Gonzales Bistro
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with a sweet Thai chile vinaigrette
served with house fried tortilla chips
with goat cheese crouton & a roasted garlic – citrus vinaigrette
with Greek feta cheese & crispy applewood smoked bacon in an olive oil – citrus vinaigrette
with a chimichurri herb sauce & buttered crostini
hand cut Greek octopus, roasted corn & creamy avocado with Spicy Peruvian style ceviche broth (aji amarillo pepper, ginger, red onions and fresh lime)
with an heirloom carrot puree, garden vegetables & roasted poblano salsa verde
over chive potato gnocchi & crispy French green beans with a roasted red pepper - smoked tomato sauce
with saffron lobster stock, lump crabmeat, lemon zest and finished with Spanish olive oil.
with low country grits, Garden vegetables & sizzling Cajun butter
with a white wine, lemon & caper sauce over house mashed potatoes and garden vegetables
with mashed potatoes & traditional milk gravy
crispy skinned Moulard duck breast, potatoes Dauphinoise, Garden vegetables & an unbelievable Saville orange infused gastrique
two 4 oz filet mignon with haricot verts, scalloped potatoes & classic brandy - peppercorn sauce
with crispy brussels sprouts, and sizzling ramp butter.
with celery root puree, glazed baby carrots & applewood smoked bacon – onion chutney
Paprika crusted Hawaiian yellowfin tuna with hand cut French fries & a mango salsa.
with Greek lemon rice, asparagus and a vermouth – green grape sauce.
Almost flourless dark chocolate cake with chocolate ganache
with Marcona almonds & local prickly pear syrup
with chocolate graham cracker crust
with local honey whipped cream
with cinnamon sugar, fresh berries, crème Chantilly and cumin scented Vermont maple syrup
an arrangement of green & black teas, edible flowers & herbs that unfold into a flower in a clear glass tea pot
Solera type blend started in 1998
with a sweet Thai chile vinaigrette. Add Applewood smoked bacon for $4
with thinly sliced hot pepper with an Asian honey – shoyu vinaigrette
maître d’Hôtel butter (Cajun) with house cut French fries
A rich & creamy quiche with Gruyère cheese, Philadelphia cream cheese red onion, topped with crispy bacon, with side salad or cup soup
Crockpot style roast beef & thick sliced Swiss cheese on toasted hoagie bread with a from scratch au jus + French fries
hand breaded Gulf oysters & white shrimp with Cajun remoulade, ‘Caesar’ slaw + French fries
over brown rice
English cucumber, red onions, kalamata olives, feta cheese, pepperoncini in an olive oil – lemon vinaigrette
with wild rice pilaf, green beans almondine & a lemon pan sauce
Jumbo Carolina shrimp with andouille sausage over a Lowcountry style creamy hominy grits with a traditionally spiced red eye gravy
with house made salsa verde, pico de gallo ketchup & served with mashed potatoes
6 oz Maine lump crab cake with wild rice pilaf, green beans almondine & a lemon pan sauce
Two farm eggs your way, bacon or sausage, home fries or grits & toast (white or wheat) & fresh berries
Grilled 8-ounce Wagyu top sirloin steak, maître d’Hôtel butter (Cajun), home fries & farm eggs your way
Traditional over easy poached farm eggs and rich Canadian bacon over buttered and toasted English muffin, topped with luxurious house made citrus hollandaise. • Substitute two Peekie toe crab cakes for $8
Hand breaded, fried Antelope cube steak with milk gravy, two farm eggs your way, home fries & Texas toast
Belgian waffle with fried chicken tenders & Vermont maple syrup.
A rich & creamy quiche with Gruyère cheese, Philadelphia cream cheese red onion, topped with crispy bacon, served with some vinaigrette dressed fancy lettuce & home fries
Jumbo Carolina shrimp, fresh spinach & white cheddar with buttered & toasted English muffin served with Plugra butter & Homemade raspberry jam
Challah bread soaked in Crème brûlée mix, pan sauteed in Plugra butter with local honey crème Chantilly & Vermont maple syrup.
Crispy Applewood smoked bacon slices, imported triple cream brie cheese, chiffonade of lettuce & charred garden tomato jam on sourdough bread with house cut French fries Add eggs (topped with 2 over easy eggs) for $3.95 and/or Fresh charred Jalapeños for $1.95
Jeio Prosecco, fresh juice/nectar. Make it a Bucket with a bottle Jeio prosecco, 300 ml fresh juice/nectar
Schramsberg blanc de noirs sparkling, juice/nectar. Make it a Bucket with a bottle Schramsberg blanc de noirs sparkling, 300ml juice/nectar
Monopolowa vodka, Spicy house made bloody Mary mix, pickled green beans, celery & olive
Cabernet Sauvignon or Chardonnay, Champagne, Paula's orange liqueur & citrus
House made Limoncello, fresh orange juice, Campari Aperitivo
Dos XX draught beer, spicy bloody Mary mix, lime juice, chili salt
Hendrix Gin, St-Germain elderflower liqueur, Paula's TX Orange, pineapple juice, fresh lemon juice, club soda, orange bitters
Espolon Blanco Tequila, Cointreau, muddled jalapeno, pineapple juice, fresh lime juice
Deep Eddy Lemon Vodka, Grand Marnier, fresh lemon juice, simple syrup, lavender bitters
Austin East Ciders Blood Orange, Fireball Cinnamon Whiskey, fresh lemon juice, house made grenadine
Tito's Texas Vodka, muddled jalapenos, ginger beer, fresh lime juice
Jack Daniel's, Cointreau, fresh lemon juice, orange bitters
Hendrix Gin, Campari, Dolin Vermouth Chambery Rouge, orange twist
Gosling's Black Seal Rum, fresh lime juice, ginger beer, Angostura bitters
Bulleit Rye Whiskey, Dolin Vermouth Chambery Rouge, Angostura bitters Garnished with Luxardo cherry
Bulliet Bourbon, fresh lemon juice, egg whites, Angostura bitters
Tanqueray Dry Gin, maraschino liqueur, Crème de Violette, fresh lemon juice, garnished with Luxardo cherry
Beefeater Gin, Herbsaint Absinthe rinse, Lillet Blanc, Cointreau, fresh lemon juice
Beefeater Gin, Jeio Prosecco, fresh lemon juice, simple syrup
Spiced dark & light rum, Galliano, fresh passionfruit juice, pineapple & citrus juices (Limit 2 per person)
White, Anjeo, Dark Spiced & Coconut-Pineapple rums, fresh pineapple, juice & citrus juice, Angostura bitters
Light rum, Coconut-Pineapple rum, Blue Curacao, Crème de Coconut, & Citrus juices
Navy Rum, coconut cream, fresh pineapple juice, fresh orange juice & Grated nutmeg
White Rum, coconut-pineapple rum, fresh pineapple juice, coconut cream, grenadine & crushed ice
French press coffee, Jameson Irish Whiskey, sugar, fresh whipped cream
Coffee, Bailey's Irish Cream, fresh whipped cream
French press coffee, Kahlua, 100% Agave Blanco Tequila, fresh whipped cream
French press coffee, Trader Vic's Chocolate Liquer, fresh whipped cream
Solera type blend started in 1998
with a sweet Thai chile vinaigrette. Add Applewood smoked bacon for $4
with thinly sliced hot pepper with an Asian honey – shoyu vinaigrette
maître d’Hôtel butter (Cajun) with house cut French fries
A rich & creamy quiche with Gruyère cheese, Philadelphia cream cheese red onion, topped with crispy bacon, with side salad or cup soup
Crockpot style roast beef & thick sliced Swiss cheese on toasted hoagie bread with a from scratch au jus + French fries
hand breaded Gulf oysters & white shrimp with Cajun remoulade, ‘Caesar’ slaw + French fries
over brown rice
English cucumber, red onions, kalamata olives, feta cheese, pepperoncini in an olive oil – lemon vinaigrette
with wild rice pilaf, green beans almondine & a lemon pan sauce
Jumbo Carolina shrimp with andouille sausage over a Lowcountry style creamy hominy grits with a traditionally spiced red eye gravy
with house made salsa verde, pico de gallo ketchup & served with mashed potatoes
in sizzling garlic herb butter with toasted French bâtard
Jezebel spring salad of herbs, baby wild arugula, fresh mixed berries with Spanish Manchego cheese a light raspberry vinaigrette.of herbs, baby wild arugula, fresh mixed berries with Spanish Manchego cheese a light raspberry vinaigrette.
piquillo pepper - Marcona almond vinaigrette local honey. Served with crostini
Sashimi of dry aged b luefin tuna: hand sliced , raw, lean bluefin tuna , (Akami) i n a sesame seed oil vinaigrette with wasabi pickled ginger (for Chu-toro add $6, for 0-toro w fresh wasabi root add $9, for mix of all 3 add $7)
two 4 oz filet mignon, haricot verts potatoes Dauphineoise (scalloped potatoes) a classic brandy - peppercorn sauce
with a white wine, lemon caper sauce over house mashed potatoes garden vegetables
with butternut squash, and a rich bacon - Pecorino Romano cheese sauce
with lemon rice, French green beans a thyme wine - butter sauce
with grilled asparagus, toasted hazelnuts Wild rice pilaf a herb – yoghurt vinaigrette
with Andouille sausage, jumbo shrimp, cockles (small clams), PEI mussels over chow mein noodles in a red Thai curry
with a sweet Thai chile vinaigrette. Add Applewood smoked bacon for $4
served with house fried tortilla chips
with crème frâiche horseradish sauce, Italian basil oil, candied pistachios Gorgonzola cheese
with a chimichurri herb sauce buttered crostini
with an heirloom carrot puree, garden vegetables roasted poblano salsa verde
with low country grits, Garden vegetables Cajun butter
with a white wine, lemon caper sauce over house mashed potatoes and garden vegetables
with mashed potatoes traditional milk gravy
crispy skinned Moulard duck breast, with a sour Morello cherry sauce, a potato Tartiflette (Baked Gruyere cheese-bacon mashed potato gratin), English pea pearl onion ragoût
with wild mushroom risotto, a light apple cider Dijon velouté with port wine soaked dried fruit compote.
and a homemade banana - dulce de leche ice cream
Almost flourless dark chocolate cake with chocolate ganache
with chocolate graham cracker crust
with cinnamon sugar, fresh berries, crème Chantilly and cumin scented Vermont maple syrup
an arrangement of green black teas, edible flowers herbs that unfold into a flower in a clear glass tea pot
Solera type blend started in 1998
Crispy applewood smoked bacon slices, imported triple creme brie cheese, Lettuce chiffonade garden tomato jam on toasted sourdough bread and hand cut French fries. (topped with 2 over easy eggs) for $3.95 and/or Fresh charred Jalapeños for $1.95
with wild rice pilaf, green beans almondine a lemon pan sauce
Jumbo Carolina shrimp with andouille sausage over a Lowcountry style creamy hominy grits with a traditionally spiced red eye gravy
Two farm eggs your way, bacon or sausage, home fries or grits toast (white or wheat) fresh berries
Grilled 8-ounce Wagyu top sirloin steak, maître d’Hôtel butter (Cajun), home fries farm eggs your way
Traditional over easy poached farm eggs and rich Canadian bacon over buttered and toasted English muffin, topped with luxurious house made citrus hollandaise. • Substitute two Peekie toe crab cakes for $8
Hand breaded, fried Antelope cube steak with milk gravy, two farm eggs your way, home fries Texas toast
Belgian waffle with fried chicken tenders Vermont maple syrup.
Jumbo Carolina shrimp, fresh spinach white cheddar with buttered toasted English muffin served with Plugra butter Homemade raspberry jam
Challah bread soaked in Crème brûlée mix, pan sauteed in Plugra butter with local honey crème Chantilly Vermont maple syrup.
Jeio Prosecco, fresh juice/nectar. Make it a Bucket with a bottle Jeio prosecco, 300 ml fresh juice/nectar
Schramsberg blanc de noirs sparkling, juice/nectar. Make it a Bucket with a bottle Schramsberg blanc de noirs sparkling, 300ml juice/nectar
Monopolowa vodka, Spicy house made bloody Mary mix, pickled green beans, celery olive
Cabernet Sauvignon or Chardonnay, Champagne, Paula's orange liqueur citrus
House made Limoncello, fresh orange juice, Campari Aperitivo
Dos XX draught beer, spicy bloody Mary mix, lime juice, chili salt
Hendrix Gin, St-Germain elderflower liqueur, Paula's TX Orange, pineapple juice, fresh lemon juice, club soda, orange bitters
Espolon Blanco Tequila, Cointreau, muddled jalapeno, pineapple juice, fresh lime juice
Deep Eddy Lemon Vodka, Grand Marnier, fresh lemon juice, simple syrup, lavender bitters
Austin East Ciders Blood Orange, Fireball Cinnamon Whiskey, fresh lemon juice, house made grenadine
Tito's Texas Vodka, muddled jalapenos, ginger beer, fresh lime juice
Jack Daniel's, Cointreau, fresh lemon juice, orange bitters
Hendrix Gin, Campari, Dolin Vermouth Chambery Rouge, orange twist
Gosling's Black Seal Rum, fresh lime juice, ginger beer, Angostura bitters
Bulleit Rye Whiskey, Dolin Vermouth Chambery Rouge, Angostura bitters Garnished with Luxardo cherry
Bulliet Bourbon, fresh lemon juice, egg whites, Angostura bitters
Tanqueray Dry Gin, maraschino liqueur, Crème de Violette, fresh lemon juice, garnished with Luxardo cherry
Beefeater Gin, Herbsaint Absinthe rinse, Lillet Blanc, Cointreau, fresh lemon juice
Beefeater Gin, Jeio Prosecco, fresh lemon juice, simple syrup
Spiced dark light rum, Galliano, fresh passionfruit juice, pineapple citrus juices (Limit 2 per person)
White, Anjeo, Dark Spiced Coconut-Pineapple rums, fresh pineapple, juice citrus juice, Angostura bitters
Light rum, Coconut-Pineapple rum, Blue Curacao, Crème de Coconut, Citrus juices
Navy Rum, coconut cream, fresh pineapple juice, fresh orange juice Grated nutmeg
White Rum, coconut-pineapple rum, fresh pineapple juice, coconut cream, grenadine crushed ice
French press coffee, Jameson Irish Whiskey, sugar, fresh whipped cream
Coffee, Bailey's Irish Cream, fresh whipped cream
French press coffee, Kahlua, 100% Agave Blanco Tequila, fresh whipped cream
French press coffee, Trader Vic's Chocolate Liquer, fresh whipped cream
Solera type blend started in 1998
with a sweet Thai chile vinaigrette. Add Applewood smoked bacon for $4
with thinly sliced hot pepper with an Asian honey – shoyu vinaigrette
maître d’Hôtel butter (Cajun) with house cut French fries
A rich & creamy quiche with Gruyère cheese, Philadelphia cream cheese red onion, topped with crispy bacon, with side salad or cup soup
Crockpot style roast beef & thick sliced Swiss cheese on toasted hoagie bread with a from scratch au jus + French fries
hand breaded Gulf oysters & white shrimp with Cajun remoulade, ‘Caesar’ slaw + French fries
over brown rice
English cucumber, red onions, kalamata olives, feta cheese, pepperoncini in an olive oil – lemon vinaigrette
with wild rice pilaf, green beans almondine & a lemon pan sauce
Jumbo Carolina shrimp with andouille sausage over a Lowcountry style creamy hominy grits with a traditionally spiced red eye gravy
with house made salsa verde, pico de gallo ketchup & served with mashed potatoes
in sizzling garlic herb butter with toasted French bâtard
Jezebel spring salad of herbs, baby wild arugula, fresh mixed berries with Spanish Manchego cheese & a light raspberry vinaigrette.of herbs, baby wild arugula, fresh mixed berries with Spanish Manchego cheese & a light raspberry vinaigrette.
piquillo pepper - Marcona almond vinaigrette & local honey. Served with crostini
Sashimi of dry aged b luefin tuna: hand sliced , raw, lean bluefin tuna , (Akami) i n a sesame seed oil vinaigrette with wasabi & pickled ginger (for Chu-toro add $6, for 0-toro w fresh wasabi root add $9, for mix of all 3 add $7)
two 4 oz filet mignon, haricot verts & potatoes Dauphineoise (scalloped potatoes) & a classic brandy - peppercorn sauce
with a white wine, lemon & caper sauce over house mashed potatoes & garden vegetables
with butternut squash, and a rich bacon - Pecorino Romano cheese sauce
with lemon rice, French green beans & a thyme wine - butter sauce
with grilled asparagus, toasted hazelnuts Wild rice pilaf & a herb – yoghurt vinaigrette
with Andouille sausage, jumbo shrimp, cockles (small clams), PEI mussels over chow mein noodles in a red Thai curry
with a sweet Thai chile vinaigrette. Add Applewood smoked bacon for $4
served with house fried tortilla chips
with crème frâiche horseradish sauce, Italian basil oil, candied pistachios & Gorgonzola cheese
with a chimichurri herb sauce & buttered crostini
with an heirloom carrot puree, garden vegetables & roasted poblano salsa verde
with low country grits, Garden vegetables & Cajun butter
with a white wine, lemon & caper sauce over house mashed potatoes and garden vegetables
with mashed potatoes & traditional milk gravy
crispy skinned Moulard duck breast, with a sour Morello cherry sauce, a potato Tartiflette (Baked Gruyere cheese-bacon mashed potato gratin), & English pea & pearl onion ragoût
with wild mushroom risotto, & a light apple cider Dijon velouté with port wine soaked dried fruit compote.
and a homemade banana - dulce de leche ice cream
Almost flourless dark chocolate cake with chocolate ganache
with chocolate graham cracker crust
with cinnamon sugar, fresh berries, crème Chantilly and cumin scented Vermont maple syrup
an arrangement of green & black teas, edible flowers & herbs that unfold into a flower in a clear glass tea pot
Solera type blend started in 1998
Crispy applewood smoked bacon slices, imported triple creme brie cheese, Lettuce chiffonade & garden tomato jam on toasted sourdough bread and hand cut French fries. (topped with 2 over easy eggs) for $3.95 and/or Fresh charred Jalapeños for $1.95
with wild rice pilaf, green beans almondine & a lemon pan sauce
Jumbo Carolina shrimp with andouille sausage over a Lowcountry style creamy hominy grits with a traditionally spiced red eye gravy
Two farm eggs your way, bacon or sausage, home fries or grits & toast (white or wheat) & fresh berries
Grilled 8-ounce Wagyu top sirloin steak, maître d’Hôtel butter (Cajun), home fries & farm eggs your way
Traditional over easy poached farm eggs and rich Canadian bacon over buttered and toasted English muffin, topped with luxurious house made citrus hollandaise. • Substitute two Peekie toe crab cakes for $8
Hand breaded, fried Antelope cube steak with milk gravy, two farm eggs your way, home fries & Texas toast
Belgian waffle with fried chicken tenders & Vermont maple syrup.
Jumbo Carolina shrimp, fresh spinach & white cheddar with buttered & toasted English muffin served with Plugra butter & Homemade raspberry jam
Challah bread soaked in Crème brûlée mix, pan sauteed in Plugra butter with local honey crème Chantilly & Vermont maple syrup.
Jeio Prosecco, fresh juice/nectar. Make it a Bucket with a bottle Jeio prosecco, 300 ml fresh juice/nectar
Schramsberg blanc de noirs sparkling, juice/nectar. Make it a Bucket with a bottle Schramsberg blanc de noirs sparkling, 300ml juice/nectar
Monopolowa vodka, Spicy house made bloody Mary mix, pickled green beans, celery & olive
Cabernet Sauvignon or Chardonnay, Champagne, Paula's orange liqueur & citrus
House made Limoncello, fresh orange juice, Campari Aperitivo
Dos XX draught beer, spicy bloody Mary mix, lime juice, chili salt
Hendrix Gin, St-Germain elderflower liqueur, Paula's TX Orange, pineapple juice, fresh lemon juice, club soda, orange bitters
Espolon Blanco Tequila, Cointreau, muddled jalapeno, pineapple juice, fresh lime juice
Deep Eddy Lemon Vodka, Grand Marnier, fresh lemon juice, simple syrup, lavender bitters
Austin East Ciders Blood Orange, Fireball Cinnamon Whiskey, fresh lemon juice, house made grenadine
Tito's Texas Vodka, muddled jalapenos, ginger beer, fresh lime juice
Jack Daniel's, Cointreau, fresh lemon juice, orange bitters
Hendrix Gin, Campari, Dolin Vermouth Chambery Rouge, orange twist
Gosling's Black Seal Rum, fresh lime juice, ginger beer, Angostura bitters
Bulleit Rye Whiskey, Dolin Vermouth Chambery Rouge, Angostura bitters Garnished with Luxardo cherry
Bulliet Bourbon, fresh lemon juice, egg whites, Angostura bitters
Tanqueray Dry Gin, maraschino liqueur, Crème de Violette, fresh lemon juice, garnished with Luxardo cherry
Beefeater Gin, Herbsaint Absinthe rinse, Lillet Blanc, Cointreau, fresh lemon juice
Beefeater Gin, Jeio Prosecco, fresh lemon juice, simple syrup
Spiced dark & light rum, Galliano, fresh passionfruit juice, pineapple & citrus juices (Limit 2 per person)
White, Anjeo, Dark Spiced & Coconut-Pineapple rums, fresh pineapple, juice & citrus juice, Angostura bitters
Light rum, Coconut-Pineapple rum, Blue Curacao, Crème de Coconut, & Citrus juices
Navy Rum, coconut cream, fresh pineapple juice, fresh orange juice & Grated nutmeg
White Rum, coconut-pineapple rum, fresh pineapple juice, coconut cream, grenadine & crushed ice
French press coffee, Jameson Irish Whiskey, sugar, fresh whipped cream
Coffee, Bailey's Irish Cream, fresh whipped cream
French press coffee, Kahlua, 100% Agave Blanco Tequila, fresh whipped cream
French press coffee, Trader Vic's Chocolate Liquer, fresh whipped cream
Solera type blend started in 1998
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