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 – September 24th 2016 – 7:00 pm

Autumn Cuisine

Appetizer
Pan Seared Sea Scallops with Sweet Potato Purèe
Shaved Brussels Sprouts, Bacon

Soup
Curried Cauliflower Purèe

Salad
Bib Lettuce with Roasted Carrots, Toasted Almonds, Goat Cheese
Dill Seed Vinaigrette

Entrée
Herb Roasted Porkchop with Roasted Root Vegetables
Hoisin Sauce

Dessert
Caramel Cheesecake with Strawberry Coulis

 

Saturday – October 1st 2016 – 7:00 pm

Oktoberfest

Appetizer
Smoked Salmon with Potato Pancake
Crème Fraiche, Pickled Tomatoes

Soup
Kartoffelsuppe (German Potato Soup)

Salad
Cucumber Salad

Entrée
Sauerbraten (Brisket) with Braised Red Cabbage
Spaetzle

Dessert
German Black Forest Cake

 

Saturday – October 8th 2016 – 7:00 pm

Continental Cuisine

Appetizer
Pan Seared Texas Quail with Apple Chutney
Parsnip Hashbrowns

Soup
Cream of Mushroom

Salad
Bib Lettuce with Roasted Baby Beets
Candied Pecans, Goat Cheese
Lemon Dill Vinaigrette

Entrée
Grilled Porkchop with Roasted Sweet Potatoes
Sautèed Asparagus, Cranberry Mustardo

Dessert
Caramel Crème Brulèe

 

Saturday – October 15th 2016 – 7:00 pm

BBQ Cuisine

Appetizer
Cajun BBQ Shrimp

Soup
Tomato Bisque with Whipped Cream

Salad
Chayote Jicama Slaw with Mango Vinaigrette

Entrée
Smoked Beef Shortribs with Rosemary Polenta
Wilted Arugula, Roasted Portobello Jus

Dessert
Chocolate Walnut Pot de Crème

 

Saturday – October 22nd 2016 – 7:00 pm

Autumn Harvest

Appetizer
Jumbo Sea Scallops with Sweet Potato Purèe
Bacon, Shaved Brussel Sprouts

Soup
Curried Cauliflower Purèe

Salad
Classic Caesar

Entrée
Broiled Snapper with Potato Gnocchi
Broccolini, Arugula Pesto

Dessert
Pumpkin Caramel Cheesecake

 

Saturday – October 29th 2016 – 7:00 pm

Last Meal of the Titanic

Appetizer
Poached Salmon with Mousseline & Cucumbers

Soup
Consommè Olga

Salad
Chilled Asparagus Vinaigrette

Entrée
Filet Mignon Lili

Dessert
Waldof Pudding

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