Dinner at BACKSTREET CAFE

Bacon Wrapped Quail
with jalapeño cornbread 11
Pan Seared Chicken Dumplings
served with sweet chile dipping sauce and crushed peanuts 9
Grilled Flatbread
topped with salsa verde and three cheeses, topped with baby arugula and crushed cherry tomatoes 12
Seared Scallops
with asparagus and warm wheat berry salad 11
Grilled Salmon Tacos
three small tacos with black beans, crème fraiche, tomatillo salsa
and fresh garnishes 10.5
Steamed Mussels
with housemade chorizo and grilled bread 11
Duck Spring Rolls
with ginger scallion soy dipping sauce 9.5
Lump Crab Cakes
with red pepper buerre blanc 12

3 Hour Roasted Tomato Soup
and grilled toast topped with Texas goat cheese 6/7
Gulf Coast Filet Gumbo 8/10
Charred Tomato and Chicken Tortilla Soup 6/7
Caesar Salad (evenings, prepared tableside) 9
Heirloom Tomato Salad
with cucumber, purple onion, feta and Kalamata olives dressed with lemon, extra virgin olive oil and herbs 10
Red Romaine Salad
with baby beets, bleu cheese, apple, Marcona almonds and sherry vinaigrette 10
Mache Salad
with caramelized pumpkin, truffled cheese, pear and candied walnuts with apple
cider vinaigrette 10
Roasted Pear
stuffed with bleu cheese, dried fruit and nuts, served with greens 9
Goat Cheese Salad
with spinach and warm mushrooms 9
Fried Green Tomato Salad
with bleu cheese, portabella mushrooms and pecans 8.5
Jumbo Crab Salad
with avocado and watercress 15

Red Corn Chicken Enchiladas
with corn pudding and green beans 16
Meatloaf Tower
with mashed potatoes, spinach and mushroom gravy 16
Angel Hair Pasta
with shrimp, pinenuts, olives and sun dried tomatoes 17
Jalapeno Fettuccine
with chicken, tomatoes, black beans and cilantro 16
Pecan Crusted Chicken
with mashed potatoes and spinach 16
Spectacular Vegetarian Platter 15

Rollatini
lemon roasted chicken, ricotta and arugula rolled in housemade pasta with white beans, fresh sage and leeks with extra virgin olive oil 15
Spring Risotto
with lamb osso bucco and pan juices 20
Roasted Chicken Breast
stuffed with mushrooms and goat cheese and served with French lentils and aromatic root vegetables 17
Crispy Pan Seared Duck Breast
and braised leg served with butternut squash, spinach and figs 21
Ribeye Steak
grilled ribeye with salsa verde, roasted tomato and chunky fries 24
Coq au Vin Blanc
chicken braised in red wine with potatoes, carrots and pearl onions, bistro style 16
Pepper Crusted Braised Beef Short Ribs
served with cipolini onions, mushroom, carrots and smashed rosemary potatoes 20
Grilled Beef Tenderloin
over portabella mushroom with creamy spinach and maple bourbon sauce 28
Chicken Milanesa
served with green beans and macaroni and cheese 17

Pan Sauteed Gulf Shrimp
with slice grilled potato, tomatillo poblano chutney, slow cooked garlic and a squeeze of fresh lime 20
White Wine Poached Salmon
served in its broth with shaved fennel, root vegetables and fresh herbs 18
Pan Seared Grouper
with crabmeat cherry tomato vinaigrette and served with roasted potatoes 25
Rainbow Trout
crusted with crushed hazelnuts and pan sauteed, served over vegetable terrine and topped with salsa verde dressing 20
Prosciutto Wrapped Sea Scallops
over creamy pureed celeriac with fresh herbs, lightly dressed 21
Shellfish Risotto
with shrimp, crab, clams, scallops, lobster and mussels 24

Corn Pudding Sweet Potato Terrine Sautéed Spinach
Macaroni and Cheese          Sautéed Green Beans       Stone Ground Cheese Grits
Butternut Squash    Asparagus     Mashed Potatoes