dinner Maker’s Mark Banana Pudding – $13 Vanilla Wafers, Whipped Cream, Caramelized Banana L OMP! - V oter’s Choice Pie – $11 Weekly Selection Butter Cake $1 2 Bailey’s Soak dessertChocolate Fudge Waffle – $12 Peanut Butter Ice Cream, Chocolate Ganache, Seared Bananas Foster Pumpkin “Latte” – $10 Pumpkin Pie Custard, Vanilla Ice Cream, Coffee Drizzle startersChef’s Deviled Eggs – $mkt Revolving Creation “Southern Hospitality” – $12Prosciutto, Fried Oaxaca, Pimento Cheese, Flatbread Crackers Belle’s Steak artare - $14 Grilled BreadQueso ravieso – $10 Chorizo, Poblano, Asadero, Homemade ortillas Chicken Fried Oyster “Rockefeller”– $1 6 Spinach, Bacon, Cayenne Hollandaise ETCLTO (Limited Time Only)means that after four months in action, much of what you see and eat today will change. TCHow many days are leftto dine in the Beck/Gottfried LO? Ask your server! VSFollowfaceboo k.com/KitchenL TOor KitchenLTO.comto vote for the next chef and artist to take over the restaurant. starring... CBBChef Blythe Beck’s “sexy New American food” is evident in every dish. H er “naughty style” was born through an apprenticeship with Dean Fearing and stints at Hector’s on Henderso n and Centr al 214. Her rest aurant vision is to combine swanky chic with southern sensibilities with her mantra of pink positivity. SGSalma Gottfried (salmagot tfriedphotography. com) has a passion for abstract architectural visual interpretation. Her inspiration comes from lines, a ngles, and shapes where she captures adventure, free spirit, travel and expression . Salma is a Principal at Dallas’ Richards/Lerma, a next generatio n Hispanic marketing agency with offices in Dallas, Mexico City, and Argentina. P.S.S/ . I. D’P.P.S., . A PP-RBacon Cheddar Meatloaf – $14 /$1 9 Brussel Sprout Petals, Pimento Mac N Cheese Crisped Braised Chicken Tighs– $14 /$18 Broccoli, Orzo Cass erole, Tyme Veloute Cayenne, Garlic Shrimp & Grits– $20 /$25 Jalapeño Bacon Cheddar Grits, Cayenne ButterPan Seared enderloin – $3 9Lobster wice Baked Potatoes, Amaretto Demi Chicken Fried Ribeye – $21 /$27 Naughty Creamed Corn, Braised Mustard Greens, Bacon Redeye Gravy exas Redfish – $20 /$28 Gumbo File Rice, Andouille,Shrimp omato Sauce Roasted Duck Pot Pie – $28 Roasted Duck Leg, Puff Pastry, Pearl Onions, Blackberries, Duck Gravy Grilled Pork Chop – $3 2 Braised Apple Compote, Ham Hock Pumpkin Bread Puddingentreessoup/saladIceberg Babies – $8 Applewood Smoked Bacon, omatoes, Crispy Shallots, Roasted Onion Ranch Fall Butter Lettuce – $10 Goat Cheese, Smoked Pecans, Cranberry Vinaigrette Megan’s Garlic Soup– $7 Garlic Crouton Warm Maple Roasted Roo t V egetable – $1 2 Root Vegetable Melange, Arugula, Pt. Reyes Bleu, Pork Cracklin’3 or 5 course tasting menus change daily
