fine and sublime

Dining

Menu

Savory & Warm

  • EGGCELENT MORNING

    22

    Poached eggs served on crispy potatos, blanch spinach, cherry tomatoes, goat cheese. 250g

    Labels: New, vegetarian

  • AVOCADO DELIGHT

    25

    Baguette with avocado, cream cheese, cherry tomatoes, dried tomatoes and omelet. 200g

    Labels: New, vegetarian

  • BREAKFAST BURGER

    28

    Fluffy omelet, served with minced beef, kashkaval, mustard sauce, Salsa sauce and fresh vegetables, all in a fluffy bun. 350g

  • TRAIL BOSS BREAKFAST

    20

    Two eggs (boiled, fried or scrambled), crispy bacon or ham, served with Texan potato bun and home-made bread, lightly toasted. 350g

  • HUEVOS RANCHEROS

    25

    Two eggs (omelet or fried) with beans, homemade sausages, goat cheese, Salsa and Ranch sauce and kashkaval. 350g

  • BREAKFAST TOAST Kashkaval

    19

    Toast, green olives, tomatoes and cucumber, Salsa sauce. 400g

  • BREAKFAST TOAST Kashkaval & Pastrami

    25

    Toast, green olives, tomatoes and cucumber, Salsa sauce. 450g

  • GLASGOW POTATOES

    19

    Texan potato bun, served with omelet (1 egg) and gravlax salmon. 160g

    Labels: Fish

  • FISH BREAKFAST

    35

    Two slices of toast, cheese cream, slices of boiled egg, gravlax salmon and fresh avocado. 250g

    Labels: Fish

  • AMERICAN BREAKFAST

    28

    Two fluffy American pancakes, two eggs (boiled, fried or scrambled) and crispy bacon or ham. 300g

  • BREAKFAST DREAM

    21

    Wholemeal bread, sauté mushrooms, poached eggs, yogurt sauce with dill, cherry tomatoes, valerian. 200g

    Labels: New, vegetarian

  • MORNING BOOST

    30

    Home-made tortilla, slices of pork tenderloin marinated in bbg sauce, avocado, marinated red onion, arugula, tomatoes, omelet. 300g

    Labels: New

  • PANHANDLE BREAKFAST

    28

    Fluffy omelet (3 eggs), filled with ingredients of choice: crispy bacon, ham, kashkaval, mushrooms, bell pepper, onion, minced meatand Salsa sauce, Little Texas brand, with the Texan potato bun and toast, home-made. 300 g

 

LIGHT & COLD

  • MUESLI BREAKFAST

    16

    Natural muesli, selection of seeds (flax, sunflower, pumpkin), dry fruits, served with milk or yogurt. 300g

    Labels: vegetarian

  • MUSLI BREAKFAST with Greek Yogurt

    25

    Natural muesli, selection of seeds (flax, sunflower, pumpkin), Dry fruits, served with milk or yogurt. 300g

    Labels: vegetarian

  • VEGAN MUSLI BREAKFAST

    20

    Natural muesli, selection of seeds (Flax, sunflower, pumpkin), dried fruits, served with soy milk. 300g

    Labels: vegetarian

  • COLD BREAKFAST

    28

    Cold plate with pork pastrami, kashkaval / cheddar / Swiss cheese / feta, fresh vegetables (tomatoes, cucumbers and peppers), served with fresh homemade bread. 300g

  • VEGETARIAN PLATE

    23

    Cold plate with tomatoes, cucumbers, avocado, bell peppers, carrot sticks, served with fresh cheese cream. 350g

    Labels: vegetarian

  • FRUIT PLATE

    28

    Plate with fresh season fruits. 200 g

    Labels: vegetarian

Sweet & Warm

  • FANTASY FLAPJACKS

    25

    Pancakes with mascarpone cream, maple syrup and blueberries. 300g

    Labels: vegetarian

  • FLAPJACKS

    24

    Fluffy American pancakes served with flavored maple syrup. 300g

    Labels: vegetarian

  • FRENCH BREAKFAST

    23

    Two butter croissants, served with jam and butter. 150g

    Labels: vegetarian

  • WAFFLES

    22

    Golden pancakes, shaped as honeycombs, served with flavored maple syrup. 250g

    Labels: vegetarian

Starters

  • SALMON HIDEAWAY

    22

    Warm salmon croquettes, romesco sauce, grapefruit, chickpeas beans, pesto dressing, microplants. 200g

    Labels: New

  • ROASTED BEEF

    32

    Thin slices of Uruguay beef scruff, prepared in-house, seasoned with pepper and served with valerian salad and mustard sauce. 130g

  • THE REWARD

    45

    Buratta, hominy foam, purple potato chips and cherry tomatoes. 120g

    Labels: New

  • CHEESY BITES

    25

    Kashkaval cubes wrapped in panko and tortilla, served with home-made Salsa sauce. 200g

  • SALMON GRAVLAX

    30

    Salmon gravlax prepared in house, served with homemade chips and sour cream sauce with horseradish. 120g

  • RATTLESNAKE CHIPS WITH SALSA

    25

    Homemade tortilla chips, slightly browned and served with Salsa sauce, by Little Texas. 150g, 60g

    Labels: vegetarian

  • TACO MEAT NACHOS

    34

    Taco meat (chicken or beef), tomatoes, sliced olives, chili peppers, home-made tortilla chips,Salsa sauce and creamy sour cream. 400 g

  • HOMEMADE HUMMUS

    18

    Chickpea paste flavored with tahini, cumin and smoked paprika, served with cucumbers and home-made tortilla chips. 250g

    Labels: vegetarian

Salads

  • MAKE IT VEGGIE SALAD

    35

    Avocado, baby spinach, cranberry, almond flakes, red beans, chickpea, carrot, croutons, apple and vinaigrette with ginger and orange juice. 300g

    Labels: New

  • MEXICAN SALAD Taco meat – chicken or beef

    35

    Tortilla chips, corn, beans / minced meat (chicken or beef) green onions, cabbage, tomatoes, salsa sauce, Ranch / Santa Fe sauce. 400g, 60g, 60g, 100g

  • SAVORY SALAD

    65

    Fresh salad mix, beef cubes și boletus cooked in the pan, tomatoes, feta cheese, croutons, cucumbers, Taggiasche olives and parmesan, seasoned with olives oil. 350g

    Labels: New

  • ROCKEFELLER SALAD

    57

    Bowl of valerian, salmon gravlax, shrimp, avocado, grapefruit, grapes, red beet and pumpkin seeds, passion fruit sauce. 300g, 60g

  • AMARILLO SALAD

    39

    Bowl of mixed salad, turkey breast smoked in-house, feta cheese, cucumbers,green onion, fennel, olive Taggiasche and cherry tomatoes, served with yoghurt sauce and dill. 400g, 60g

  • VEGGIE CRUSH SALAD

    Bowl of mixed salad, tapioca,cherry tomatoes, APIO, cucumbers and carrot served with raspberry vinaigrette. 300g, 60g

    Labels: Popular Dish, vegetarian

  • MEXICAN SALAD

    30

    Tortilla chips, corn, beans / minced meat (chicken or beef) green onions, cabbage, tomatoes, salsa sauce, Ranch / Santa Fe sauce. 400g, 60g, 60g, 100g

    Labels: vegetarian

Chef’s Signature Dishes

  • OH, DEER!

    118

    Deer tenderloin in pepper crust, wraped in kataif, served with mashed pecan nuts, cashew and almonds, goat cheese quenelle and wine and cranberries sauce. 350g

  • LET’S SPEAK TROUTLY

    65

    Fillets of wild trout with mashed almonds, seafood with basil, broccoli and pesto sauce. 350g

  • MAZE OF FLAVOURS

    95

    Pigeon served alongside spinach pound cake, mashed chestnuts in a crusty crust of corn, mashed red cabbage with ginger and plums sauce. 300g

  • NICE TO MEAT YOU

    85

    Beef tenderloin with pickled green pepper sauce, chanterelle mushrooms, tomatoes powder and bread crouton. 350g

  • SHORELINE

    95

    Saint Jacques and turbot fillets, served alongside algae with pine buds, rice with elderflower and grapefruit with prosecco and butter sauce. 270g

  • THE LEGACY

    65

    Beef cheeks slow cooked, mashed red lentil, pickled grapes, baked red onion and rice biscuit with saffron.

  • MEMORIES RECALL

    38

    Potato baguettes flavored with thyime, served with warm boletus douxelles, crusty quinoa with wild garlic powder, vegetables demiglace and purple potato chips.

    Labels: vegetarian

Soups

  • GRANDMA’S CHICKEN SOUP

    21

    Chicken soup with fresh vegetables and fluffy dumplings. 500g

  • TEXAS VEGETABLES SOUP

    19

    Soup with mix of fresh vegetables, slightly spicy. 500g

    Labels: Spicy, vegetarian

  • TEXAS SOUP

    23

    Fresh vegetables cooked in beef soup, flavored with basil. 500g

  • SWEET POTATOES SOUP

    19

    Sweet potatoes cream soup, spinach and almond flakes, seasoned with mint oil and basil, alongside oven baked croutons. 400g

    Labels: vegetarian

  • CREAMY WILD MUSHROOM SOUP

    23

    Boletus cream soup, garnished with green parsley, served next to croutons roasted in the oven. 400g

    Labels: vegetarian

Pasta

  • TEXAN CHICKEN PASTA

    35

    Penne served with creamy sauceof cream and parmesan, chicken breast, pumpkin and prosciutto crudo. 400g

  • TOMATO PASTA

    28

    Fusilli with delicious tomato sauce, served with parmesan, cherry tomatoes and basil. 400g

  • BASIL PASTA

    28

    Fusilli with pesto, served with Parmesan cheese. 400g

  • TRUFFLES AND BEEF DISH

    49

    Creamy tagliatelle, beef fillet, champignon mushrooms and truffles. 400 g

  • SPICE IT UP PASTA

    38

    Whole grain penne with boletus, prosciutto, cherry tomatoes, parmesan, garlic, basil and red sauce with chili flakes. 400g

    Labels: New

Tex Mex Specialties

  • FLAVOURS OF MEXIC

    38

    Crusty home-made tortilla, pulled pork, avocado, spicy red beans, cheddar sauce, pickles salsa, tomato cubes, corn, fresh coriander. 380g

    Labels: New

  • CHICKEN QUESADILLAS

    36

    Carne Taco de vită, cașcaval topit, tortilla, sos Salsa. 370g

  • SLOW COOKED LAMB

    43

    Leg of lamb slow cooked with spicy red sauce, served with tortillas, humus, marinated red onion, baked potato, cucumbers and microplants salsa. 420g

    Labels: New

  • GRILLED VEGETABLES TACOS

    26

    Tortilla stuffed with fresh vegetables cooked in the pan, Salsa sauce. 240g

    Labels: vegetarian

  • BEEF QUESADILLAS

    40

    Carne Taco de vită, cașcaval topit, tortilla, sos Salsa. 370g

  • SALMON QUESADILLAS

    52

    Tortilla, grilled salmon, melted kashkaval, feta cheese, cucumber salsa. 380g

  • CHICKEN SIZZLING FAJITA FIESTA

    44

    Marinated chicken, lined with vegetables (bell pepper and onion), Salsa sauce, kashkaval, spicy sauce, cream, tortillas. 400g

  • BEEF SIZZLING FAJITA FIESTA

    40

    Marinated beef, lined with vegetables (bell pepper and onion), Salsa sauce, kashkaval, spicy sauce, cream, tortillas. 400g

  • BEEF CHILI COLORADO BURITTO

    40

    Rice, red beans, marinated beef, Salsa sauce and tortilla. 420g

  • VEGETARIAN CHILI COLORADO BURITTO

    36

    Rice, red beans, avocado, Salsa sauce and tortilla. 420g

Little Texas Selection

  • FLAMBOYANT FISH

    57

    Red mullet fillet cooked in the pan together with cherry tomatoes, shrimps, capers and Taggiasche olives, washed with white wine and served with cornmeal mousse. 300g

  • CASSEROLE

    48

    Beef fillet cut Julienne, cooked in the pan together with gamberetti, red sauce, onion, cherry tomatoes, bell pepper, chili and potato cubes, gratinate with cheddar cheese, garnished with cucumber salsa. 450g

  • CONROE COQUELET

    39

    Chicken coquelet, tender, slow cooked, cooked in the oven, served with cream sauce, mushrooms, onion and cornmeal cubes with caraway. 300g

  • WILD PAN

    47

    Mix of roasted bell peppers, boletus and cherry tomatoes cooked in the pan, red sauce, with cornmeal cooked with caraway and diced. 350g

    Labels: vegetarian

  • FARM PAN

    45

    Mix of roasted bell peppers, boletus, cooked in the pan with cream, served with cubes of cornmeal with caraway. 350g

  • WINCHESTER TURKEY FINGERS

    30

    Strips of turkey breast in crust of crispy breadcrumbs, served with sauce of choice. 200g, 60g

  • PEP & PEPPER DUCK

    52

    Duck breast in pepper mosaic crust oven cooked, mashed sweet potatoes, rice in panko crust, hazelnuts and demiglace sauce. 350g

    Labels: New

  • COUNTRYSIDE DUCK

    42

    Stuffed duck slowly cooked in the oven with aromatic herbs, served with salted apple soufflé, marinated caramelized onion and demiglace sauce. 300g

  • RIB EYE PAN

    85

    Rib Eye of Argentina cooked in the pan and served alongside arugula, cherry tomatoes and parmesan salad. 300g (raw)

  • LONE STAR SKILLET PORK CHOPS

    43

    Juicy pork chops, cooked in the pan, with creamy cream sauce with mushrooms and truffles, served with cornmeal and cumin baguette. 400g

  • MEMPHIS TENDERLOIN

    Juicy sirloin prepared sous-vide and roasted in the oven, served next to potatoes puree with red beet, horseradish sauce.300g

  • PORK TENDERLOIN

    Flavored pork, prepared sous-vide and fired in the pan, served alongside with dried plums, grilled vegetables. 370g

JOSPER GRILL SPECIALS

  • AMAZING PORK RIBS

    55

    American cooked pork ribs, Fry’n Dip potatoes, BBQ sauce. 400g, 100g, 50g

  • SOUTHERN PORK CHOPS

    55

    Pork scruff marinated in-house and prepared on Josper, served alongside sote boletus with garlic and polenta with cumin, roasted on the grill. 400g

  • SIMPLY COQUELET

    38

    Slow cooked chicken coquelet, cooked in the oven, half baked potato and salad mix. 300g

  • COUNTRY STYLE PORK CHOPS

    38

    Pork chops prepared in Josper, potato baked in the over, flavored butter. 300g

  • GRILLED SEA BREAM

    14

    Bream prepared in Josper, served with pumpkins and fresh lemon. 100g

  • SALMON LORENZINI

    52

    Salmon fillet prepared in Josper served with wild rice with mushrooms and avocado sauce with garlic. 150g, 150g, 50g

  • TEXAS TENDERLOIN

    73

    Tender beef fillet, seasoned with an unique mix of authentic american condiments and cooked in Josper. 250g (raw)

    Labels: House Specialty

Burgers

  • CLINT EASTWOOD CONCEPT BURGER

    48

    Matured beef burger meat, mushrooms, truffles, cheddar, caramelized onion, arugula, sweet cream sauce, sesame seeds, put in a fresh home-made bread bun, served with Fry’n Dip potatoes.300g

  • GENE HACKMAN CHEESEBURGER

    45

    Beef burger meat, prepared in Josper, mozzarella, bacon, red onion, tomatoes, arugula, ketchup sauce, put in a fresh home-made bun, served with Fry’n Dip potatoes. 350g

  • ROY ROGERS BURGER

    40

    Grilled beef burger meat, parmesan, coleslaw salad, cornichon cucumbers, onion, tomato slices, romesco sauce, fresh home-made bun, served with Fry’n Dip potatoes. 300g, 120g

    Labels: New

  • PAUL NEWMAN BURGER

    37

    Beef burger meat, mozzarella, crispy prosciutto, parmesan chips, fresh salad mix, all served with a delicious baked pepper sauce and tortilla chips. 300g

    Labels: Popular Dish

Josper Steaks

  • NEW YORK STEAK

    92

    Recommended cooking: Medium Gorgonzola sauce – recommended. 300g (raw)

  • ORIGINAL TEXAS RIB EYE

    158

    Recommended cooking: Medium Mushroom sauce, Gorgonzola sauce – recommended. 300g (raw)

  • RIB EYE ARGENTINIAN STEAK

    40

    Recommended cooking: Rare Mushroom sauce – recommended 250 g, 400g (raw)

  • RIB EYE WITH BONE

    35

    Recommended cooking: Medium Gorgonzola sauce, green pepper sauce – recommended 450-700g (raw)

  • T-BONE STEAK

    36

    Recommended cooking: Medium BBQ sauce, green pepper sauce – recommended 450 – 700 g (raw)

  • TENDERLOIN FILET

    120

    Recommended cooking: Rare Mushroom sauce, Gorgonzola sauce – recommended 300g (raw)

    Labels: Popular Dish

  • URUGUAY BLACK ANGUS CHUCK

    65

    Recommended cooking: Medium Green pepper sauce, Mushroom sauce – recommended 250g (raw)

Side Salads

  • COLESLAW

    18

    Cabbage, carrot, celery, onion, coleslaw sauce. 250g

    Labels: vegetarian

  • CUCUMBERS AND TOMATO SALAD

    12

    Tomatoes and cucumbers salad. 250g

    Labels: vegetarian

  • RED AND GREEN SALAD MIX

    15

    Lettuce mix with radicchio, green onion, radishes and dill. 100g

    Labels: vegetarian

  • ROASTED PEPPER SALAD

    12

    Roasted pepper salad. 150g

    Labels: vegetarian

  • SPINDLETOP SALAD

    18

    Cabbage, crispy noodles, onion roasted sesame seeds. 220g

    Labels: vegetarian

  • ROCKET SALAD

    15

    Arugula, cherry tomatoes, parmesan. 160g

    Labels: vegetarian

Side orders

  • FRY’N’DIP POTATOES

    14

    200g

  • FRENCH FRIES

    12

    150g

  • BAKED POTATO

    12

    A whole potato, baked in Jasper. 250g

  • TWICE BAKED POTATOES WITH RANCH SAUCE

    16

    Double baked potato served with Ranch sauce. 250g

    Labels: House Specialty

  • RED BEANS

    14

    200g

  • RISOTTO

    18

    Creamy rice with parmesan. 250g

  • OCOTILLO RICE

    12

    Wild rice with mushrooms. 150g

  • PESTO GREEN BEANS

    15

    Green beans with pesto and pine sprouts. 150g

  • GRILLED ASPARAGUS

    19

    Asparagus cooked in Josper. 100g

  • GALVESTONE GRILLED VEGETABLES WITH SANTA FE DRESSING

    17

    Mix of vegetables with pumpkins, eggplants, bell pepper, sweet corn, tomatoes and onion, cooked in Josper and served with Santa Fe Dressing. 200g

  • COWGIRL GARNISH

    10

    Mashed potatoes. 200g

Desserts

  • CALIFORNIA CHEESECAKE

    19

    Creamy cheese cake with chocolate flakes and chocolate and caramel sauce. 220g

  • DEEP-DISH APPLE PIE WITH VANILLA ICE CREAM

    25

    Apple pie flavored with cinnamon prepared after an authentic American recipe, served with vanilla ice cream and and walnut and cinnamon crumble. 300g, 50g

    Labels: House Specialty

  • FLORAL INFUSION

    22

    Refined ecler with delicious lavender mousse and elderflower cream. 120g

  • FRUIT CHEESECAKE

    19

    Cheese cake served with orange peal and kiwi jam and berries topping.200g

  • COZY MOMENT

    26

    White, black, milk chocolate mousse, almond wheat in coffee syrup, nuts crunch. 120g

    Labels: New

  • MISSISPPI LAVA CAKE

    24

    Chocolate cake, home-made forest fruit sauce, vanilla ice cream. 100g, 30g, 50g

  • MY CAROLINA PANNA COTTA

    22

    Creamy and flavored dessert with vanilla, filled with mango puree and passion fruit sauce. 120g

  • CARROT CAKE

    18

    Cake with carrot, nuts and cranberry, orange flavored, served with yogurt cremeux, white chocolate and carrot jam. 120g, 50g

    Labels: New

  • NEW BROWNSVILLE BROWNIE

    20

    Chocolate-rich cake, vanilla ice cream with cream and chocolate sauce, green apple foam and walnut crumble. 120g, 50g

  • CHOCOLATE CARAMEL

    22

    Sacche wheat, soft caramel, milk chocolate mousse, hazelnuts. 140g

    Labels: New