May 30 and June 1: Texas
Pain au Lait Rolls
With whipped herb garlic butter.
LBJ Pedernales Chili
Authentic recipe from the famed Texan, made from seared beef chuck, house Southwest seasoning, chilies, tomatoes and beef stock. Topped with grated cheddar and sour cream.
$1.95 cup / $2.25 bowl
Ranch Hand Salad
Mixed romaine and iceberg tossed with a house prepared ranch dressing. Garnished with roasted corn, small diced Roma tomatoes, slivered red onion and quartered moon cucumbers and topped with house croutons, grated cheddar and fresh bacon bits.
Bleu Tenderloin Entrée Salad
USDA Choice beef tenderloin roast fanned across a raisin and bleu cheese dressed spinach and romaine salad garnished with batonettes of fire roasted yellow bell pepper, medium diced tomatoes, pepperoncini and served with an Israeli couscous salad and finished with a topping of tobacco onions.
Braised pork shoulder on a crusty French roll with mayo Dijon spread and Munster cheese. Served with its own braising broth for dipping, sweet potato chips, broccoli slaw and a chipotle zip garnish.
Prairie Dusted Chicken Breast with Raspberry Chipotle Coulis
Sautéed Frenched chicken breast, dusted with smoky spice blend and served with a sweet-hot raspberry sauce, butter steamed carrot bundles, green chile polenta and sautéed spinach.
Split short cake filled with macerated strawberries and whipped cream. Plated with vanilla and chocolate crème anglaise and pistachio dust.
Soft drinks, regular iced tea and flavored tea of the week.
June 6: Chef's Choice Buffet
June 13 and June 15: Japan
June 20 and June 22: Spain
June 27 and June 29: Scotland
July 6: Chef's Choice Buffet
July 11 and July 13: France
July 18 and July 20: Central Mexico
July 25 and July 27: Cajun
Aug. 1 and Aug. 3: Italy
Aug. 8 and Aug. 10; Chef's Choice
Aug. 15 and Aug. 17: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.