Y.O. Ranch Steakhouse

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Bacon wrapped venison, jalapeno, and smoked mozzarella - Brushed with molasses Dijon

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with blue cheese crumbles

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers - Panko breaded and fried golden brown - House Tabasco jam

Sweet and Smokey BBQ rubbed pork belly roasted crispy and served with hellacious collard greens

Grilled Shrimp and alligator sausage, bacon, portobello mushrooms, tomatoes, and scallions in a creamy sauce over a griddled cheesy Tabasco cheese grit

Quail Medallions, Venison rollup, and Wild boar bratwurst. Per Person, minimum of four

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

Fresh Burrata di Bufala, beefsteak tomatoes, and fresh basil - drizzled with extra virgin olive oil and balsamic reduction

Our version of the classic with foccacia croutons

Velvety cream corn soup made with fresh sweet smoked corn topped with bacon, cotija cheese, and cilantro oil

A 50 year old recipe from the ranch

Wild Mushroom Brandy Cream Sauce

A trio of wild game meats, Market Price

As featured on the Food Network - Seasoned with our special blend of spices

Blackberry port reduction

Grilled Culotte topped with fresh chimichurri - Served with hand-cut fries

Herb brined chicken breast pan roasted with lemon caper butter. Served over orzo

14 Oz. Bone-In Filet Mignon -- Roasted bone marrow herb butter

28 oz. Long bone ribeye cooked medium rare - Carved tableside

Grilled sirloin, bleu cheese, hardboiled eggs, lardons,roasted corn, tomatoes, and chopped Iceberg tossed in an avocado ranch dressing

Petite filet mignon and half chicken fried lobster

Sundried tomato, roasted garlic, cilantro butter - Served with Wild Rice

Shrimp, bacon, Portobello mushrooms, tomatoes, and scallions in a creamy sauce over a griddled cheesy Tabasco grit cake

Lemon Caper Beurre Blanc - Served with mashed potatoes and green beans

Venison, jalapeno, smoked mozzarella wrapped in bacon and brushed with molasses Dijon

Downtown Dallas ancho chili caciotta, cheddar, and Chihuahua cheeses blended with roasted red peppers - Panko breaded and fried golden brown Served with house-made Tabasco jam

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with blue cheese crumbles

Sweet & smoky rubbed pork belly roasted crispy and served with hellacious collard greens

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with garlic cilantro vinaigrette

Our version of the classic with focaccia croutons

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

50-year-old recipe from the ranch

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Field greens, caramelized pecans, green apples, goat cheese, and tomatoes with garlic cilantro vinaigrette - Grilled chicken breast

Bleu cheese, hard-boiled eggs, lardons, roasted corn, tomatoes, and chopped iceberg-- Choice of grilled chicken breast, grilled sirloin, or ancho chili-rubbed shrimp - Avocado ranch dressing

Fresh baby spinach, mushrooms, hard-boiled eggs, and red onions -- Wilted with a hot Italian bacon dressing topped with dried cranberries, toasted almonds, and charbroiled salmon

Smoked beef tenderloin, portobello mushrooms, caramelized onions, and melted swiss cheese in a rosemary ciabatta hoagie - Horseradish cream, and Au jus

Southern fried chicken breast topped with honey mustard and pickles served on a toasted Brioche bun

House corned buffalo brisket, Swiss cheese, sauerkraut, and Russian dressing on grilled marble rye

The New England classic lobster roll did Texasstyle! -- With lemon aioli and crispy capers

Ground fresh daily with prime beef trimmings - Tomatoes, lettuce, pickle, and onion

Plant-based with vegan cheese -- Tomatoes, lettuce, pickle, and onion

The prime-time burger with melted goat cheese, arugula, roasted tomatoes, and tabasco bacon jam

No growth hormones, stimulants, or antibiotics -- Tomatoes, lettuce, pickle, and onion

10 oz.

10 oz.

12 oz.

20 oz.

Skewers of tenderloin tips, peppers, onions, mushrooms, and squash - Charbroiled and brushed with chimichurri- Over wild rice

Made with trimmings ground from our Certified Angus Beef -- Brushed with a tomato sriracha glaze and charbroiled – Served with mashed potatoes and mixed veggies

​Ground daily from our prime beef trimmings - Topped with grilled onions, mushrooms, and brown gravy Served with mashed potatoes and veggies

Topped with sundried tomato, roasted garlic, cilantro ​ butter and served with wild rice and grilled veggies

Topped with a chipotle cream sauce and served with mashed potatoes and grilled veggies

Herb brined chicken breast pan roasted with lemon caper butter Served over orzo

Skewers of tenderloin tips, peppers, onions, mushrooms, and squash - Charbroiled and brushed with chimichurri- Over wild rice

All-natural local Black Angus -- Serves two (carved tableside ) Market Price

A Trio of wild game meats, Market Price

Lemon Caper Beurre Blanc

Brioche bread, white chocolate chips, and toasted macadamia nuts with a Jack Daniels Crème Anglaise

Warm Chocolate bundt cake with hot, gooey chocolate center and served with a scoop of vanilla ice cream

Flourless chocolate cake spiked with Chambord and served with raspberry coulis

Cactus pear sorbet with fresh fruit

The Classic French custard with a caramelized sugar top

Topped with a blueberry compote

Smoked bourbon cherry ice cream spiked with liquified bone marrow - Topped with whipped cream, chocolate drizzle and chopped nuts

375ml

Made with our own Y.O. Blanco tequila. Make it rocks, frozen, sweet, or spicy.

Vegas Baby vodka shaken with Cointreau, fresh lime juice, cranberry juice, and simple syrup. Garnished with a fresh lime wheel. "Hold on to your hats ladies!"

Or own Y.O. Blanco Tequila, fresh lime and prickly pear cactus juice. Halo Del Santo chili lime salt rim. "Adios mis problemas!"

Our own Y.O. Anejo tequila and Prickly Pear Cactus juice, served up with a little agave nectar. A refreshing martini for tequila lovers.

Stoli Blueberi, pomegranate, pineapple and Cointreau. Sweet and Sassy, just like Myrtle Schreiner.

Calamity Gin, St. Germain, fresh lemon and muddled strawberry. Finished with champagne.

Pearl cucumber vodka, fresh mint, blood orange puree and ginger beer. Cool off and let the mug do the sweating.

Herman Marshall Rye with a Luxardo liqueur and a couple of dashes of black walnut bitters. Something for the madmen in all of us.

Devils River Bourbon, simple syrup and orange bitters over a Texas sized rock. Almost as old fashioned as Magdalena.

Our own Y.O. Extra Anejo Tequila, agave nectar, dash of cinnamon and orange zest. This may be your new favorite way to drink tequila.

Devils River Rye whiskey stirred with anisette, simple syrup and a splash of Peychaud's bitters. Garnished with a lemon wedge. "Just take the reins and ride!"

Smooth, elegant and raw. Our unrested Blanco is perfect for mixing a margarita or simply shooting.

Rested in Oak, this tequila starts to show a little charred spiciness. Great for mixing or sipping.

Aged for a year in Oak barrels, this one is prime for boosting your cocktails with a little more character.

"El Padrino" Aged for 6-10 years. This masterfully blended tequila will warmly finish off your dining experience.

Amber Lager

Dallas Blonde

50 ft. Jackrabbit IPA

Local Buzz Honey Rye

Bacon wrapped venison, jalapeno, and smoked mozzarella- Grilled and brushed with molasses Dijon

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers -Panko breaded and fried golden brown - Served with house Tabasco jam

Slow smoked black Angus ribeye shaved thin and piled high on a rosemary ciabatta bun with horseradish cream and caramelized onions

Plant based burgers with vegan cheese(chao), vegan buns, caramelized onions, pickles, and Dijonnaise

Beef meatballs baked then simmered in a rich maple bourbon BBQ sauce

Plant based meatballs baked then simmered in a rich maple bourbon BBQ sauce

Lamb meatballs grilled with a mint chimichurri and topped with roasted tomato

Sweet & smoky rubbed pork belly roasted crispy and glazed in a Grand Marnier molasses

Ritz cracker stuffing baked with parmesan

Medjool dates stuffed with goat cheese, wrapped in chili dusted bacon, and drizzled with honey

Asian julienne vegetables and glass noodles stuffed in wonton wrappers and fried- Served with house made sweet & sour sauce

Ground pork steamed in wonton sheets and topped with fried garlic and served with soy vinegar sauce

Marinated and grilled lamb chops glazed with plum wasabi

Soy marinated shrimp wrapped in rice paper, fried golden brown -- Served with house made sweet and sour sauce

Boursin cheese and caramelized onions and topped with tomato bacon jam

Teas gulf coast lump blue crab cake with horseradish Dijon remoulade

Ritz cracker crabmeat stuffing baked with parmesan

Cheesy grit cake topped with crispy ham, tomato aioli and grilled shrimp

Mini pies stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough

Chicken breast marinated in yellow curry and coconut milk

Grilled beef tenderloin with mint chimichurri

Beyond Meat Mediterranean spiced skewers with mint chimichurri

Black Angus filet mignon shaved thin - Arugula dressed with EVO and lemon – on parmesan focaccia toast points

Rosemary focaccia toast topped with roasted Roma tomatoes, garlic, fresh basil and drizzled with balsamic reduction

Sour dough, smashed avocado, escabeche red onion, sesame seed, and micro greens

French baguette, prosciutto, arugula, fig, and balsamic drizzle

Lettuce, basil, carrots, bean sprouts, and mint wrapped in rice paper and served with Thai peanut sauce

Local fresh mozzarella balls, grape tomatoes, and fresh basil --- Drizzled with EVO and balsamic reduction - Fresh cracked black pepper

Watermelon balls tossed in mint, feta, and drizzled with balsamic reduction

Chilled jumbo shrimp with horseradish Dijon remoulade

Deviled Eggs spiked with Siracha and topped with shaved jalapeno

House smoked salmon with lemon dill cream cheese on a cucumber wheel

Chilled new potatoes stuffed with sour cream and topped with salmon roe

Fresh melon wrapped with Duck Prosciutto; garnished with goat cheese and fig-balsamic reduction

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Our version of the classic

A 50-year-old recipe from the Y.O. Ranch

Coconut milk, galangal, tomato, mushroom, kaffir lime, lemongrass, lime juice and chili paste

Individual size Iceberg wedges, bacon, tomatoes, red onions, with bleu cheese dressing

Thick slices of beefsteak tomatoes topped with Fresh Burrata di Bufala and fresh basil - Drizzled with extra virgin olive oil and balsamic reduction

Assortment of house cured and smoked game meats with seasonal accompaniments

Creamy Brie cheese with honey and slivered almonds baked in pie crust and served with toast points and fresh fruit

House cured and smoked side of salmon served with traditional accompaniments

Assortment of local cheeses handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, Focaccia, and Parmesan toast points

Assortment of local cheese handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, focaccia, parmesan toast points and fresh fruits, berries, caramelized pecans and toast points

A combination of grilled and raw marinated farmers market vegetables--- Served with buttermilk herb dressing (vegan dressing upon request)

Whole rib roast slow roasted overnight served with au jus and horseradish cream. (Serves 32-35) (Average cooked weight 12 lb.)

Served with Au jus & creamy horseradish (Serves 16-18) (Average cooked weight 3.75 lb.)

Citrus spiced cranberry chutney (Serves 18-20) (Average cooked weight 6 lb.)

Plum wasabi glazed and served with mint jelly (Serves 4-6) (Average cooked weight 1.75 lb.)

Rubbed with roasted garlic pepper and roasted medium rare – Served with bearnaise (Serves 8) (Average cooked weight 3.5 lb.)

Garlic herb crusted leg of lamb with sun dried tomato pesto and mint jelly (Serves 14-16) (Average cooked weight 4.5 lb.)

Whole chicken brined for 24 hours then seasoned with Herbs de Provence and roasted crispy (Serves 8-10) (Average cooked weight 3.5 lb.)

Apple cider and teriyaki marinated pork loin chargrilled and served with tropical fruit pepper relish (Serves 18-20) (Average cooked weight 6.5 lb.)

Herb crusted venison rack cooked medium rare served with fresh berry gastrique (serves 8) (Average cooked weight 3.5 lb.)

100% beef sausage from Elgin Texas " A Texas legend" (10 lbs. serves 25-30)

Chocolate or vanilla base with choice of frostings ---Chocolate ganache, strawberry whipped cream, caramel butter cream, or lemon glaze

Our famous baked banana pudding with meringue

Served with strawberry or blueberry sauce

Greens, caramelized pecans, apples, goat cheese, garlic cilantro vinaigrette

Classically prepared rich and velvety bisque with lobster and crab morsels, spiked with brandy

Creamy bacon, mushroom, tomato, brandy sauce on cheesy Tabasco grit cake

House-cured and lightly smoked with yuzu vinaigrette, capers, and dill

Sweet & smoky rubbed pork belly roasted crispy - Served with hellacious collard greens

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers and spicy mayo - Panko breaded and fried golden brown - House Tabasco jam

Pecan-crusted trout with molasses butter - Wild rice and grilled vegetable

Espresso-crusted venison chop with blackberry port reduction – Chicken fried quail with wild mushroom cognac demi-glace - Wild rice and grilled vegetables

Fried chicken on a Minnesota wild rice waffle with agave nectar butter and smoked maple

With house-cured and smoked salmon, tomatoes, cream cheese, and fried capers, topped with crème fraiche and chives- Served with arugula salad

Petite filet with mashed potatoes and grilled vegetables

Filet medallions and poached eggs on top of herb focaccia toast and topped with hollandaise – Served with hashbrowns

Pan-roasted chicken breast with lemon caper butter -Served over orzo.

Made from scratch and baked with a meringue

Cactus pear sorbet with fresh berries

Flourless chocolate cake spiked with Chambord and served with raspberry coulis

Fresh blueberries, white chocolate, shortbread crumbles, and topped with blueberry compote

Prickly pear puree, Topo Chico, and lime

Fresh lime and mint muddled with Lychee syrup and shaken with sliced strawberries, and Topo Chico

Bloody Mary mix made with carrot juice with a spiced rum

Sparkling wine and blood orange juice

Venison, jalapeno, smoked mozzarella wrapped in bacon and brushed with molasses Dijon

Downtown Dallas ancho chili caciotta, cheddar, and Chihuahua cheeses blended with roasted red peppers - Panko breaded and fried golden brown Served with house-made Tabasco jam

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with blue cheese crumbles

Sweet & smoky rubbed pork belly roasted crispy and served with hellacious collard greens

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with garlic cilantro vinaigrette

Our version of the classic with focaccia croutons

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

50-year-old recipe from the ranch

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Field greens, caramelized pecans, green apples, goat cheese, and tomatoes with garlic cilantro vinaigrette - Grilled chicken breast

Bleu cheese, hard-boiled eggs, lardons, roasted corn, tomatoes, and chopped iceberg-- Choice of grilled chicken breast, grilled sirloin, or ancho chili-rubbed shrimp - Avocado ranch dressing

Fresh baby spinach, mushrooms, hard-boiled eggs, and red onions -- Wilted with a hot Italian bacon dressing topped with dried cranberries, toasted almonds, and charbroiled salmon

Smoked beef tenderloin, portobello mushrooms, caramelized onions, and melted swiss cheese in a rosemary ciabatta hoagie - Horseradish cream, and Au jus

Southern fried chicken breast topped with honey mustard and pickles served on a toasted Brioche bun

House corned buffalo brisket, Swiss cheese, sauerkraut, and Russian dressing on grilled marble rye

The New England classic lobster roll did Texasstyle! -- With lemon aioli and crispy capers

Ground fresh daily with prime beef trimmings - Tomatoes, lettuce, pickle, and onion

Plant-based with vegan cheese -- Tomatoes, lettuce, pickle, and onion

The prime-time burger with melted goat cheese, arugula, roasted tomatoes, and tabasco bacon jam

No growth hormones, stimulants, or antibiotics -- Tomatoes, lettuce, pickle, and onion

10 oz.

10 oz.

12 oz.

20 oz.

Skewers of tenderloin tips, peppers, onions, mushrooms, and squash - Charbroiled and brushed with chimichurri- Over wild rice

Made with trimmings ground from our Certified Angus Beef -- Brushed with a tomato sriracha glaze and charbroiled – Served with mashed potatoes and mixed veggies

​Ground daily from our prime beef trimmings - Topped with grilled onions, mushrooms, and brown gravy Served with mashed potatoes and veggies

Topped with sundried tomato, roasted garlic, cilantro ​ butter and served with wild rice and grilled veggies

Topped with a chipotle cream sauce and served with mashed potatoes and grilled veggies

Herb brined chicken breast pan roasted with lemon caper butter Served over orzo

Skewers of tenderloin tips, peppers, onions, mushrooms, and squash - Charbroiled and brushed with chimichurri- Over wild rice

All-natural local Black Angus -- Serves two (carved tableside ) Market Price

A Trio of wild game meats, Market Price

Lemon Caper Beurre Blanc

Brioche bread, white chocolate chips, and toasted macadamia nuts with a Jack Daniels Crème Anglaise

Warm Chocolate bundt cake with hot, gooey chocolate center and served with a scoop of vanilla ice cream

Flourless chocolate cake spiked with Chambord and served with raspberry coulis

Cactus pear sorbet with fresh fruit

The Classic French custard with a caramelized sugar top

Topped with a blueberry compote

Smoked bourbon cherry ice cream spiked with liquified bone marrow - Topped with whipped cream, chocolate drizzle and chopped nuts

375ml

Made with our own Y.O. Blanco tequila. Make it rocks, frozen, sweet, or spicy.

Vegas Baby vodka shaken with Cointreau, fresh lime juice, cranberry juice, and simple syrup. Garnished with a fresh lime wheel. "Hold on to your hats ladies!"

Or own Y.O. Blanco Tequila, fresh lime and prickly pear cactus juice. Halo Del Santo chili lime salt rim. "Adios mis problemas!"

Our own Y.O. Anejo tequila and Prickly Pear Cactus juice, served up with a little agave nectar. A refreshing martini for tequila lovers.

Stoli Blueberi, pomegranate, pineapple and Cointreau. Sweet and Sassy, just like Myrtle Schreiner.

Calamity Gin, St. Germain, fresh lemon and muddled strawberry. Finished with champagne.

Pearl cucumber vodka, fresh mint, blood orange puree and ginger beer. Cool off and let the mug do the sweating.

Herman Marshall Rye with a Luxardo liqueur and a couple of dashes of black walnut bitters. Something for the madmen in all of us.

Devils River Bourbon, simple syrup and orange bitters over a Texas sized rock. Almost as old fashioned as Magdalena.

Our own Y.O. Extra Anejo Tequila, agave nectar, dash of cinnamon and orange zest. This may be your new favorite way to drink tequila.

Devils River Rye whiskey stirred with anisette, simple syrup and a splash of Peychaud's bitters. Garnished with a lemon wedge. "Just take the reins and ride!"

Smooth, elegant and raw. Our unrested Blanco is perfect for mixing a margarita or simply shooting.

Rested in Oak, this tequila starts to show a little charred spiciness. Great for mixing or sipping.

Aged for a year in Oak barrels, this one is prime for boosting your cocktails with a little more character.

"El Padrino" Aged for 6-10 years. This masterfully blended tequila will warmly finish off your dining experience.

Amber Lager

Dallas Blonde

50 ft. Jackrabbit IPA

Local Buzz Honey Rye

Bacon wrapped venison, jalapeno, and smoked mozzarella- Grilled and brushed with molasses Dijon

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers -Panko breaded and fried golden brown - Served with house Tabasco jam

Slow smoked black Angus ribeye shaved thin and piled high on a rosemary ciabatta bun with horseradish cream and caramelized onions

Plant based burgers with vegan cheese(chao), vegan buns, caramelized onions, pickles, and Dijonnaise

Beef meatballs baked then simmered in a rich maple bourbon BBQ sauce

Plant based meatballs baked then simmered in a rich maple bourbon BBQ sauce

Lamb meatballs grilled with a mint chimichurri and topped with roasted tomato

Sweet & smoky rubbed pork belly roasted crispy and glazed in a Grand Marnier molasses

Ritz cracker stuffing baked with parmesan

Medjool dates stuffed with goat cheese, wrapped in chili dusted bacon, and drizzled with honey

Asian julienne vegetables and glass noodles stuffed in wonton wrappers and fried- Served with house made sweet & sour sauce

Ground pork steamed in wonton sheets and topped with fried garlic and served with soy vinegar sauce

Marinated and grilled lamb chops glazed with plum wasabi

Soy marinated shrimp wrapped in rice paper, fried golden brown -- Served with house made sweet and sour sauce

Boursin cheese and caramelized onions and topped with tomato bacon jam

Teas gulf coast lump blue crab cake with horseradish Dijon remoulade

Ritz cracker crabmeat stuffing baked with parmesan

Cheesy grit cake topped with crispy ham, tomato aioli and grilled shrimp

Mini pies stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough

Chicken breast marinated in yellow curry and coconut milk

Grilled beef tenderloin with mint chimichurri

Beyond Meat Mediterranean spiced skewers with mint chimichurri

Black Angus filet mignon shaved thin - Arugula dressed with EVO and lemon – on parmesan focaccia toast points

Rosemary focaccia toast topped with roasted Roma tomatoes, garlic, fresh basil and drizzled with balsamic reduction

Sour dough, smashed avocado, escabeche red onion, sesame seed, and micro greens

French baguette, prosciutto, arugula, fig, and balsamic drizzle

Lettuce, basil, carrots, bean sprouts, and mint wrapped in rice paper and served with Thai peanut sauce

Local fresh mozzarella balls, grape tomatoes, and fresh basil --- Drizzled with EVO and balsamic reduction - Fresh cracked black pepper

Watermelon balls tossed in mint, feta, and drizzled with balsamic reduction

Chilled jumbo shrimp with horseradish Dijon remoulade

Deviled Eggs spiked with Siracha and topped with shaved jalapeno

House smoked salmon with lemon dill cream cheese on a cucumber wheel

Chilled new potatoes stuffed with sour cream and topped with salmon roe

Fresh melon wrapped with Duck Prosciutto; garnished with goat cheese and fig-balsamic reduction

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Our version of the classic

A 50-year-old recipe from the Y.O. Ranch

Coconut milk, galangal, tomato, mushroom, kaffir lime, lemongrass, lime juice and chili paste

Individual size Iceberg wedges, bacon, tomatoes, red onions, with bleu cheese dressing

Thick slices of beefsteak tomatoes topped with Fresh Burrata di Bufala and fresh basil - Drizzled with extra virgin olive oil and balsamic reduction

Assortment of house cured and smoked game meats with seasonal accompaniments

Creamy Brie cheese with honey and slivered almonds baked in pie crust and served with toast points and fresh fruit

House cured and smoked side of salmon served with traditional accompaniments

Assortment of local cheeses handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, Focaccia, and Parmesan toast points

Assortment of local cheese handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, focaccia, parmesan toast points and fresh fruits, berries, caramelized pecans and toast points

A combination of grilled and raw marinated farmers market vegetables--- Served with buttermilk herb dressing (vegan dressing upon request)

Whole rib roast slow roasted overnight served with au jus and horseradish cream. (Serves 32-35) (Average cooked weight 12 lb.)

Served with Au jus & creamy horseradish (Serves 16-18) (Average cooked weight 3.75 lb.)

Citrus spiced cranberry chutney (Serves 18-20) (Average cooked weight 6 lb.)

Plum wasabi glazed and served with mint jelly (Serves 4-6) (Average cooked weight 1.75 lb.)

Rubbed with roasted garlic pepper and roasted medium rare – Served with bearnaise (Serves 8) (Average cooked weight 3.5 lb.)

Garlic herb crusted leg of lamb with sun dried tomato pesto and mint jelly (Serves 14-16) (Average cooked weight 4.5 lb.)

Whole chicken brined for 24 hours then seasoned with Herbs de Provence and roasted crispy (Serves 8-10) (Average cooked weight 3.5 lb.)

Apple cider and teriyaki marinated pork loin chargrilled and served with tropical fruit pepper relish (Serves 18-20) (Average cooked weight 6.5 lb.)

Herb crusted venison rack cooked medium rare served with fresh berry gastrique (serves 8) (Average cooked weight 3.5 lb.)

100% beef sausage from Elgin Texas " A Texas legend" (10 lbs. serves 25-30)

Chocolate or vanilla base with choice of frostings ---Chocolate ganache, strawberry whipped cream, caramel butter cream, or lemon glaze

Our famous baked banana pudding with meringue

Served with strawberry or blueberry sauce

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Bacon wrapped venison, jalapeno, and smoked mozzarella - Brushed with molasses Dijon

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with blue cheese crumbles

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers - Panko breaded and fried golden brown - House Tabasco jam

Sweet and Smokey BBQ rubbed pork belly roasted crispy and served with hellacious collard greens

Grilled Shrimp and alligator sausage, bacon, portobello mushrooms, tomatoes, and scallions in a creamy sauce over a griddled cheesy Tabasco cheese grit

Quail Medallions, Venison rollup, and Wild boar bratwurst. Per Person, minimum of four

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

Fresh Burrata di Bufala, beefsteak tomatoes, and fresh basil - drizzled with extra virgin olive oil and balsamic reduction

Our version of the classic with foccacia croutons

Velvety cream corn soup made with fresh sweet smoked corn topped with bacon, cotija cheese, and cilantro oil

A 50 year old recipe from the ranch

Wild Mushroom Brandy Cream Sauce

A trio of wild game meats, Market Price

As featured on the Food Network - Seasoned with our special blend of spices

Blackberry port reduction

Grilled Culotte topped with fresh chimichurri - Served with hand-cut fries

Herb brined chicken breast pan roasted with lemon caper butter. Served over orzo

14 Oz. Bone-In Filet Mignon -- Roasted bone marrow herb butter

28 oz. Long bone ribeye cooked medium rare - Carved tableside

Grilled sirloin, bleu cheese, hardboiled eggs, lardons,roasted corn, tomatoes, and chopped Iceberg tossed in an avocado ranch dressing

Petite filet mignon and half chicken fried lobster

Sundried tomato, roasted garlic, cilantro butter - Served with Wild Rice

Shrimp, bacon, Portobello mushrooms, tomatoes, and scallions in a creamy sauce over a griddled cheesy Tabasco grit cake

Lemon Caper Beurre Blanc - Served with mashed potatoes and green beans

Greens, caramelized pecans, apples, goat cheese, garlic cilantro vinaigrette

Classically prepared rich and velvety bisque with lobster and crab morsels, spiked with brandy

Creamy bacon, mushroom, tomato, brandy sauce on cheesy Tabasco grit cake

House-cured and lightly smoked with yuzu vinaigrette, capers, and dill

Sweet & smoky rubbed pork belly roasted crispy - Served with hellacious collard greens

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers and spicy mayo - Panko breaded and fried golden brown - House Tabasco jam

Pecan-crusted trout with molasses butter - Wild rice and grilled vegetable

Espresso-crusted venison chop with blackberry port reduction – Chicken fried quail with wild mushroom cognac demi-glace - Wild rice and grilled vegetables

Fried chicken on a Minnesota wild rice waffle with agave nectar butter and smoked maple

With house-cured and smoked salmon, tomatoes, cream cheese, and fried capers, topped with crème fraiche and chives- Served with arugula salad

Petite filet with mashed potatoes and grilled vegetables

Filet medallions and poached eggs on top of herb focaccia toast and topped with hollandaise – Served with hashbrowns

Pan-roasted chicken breast with lemon caper butter -Served over orzo.

Made from scratch and baked with a meringue

Cactus pear sorbet with fresh berries

Flourless chocolate cake spiked with Chambord and served with raspberry coulis

Fresh blueberries, white chocolate, shortbread crumbles, and topped with blueberry compote

Prickly pear puree, Topo Chico, and lime

Fresh lime and mint muddled with Lychee syrup and shaken with sliced strawberries, and Topo Chico

Bloody Mary mix made with carrot juice with a spiced rum

Sparkling wine and blood orange juice

Venison, jalapeno, smoked mozzarella wrapped in bacon and brushed with molasses Dijon

Downtown Dallas ancho chili caciotta, cheddar, and Chihuahua cheeses blended with roasted red peppers - Panko breaded and fried golden brown Served with house-made Tabasco jam

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with blue cheese crumbles

Sweet & smoky rubbed pork belly roasted crispy and served with hellacious collard greens

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with garlic cilantro vinaigrette

Our version of the classic with focaccia croutons

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

50-year-old recipe from the ranch

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Field greens, caramelized pecans, green apples, goat cheese, and tomatoes with garlic cilantro vinaigrette - Grilled chicken breast

Bleu cheese, hard-boiled eggs, lardons, roasted corn, tomatoes, and chopped iceberg-- Choice of grilled chicken breast, grilled sirloin, or ancho chili-rubbed shrimp - Avocado ranch dressing

Fresh baby spinach, mushrooms, hard-boiled eggs, and red onions -- Wilted with a hot Italian bacon dressing topped with dried cranberries, toasted almonds, and charbroiled salmon

Smoked beef tenderloin, portobello mushrooms, caramelized onions, and melted swiss cheese in a rosemary ciabatta hoagie - Horseradish cream, and Au jus

Southern fried chicken breast topped with honey mustard and pickles served on a toasted Brioche bun

House corned buffalo brisket, Swiss cheese, sauerkraut, and Russian dressing on grilled marble rye

The New England classic lobster roll did Texasstyle! -- With lemon aioli and crispy capers

Ground fresh daily with prime beef trimmings - Tomatoes, lettuce, pickle, and onion

Plant-based with vegan cheese -- Tomatoes, lettuce, pickle, and onion

The prime-time burger with melted goat cheese, arugula, roasted tomatoes, and tabasco bacon jam

No growth hormones, stimulants, or antibiotics -- Tomatoes, lettuce, pickle, and onion

10 oz.

10 oz.

12 oz.

20 oz.

Skewers of tenderloin tips, peppers, onions, mushrooms, and squash - Charbroiled and brushed with chimichurri- Over wild rice

Made with trimmings ground from our Certified Angus Beef -- Brushed with a tomato sriracha glaze and charbroiled – Served with mashed potatoes and mixed veggies

​Ground daily from our prime beef trimmings - Topped with grilled onions, mushrooms, and brown gravy Served with mashed potatoes and veggies

Topped with sundried tomato, roasted garlic, cilantro ​ butter and served with wild rice and grilled veggies

Topped with a chipotle cream sauce and served with mashed potatoes and grilled veggies

Herb brined chicken breast pan roasted with lemon caper butter Served over orzo

Skewers of tenderloin tips, peppers, onions, mushrooms, and squash - Charbroiled and brushed with chimichurri- Over wild rice

All-natural local Black Angus -- Serves two (carved tableside ) Market Price

A Trio of wild game meats, Market Price

Lemon Caper Beurre Blanc

Brioche bread, white chocolate chips, and toasted macadamia nuts with a Jack Daniels Crème Anglaise

Warm Chocolate bundt cake with hot, gooey chocolate center and served with a scoop of vanilla ice cream

Flourless chocolate cake spiked with Chambord and served with raspberry coulis

Cactus pear sorbet with fresh fruit

The Classic French custard with a caramelized sugar top

Topped with a blueberry compote

Smoked bourbon cherry ice cream spiked with liquified bone marrow - Topped with whipped cream, chocolate drizzle and chopped nuts

375ml

Made with our own Y.O. Blanco tequila. Make it rocks, frozen, sweet, or spicy.

Vegas Baby vodka shaken with Cointreau, fresh lime juice, cranberry juice, and simple syrup. Garnished with a fresh lime wheel. "Hold on to your hats ladies!"

Or own Y.O. Blanco Tequila, fresh lime and prickly pear cactus juice. Halo Del Santo chili lime salt rim. "Adios mis problemas!"

Our own Y.O. Anejo tequila and Prickly Pear Cactus juice, served up with a little agave nectar. A refreshing martini for tequila lovers.

Stoli Blueberi, pomegranate, pineapple and Cointreau. Sweet and Sassy, just like Myrtle Schreiner.

Calamity Gin, St. Germain, fresh lemon and muddled strawberry. Finished with champagne.

Pearl cucumber vodka, fresh mint, blood orange puree and ginger beer. Cool off and let the mug do the sweating.

Herman Marshall Rye with a Luxardo liqueur and a couple of dashes of black walnut bitters. Something for the madmen in all of us.

Devils River Bourbon, simple syrup and orange bitters over a Texas sized rock. Almost as old fashioned as Magdalena.

Our own Y.O. Extra Anejo Tequila, agave nectar, dash of cinnamon and orange zest. This may be your new favorite way to drink tequila.

Devils River Rye whiskey stirred with anisette, simple syrup and a splash of Peychaud's bitters. Garnished with a lemon wedge. "Just take the reins and ride!"

Smooth, elegant and raw. Our unrested Blanco is perfect for mixing a margarita or simply shooting.

Rested in Oak, this tequila starts to show a little charred spiciness. Great for mixing or sipping.

Aged for a year in Oak barrels, this one is prime for boosting your cocktails with a little more character.

"El Padrino" Aged for 6-10 years. This masterfully blended tequila will warmly finish off your dining experience.

Amber Lager

Dallas Blonde

50 ft. Jackrabbit IPA

Local Buzz Honey Rye

Bacon wrapped venison, jalapeno, and smoked mozzarella- Grilled and brushed with molasses Dijon

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers -Panko breaded and fried golden brown - Served with house Tabasco jam

Slow smoked black Angus ribeye shaved thin and piled high on a rosemary ciabatta bun with horseradish cream and caramelized onions

Plant based burgers with vegan cheese(chao), vegan buns, caramelized onions, pickles, and Dijonnaise

Beef meatballs baked then simmered in a rich maple bourbon BBQ sauce

Plant based meatballs baked then simmered in a rich maple bourbon BBQ sauce

Lamb meatballs grilled with a mint chimichurri and topped with roasted tomato

Sweet & smoky rubbed pork belly roasted crispy and glazed in a Grand Marnier molasses

Ritz cracker stuffing baked with parmesan

Medjool dates stuffed with goat cheese, wrapped in chili dusted bacon, and drizzled with honey

Asian julienne vegetables and glass noodles stuffed in wonton wrappers and fried- Served with house made sweet & sour sauce

Ground pork steamed in wonton sheets and topped with fried garlic and served with soy vinegar sauce

Marinated and grilled lamb chops glazed with plum wasabi

Soy marinated shrimp wrapped in rice paper, fried golden brown -- Served with house made sweet and sour sauce

Boursin cheese and caramelized onions and topped with tomato bacon jam

Teas gulf coast lump blue crab cake with horseradish Dijon remoulade

Ritz cracker crabmeat stuffing baked with parmesan

Cheesy grit cake topped with crispy ham, tomato aioli and grilled shrimp

Mini pies stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough

Chicken breast marinated in yellow curry and coconut milk

Grilled beef tenderloin with mint chimichurri

Beyond Meat Mediterranean spiced skewers with mint chimichurri

Black Angus filet mignon shaved thin - Arugula dressed with EVO and lemon – on parmesan focaccia toast points

Rosemary focaccia toast topped with roasted Roma tomatoes, garlic, fresh basil and drizzled with balsamic reduction

Sour dough, smashed avocado, escabeche red onion, sesame seed, and micro greens

French baguette, prosciutto, arugula, fig, and balsamic drizzle

Lettuce, basil, carrots, bean sprouts, and mint wrapped in rice paper and served with Thai peanut sauce

Local fresh mozzarella balls, grape tomatoes, and fresh basil --- Drizzled with EVO and balsamic reduction - Fresh cracked black pepper

Watermelon balls tossed in mint, feta, and drizzled with balsamic reduction

Chilled jumbo shrimp with horseradish Dijon remoulade

Deviled Eggs spiked with Siracha and topped with shaved jalapeno

House smoked salmon with lemon dill cream cheese on a cucumber wheel

Chilled new potatoes stuffed with sour cream and topped with salmon roe

Fresh melon wrapped with Duck Prosciutto; garnished with goat cheese and fig-balsamic reduction

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Our version of the classic

A 50-year-old recipe from the Y.O. Ranch

Coconut milk, galangal, tomato, mushroom, kaffir lime, lemongrass, lime juice and chili paste

Individual size Iceberg wedges, bacon, tomatoes, red onions, with bleu cheese dressing

Thick slices of beefsteak tomatoes topped with Fresh Burrata di Bufala and fresh basil - Drizzled with extra virgin olive oil and balsamic reduction

Assortment of house cured and smoked game meats with seasonal accompaniments

Creamy Brie cheese with honey and slivered almonds baked in pie crust and served with toast points and fresh fruit

House cured and smoked side of salmon served with traditional accompaniments

Assortment of local cheeses handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, Focaccia, and Parmesan toast points

Assortment of local cheese handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, focaccia, parmesan toast points and fresh fruits, berries, caramelized pecans and toast points

A combination of grilled and raw marinated farmers market vegetables--- Served with buttermilk herb dressing (vegan dressing upon request)

Whole rib roast slow roasted overnight served with au jus and horseradish cream. (Serves 32-35) (Average cooked weight 12 lb.)

Served with Au jus & creamy horseradish (Serves 16-18) (Average cooked weight 3.75 lb.)

Citrus spiced cranberry chutney (Serves 18-20) (Average cooked weight 6 lb.)

Plum wasabi glazed and served with mint jelly (Serves 4-6) (Average cooked weight 1.75 lb.)

Rubbed with roasted garlic pepper and roasted medium rare – Served with bearnaise (Serves 8) (Average cooked weight 3.5 lb.)

Garlic herb crusted leg of lamb with sun dried tomato pesto and mint jelly (Serves 14-16) (Average cooked weight 4.5 lb.)

Whole chicken brined for 24 hours then seasoned with Herbs de Provence and roasted crispy (Serves 8-10) (Average cooked weight 3.5 lb.)

Apple cider and teriyaki marinated pork loin chargrilled and served with tropical fruit pepper relish (Serves 18-20) (Average cooked weight 6.5 lb.)

Herb crusted venison rack cooked medium rare served with fresh berry gastrique (serves 8) (Average cooked weight 3.5 lb.)

100% beef sausage from Elgin Texas " A Texas legend" (10 lbs. serves 25-30)