Fine dining at our Hill Country bed and breakfast

Saturday Evening & Holiday 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 25th 2017 – 7:00 pm

Pontotoc Vineyard Vintner Dinner

Mediterranean Cuisine

Appetizer
Shrimp Scampi

Soup
Green Lentil Purèe with Herbs

Salad
Nicoise

Entrée
Herb Grilled Pork Chop, Creamy Polenta
Broccolini

Dessert
Fresh Berry Cheesecake with Strawberry Coulis

 

Saturday – March 4th 2017 – 7:00 pm

Mediterranean Cuisine

Appetizer
Shrimp Scampi

Soup
Roasted Pear with Chicken Meatballs

Salad
Spring Mix with Toasted Walnuts
Red Grapes, Goat Cheese
Lemon Thyme Vinaigrette

Entrée
Red Wine Braised Beef Short Ribs
Herbed Orzo, Asparagus

Dessert
Tiramisu

 

Saturday – March 11th 2017 – 7:00 pm

French Cuisine

Appetizer
Cognac Shrimp

Soup
French Onion with Chives

Salad
Nicoise

Entrée
Steak au Poivre, Potatoes Dauphinoise
Broccolini

Dessert
Espresso Crème Brulèe

 

Saturday – March 18th 2017 – 7:00 pm

BBQ Cuisine

Appetizer
Cedar Plank Salmon
Mango Avocado Salsa

Soup
Smoked Corn Bisque
Crème Fraiche

Salad
Chayote Jicama Slaw
Orange Jalapeño Vinaigrette

Entrée
Smoked Prime Rib, Roasted Garlic Mashed Potatoes
Sautèed Squash, Beurre Rouge

Dessert
Peach Cobbler
Vanilla Bean Anglaise

 

Saturday – March 25th 2017 – 7:00 pm

Continental Cuisine

Appetizer
Pan Seared Jumbo Sea Scallops, Sweet Potato Purèe
Brussels Sprouts, House Cured Bacon

Soup
Curried Cauliflower Purèe

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

Entrée
Beef Bourginon, Rosemary Polenta
Sautèed Asparagus

Dessert
Chocolate Pot de Crème

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