Valentine's
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2nd Course
One per Person
Filet Mignon
Locally Sourced tenderloin topped with compound Garlic Butter served with Garlic Parmesan Mashed Potatoes and Sautéed Asparagus
Pairs with South by Southwest or Finca El Origen Malbec '22
Tuscan Chicken
Roasted Herb Crusted Half Chicken in a Béchamel Sauce with grilled Tomato Cherry Medley served with creamy Polenta and Honey-glazed Carrots
Pairs with Red River Revival or Kendall Jackson Vintners Riesling '23
Pan Seared Rainbow Trout
Fresh Rainbow Trout with a lemon butter sauce, accompanied by wild rice pilaf and Sautéed Spinach & Garlic Mushrooms
Pairs with Bluebonnet Bloom or Pouilly Fuisse
Dijon Herb Lamb Chops
Juicy lamb chops with a Dijon herb crust, served with Garlic Parmesan Mashed Potatoes and Gochujang Pecan Brussels sprouts.
Pairs with Pecan Praline Sour or Niner Pinot Noir '21
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Dessert
One for the Table
Lemon Tart
Vanilla shortbread tart with a zesty lemon custard topped with whipped cream
Pairs with Haystack Rum Punch or Llano Moscato
Ode de Torte
Flourless Chocolate Torte, Tahitian Vanilla Ice Cream with a
chocolate-dipped Strawberry
Pairs with Keylime Martini or La Marca Prosecco
Pistachio Dacquoise
Shelled Pistachio , White Chocolate Whipped Cream Cake made with layers of Almond Sponge Meringue
Pairs with Tobacco Road Espresso Martini or La Crema Rosé
haystackstexas.com
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1st Course
One for the Table
Lobster Bisque
Rich and creamy lobster bisque, made with succulent lobster meat simmered in a velvety smooth broth served with Italian sourdough
Pairs with Grey Goose Gambit or Iron Horse Unoaked Chardonnay '20
Seared Ahi Tuna
Lightly seasoned with black sesame sashimi ahi tuna seared to perfection, served with a citrus soy glaze and wasabi crème fraîche.
Pairs with Longhorn in Manhattan or La Vieille Ferme Red Blend
Fortiché Bruschetta
Grilled sourdough topped with slow-roasted tomatoes, whipped goat cheese, hot honey, and smoked chili flakes and fig balsamic reduction
Pairs with Lone Star Paloma or Pacifica Evans Riesling '22
Steak Bites
Tender filet steak bites seared to perfection, served with a creamy horseradish sauce and garnished with crispy onion straws and chives.
Pairs with 1836 Smokey River Old Fashion or Silver Palm Cabernet Sauvignon