Bess Bistro

Herb Salad

mixed greens tossed with fresh herbs, raspberry vinaigrette, walnuts, parmesan and fresh berries

Fried Egg & Spinach Salad

fresh baby spinach tossed in a creamy goat cheese dressing with yellow tomatoes, crispy pancetta and a panko dusted deep-fried egg

Chopped Salad

shaved lettuce with applewood smoked bacon, tomato, chopped hard boiled egg, avocado, bleu cheese and turkey, tossed in your choice of lemon-thyme vinaigrette or creamy bleu cheese dressing

Mashed Potatoes

Pommes Frites

Wild Mushrooms

Asparagus

Mac & Cheese Au Gratin

Wagyu burger

texas wagyu burger on a toasted challah bun with white cheddar, lettuce, tomatoes and onions, served with pommes frites add an over easy egg

Shepherds Pie

braised lamb stew with mashed potatoes and cheddar cheese au gratin, served with mixed greens tossed in a balsamic vinaigrette

Bacon Shrimp & Grits

grilled shrimp with a maple bacon gastrique and creamy cheddar grits

Pan Roasted Chicken

a pan-roasted airline chicken breast served atop a charred corn and crawfish maque choux, serve with andouille sausage and a three chile coulis

Aubergine Jambalaya

crispy fried eggplant accompanied by a hearty creole-spiced tomato ragout, served with white rice

Steak Frites

grilled 6 ounce prime flat-iron steak topped with a mushroom and bleu cheese demi-glace, served with pommes frites

Crispy Bone-in Pork Chop

deep fried bone-in pork chop, topped with a pickled radish and mint salad and served over a stone-ground mustard demi-glace

Grilled Salmon

served with a shaved fennel and citrus salad with beurre blanc

Center Cut Ribeye

grilled 8 oz. ribeye filet served with truffled couliflower gratinee and crispy fried brussels sprouts

Roasted Red Snapper

pan-roasted, line caught gulf snapper served with grilled mushrooms and braised leeks, finished with a meyer lemon beurre blanc

Grilled Texas Quail

served atop a bed of sautéed green french lentils, crispy fried swiss chard and a balsamic fig reduction

Pan Roasted Beef Filet

8 oz. texas grass-fed black angus filet, served with crispy duck fat fingerling potatoes, roasted wild mushrooms and foie gras compound butter

Grilled Sea Scallops

served over roasted marble potatoes and andouille sausage, topped with a spicy beurre blanc

Bess Sauteed Mussels

pei mussels sautéed with pancetta in a spiced tomato broth, served with grilled ciabatta

Crispy Artichokes

semolina crusted artichoke hearts and fried lemon wheels tossed in parmesan, served with a roasted garlic aioli

Seafood Gratin

diced shrimp, crab, crawfish and fontina cream baked with a flaky parmesan crust

Artisan Cheeseboard

a daily selection of local and world cheeses served with prosciutto wrapped, almond-stuffed dates and seasonal accoutrements

Bess Fried Green Tomatoes

panko dusted fried green tomatoes served atop a crab salad tossed in a caper and green goddess dressing, garnished with sriracha

Oysters On The Halfshell

half a dozen seasonal oysters served with house-made cocktail sauce, horseradish, saltine crackers and lemon wedges

Crab Cake

umbo lump blue crab cake garnished with a three-chile coulis and mustard seed sauce

Duck Sausage

grilled duck and pork belly sausage served with ziegenbock ale braised chiles and caramelized onions

Creme Brulee

please ask your server for daily selection

Bread Pudding

with frangelico sauce and vanilla ice cream

Affogato Chocolate Brownie

bittersweet and extra brute cocoa chocolate brownie served with housemade chocolate sauce, and vanilla bean ice-cream topped with a shot of cuvée espresso

Flourless Ganache Torte

served with berry sorbet, coconut crème anglaise and coconut tuille

Seasonal Cheese Plate

daily selection of local and world cheeses served with almond stuffed prosciutto wrapped dates and fresh honey comb

Beignets

new orleans style with fresh berry compote and bittersweet chocolate sauce