Ancho
Glazed Quail
honeyed grape salad with
smoked red onion
vinaigrette and fried quail egg
$11.00
|
Pan
Fried Veal Sweetbreads
spicy balsamic onions, lemon
parsley butter
$10.00
|
Pan
Roasted Chicken Livers
tomatoes, baby spinach
roasted red pepper and roasted garlic on
grilled bread
$9.00
|
Roasted Gage Garden Beet Tart
field greens and mascarpone
cheese
$9.00
|
Proscuitto Crusted Morbier Cheese
red wine stewed figs and
balsamic syrup
$9.00
|
Fredricksburg peach and
Sage Sausage Risotto
chardonnay raisins, parsley and
asiago cheese
$9.00 |
Tomatillo Shrimp
avocado and tortilla crisps
9.00
|
Chilled
Fort Davis Tomato Gazpacho
poached shellfish salad and pesto
$10.00 |
|
Romaine
Wedge
bacon, boiled egg, tomatoes and
Gage garden herb buttermilk dressing
$7.00 |
Mixed
Field Green Salad
Texas goat cheese, spiced pecans,
dried cherries and chili lime vinaigrette
$7.00 |
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SOUPS &
SALADS |
Roasted Butternut
Squash Soup
with mini apple salad, spiced pecan and
sherry $8.00
|
Romaine Wedge
bacon, boiled egg, tomatoes
and Gage garden
herb buttermilk dressing.
$7.00
|
Mixed
Field Green Salad
Texas goat cheese, spiced
pecans, dried cranberries and cranberry
vinaigrette.
$7.00
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ENTREES |
|
Grilled Black Angus
Tenderloin
country smashed potatoes,
roast shallot demi
and asiago, pecan gratinée.
$36.00
|
Mole Rubbed Buffalo
Ribeye
roasted fingerling potatoes
and roasted
poblano blue cheese cream.
$38.00
|
BBQ
Glazed Pork Tenderloin
fried potato salad and spicy
house made BBQ
$22.00
|
Pan Roasted Wild King
River Salmon
potato, green bean,
and frisee salad
with yellow tomato vinaigrette
$28.00
|
Crispy
Skin Game Hen
chilled marinated summer
crudite with game hen jus
$23.00
|
Pan
Roasted Scallops
black rice and prosciutto
pesto cream
$27.00
|
Tahini
Grilled Lamb Leg Kabob
chilled tabbouleh and lamb
jus
$27.00
|
Chicken Fried Venison
country smashed potatoes and
wild boar
sausage, grilled leek, poblano gravy
$26.00
|
Pepper
Crusted Elk Medallions
potato gratin and truffled
mushroom demi
$31.00
|
Polenta Wedge
grilled vegetables, and
country smashed potatoes
$17.00
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DESSERT |
|
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Blackberry Cobbler
Served Warm with a Puff Pastry
Top
& Cinnamon Ice Cream.
$7.00
|
Champagne
Poached Pear
stuffed
with spiced mascarpone cheese and a
pear reduction
$7.00
|
Old Fashion Double
Chocolate
Bread Pudding
With Warm Vanilla Bean Cream.
$7.00
|
Mexican Chocolate Cake
With Chocolate Pecan, Caramel and
Chantilly Cream. $8.00 |
Banana Nut French Toast
Brulee
Along side vanilla bean ice cream.
$8.00 |
Cheese Course
Three cheeses paired with
accompaniments $11.00 |
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A 20% gratuity will be added to parties of 6 or
more
Café Cenizo does not split
checks. We apologize for any inconvenience.
A $4 charge will be added to all
split entrees. |
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Executive
Chef Paul Petersen
5
Course Chef’s Tasting 90. paired with Wine 120. |
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