New Signature Dining

Oven Roasted Broken Arrow Wild Boar
Sweet Honey Glaze, Toasted Pistachio, Texas Wild Boar Chops, Fall Spiced Pumpkin Puree, Port Wine-Dried Amarena Cherry Glace

By:

Michael McClellan, Director of Food and Beverage

With the expansion of our kitchen facilities, we’re thrilled to announce the much-anticipated return of our all-new Signature Dining menu. This refreshed menu will be available every Thursday, Friday and Saturday evening in the main dining room. Whether you’re celebrating a special occasion or simply looking to enjoy a nice dining experience with family and friends, the Signature Dining menu will be a must try for those that enjoy great food.

What to Expect on the Menu

Chef’s new Signature Dining menu takes pride in featuring some of the best ingredients sourced both locally and globally. For seafood lovers, you’ll find dishes that highlight pristine Arctic char, Ono, Opah and Opakapaka flown in fresh to ensure the highest quality. Additionally, one of the menu’s standout offerings is our caviar service. Hand-selected by our chef, we source some of the best caviars available, and watching our members savor this delicacy during their celebrations has become a cherished sight in the dining room.

What makes this menu truly special is its focus on seasonality. The chef’s goal is to continuously update the menu, highlighting the freshest, seasonal ingredients available. Whether it’s the peak of summer or the heart of winter, you can expect the menu to evolve, showcasing the flavors and ingredients that define each season. This ensures that each visit to the main dining room offers something exciting, allowing members to experience a fresh take on familiar favorites and discover new dishes that reflect the time of year.

The Signature Dining menu will also serve as the most refined offering, standing apart from other menus across the outlets. It allows us to push boundaries and offer more composed, technically driven dishes that elevate the experience. Expect elegant creations like duck confit, perfectly crisped and tender, paired with seasonal accompaniments, or butter-poached lobster served with a delicate citrus beurre blanc. For those with a taste for something rich and decadent, we will also feature dishes like seared foie gras, or perhaps a slow-cooked lamb dish, with layers of flavor and textures that unfold with every bite.

This menu not only shows Chef’s commitment to elevated dining but also complements the diverse offerings throughout the Club outlets. From the casual comfort of the Ranch menu to the focused precision of Signature Dining, we’re excited to offer a culinary experience for every occasion and palate.

For those seeking a more immersive experience, the Signature Dining menu will also offer Chef’s Tasting Menus, tailored to special occasions. This bespoke menu allows our chef to craft a unique culinary experience, pairing various courses with curated wines or beverages, making any evening feel truly extraordinary.

Join Us for the New Signature Menu

This is your invitation to rediscover signature dining in the Main Dining Room. We encourage you to reserve your table and experience the chef’s work — be it a perfectly seared piece of fish, a delicate arrangement of caviar or a curated tasting menu designed specifically for you.

We look forward to welcoming you to the main dining room to experience our all-new Signature Dining menu and make new memories at the table.

Michael McClellan is the Director of Food & Beverage at The Clubs of Cordillera Ranch. He can be reached at mmcclellan@cordilleraranch.com and 830.336.9164.

Hawaiian Ahi Tuna Tartar “Chips”
Fine Chopped Ahi Tuna, Sweet Soy Reduction, Shoyu Marinated Cucumbers, Spicy Sriracha, Crisp Wonton Chips

House Smoked Verlasso Salmon Stack
Cold Oak Smoked-Cured Verlasso Salmon, Fresh Chopped Dill, Belly Rillette, Frio Vodka Crème Fraiche, Crisp Baguette Bread

Pan Sauteed Pacific Halibut
Aged Spanish Manchego Cheese and Potato Dauphinoise, Smoked Texas Mushroom Soubise, Fig Saba Reduction

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Christopher Krotke

My 30 years in hospitality, progressing through the ranks into leadership roles, have fully prepared me for this position. Over the past decade, I’ve worked in exclusive private clubs and high-end private dining environments across Nevada, California and Texas, where attention to detail, consistency and elevated service are essential. Every role has contributed to my ability to lead teams, refine operations and deliver exceptional experiences.

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