The Patio on Guerra

Bite-size puffy nachos topped with guacamole, pico de gallo, and diced chicken

Jumbo lump crab meat marinated in citrus juices and mixed with slices of fresh mango. Served over chunks of avocado and topped with truffle oil

Breaded chunks of chicken, lightly fried and glazed with sriracha honey butter and then sprinkled with sesame seeds

Steamed blue mussels with Spanish chorizo and a saffron cream sauce. Topped with pico de gallo

Flour dusted and pan fried frog legs served with a lemon dill sauce

Selection of fine cheeses, cured and cooked meats paired alongside fruit and crackers

Chopped tuna flavorfully layered with avocado, lettuce, tomato and grape relish; served with wonton crisps

A foursome of seared petite lamb chops served with a Tzatziki yogurt sauce and sprinkled with fresh dill

Grilled Ahi-Tuna that has been marinated in sesame oil, soy and Worcestershire sauce

Avocado served simply mashed or "a la Mexicana" mixed with diced jalapeños, tomatoes, onions and cilantro

Large shrimp and scallops wrapped in bacon fried, brushed with sweet & spicy sauce and laid on a bed of pineapple chutney; please allow 10 minutes extra for preparation

Tender chunks of fresh white fish marinated in a blend of citrus juices, spices, tomatoes, onions, and jalapeño. Served with crispy Mexican tostadas

Savory bison meatballs cooked in a light spicy arrabbiata sauce

Fried calamari rings sprinkled with parmesan cheese and served with garlic aioli and marinara sauces

Five large shrimp served with a homemade cocktail sauce that is tossed with baby shrimp, chopped onions, tomatoes, cilantro, and jalapeños

A pair of grilled semi-boneless Texas quail marinated in an Italian sweet glaze

Two crab cakes lightly breaded with Japanese breadcrumbs, fried, served with cocktail and tartar sauce

A rich creamy lobster soup

Featured "Soup of the Day", please ask your waiter

Slices of USDA Prime steak served over mixed greens and spinach that is tossed in a blueberry pomegranate vinaigrette and sprinkled with mozzarella. Served with roasted Campari tomatoes and red onion slices

Chopped artichokes and hearts of palm mixed with lettuce, avocado, blue cheese crumbles, bacon bits, tomato, and red onions. Tossed with a Dijon mustard vinaigrette

Vine-ripened Campari tomatoes layered with mozzarella cheese and fresh basil. Sprinkled with olive oil and topped with a balsamic vinaigrette

A traditional mixed greens salad with fresh tomatoes, cucumbers, red onions, feta cheese, and Kalamata olives

Baby spinach tossed in a raspberry vinaigrette with caramelized walnuts, feta cheese sprinkles and strawberries

Thin fillets of pounded chicken breast wrapped around swiss cheese, asparagus and ham, breaded and fried. Served with a Dijon cream sauce

Two grilled chicken breasts topped with fresh tomatoes and avocado slices then covered with rich melted provolone cheese. Served with an ancho chili sauce on the side

One half of an oven-roasted duck with a white wine, orange, marmalade glaze served on a bed of wild rice with cranberries and almonds

A lightly dusted chicken breast seared and braised in Marsala wine and mushrooms. Served over Angel hair pasta

Two chicken breasts simply grilled and served with a honey butter sriracha sauce

Grilled chicken breast served on a bed of fettuccine with a creamy Alfredo sauce

A 10 oz. oven roasted lobster tail accompanied with drawn butter

Snapper fillet topped with a creamed crabmeat lemon butter dill sauce

Sea bass fillet pan-seared and topped with two large shrimp in a creamy red curry sauce

Ahi Tuna fillet seared rare and encrusted with black & white sesame seeds drizzled with ginger teriyaki sauce. Can be served as an appetizer

Pan-seared pistachio and almond encrusted salmon served with a ginger beurre blanc sauce

Six large shrimp fried until golden brown, served with cocktail and tartar sauce

A grilled rack of lamb brushed with Dijon mustard and served with your choice of a brandy peppercorn sauce or a mint jelly sauce. Served on a bed of wild rice with cranberries and almonds

A 16 oz. bone-in chop grilled and topped with garlic butter. Served with a white wine mustard sauce

Grilled octopus served with a raspberry chipotle sauce

Pan Seared venison tenderloin filet with a brandy shitake mushroom sauce

Seared 8 oz. Bison tenderloin topped with herb butter and served with a cognac demi glace. Very lean, rich in flavor, high in protein and low in cholesterol

Grilled semi-boneless Texas quail marinated in an Italian sweet glaze. Served with a brandy peppercorn sauce

Served with Lyonnaise potatoes, roasted compari tomatoes, grilled green onions and your choice of specialty sauces

Mushrooms, Peppercorn Sauce, Scallions and Red Wine

Crab Meat, Blanched Asparagus and Béarnaise Sauce

topped with sliced strawberries and a chocolate glaze

topped with Berry compote or Mexican caramel

with rich brandied chocolate filling served a la mode

with chopped pecans and pineapple

with a cream cheese frosting and citrus zest

with a caramel sauce

Topped with whipped cream, served with a side of Bailey's Irish Cream. Yum!

Muddled fresh berries and simple syrup mixed with vodka, St. Germain Elderflower Liqueur and lemon juice. Served in a flute and gently topped off with champagn

The authentic South Texas cooler. Our very own recipe with brandy, Malibu rum, orange-pineapple juice and red wine mixed with a smattering of fresh fruit

Absolut Vanilla Vodka, Frangelico, and Cointreau

Cran-Apple juice, a splash of lime juice and Ciroc Apple Vodka, shaken and served tall

refreshing lime juice, simple syrup, with a kick of fresh red pepper, cilantro and Tequila Avion Reposado

Hendricks Gin, lemon juice and simple syrup topped off with champagne