Menu Training

Seasoned Ricotta Cheese

4 oz house-made ricotta seasoned with steak/chop garlic salt, EVOO, Meyer lemon zest/juice, and fresh chiffonade sweet basil; served with 3 grilled French bread crostinis brushed with pistachio EVOO.

Burrata-Pancetta Salad

2 burrata balls cut into 4 pieces, butter-roasted spaghetti squash, pancetta-maple jam, figs, arugula, Texas hill country olive oil, local balsamic, crispy prosciutto, and basil.

Parmesan-Crusted Calamari

5 oz calamari sheets and tentacles dipped in seasoned milk, coated in Parmesan and panko, and served over Calabrian chili and smoked tomato beurre blanc with basil pesto oil and fried basil.

OTR Crabcake Dijon

Texas lump crab with onions, scallions, and Dijon mustard; served with brown butter, fresh parsley, lemon-chive crème fraîche, and charred lemon.

Texas Wagyu-Confit Black Garlic Meatballs

Three 2-oz Texas Wagyu/black garlic meatballs over 3 oz Sunday ragu, garnished with micro-basil and toasted Parmesan foam.

Lobster Bisque – Arancini “Cappuccino”

2 oz lobster bisque topped with a 1 oz lobster-stuffed arancini ball, crispy fried and served with sweet basil EVOO and about 1 oz pourable chive-caviar cream.

Parmigiana – Veal / Chicken / Eggplant

Choice of veal, chicken, or eggplant, breaded and fried, topped with toasted mozzarella and baked; served with Sunday ragu, Parmesan “snow,” fried basil, and cracked pepper.

Marsala – Veal / Chicken

Breaded and fried veal or chicken finished in Marsala wine sauce with Maitake mushrooms, veal demi, cream, fresh herbs, fried basil leaves, and cracked pepper.

La Bistro – Veal / Chicken

Breaded and fried veal or chicken in a white-wine mushroom cream sauce with sautéed Maitake mushrooms, garlic, shallots, dill cream, chives, and cracked pepper.

Spiral Lasagna

House-made spiral lasagna rotolos seared in butter and finished with wild boar Bolognese, Pecorino Romano cream, and a Pecorino Romano crisp with fresh chives.

OTR Caesar Salad

Little Gem lettuce tossed in traditional Caesar dressing, plus crispy polenta croutons, shaved Parmesan, and cracked pepper; finished with Parmesan “snow” and fresh herbs.

OTR House Salad

Seasonal field greens, cherry tomatoes, julienned carrots, preserved lemon vinaigrette, toasted sunflower seeds, crumbled Gorgonzola, and cracked multi-colored pepper.

Texas Field Greens Salad

Seasonal field greens with pear, green apple, cherry tomato, and raspberry balsamic vinaigrette; served over whipped goat cheese and finished with candied pecans and cracked pepper.

Aged Beet Salad

Aged beets, buffalo mozzarella, olive oil, basil, balsamic glaze, salt & pepper.

Bistecca Fiorentina

A thick-cut, bone-in porterhouse/T-bone steak from Tuscany, typically 2–3 inches thick and 32+ oz, served sliced and placed back on the bone.

Certified Angus Beef Tenderloin Filet

6 oz or 8 oz; center-cut Certified Angus tenderloin, cooked medium-rare unless otherwise specified.

Kansas City Strip Steak

A 12 oz premium short-loin cut behind the ribs; essentially a New York strip with a strip of bone left attached.

Certified Angus Delmonico Steak

12 oz Certified Angus thick-cut boneless ribeye, named after the Delmonico restaurant in New York.

Rosewood Wagyu Zabuton

An 8 oz Rosewood Wagyu steak from the front shoulder, also called a “Denver/chuck flap”; highly marbled and described as between a top sirloin and short rib.

Bone-In Cowboy Ribeye

A 20 oz thick-cut, highly marbled ribeye with the bone in and “Frenched”; similar to a combination of top sirloin and short rib.

Grilled Colorado Lamb Chops

Three chops, sourced from the Rocky Mountain foothills and known for excellent marbling and a less “gamey” flavor.

Brookshire Bone-In Pork Loin Chop

A 10 oz cut from the back of the pig that is highly marbled; the attached bone helps retain moisture and flavor.

Dry-Aged Porterhouse

A large, thick-cut steak with a buttery filet tenderloin and New York strip separated by a T-shaped bone; known as the “king of steaks.”

Dry-Aged Bone-In Ribeye

A 22 oz, heavily marbled rib primal cut that is dry-aged in-house for rich, buttery flavor.

Dry-Aged Tomahawk Ribeye

Its 5–8 inch “Frenched” rib bone gives it the appearance of a tomahawk axe; it is a thick, well-marbled 32 oz ribeye.

Pan-Seared Sea Bass

6 oz Chilean sea bass, lightly salted and seared in grapeseed oil, over 3 oz parsnip-white truffle purée with 3 oz tangerine-fennel butter sauce, garnished with fennel fronds and tarragon-chive olive oil.

Cedar Plank Roasted Atlantic Salmon

6 oz Atlantic salmon roasted on a seasoned cedar plank, served with 4 oz creamy Parmesan polenta and char-grilled asparagus butter sauce with asparagus tips.

Pan-Seared Branzino

10 oz butterflied, skin-on branzino with lemon, crispy capers, brown butter, and roasted carnival cauliflower tossed in Calabrian chili cream.

Wood-Grilled Prawns

Three 8/12-size shrimp, peeled and butterflied, grilled over wood; served with 4 oz saffron-Meyer lemon risotto, Meyer lemon zest, basil chiffonade, spinach chiffonade, and oven-dried cherry tomatoes.

Saffron-Meyer Lemon Risotto

Saffron shellfish stock made with carrots, onion, celery, garlic, lobster, shrimp, and crab shells; finished with butter and mascarpone. Served with oven-dried cherry tomatoes.

Griddled Parmesan Polenta

5 oz creamy Parmesan polenta, deep-fried crisp, with char-grilled asparagus butter sauce, asparagus tips, Parmesan “snow,” and Italian parsley.

Carnival Cauliflower

4 oz roasted carnival cauliflower florets tossed in Calabrian chili cream and garnished with fresh scallions.

Whipped Acorn Squash-Ricotta

Warm whipped acorn squash and whole-milk ricotta with burnt sage honey, toasted pumpkin seeds, and a crispy sage leaf.

Smashed Salt & Pepper Roasted Potatoes

6 oz baby red potatoes roasted with olive oil and steak/chop salt, smashed and crisped, then served with malt-vinegar aioli and fresh chives.

Wood-Charred Broccoli

8–10 char-grilled broccoli spears tossed in Bagna Cauda and garnished with crispy elephant-garlic chips.

What is in the Tiramisu Parfait?

Traditional tiramisu layered in a parfait glass, finished with vanilla whipped cream, chocolate shavings, and coffee-cocoa powder.

Lemon-Poppy Seed Pound Cake

Made with butter, lemon zest, and juice, glazed with powdered sugar glaze, topped with marinated strawberries and whipped lemon vanilla mascarpone cheese

Olive Oil-Rum Cake

A traditional olive-oil cake soaked with rum and topped with lemon mascarpone and luxardo cherries with powdered sugar and mint sprig.

Bourbon-Caramel Cannoli

Three mini cannoli filled with caramel-mascarpone cream cheese; dipped in dark chocolate, topped with toasted pistachios and powdered sugar, and served with bourbon caramel.

Chocolate-Cappuccino Pie

Dense chocolate-cappuccino pie with espresso cream, shaved chocolate, and powdered sugar.

Grand Marnier Crème Brûlée

Traditional crème brûlée made with Grand Marnier and topped with caramelized sugar.

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