casey_la_rue

Live Scallops 🌊

14 Day Dry Aged California Halibut
All halibut & flat fish were born looking normal & symmetrical. As they grow one eye migrates over to one side and the coloration changes. One side dark (to blend in with ocean floor) and the other is white.
You can see the coloration in the flesh as well with the blueish hue on the left filet, marking the top of the fish 🐟

Carte Blanche x Bbq
Sometimes we get bored and look for new adventures, most of the time these new avenues don't make sense with our current restaurant format.
So starting this Sunday we're launching our first pop up series on Sunday nights!
Classic and mostly traditional Texas bbq, not fancied up or on pretentious plates, simply served as it should be.
We do offer some unconventional convenience though, online pre orders for the entire menu will be available via Toast
*In the spirit of great hospitality, all beers (even fancy ones) will be $5

Almaco Jack, often called gulf amberjack on menus. Just as great as any fish from Japan but with less distance

Smoked Wild Boar 🐗
Mole, with everything that went into themole grilled over the fire 🪵 🔥

Grilled Halibut!
Caramelized fennel puree, Grilled turnips, trout roe & dill
Follow link in bio to book reservations

Our new course, pacific ebi used in as many ways as possible. Shells were turned into broth, then some were turned into an oil to poach the actual shrimp in, barely cooking it.
The crispy shrimp head was stuffed with shrimp mousse, fried and topped with bell pepper powder. An opening course on the fall menu

Scallop, Caviar, Seaweed & Sherry Broth. One of the few dishes to always be on the menu

Gulf Snapper
Fermented mango foam 🥭
Plantain-chili crisp
Basil

Beautiful Strawberries from !

We got 5 stars 🌟 🌟 🌟 🌟 🌟
We're officially the first stand alone restaurant to get this honor in the state of Texas!
We opened just 10 months ago with a small team, and it was with their dedication and pursuit of excellence that this was all possible. We're proud to be here and exited with what we can achieve next!

Clothbound Cheddar Fondue
Charred Cabbage
Black Truffles
Photo by

New Fish Dish 🐟
Smoked Halibut
Celery Root Puree
Celery Root Chips
Anise Hyssop
Black Sesame Beurre Blanc

Wild Texas Boar Belly 🐗
from
House kraut with caraway
Apple Puree
Pickled Mustard Seeds
Fried Okra

Toro!
Maine Bluefin Toro from
(Looks like wagyu!)
dressed with our house cranberry kosho and herbs 🌿 🐟

Parsnip Ravioli
Beets
Smoked Grapes
Charred Cabbage
Mustard Greens
https://www.exploretock.com/carteblanche

Lobster & Scallop Tartar
Yuzu Kosho
Radishes
Lobster Aioli
Chervil
4 Tickets left for November 20th!

Texas Wild Boar
Braised shoulder & sausage
Carrot cooked in carrot puree then coated in pumpkin seed dukkah, a nut and spice blend heavy with cumin, coriander, fennel seed
Wild boar is a serious nusense specias that often destroys farms and any ecosystems nearby it. Taste wise its somewhere between beef and pork, rich and meaty

Prepping First Course
Butter Crackers
Fresh Cheese
Fines Herbs, a colection of chervil, parsley, chives, tarragon flowers
Next open tickets are November 13th & 14th
https://www.exploretock.com/carteblanche/event/184768/carte-blanche-pop-up

Plating the 'Apple'

Pop Ups Currently !
We've been lucky enough to have such a beautiful space for future pop ups!
We are fully booked through October but reservations are fully open in November

Dinner Service

Whipped Foie Gras
Muscadine Grapes
Pickled Green Grapes
Bee Pollen
Smoked Maple Syrup
Purslane
This was one of my favorite dishes from last weeks pop up, the balance from the grapes and smokey maple was fantastic. Normally we change the menu constantly but this might stick around a while

Roasting Muscadine Grapes
These guys got charred in a cast iron pan then left to cool, this will help soften them a bit so seeds can be tweezered out easily.
This is one part of the foie course for this weekend. We're fully booked between pop ups and private parties but just posted reservations for late September!

A shot from last weeks pop up!