Dining at The Clubs of Cordillera Ranch
The culinary team, under the creative talent of Executive Chef Isaac Cantu, has collaborated to redesign and enhance the Club’s Signature Menu and Dessert Menu by embracing new provisions and ingredients, sourced locally and nationwide, from our purveyors.
Chef-crafted with passion, only the freshest, seasonal ingredients are represented in these menus. Seafood from around the coasts is selected fresh from landed boats and given top priority for Chef Isaac who personally fillets each piece. Akaushi beef is definitely a cut above any other beef that’s available in the U.S. It’s a perfect steak with the most incredible color, texture and marbling — try the new Prime Porterhouse Steak Au Poivre. Whether it’s prepared by our team or by you — the master of your own backyard BBQ — you will agree with every bite you take. The most important end to a delicious meal is a luscious dessert and our pastry team has exceeded expectations with new confections to finish your lunch or dinner with a sweet delight.
THE SIGNATURE MENU
Offered Friday and Saturday from 5:00pm to 10:00pm. Advanced reservations are suggested for this elevated dining experience. For reservations, please contact the Club receptionist at 830.336.9000 or receptionist@cordilleraranch.com, or you may reserve your spot through the Cordillera Ranch mobile app or online at Clubsofcordilleraranch.com.
Graham House is the Clubhouse and Lodging Manager at The Clubs of Cordillera Ranch. He can be reached at ghouse@cordilleraranch.com or 830.336.9164.
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HICKORY SMOKED TEXAS QUAIL
agave sweet corn pudding, wilted Swiss chard,
“23 flavors” bbq place -
EAST COAST LOBSTER “BOUILLABAISSE”
truffle scented linguine, saffron rouille crostini,
fennel pollen -
BLACK TRUFFLE DEVILED EGGS
poached and peeled cage free eggs, summer black truffles, snipped chives, black Ossetra caviar -
BRAISED SHORT RIB OSSO BUCCO
oven roasted heirloom tomatoes, orange scented
orzo-Florentine, citrus gremolata -
DIVER SCALLOPS
whipped sweet potatoes, grilled artichokes,
blackberry beurre rouge -
OYSTERS & CHIPS
golden fried gulf oysters, crisp applewood bacon, gaufrette potatoes, dried chili, hollandaise -
DIJON CRUSTED FREE RANGE
LAMB RACK
charred golden beets, rainbow carrots,
turmeric-butternut puree,
pistachio crumbs, pepper jam,
pomegranate molasses -
KING SALMON “CARPACCIO”
fine shallots, capers, grilled belly rillette,
crisp rustic bread -
CRISP-SKINNED ORA KING SALMON
wild mushroom stone ground grits,
gingered spinach, aged fig saba -
CERTIFIED PRIME PORTER HOUSE STEAK AU POIVRE
roasted garlic confit, applewood bacon, fingerling potatoes
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CORDILLERA CANNOLIS
vanilla cream, strawberry Modena compote,
salted pistachios -
SALTED CARAMEL CHOCOLATE TART
coco cornflake crunch, malt espresso gelato -
EUROPEAN “GOOEY” BUTTER CAKE
brittle crunch, peanut butter syrup -
WARM BAKED APPLE FRITTERS A LA MODE
caramelized granny smith apples,
vanilla ice cream, house caramel -
LEMON CAKE
tart citrus curd, oat thyme crumble,
Madagascar vanilla semi-freddo
