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 7:30 p.m. Price: $68.00 plus $5.61 tax and $13.20 gratuity, equaling $86.91 per person.

 

Saturday – October 25, 2014 – 7:00 pm

Mama’s Favorite French Cuisine

Appetizer
Salmon en Croûte

Soup
French Onion Soup

Salad
Traditional Caesar Salad

Entrée
Chateaubriand Steak with Béarnaise Sauce
Roasted Garlic Mashed Potatoes
Ratatouille

Dessert
Profiteroles with Chocolate Crème Anglaise

 

Saturday – November 1, 2014 – 7:00 pm

Mediterranean Cuisine

Appetizer
Seared Scallops over Red Pepper Hummus

Soup
Roasted Tomato Fennel

Salad
Spinach, Feta Cheese, Red Onions, Artichokes
Lemon Oregano Dressing

Entrée
Grilled Pork Chop with Olives & Tomato Caper Relish
Pesto Orzo
Mixed Squash with Herbs & Lemon

Dessert
New York Cheesecake with Fig Jam

 

Saturday – November 8, 2014 – 7:00 pm

Southwestern Cuisine

Appetizer
Pulled Pork Taco with Black Bean Sauce

Soup
Tortilla Soup

Salad
Mixed Greens with Queso Fresca Cheese
Avocado, Baby Tomatoes, Lime
Cilantro Vinaigrette

Entrée
Pumpkin Seed Crusted Salmon on Crab Slaw
Rice Pilaf
Mixed Squash Medley with Cumin & Herbs

Dessert
Flan Custard with Seasonal Berries

 

Saturday – November 15, 2014 – 7:00 pm

Classic French Cuisine

Appetizer
Duck a la Orange

Soup
Potato Leek Soup

Salad
Mixed Greens with Goat Cheese
Crouton, Cucumbers
Mustard Vinaigrette

Entrée
Grilled Filet of Beef
Grilled Marinated Portabella Mushroom
Potato Gratin, Green Beans Almondine
Bearnaise Sauce

Dessert
Chocolate Pot de Crème with Walnuts
Seasonal Berries

 

Saturday – November 22, 2014 – 7:00 pm

Wine Country Cuisine

Appetizer
Shrimp Wrapped in Bacon
Sundried Tomato Jam

Soup
Wild Mushroom with Chive Crème Fraiche

Salad
Shaved Fennel, Spring Mix
Cucumbers, Candied Walnuts
Balsamic Vinaigrette

Entrée
Slow Cooked Braised Beef Short Ribs over Truffled Risotto
Glazed Carrots

Dessert
Sweet Gingered Bisquit
Strawberries, Blackberries, Blueberries
Lemon Curd Whipped Cream

 

Thursday – November 27, 2014 – 4:00 pm

Thanksgiving Dinner

Appetizer
Seared Beef on Garlic Crostini with Horseradish Cream
Smoked Salmon on Toast Points with Chive Oil

Soup
Cauliflower Puree

Salad
Mixed Greens with Cranberries, Candied Pecans and Goat Cheese
Lemon Vinaigrette

Entrée
Maple Roasted Turkey Breast
Mesquite Smoked Turkey
Honey Baked Ham
Cornbread Dressing
Roasted Garlic Mashed Potatoes and Gravy
Fresh Green Beans Almondine
Candied Yams

Dessert
Bourbon Pecan Pie
Pumpkin Cheesecake
Chocolate Crème Brulee

 

Saturday – November 29, 2014 – 7:00 pm

Italian Cuisine

Appetizer
Shrimp Scampi over Pasta

Soup
Minestrone

Salad
Baby Spinach, Red Onion
Bleu Cheese Crumble, Pecans
Basil Vinaigrette

Entrée
Ossobucco over Rice Pilaf
Zucchini Provencale

Dessert
Chocolate Sabayon with Seasonal Berries

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