Created by the Inn's executive chef, Jason Robinson, the restaurant's menus take full advantage of herbs and produce from the organic garden and farm and other gourmet ingredients. Different days see different fine dining menus featured, and the chef creates unique seasonal menus for holidays and special occasions. The Chef's Collection tasting menus vary from night to night. A three-course Sunday Brunch Menu incorporates fresh produce and game, as well as vegetables and herbs from the Inn's own organic garden. Menu standouts, served on custom Bernardaud china, include:
Chilled Maine Lobster "Breneboise" with Texas Rio Star Grapefruit
Poached Breast of Pheasant wrapped in Garden Mustard Greens with Black-eyed Pea "Cassoulet"
Glazed Duck Confît with Caramelized Onion-Orange Marmalade and Duck Cracklins'
Curried Texas Waygu Beef Tenderloin over Beluga Lentil Purée
