Friday Night Mansion Dining

Friday, April 2nd

Dinner Service begins at 6 pm
830-896-1400 (x 2230)

Appetizers

Fried Calamari – 11
Fried calamari served with tartar and marinara sauce

Jumbo Lump Crab Cakes – 14
Jumbo lump crab with a special seasoning sure to please,
served with a chipotle cream sauce garnished with spring mix

Garden Vegetarian Bruschetta – 9
Diced tomatoes, fresh mozzarella cheese, honey, basil
served on top of a crispy crostini drizzled with balsamic reduction

Salads (small salads)

Vegetarian Italian Chopped Salad – 9
Chopped romaine lettuce, radicchio, red onion, celery, cherry tomatoes,
pepperoncini peppers, sundried tomatoes, chickpeas, cubes of provolone cheese

Southwest Caesar Salad – 7
Crispy cold torn romaine, tossed with Southwest Caesar dressing
topped with garlic croutons and grated asiago cheese

Wedge Salad – 8
Iceberg lettuce wedge with creamy blue cheese dressing,
topped with Roma tomatoes and grape tomatoes, blue cheese
crumbles, avocado and apple wood smoked bacon pieces

Dinner Entrees

Seafood Enchiladas – 19
Sautéed Jumbo shrimp, crab meat, crawfish, spinach, garlic, shallots and
cheese drizzled with chipotle sauce served with sautéed fresh vegetables

Hot & Crunchy Shrimp – 14
Jumbo shrimp with our famous crispy breading, served with mango
jalapeno aioli, drizzled with chipotle aioli sauce garnished with baby mix greens

Filet Mignon – 29
Grilled center-cut beef tenderloin grilled to perfection topped with red
wine reduction mushroom sauce served with garlic mashed potatoes and vegetables

Chicken Fried Steak – 17
Breaded beef steak with served with a cracked pepper cream gravy
served with garlic mashed potatoes and sautéed fresh vegetables

Grilled Pork Rib Eye -17
Grilled pork rib eye drizzled with mushroom demi glaze
served with jasmine rice and sautéed fresh vegetables

Wild-Caught Salmon – 19
Grilled salmon filet with a honey soy glaze
served with jasmine rice and sautéed fresh vegetables

Pasta Alfredo – 19
Homemade creamy alfredo sauce tossed with linguini pasta,
with grilled chicken breast served with garlic bread

Chef’s Choice Desserts

*Split Plate Charge – 5