Fine dining at our Hill Country bed and breakfast

Saturday Evening Dinners

Our dinners are open to the public. We invite those in the community and guests from other inns to join us for an evening of Wimberley, Texas fine dining. Please call for a reservation. Should it be necessary to cancel your dinner reservation, we request the courtesy of 48 hours notification in order to avoid a charge to your credit card. Saturday Evening Dinner is served at 7:00 p.m. Price: $70.00 plus tax and $14.00 gratuity, equaling $89.78 per person.

 

Saturday – February 13th 2016 – 7:00 pm

Valentine’s Dinner

Appetizer
Sausage and Clams in White Wine Cream Sauce

Soup
Asparagus Vichyssoise

Salad
Mixed Greens with Roasted Beets, Buffallo Mozzarela & Candied Pecans
Dijon Vinaigrette

Entrée
Red Wine Braised Shortribs with Crimini Risotto & Haricot Vert

Dessert
Raspberry & Dark Chocolate Joconde and Moussè Layer Cake
Lavender Macaroons, Hazelnut Crumble with Espresso Dark Chocolate Sauce

 

Saturday – February 20th 2016 – 7:00 pm

Pontotoc Vineyard Vintner Dinner

Appetizer
Poulet Wellington with Lemon Caper Beurre Blanc

Soup
Country French Pea Soup

Salad
Herbed Salad with Sweet Vinaigrette

Entrée
Steak au Poivre with Dauphinoise Potatoes & Broccolini

Dessert
Coffee Pumpkin Marbled Cheesecake

 

Saturday – February 27th 2016 – 7:00 pm

Texas Hills Vineyard Vintner Dinner

Appetizer
Seared Jumbo Scallops with White Truffle Potato Purèe & Asparagus Tips

Soup
Cream of Mushroom with Crème Fraiche

Salad
Arugula with Blue Cheese, Strawberries & Almonds
Balsamic Vinaigrette

Entrée
Ossobuco alla Milanese with Black Pepper Gnocchi & Sautèed Mushrooms

Dessert
Strawberry Mascarpone Tart with Balsamic Reduction

 

Saturday – March 5th 2016 – 7:00 pm

Italian Cuisine

Appetizer
Focaccia Brushetta

Soup
White Bean, Farro, and Spinach Soup

Salad
Classic Ceasar

Entrée
Grilled Rosemary and Lavender Pork Chop
Red Bell Pepper Risotto and Sauteed Broccolini

Dessert
Tiramisu

 

Saturday – March 12th 2016 – 7:00 pm

Ides of March

Appetizer
Pan Seared Jumbo Scallops with Rosemary Polenta,
Cherry Tomato Confit, Roasted Leeks, and Arugula Puree

Soup
Smoked Potatoes with Chives

Salad
Spring Mix with Roasted Carrots, Toasted Almonds, Goat Cheese
Lemon Dill Vinaigrette

Entrée
Grilled Flatiron Steak with Potatoes Dauphiniose
Roasted Squash and Romesco

Dessert
Espresso Creme Brulee

 

Saturday – March 19th 2016 – 7:00 pm

BBQ Cuisine

Appetizer
Grilled Lamb Skewers
with Cucumber Yogurt Sauce and Pickled Red Onion

Soup
Smoked Corn Bisque

Salad
Capresse Salad

Entrée
Smoked Beef Tenderloin with Roasted Fingerling Potatoes,
Grilled Asparagus, and Beurre Rouge

Dessert
Chocolate Hazelnut Pot de Creme

 

Saturday – March 26th 2016 – 7:00 pm

French Cuisine

Appetizer
Duck Rillettes with Apple Chutney and French Bread

Soup
Cream of Mushroom

Salad
Baby Spinach with Toasted Pumpkin Seeds, Blue Cheese
Balsamic Vinaigrette

Entrée
Roasted Hanger Steak with Roasted Garlic Mashed Potatoes,
Steamed Broccoli, and Sauce Robert

Dessert
Cheesecake with Fresh Berries and Caramel

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