Chef Clay Wilson

Kimchee soup with house kimchee, braised shitake mushrooms, dashi broth and seard pork belly

Katsu Pork with spicy K Ketchup, rice cakes, creamy slaw and green onion jasmine rice

Slow cooked short ribs in Gochugaru and Gochujang, with sweets cucmbers, potatos and korean pancakes

Korean Yummy Stick , a honeycomb toffee candy made from sugar and soda

Grilled snapper with lemon and thyme bb, fumet poached lobster with tarragon hollandaise, root vegtable and lobster tail hash, lobster ha

Butter lettuce and frisse salad, lemon and thyme viniagrette, seared apples , toasted walnuts and bacon

Pan seared chilean sea bass with mango and lime bb, green rice and grilled asparagus

Buttermilk lemon tart with chantilly cream and fresh berries

Gulf Crab cakes with red remoulade and red cabbage slaw

Mixed greens salad with Lemon vinaigrette, cherry tomatos, sliced cucumbers, crunchy spicey pecans and texas goat cheese

Grilled 16 oz prime ribeye with dijon cowboy butter, velvety mashed yukon potatos and seared baby green beans

Panseared texas redfish with creole sauce , jasmine rice and green beans

Apple crisp with vanilla bean ice cream