• Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

Card Range To Study

through

image

Play button

image

Play button

image

Progress

1/20

Click to flip

Use LEFT and RIGHT arrow keys to navigate between flashcards;

Use UP and DOWN arrow keys to flip the card;

H to show hint;

A reads text to speech;

20 Cards in this Set

  • Front
  • Back
  • 3rd side (hint)

Baja Salad

4 oz. Crispy Drum (breaded with seasoned flour) over romaine lettuce tossed in an orange and guajillo chile vinaigrette with shaved watermelon radishes and zucchini, roasted corn, avocado, tomato and crispy black beans. Garnished with cilantro.

The Greek Salad

Romaine lettuce tossed in our house made Greek salad dressing, cucumbers, tomatoes, kalamata olives, and feta cheese topped with 3 grilled gulf shrimp, red onions and pita bread.

7 Spice Ahi Tuna Salad

3 oz. Cold rare slices of Ahi tuna over field greens, Asian slaw (shredded Napa & red cabbage, carrots, daikon radish) tossed in a zippy peanut dressing, topped with peanuts, cilantro and crispy wonton noodles served with wasabi cream, pickled ginger, sambal oelek (spicy chili sauce), spicy soy jelly, and a crispy lotus root chip.


(7 Spices: White and black sesame seeds, cayenne, paprika, oregano, thyme, and garlic)

Country Club Chicken Salad

5 oz. traditional chicken breast salad, chilled fruit (strawberries and red seedless grapes) & vegetables (honey lemon vinaigrette topped broccoli and tomatoes) and a mango gelatin mold.

Cobb Salad

3 oz. grilled chicken breast served over field greens tossed in house dressing topped with shredded Monterrey Jack & aged cheddar cheese, diced Roma tomatoes, hard-boiled eggs, avocado, crisp hickory smoked bacon and parmesan croutons.

Texas Field Green Salad “House Salad"

Field greens tossed in house dressing, garnished with cherry tomatoes, candied spiced pecans, and goat cheese. Optional Dressings: vegetable ranch, creamy walnut, Stilton blue cheese, honey-lemon vinaigrette,and oil and balsamic vinegar.

Kale Salad





Kale, Grana Padano, dried cherries, and pine nuts, tossed in lemon-soy vinaigrette.

Caesar Salad

(OFF MENU)




Chilled hearts of romaine lettuce tossed in Caesar dressing, topped with parmesan croutons, Parmesan cheese, and riced hard boiled eggs.




***Caesar dressing does not contain raw egg, but does contain anchovies

Out of the Blue

6 oz. fresh catch from the Atlantic, Pacific, or Gulf of Mexico


Sauce: Citrus beurre blanc, ginger soy, or spicy ginger soy


Sides: Roasted garlic mashed potatoes, chef vegetables

Mussels and Fries

1lb. of Prince Edward Island mussels in a garlic white wine sauce served with hand cut fries and toasted ciabatta bread.

Jumbo Lump Crab Cake

¼ lb. jumbo lump crab cake, panko crusted and sautéed,finished with chipotle aioli and lime cream, topped with guacamole. Served with a small field green salad tossed in a guava lime vinaigrette, finished with shredded carrots, red and golden beets.

Skuna Bay Salmon

6 oz. Canadian Salmon, grilled and served medium rare on a bed of sautéed spinach with garlic, rice pilaf, and a side of ginger soy sauce. Our Salmon at lunch, brunch, and dinner is craft raised Skuna Bay Salmon.

Steak Frites

5 oz. oak-grilled USDA prime tenderloin, from Allen Brothers of Chicago, finished with herb butter and served on a bed of crispy hand cut fries along with a roasted Roma tomato with Parmesan crisp.

Fried Gulf Shrimp

5 crispy seasoned Texas gulf jumbo shrimp served with rice pilaf, chef’s vegetables, and a chipotle remoulade.

New Orleans Gumbo

Traditional dark roux gumbo with chicken, andouille sausage,gulf shrimp and okra, with rice and topped with one grilled jumbo shrimp, a 2 oz. piece of blackened drum and green onions.

Favorite

4 oz. blackened chicken breast served over long grain rice with Cuban style black beans, pico de gallo, avocado, and corn tortilla chips.

Mustang Chicken

6 oz. marinated chicken breast encrusted in fresh grated horseradish, Parmesan cheese, fresh herbs and Panko bread crumbs, sautéed and finished with a Dijon cream sauce and roasted red pepper coulis. Served with mashed potatoes and chef’s vegetables.

Heights Burger

½ lb. 50% chuck 50% brisket burger, guests choice of aged cheddar or Gorgonzola, hickory smoked bacon, grilled to order on a toasted sweet sourdough bun; served with lettuce, tomato, red onions, and pickles and choice of side.

“Felix” Burger (Bean Burger)

½ lb. 50% chuck 50% brisket burger, pureed black beans, aged cheddar, roasted tomato salsa, chili-cheese corn chips, guacamole on a toasted sweet sourdough hamburger bun, garnished with a grilled jalapeno with your choice of side.

Chicken and Brie Sandwich

Oak grilled chicken breast topped with melted brie, roasted red peppers, caramelized onions served on toasted ciabatta roll along with fresh spinach and roasted garlic aioli and your choice of side.