Serving Up Cordillera-Style

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.

  • 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
  • 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

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