Restaurant Week Menu

Y.O. Ranch Steakhouse Restaurant Week 2014

texas-surf-n-turf

First

Smoked Corn and Sweet Potato Chowder
Wild boar bacon, cotija cheese, and cilantro oil

Shrimp and Grits
Portobello mushrooms, smoked tomatoes, and scallions deglazed with cognac and lobster broth Served over cheesy Tabasco grits

Fried Green Tomatoes and Crab
Locally grown hydroponic tomatoes with jumbo lump crab and Sriracha remoulade

Lamb Ribs
Dry Rubbed and slow roasted and basted with plum molasses wasabi glaze

Y.O. House Salad
Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes
With a garlic cilantro vinaigrette

Main

Smoked Filet Mignon
Fresh corn chipotle cream

Wild Game Mixed Grill
Venison Chop—Quail —Wild Boar Sausage

Ribeye
14-oz

Buffalo Filet Mignon
6oz.

Red Chili Rubbed Salmon
Sundried tomato, roasted garlic, cilantro butter

Chicken Fried Lobster
Madeira and Port wine truffle reduction

Dessert

YO Apple Tart
Granny Smith Apples spiced with Cinnamon and Ginger topped with Almond Streusel Crust served with Vanilla Bean Ice Cream

Chocolate Cake & Ice Cream
Warm Chocolate Cake with Vanilla Bean Ice Cream and chocolate sauce