SERVING UP CORDILLERA-STYLE

SERVING UP CORDILLERASTYLE Dining at The Clubs of Cordillera Ranch

The culinary team, under the creative talent of Executive

Chef Isaac Cantu, has collaborated to redesign and

enhance the Club’s Signature Menu and Dessert Menu by

embracing new provisions and ingredients, sourced locally

and nationwide, from our purveyors.

CERTIFIED PRIME PORTER HOUSE STEAK AU POIVRE roasted garlic confit, applewood bacon, fingerling potatoes

CRISP-SKINNED ORA KING SALMON wild mushroom stone ground grits, gingered spinach, aged fig saba

KING SALMON “CARPACCIO” fine shallots, capers, grilled belly rillette, crisp rustic bread

OYSTERS & CHIPS

golden fried gulf oysters, crisp applewood bacon, gaufrette potatoes, dried chili, hollandaise

BRAISED SHORT RIB OSSO BUCCO oven roasted heirloom tomatoes, orange scented orzo-Florentine, citrus gremolata

DIVER SCALLOPS whipped sweet potatoes, grilled artichokes, blackberry beurre rouge

HICKORY SMOKED TEXAS QUAIL agave sweet corn pudding, wilted Swiss chard, “23 flavors” bbq glace

DIJON CRUSTED FREE RANGE LAMB RACK charred golden beets, rainbow carrots, turmeric-butternut puree, pistachio crumbs, pepper jam, pomegranate molasses

BLACK TRUFFLE DEVILED EGGS poached and peeled cage free eggs, summer black truffles, snipped chives, black Ossetra caviar

EAST COAST LOBSTER “BOUILLABAISSE” truffle scented linguine, saffron rouille crostini, fennel pollen

EUROPEAN “GOOEY” BUTTER CAKE brittle crunch, peanut butter syrup

SALTED CARAMEL CHOCOLATE TART coco cornflake crunch, malt espresso gelato

LEMON CAKE tart citrus curd, oat thyme crumble, Madagascar vanilla semi-freddo

CORDILLERA CANNOLIS

vanilla cream, strawberry Modena compote, salted pistachios

WARM BAKED APPLE FRITTERS A LA MODE

caramelized granny smith apples, vanilla ice cream, house caramel

Chef-crafted with passion, only the freshest, seasonal ingredients are represented in these menus. Seafood from around the coasts is selected fresh from landed boats and given top priority for Chef Isaac who personally fillets each piece. Akaushi beef is definitely a cut above any other beef that’s available in the U.S. It’s a perfect steak with the most incredible color, texture and marbling — try the new Prime Porterhouse Steak Au Poivre. Whether it’s prepared by our team or by you — the master of your own backyard BBQ — you will agree with every bite you take. The most important end to a delicious meal is a luscious dessert and our pastry team has exceeded expectations with new confections to finish your lunch or dinner with a sweet delight.

THE SIGNATURE MENU

Offered Friday and Saturday from 5:00pm to 10:00pm. Advanced reservations are suggested for this elevated dining experience. For reservations, please contact the Club receptionist at 830.336.9000 or receptionist@cordilleraranch.com, or you may reserve your spot through the Cordillera Ranch mobile app or online at Clubsofcordilleraranch.com.

Graham House is the Clubhouse and Lodging Manager at The Clubs of Cordillera Ranch. He can be reached at ghouse@cordilleraranch.com or 830.336.9164.

BRIGHTEN YOUR HOLIDAYS WITH CHRISTMAS DECOR

Creative Display Designs Professional Installation Routine Service & Refurbishment Convenient Takedown & Storage