
Vintage - 2021
Vintage - 2018
Vintage - 2021
Vintage - 2022
Vintage - 2020
Vintage - 2017
Vintage - 2019
Vintage - 2019
Vintage - 2021
Vintage - 2018
Vintage - 2013
Vintage - 2021
Vintage - 2021
Vintage - 2020
Vintage - 2021
Vintage - 2018
Vintage - 2019
Vintage - 2020
Vintage - 2018
Vintage - 2018
Vintage - 2018
Vintage - 2019
Vintage - 2021
Vintage - 2019
Vintage - 2020
Vintage - 2017
Vintage - 2018
Vintage - 2019
Vintage - 2021
Vintage - 2019
Vintage - 2020
Vintage - 2016
Vintage - 2017
Vintage - 2018
Vintage - 2018
Vintage - 2021
Vintage - 2022
Vintage - 2021
Vintage - 2021
Vintage - 2021
Vintage - 2009
Vintage - 2021
Vintage - 2018
Vintage - 2021
Vintage - 2019
Vintage - 2019
Vintage - 2021
Vintage - NV
Vintage - 2021
Vintage - 2018
Vintage - 2020
Vintage - 2020
Vintage - 2011
Vintage - 2019
Vintage - 2021
Vintage - 2018
Vintage - 2017
Vintage - 2018
Vintage - 2021
Vintage - 2017
Vintage - 2020
Vintage - 2022
Vintage - 2019
Vintage - 2019
Vintage - 2022
Vintage - 2023
Vintage - 2021
Vintage - 2021
Vintage - 2021
Vintage - 2018
Vintage - 2019
Vintage - 2017
Vintage - 2019
Vintage - 2018
Vintage - 2021
Vintage - 2022
Vintage - NV
Vintage - 2022
Vintage - 2022
Vintage - 2020
Vintage - 2020
Vintage - 2021
Vintage - 2021
Vintage - 2020
Vintage - NV
One Thirty Five Prime sources our oysters from both the east coast and west coast. We strive to bring the freshest and most sought-after oysters on the market. Our selections change regularly so please ask your server about what offerings we have available. Oyster Sauces: Horseradish & Cocktail OR Mignonette
Rockefeller, Garlic Butter Herb Gratin, Tasso Ham Butter
Sautéed blue crabmeat. Served with our three signature dipping sauces: classic cocktail, remoulade, and poblano aioli.
Tender rings of Calamari; hand breaded and flashed fried. Served with our three signature dipping sauces.
Jumbo shrimp served with our three signature dipping sauces.
House-made gnocchi and boneless braised short ribs topped with shaved Parmigiano Reggiano.
Fancy French snails sautéed in a garlic basil pesto herb butter sauce served with a tomato bruschetta.
A rotating selection of imported, domestic and artisan cheeses with dried fruit, cured meats, and mustard.
A spring mix of fresh locally hydroponically grown field greens, Granny Smith apples, candied Texas pecans, blue cheese crumbles and our signature Vermont maple vinaigrette.
Fresh locally hydroponically grown romaine with our homemade Caesar dressing, crunchy croutons & shaved Parmigiano-Reggiano cheese. Additional $3 for anchovies; $10 for Spanish Boquerones (white anchovies).
Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes, and sweet red onion.
Garnished with a lump of blue crab.
A rotation of soup made from in-season ingredients.
Sourced from the south Texas Heartbrand Ranch, fourth-generation cattle ranchers who revolutionized the beef industry by bringing exceptionally delicious and healthy Japanese Akaushi beef to America. Akaushi beef, a premium grade of Wagyu, is consistently graded higher than USDA Prime in marbling and is healthier than domestic beef due to its unique fatty acid composition.
Sourced from a select group of small ranches in the Midwest, Allen Brothers maintains a high reputation for selecting and aging USDA Prime Beef since 1893.
Choice of two house-made salads before you move on to our 16 ounce center cut prime Tenderloin. Carved tableside, served with our classic Béarnaise sauce and your choice of two side dishes. Finish the evening with our signature crème brûlée. (Additional $20 for Lobster Macaroni or Lobster Risotto)
8 ounce prime tenderloin crusted with gorgonzola bleu cheese crumbles served with roasted garlic mashed potatoes surrounded by a pool of warm creamy gorgonzola bleu cheese sauce.
6 ounce cut of prime tenderloin and a large skewer of freshly cut Ora King salmon, giant fresh shrimp, lobster tail meat, plus available fish drizzled with beurre blanc served on saffron jasmine rice.
6 ounce cut of prime tenderloin topped with béarnaise sauce and seasoned blue crab meat over grilled asparagus.
4 ounces of sliced prime tenderloin medallions served on top of Parmesan herbed polenta or mashed potatoes and drizzled with Glace de Viande.
135 Prime's famous signature seafood offering. Roasted Chilean Sea Bass served on saffron jasmine rice topped with sautéed fresh jumbo shrimp, blue crab meat, and citrus beurre blanc.
Chilean Sea Bass pan seared and coated in a shallot aioli and crusted with Texas pecans then set on a bed of Parmigiano Reggiano risotto.
Cold-water lobster tail served classic style topped with sweet peppers, button mushrooms, and a Cognac and dijon mustard liaison sauce gratinéed with Parmigiano Reggiano cheese served over classic risotto.
6 ounce lobster tail set on top of in-house made tagliatelle pasta with Spanish serrano ham, cherry tomatoes, and diced sweet peppers all tossed in a French tomato sauce and tomato butter.
Considered one of the "Chef's" salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. Oven finished with white wine and herb butter. Garnished with diced vine ripen tomatoes and finished with a lemon caper citrus beurre blanc sauce. Served with saffron jasmine rice and fresh seasonal vegetables.
Topped with our shrimp and crabmeat stuffing, with citrus beurre blanc served over sautéed spinach.
Two large skewers of freshly cut Ora King salmon, giant fresh shrimp, lobster tail meat, plus selection of our available fish drizzled with yuzu beurre blanc. Served on saffron jasmine rice and sautéed seasonal vegetables.
Seven jumbo fresh shrimp served with saffron jasmine rice and grilled asparagus. Accompanied with our three house dipping sauces or our citrus beurre blanc respectively.
Our culinary team will roast, grill, or sauté your choice from any of our fresh fish selections. Served with a lemon wedge, a sprinkle of herbs and spices with your choice of sautéed spinach or seasonal vegetables.
Pounded boneless chicken breast, filled with a three cheese blend, serrano ham, rolled, breaded, then flash fried and baked. Served with pancetta cream sauce and Parmigiano Reggiano risotto.
Three grilled shrimp and seasoned chicken breast served over house made linguine noodles with a creamy homemade Carbonara sauce.
Chicken breast cutlets lightly dusted with herbs and spices, flash sautéed, served over buttered parsley linguine noodles, and topped with a classic lemon caper butter sauce. Served with seasonal baby vegetables.
Large "Prime" size, made in-house with kaffir and key limes, topped with coconut infused whipped cream. Served with coconut gelato and coconut shavings.
Rich custard base topped with a layer of hard toasted sugar.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate butter cream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
Served with strawberry coulis or enjoy our Turtle style with chocolate, caramel, and candied Texas pecans.
Sweet brioche bread and chocolate genoise cake mixed in a cardamom and cinnamon spice amaretto vanilla bean custard and served with candied pecans and foster caramel.
Three different scoops of rotating seasonal house-made gelato.
Buffalo Trace Bourbon, Amaretto, Orange Slice
Maker's Mark Boubon, Averna, Angostura Bitter
Glenlivet 12yr Scotch, Sweet Vermouth, Dry Vermouth, Orange Bitters
Balcones Pot Still Bourbon, Dry Vermouth, Lemon Juice, Grenadine, Orange Bitters
Woodford Reserve Bourbon, Angostura Bitters, Maple Syrup, Orange Slice, Maraschino Cherry
Absolut Citron Vodka, Absolut Mandarin Vodka, Pama Liqueur, Cranberry Juice
Wheatley Vodka, St-Germain, Ruffino Prosecco, Angostura Bitters, Grapefruit Juice
Stoli Elit Vodka, St-Germain, Passion Fruit Puree, Lemon Juice
Empress Gin, Lemon Juice, Angostura Bitters, Simple Syrup
Beefeater Gin, Sweet Vermouth, Campari Bitters
Bombay Sapphire Gin, Chambord, Pineapple Juice
Bombay Sapphire Gin, Smirnoff Vodka, Dry Vermouth
El Jimador Silver Tequila, Triple Sec, House-Made Sweet and Sour, Olive Juice
El Jimador Silver Tequila, Bacardi Silver Rum, Pineapple Juice, Grapefruit Juice
Casamigos Reposado Tequila, Dry Vermouth, Sweet Vermouth, Angostura Bitters, Campari Bitters
Remy Martin VSOP Cognac, Grand Marnier, Lemon Juice
Myers's Dark Rum, Dry Vermouth, Pineapple Juice, Ginger Beer
Vintage - NV
Vintage - NV
Vintage - 2017
Vintage - NV
Vintage - 2017
Vintage - NV
Vintage - NV
Vintage - 2013
Vintage - NV
Vintage - NV
Vintage - NV
Vintage - NV
Vintage - 2015
Vintage - NV
Vintage - 2015
Vintage - NV
Vintage - 2021
Vintage - 2019
Vintage - 2022
Vintage - 2017
Vintage - 2021
Vintage - 2019
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Vintage - 2022
Vintage -2021
Vintage - 2022
Vintage - 2019
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Vintage - 2021
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Vintage - 2023
Vintage - 2022
Vintage - 2021
Vintage - 2023
Vintage - 2023
Vintage - 2022
Vintage - 2019
Vintage - 2021
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Vintage - 2022
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Vintage - 2021
Vintage - 2022
Vintage - 2023
Vintage - 2020
Vintage - 2020
Vintage - 2017
Vintage - 2023
Vintage - 2019
Vintage - 2019
Vintage - 2023
Vintage - 2023
Vintage - 2022
Vintage - 2021
Vintage - 2021
Vintage - 2018
Vintage - 2020
Vintage - 2021
Vintage - 2021
Vintage - 2021
Vintage - 2022
Vintage - 2021
Vintage - 2018
Vintage - 2021
Vintage - 2018
Vintage - 2019
Vintage - 2020
Vintage - 2012
Vintage - 2020
Vintage - 2021
Vintage - 2019
Vintage - 2015
Vintage - 2022
Vintage - 2018
Vintage - 2020
Vintage - 2021
Vintage - 2022
Vintage - 2017
Vintage - 2021
Vintage - 2018
Vintage - 2021
Vintage - 2022
Vintage - 2020
Vintage - 2017
Vintage - 2019
Vintage - 2019
Vintage - 2021
Vintage - 2018
Vintage - 2013
Vintage - 2021
Vintage - 2021
Vintage - 2020
Vintage - 2021
Vintage - 2018
Vintage - 2019
Vintage - 2020
Vintage - 2018
Vintage - 2018
Vintage - 2018
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Vintage - 2017
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Vintage - 2016
Vintage - 2017
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Vintage - 2009
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Vintage - NV
Vintage - 2021
Vintage - 2018
Vintage - 2020
Vintage - 2020
Vintage - 2011
Vintage - 2019
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Vintage - 2018
Vintage - 2017
Vintage - 2018
Vintage - 2021
Vintage - 2017
Vintage - 2020
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Vintage - 2019
Vintage - 2019
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Vintage - 2023
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Vintage - 2021
Vintage - 2021
Vintage - 2018
Vintage - 2019
Vintage - 2017
Vintage - 2019
Vintage - 2018
Vintage - 2021
Vintage - 2022
Vintage - NV
Vintage - 2022
Vintage - 2022
Vintage - 2020
Vintage - 2020
Vintage - 2021
Vintage - 2021
Vintage - 2020
Vintage - NV
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