Friday, December 09, 2011

Chef Brantley and his staff at The Terrace Grill are dedicated to providing local, seasonal fresh ingredients and with the changing of season comes the changing of the menu at The Terrace Grill. Chef Brantley's menu is composed of wonderful meals to keep you warm in the crisp Hill Country winter using premium local Texas ingredients when possible.
       Notable new items on the lunch menu include a crab panino made with lump blue crab meat, fontina cheese, arugula and lemon tarragon infused aioli; a Monte Cristo sandwich, made with sliced black forest ham and gruyere on sliced Hawaiian style pineapple bread battered in custard and grilled; a curry chicken salad croissant; a Texas Wedge salad; and the popular honey cashew salad topped with Bandera Texas quail eggs.
For dinner, the menu features some familiar entrée items with a new twist, including an Asian style sesame shrimp, a roasted white marble farms pork chop stuffed with Texas Gulf shrimp and andouille sausage. One item back by popular demand is the petite filet topped with house made herb and garlic boursin cheese.
       Did one of your favorite menu items not make it on the new menu? Don't fret! Every weekend Chef Brantley features specials in addition to our seasonal menu.
       For a comprehensive listing of our new menu items check out our new Winter menu under The Terrace Grill on our website.

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