Restaurant Round-Up Go TEXAN Week!
Restaurant Round-Up is an annual dine-out week featuring hundreds of restaurants across the state highlighting meals made with Texas products.
Coplin Farms Honey Butternut Squash Soup
All spice creme fraiche and cayenne pepitas
Texas Wild Shrimp Remoulade
Shrimp boil vegetables, butter lettuce, preserved lemon and classic remoulade dressing
"Liver & Onions"
Cast iron seared foie gras, Texas Moscato, five onion biscuit bread pudding and sauce soubise
Crispy Oak Island Softshell Crab
Crushed corn sauce, Gristmill stone ground grits, mirlitons, fall greens and blue crab ravigote
Atlantic Yellow Croaker Courtbouillon
Local shrimp, toasted garlic Jazzmen rice and Acadian-style blue crab courbouillon.
Gulf Coast Shrimp Chippewa
Flamed tableside in toasted garlic, sun drived tomatoes and Cognac with goat cheese stone ground grits
Gulf Fish Pontchartrain
Jumbo lump blue crab, J & J shrimp and crispy oysters with fire roasted mushroom rice and Brennan's Creole butte
Jumbo Lump Blue Crabcakes
Sweet corn & fall onion cream, mirlitons and Wood Duck Farm pea shoots