The Republic Final Speil

Introduction

1. Good evening, my name is Sam and I have the pleasure of being yalls server tonight

2. Have we dined with us before?

3. What brings us in tonight?

Explain Drink Menu

1. Specialty Cocktails (Bold & Boozy, Crisp & Refreshing)

2. Wine BTG (Sparkling, White, and Red) Tower of Power

3. Off menu special (Smoking Jacket)

(Our twist on a double smoked blacked manhattan,

4. Water (Bottled, Distilled, Sparkling, or filtered tap)

Wine Presentation

Intermission

Now that we are settled with our drinks, I would like to take a moment to go over our food menu

Steeaks & Chops

I like to start on the back page, our steaks and chops which are the heart of the restaurant

1. Filet

2. Ribeye

3. NY

4. Oak Smoked

(Newest addition to the menu, as the name implies, has a beautiful oaky and smoky flavor, a 20-minute cold smoke process that infuses the smoke into the filet while not changing the temperature of the filet, retaining that tenderness, rested on a bourbon demi glace sauce and a spring of thyme. )

5. Butchers

(12oz Japanese A5 wagyu Denver steak. Coming from underneath the shoulder blade muscle of the cow and with A5 being the highest grade, the steaks flavor profile is very rich, buttery, and beefy flavor while maintaining tenderness, with a market price of $70 tonight)

Steak Additions

1. Truffled Cremini, Onion & Bacon

(Sliced cremini mushrooms are sautéed with caramelized onions and bacon with our house made Demi-glacé and a touch of truffle oil)

2. Shrimp Beurre Monte

(The steak is topped with three 10/15 shrimp sauteed with garlic confit, cremini mushrooms, and dehydrated baby heirloom tomatoes. The components are finished in a creole butter sauce and topped with chopped parsley)

Sides

With our Steaks being served à la carte, I usually would recommend 1-2 of our sides for the table tonight. Our sides are family style and intended to be shared.

1. House Smoked Mashed Potatoes

(Idaho potatoes mashed daily with cream, butter, garlic, smoked citrus salt, white pepper, and infused with smoking liquid)

2. Republic Mac & Cheese

(Cavatappi pasta mixed with a house-made cheese sauce containing sharp cheddar cheese, cream cheese, chopped red bell pepper, garlic, white onion, and a touch of Tabasco)

3. Roasted Cremini Mushrooms

(Whole cremini mushrooms roasted with shallots, garlic, thyme, and bay leaves, deglazed with red wine, and sauteed with butter, demi-glace, truffle oil, and fines herbs (chives, parsley, and thyme)

4. Lemon Zest Grilled Asparagus

Steakhouse Entrees

Our Steakhouse Entrees are already composed dishes contaning your protein as well as a starch and vegtable sides but those sides mentioned still will make an amazing addition to any of our steakhouse entrees

1. Grilled TX Redifish

(A flaky white TX redfish (farm raised by law, protected game fish) is seasoned with house made blackening spice, grilled, and set on Cajun crawfish risotto consisting of Arborio rice, andouille sausage, crawfish tails, sweet corn, tomato concasse, and blackening Cajun spices. The plate is finished with a creole beurre blanc (white wine butter sauce and Tabasco) and flash fried shallot rings.)

2. New Mexican Fried Chicken

(Bone off free range chicken breast is battered in Japanese breadcrumbs and pan fried. Then bacon, red onion, garlic, and hatch green chile is sautéed in a chicken stock veloute and put on top of the chicken. Bele Paese cheese is broiled on top and served with flash fried Yukon gold potatoes tossed in a Chimayo red chile sauce)

3. Pan Seared Atlantic Salmon

(Sushi-grade salmon is pan seared with a touch of salt and pepper and placed on rosemary and thyme roasted fingerling potatoes, along with satueed asparagus tips, chive oil, balsamic syrup, and a blood orange beurre blanc (white wine butter sauce finished with blood orange puree).)

Soups & Salads

Moving to the Soups & Salads on the bottom left of the left page

1. Maine Lobster Bisque

(A rich and creamy classic bisque consisting of tomato paste, cream, Tabasco, and lobster stock (pureed together), along with diced Maine lobster, and matignon, finished with fines herbs)’

2. Fire Roasted Tomato Soup

(Roasted tomatoes are pureed with Matignon, red bell pepper and thyme in a chicken stock and creamy base until silky smooth. Finished with rosemary focaccia croutons, fried sage leaves and goat cheese crema)

3. Caesar

(Romaine lettuce tossed in Caesar dressing (egg yolk, whole grain mustard, puréed anchovy, olive oil, and parmigiano-reggiano),

topped with fried anchovy dust, shaved parmigiano-reggiano, a parmigiano-reggiano crisp, and served with brioche croutons, pickled red onions, and shaved carrots)

Starters

1. Texas Fried Shrimp

(6 Gulf Coast large tempura (Japanese style of frying, light batter) fried shrimp, served with a green apple chile aioli (green apple juice, sweet Thai chiles) as well as Calabrian Hot Honey, topped with basil, sesame seeds, and scallions)

2. Bourbon Cherry Bacon

(5oz of mesquite-smoked pork belly is grilled on both sides and sliced, Served with bourbon cherries (dried cherries macerated in Bourbon and Demi-glacé), a peach mustarda (whole grain mustard, Dijon mustard, and peach preserve), and candied pecans)

3. Gulf Shrimp Beurre Monte

A fine dining riff on a classic New Orleans BBQ shrimp dish (6 Gulf Coast shrimp sautéed in butter with roasted cremini mushrooms, dehydrated baby heirloom tomatoes, and garlic confit.

Finished in a creole butter sauce with Worcestershire and Tabasco, served with three slices of ciabatta bread and chopped parsley)

Oysters

Right above our starters we also offer some different options for both cooked and raw oysters

1. New Chicken Fried Oysters

(6 Gulf Coast oysters lightly battered and pan fried, topped with a Tabasco cream sauce, buttermilk ranch, pickled red onion, and a blend of Parmesan and blue cheese crumbles, finished with micro greens)

2. Char Grilled Oysters

(6 Gulf Coast oysters topped with a chimichurri bacon butter (chimichurri, rendered bacon, parsley) and grilled over an open flame until bubbling.

Finished with herb & Parmesan breadcrumbs)

3. Off menu Carolina Gold Raw Oysters

(Cold water east coast oysters)

Closing

I understand that was a lot of information I just provided so I will gave yall some time to review the menu and I will be back to collect your order in its entirety, and I will course it out for you so yall can sit back, relax, and enjoy the rest of your night.