The Patio on Guerra

Tomahawk Ribeye for 2

Served with toasted compari tomatoes, tri-colored potatoes and grilled onions

16 oz. Ribeye

Cowboy Cut Bone-in Ribeye

Rack of Lamb

Rack of lamb brushed with Dijon Mustard, cranberry almond wild rice, brandy peppercorn or mint jelly sauce

Bananas Foster for 2

sliced bananas, butter, brown sugar, cinnamon and rum, vanilla ice cream (prepared table side if not crowded)

Classic Chicken Marsala

Lightly dusted seared chicken breast, Marsala wine, sliced mushrooms, bed of Angel hair pasta

Chicken Monterrey

Two grilled chicken breasts topped with fresh tomatoes, avocado, ancho chili sauce, melted provolone cheese

Chicken Fettuccine

Grilled chicken breast sliced, fettuccine, creamy Alfredo sauce. Substitute shrimp

12 oz. New York Strip

Pork Chop

16 oz. bone-in chop, garlic butter, honey infused creamy mustard sauce

Spanish Mussels

Steamed blue mussels, Spanish chorizo, saffron cream sauce, pico de gallo

9 oz. Filet

Filet Medallions

Patio's Perfect Fudge Cake

rich brandied chocolate hazelnut filling, served a la mode

Lollipop Lamb Chops

4 seared petite lamb chops, Tzatziki yogurt sauce, fresh dill

Calamari

Fried Calamari strips, parmesan cheese sprinklings, garlic aioli, marinara sauce

Chicken Cordon Bleu

Thin fillets chicken breast wrapped around Swiss cheese, ham, asparagus then thinly breaded and fried, Dijon cream sauce

Red Velvet Cheesecake

drizzled with a chocolate glaze, sliced strawberries

Guerra Tapas

Puffy nacho, guacamole, pico de gallo, diced steak

New York Style Cheesecake

topped with berry compote or Mexican caramel

Sriracha Chicken Clusters

Lightly fried chunks chicken, sriracha honey butter glaze, sesame seeds on a lettuce boat

Tuna Tartare

Tuna, avocado, lettuce, tomato, grape relish, wonton crisps

Chicken Teriyaki Skewers

6 skewers chicken breast, Asian spices, teriyaki glaze

Bacon Wrapped Shrimp & Scallops

Shrimp & Scallops wrapped in bacon, sweet and spicy sauce, pineapple chutney

Cilantro Salmon

Pan-seared salmon with a garlic cilantro sauce

Lobster Tail

12 oz oven roasted cold-water lobster tail, drawn butter

6 oz. Petite Filet

Crab Cakes

Two lightly breaded and fried crab cakes, cocktail and tartar sauce

Chilean Sea Bass

Sea bass filet, 2 large grilled shrimp, creamy red curry sauce

Crab Meat Tower

Stacked jumbo crab, mango, avocado, & truffle oil

Artichoke & Hearts of Palm

chopped artichokes, hearts of palm, lettuce, avocado, bacon, tomato, red onions, blue cheese crumbles, balsamic vinaigrette

Red Snapper

Red snapper filet, creamed crabmeat lemon butter dill sauce

Patio Shrimp

Six large shrimp lightly battered with panko and fried.

Frog Legs

Flour dusted pan fried frog legs, lemon dill sauce

Wedge Salad

Iceberg lettuce wedge, bacon, Campari tomatoes, blue cheese crumbles, red onion, blue cheese dressing

Creme Brulee

topped with a crackly layer of caramelized sugar

Ceviche

White fish marinated in citrus juices, tomatoes, onions, jalapenos, Mexican tostadas

Greek Salad

mixed greens, tomatoes, cucumbers, red onions, feta cheese, kalamata olives

Lobster Bisque

creamy soup with lobster chunks, cup or bowl

Ahi Tuna

Ahi tuna fillet encrusted with sesame seeds, grilled rare, ginger teriyaki sauce

Texas Quail

Three semi-boneless Texas Quail, Italian glaze, brandy peppercorn sauce

South Texas Butter

Avocado simply mashed or "A la Mexicana"

Caprese Salad

campari tomatoes, fresh mozzarella, basil leaves, olive oil, balsamic reduction

Shrimp Cocktail

Five large shrimp, cocktail sauce filled with baby shrimp, chopped onions, tomatoes, cilantro and jalapenos

Venison

Venison tenderloin filet, brandy shiitake mushroom sauce

Soup du Jour

Chef's homemade soup made daily, ask your server for today's feature, cup or bowl

Roasted Duck

One half oven-roasted duck, white wine orange marmalade glaze, bed of cranberry almond wild rice