Republic Test 5 (House Entres)

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

Creole Shrimp and Grits

Six U-15 Gulf Coast Shrimp are sautéed in garlic butter with andouille sausage, house smoked bacon, and sweet corn. Stone ground grits from the Brazos valley cheese company are cooked in chicken stock and milk and finished with goat cheese and parmigiano-reggiano. The shrimp and andouille sauce is finished with roasted shrimp veloute, and all placed on top of the stone ground grits with chopped parsley and sliced scallions.

Sweet corn ravioli

Carmelized onion and sweet corn raviolis are stuffed with ricotta and tossed in a Parmesan garlic cream sauce. On top is a sautee of garlic confit, dehydrated sweet 100 tomatoes, asparagus tips, and toasted pinon, then finished with grated parmigiano-reggiano and rainbow greens.

Grilled Texas Redfish

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.

Misquote smoked Short Ribs

The short ribs are braised and smoked with mesquite wood. The short ribs are placed on a cauliflower, horseradish, and potato puree, with the sauce being a cognac Dijon Demi glace with garlic confit. The short ribs are topped with a flash fried potato nest and flash fried collard greens.

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).

Chicken Fried Filet Mignon

4 thinly sliced beef filet mignon medallions are hand battered, pan-fried, and topped with a black pepper cream gravy (cream, bechamel and black pepper). Served with girlic and butter sauteed green beans and house-smoked mashed potatoes.

Pork Tenderloin Jagershnitzel

2 pork tenderloin medallions are hand-pounded and fried to a golden brown and toppped with a traditional jager sauce (german for hunter), consisting of demi-glace, bechamel, sauteed cremini mushrooms, caramelized mushrooms, caramelized onions, and bacon. The pork is finished with sprinkle of minced herbs (rosemary, sage, parsely, and chives) and placed on a warm German potato salad, consisting of roasted and flash fried potatoes that are tossed with caramelized onions, bacon, and a vinegar and mustard-based dressing (Dijon mustard, apple cider vinegar, demi-glace, olive oil). Served along the potato salad is braised red cabbage, which is sauteed in bacon fat with onions, and deglazed with red wine and red wine vinegar.