AMUSE BOUCHE

A Study of Wateroak Goat Cheese Chevre
Three distinctive flavors of Bryan's own Wateroak Farms chevre presented with an Angel Riesling reduction.

FIRST COURSE

Estate Grown Rosemary Skewered Gulf Coast Shrimp
Fresh shrimp harvested from the Texas Gulf marinated in Un-Oaked Chardonnay, skewered on estate grown rosemary branches and flame grilled.
Recommended with Savignon Blanc accompaniment 

Texas Grilled Quail
Semi-boneless quail grilled to perfection and served with our Paulo Port wine reduction sauce.
Recommended with Private Reserve Shiraz accompaniment 

SECOND COURSE

Nolan Ryan Rib Eye
Tender Rib Eye steak ranched on Nolan Ryan's pasture land, hand-rubbed with our Vintage House seasoning mix, served with roasted garlic red skin mashed potatoes, Texas grown green beans, and topped with our Vintage House Cabernet reduction sauce.
Recommended with Paulo Cabernet Sauvignon accompaniment 

Sanderson Farms Chicken Chardonnay
Fresh chicken from Sanderson Farms right here in Bryan, served with fresh shredded parmesan mashed potatoes, baby carrots, and topped with a Monterey mushroom and Chardonnay cream sauce.
Recommended with Un-Oaked Chardonnay accompaniment

Gulf Coast Red Fish
Caught on the nearby Gulf of Mexico, this tender filet of fish is sauteed with Chardonnay and topped with our house-made chipotle aioli and tortilla chips, served with red beans and jasmine rice, julienne Texas squash, zucchini and carrots.
Recommended with Merrill's Vineyard Riesling accompaniment

THIRD COURSE

Vintage House Port and Cream Sundae
The perfect end to a delicious meal, featuring Blue Bell Ice Cream from down the road in Brenham.

$40.00 per person (does not include tax and gratuity)
$10 of all Prix Fixe Menu sales go directly to the Local Food Bank

Call (800) 736-9463 ext. 231 for reservations