Dinnermenu

Lonesome Dove Western Bistro “Iron Chef Winner / Owner Tim Love” July 15, 2008 First Course Blue Corn Lobster “Hushpuppies” with Watercress Butter 15. Jumbo Red Chile Shrimp Chicharron with Smoked Pina Salsa 14. Surf and Turf of Cinnamon Braised Wild Boar and Dayboat Scallop on Whipped Parsnip 9. Rabbit-Rattlesnake Sausage with Spicy Manchego-Potato Rosti, and Red Onion Crème Fraiche 15. Rare Kangaroo Loin Nachos with Boursin Cheese, Avocado-Corn Salad, and Huckleberry-Habanero Demi 12. Duck, Duck, Sauce: Grilled Breast, Tempura Foie Gras, and Grape Sauce 15. Braised Wild Boar Ribs with Lonesome Dove BBQ Sauce and House Pickles 12. Applewood Bacon Wrapped Mission Figs with Blue Cheese and Almond 12. Second Course Red Crisphead Lettuce with Sherry-Caramelized Shallot Dressing and Caramelized Leek-Blue Cheese Fritter 9. “Steak and Egg” Salad 12. Red and Gold Beet Salad with Watercress Butter, Texas Goat Cheese, and Fried Leeks 12. Organic Butter Lettuce with Chile Buttermilk, Crispy Prosciutto, Texas Goat Cheese, Spiced Pepitas, and Candied Jalapenos 10. Spicy Yellow Squash Soup with Gruyere and Red Onion Crème Fraiche 7. Main Course Crispy Skinned Australian Barramundi with Smoked Crawfish Salad and Chili-Cojita Cheese Chips 30. Colorado Lamb Sirloin with Smoked Lamb-Goat Cheese Gnocchi and Blackberry Mizuna Salad 33. Grilled Pacific Halibut with Spring Vegetable Ragout and Dayboat Scallop Chicharron 30. Roasted Garlic Stuffed Beef Tenderloin (9 oz.) with Western Plaid Hash, Grilled Asparagus, and Syrah Demi-Glace 34. Rainbow Trout with Smoked Langostino Hash and Citrus Micro Greens Salad 28. Grilled New Zealand Red Deer Chops with White Truffled Mac and Cheese, Fried Artichoke and Morel Mushroom Demi-Glace 35. Cippolini Onion-Lemon Confit Agnalotti with Fried Avocado and Citrus-Cilantro Butter 21.5 Seared Pork Tenderloin with Braised Endive and Shank Ravioli 26. Grilled Muscovy Duck Breast and Duck Fat Potatoes with Sunny Side Up Egg 26.

Prime Hand Cut Steaks Beef Tenderloin 8 oz. minimum 3.20 oz. New York Strip 14 oz. minimum 2.40 oz. Buffalo Ribeye 14 oz. minimum 2.70 oz. All Hand Cut Steaks are served with Serrano-Lime Compound Butter

CHEF / OWNER – TIM LOVE

Sides Chipotle Potato Puree 8. Sauteed or Fried Spinach 9. White Truffled Mac and Cheese 12. Grilled Asparagus 7. Crispy Onions 8. Truffled Mushrooms 10. Western Plaid Hash 9.

CHEF DE CUISINE – DEREK BARRAGAN

Menu Changes Daily Copyright 2008 Lonesome Dove Western Bistro ®