Charcuterie Board

Appetizer for 4 light dinner for 2.      


Fried Guacamole Won-Tons

Vegetarian, contains cheese.         

Baked Margaretta

Puff Pastry, mozzarella cheese, Heirloom Tomatoes, Silo garden basil, balsamic reduction. 


Bandera Quail Skewers

Marinated in fresh squeezed O.J. soy & Worcestershire sauce- house-made pickles 


Focaccia Toast

House-made wood-oven baked.  

With medley of warm olives. 




Field Greens Salad

Mixed baby greens, candied nuts, dried cranberries, red onions, mixed baby tomatoes, goat cheese & silo garden fresh herbs. Focaccia toast   Side             Dinner 

Add Shrimp        Chicken    


Caesar Salad

Romain, parmesan, Focaccia toast. Caesar dressing 




Loin Lamb Chops

Mint Chimichurri coulis     


Seared Duck Breast

Maple-Leaf Farm Duck breast seared crispy, Orange Togarashi. 


Chicken Wellington

Organic-Free range chicken breast, filled with wild forest mushrooms, wrapped in pastry and baked, brown butter glazed.    


Trecce Dell’ Orto Vegan-Vegetarian

Imported vegan all-natural vegetable pasta

Butternut squash, baby spinach, cherry tomatoes, Kalamata olives, asparagus and black beans Cilantro walnut pesto.     


Lemon Herb Shrimp & Scallops

Pan seared, finished with fresh lemon, garden vegetables, herbs and cognac.


Applewood Smoked Bandera Pork Tenderloin.

Lightly smoked over applewood, Fuji apple chutney.     


Wood-Oven Baked Salmon

Mikes mango salsa     


Chateaubriand For 2

Shiitake mushroom wasabi Demi. Assorted vegetables     

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