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The Inn at Dos Brisas

The Inn at Dos Brisas

Hotel and New American Restaurant
Washington
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The Inn at Dos Brisas
8.0/10
11
ratings
Photos8 Photos
MenuMenu
Lunch Winter 2019 3Spring Lunch Menu 3Winter Dinner Menu 2019 5Sunday Brunch 3Spring Dinner Menu 6
Appetizers
Butternut Squash Velouté
Sweet Potato, Ricotta Cheese Gnudi, Prosciutto Ham
Hudson Valley Foie Gras Terrine
Confit and Pickled Cherries, Toasted Pistachio, Bread Dentile; $15 Supplement
Organic Sunchokes
Hydroponic Red Lettuces, Rogue Creamery Cheese, Hazelnuts, Quince Vinaigrette
Our Organic Red Kale
Confit Hen Egg Yolk, Aged Parmesan Dressing, Focaccia Crouton
Entrées
Organic Potato Gnocchi
Butter Poached Gulf Shrimp, Our Brussels Sprouts, Caramelized Shallots, Tiny Chives
Day Boat Gulf Red Grouper
Pan Roasted, Fingerling Potatoes, Cauliflower and Broccoli, Whey-Brown Butter Sauce
Local Pasture Raised Wagyu Beef
Foraged Mushrooms and Roasted Garlic, Rosti Potatoes, Sauce Bearnaise
Our Freedom Ranger Chicken
Milanese Style, Salsify, Peppery Greens, Cured Lemon Sauce
Desserts
Frozen Soufflé
Lemon and Lime, Italian Meringue, Tahitian Vanilla
Sorbet Tasting
Selection of House Made Sorbets
Marjolaine
Dark Chocolate, Almond Dacquoise, Praline Cream
Salads
Add Pan Roasted Chicken Breast to Any Salad +$10
Red Russian Kale Caesar Salad
18.00
Poached Yard Egg, White Anchovy, Focaccia Crouton, Parmesan Dressing
Our Organic Carrots
16.00
Pickled Cranberry, Blood Orange Confit, Flowering Coriander, Radish Sprouts
Our Hand Harvested Greens
15.00
15-Dos Brisas Lettuces, Herbs and Flowers, Toasted Nuts, Truffle Tremor Cheese, Meyer Lemon Vinaigrette
Entrées
Pure Breed Pasture Raised Wagyu Burger
22.00
Amish Style Potato Bun, Red Onion, Farm Heirloom Tomato, Dos Brisas Fries
Veggie Burger
19.00
Roasted Red Peppers, Dos Brisas Fries
East Coast Crab Melt
25.00
Grilled Avocado, Housemade Ricotta, Shadehouse Pesto, Greenhouse Heirloom Tomato, Country Bread
Pan Roasted Chicken
22.00
Organic Garden Vegetables, Tender Herbs, Natural Chicken Jus
Spring Garlic Gnocchi
18.00
Homemade Ricotta, Fresh Shelling Beans, Meyer Lemon, Peas Tendrils
Desserts
Vanilla Bean Crème Brûlée
12.00
Local and International Cheese Selection
14.00
Selection of Three Cheese and Traditional Accoutrements
Meyer Lemon Tart
12.00
First
Garden Potato and Sorrel Velouté
Celeriac, Farm Egg Yolk, Buckwheat, Cured Citrus
Our Hydroponic Lettuces
Shade House Bunching Onion, San Andreas Cheese, Green Goddess Dressing
White Vienna Kohlrabi
Organic Russian Caviar, Meyer Lemon, Jersey Cows Milk Crème Fraîche
Our Winter Radishes
Fresh Ricotta, Citrus, Prosciutto Ham, Tatsoi
Second
Coastal Hay Custard
Steamed, Alabama Red Shrimp, Salsify, Matsutake Dashi
Organic Celery Root Baked in a Salt Crust
Braised Celery Stalk, Irish Oat Stew, Black Truffle, Tender Herbs
Sunchoke Tortellini
Roasted Veal Sweetbread, Maitake Mushroom, Hazelnut Cappuccino
Rohan Duckling Pie
Brandied Prune, Peppery Greens, Sherry Vinaigrette
Third
Our Freedom Ranger Chicken
Roasted on a Bed of Hay and Herbs, Parsley Root, Chestnut, Lacinato Kale, Sauce Velour. Serves Two Guests
Local Pasture Raised Wagyu Beef
Wood Grilled Strip Loin, Savoy Cabbage, Chanterelle Mushrooms, Horseradish, Perigueux Sauce
Gulf Flounder
Steamed, Garden Parsley Crust, Bok Choi, Herbal Ocean Wash
Fallow Venison
Cocoa Cured, Garden Beet, Red Cabbage, Pickled Apple, Banyuls Sauce
Fourth
Butterscotch
Miso, Maple-Brown Sugar, Yogurt Sorbet
Fifth
Chestnut Napoleon
Coffee Ice Cream, Toffee Sauce, Brown Sugar Pecan
Milk Chocolate Parfait
Malt Anglaise, Valencia Peanut, Morello Cherry
Winter Woods
Black Maple Tea Panna Cotta, Birch Rice Milk, Pine Sponge Cake
Selection of Our Favorite Cheeses
Traditional Garnish The Inn at Dos Brisas Autumn Dinner Menu
Appetizers
Our Harvest Salad
Lettuces, Herbs, Seeds, Nuts, Fresh Chevre, Buttermilk Dressing
Winter Squash Velouté
Poached Red Shrimp, Sweet Potatoes, Brioche Croutons, Nasturtium
Dos Brisas Yard Egg Frittata
Wild Mushrooms, Kohlrabi, Alpine Cheese, Confit Shallot
East Coast Oysters On the Half Shell
Four East Coast Oysters, Traditional Garnish
Entrées
Gulf Flounder
Mussels and Oysters, Ciabatta Crouton, Garden Vegetable Nage
Pan Roasted Freedom Ranger Chicken
This Morning's Harvest of Cabbage, Olive Oil Potatoes, Sherry Vinegar and Tomato Sauce
Our Yard Egg Omelet
Smoked Salmon, Lemon Mascarpone, Chives, Texas Tarragon
Local Pasture Raised Wagyu Beef Flat Iron
Ruby Beets, Red Onion Jam, Burgundy Spinach, Madiera Beef Jus
Desserts
Frozen Soufflé
Lemon and Lime, Italian Meringue, Tahitian Vanilla
Sorbet Tasting
Selection of House Made Sorbets
Marjolaine
Dark Chocolate, Almond Dacquoise, Praline Cream
Selection of Our Favorite Cheeses
Membrillo, Tomato Conserve, Honeycomb ($10 Supplemental Charge)
Traditional Caviar Service
Served with Traditional Garnish
Aquatir Organic Sterlet Classic
Aquatir Organic Bester Beluga Hybrid
Aquatir Organic Osetra
First
Beau Soleil Oysters
Socrates Cucumbers, Marinated Kiwi Fruit, Gingered Nasturtium Sauce
Peekytoe Crab
Wrapped in Organic Kale, Spanish Radish, Cilantro Jam, Yuzu and Persian Lime Dressing
Sprouting Legumes
Our Daily Harvest of Sprouted Legumes, House Made Ricotta, Puffed Sorghum, Sherry-Chicken Vinaigrette
Our Hand Harvested Greens
15-Dos Brisas Lettuces, Herbs and Flowers, Toasted Nuts, Truffle Tremor Cheese, Meyer Lemon Vinaigrette
Second
Dos Brisas Farm Egg
Sous Vide-Panko Crusted, Crushed Heirloom Tomato, Anson Mills Polenta
Petite Nova Scotia Scallops
Thumbelina Carrot, Greenhouse Cucumber, Cherry Belle Radish, Blood Orange
Local Pasture Raised Wagyu Beef Short Rib Ravioli
Tender Garden Herbs, Caramelized Shallot Au Jus
Hudson Valley Foie Gras
Organic Barley, Bing Cherries, 12-Grain Granola
Third
East Coast Flounder
Ginger Butter Poached, Early Spring Vegetable Rillette, Brassica Flowers
Georges Bank Monkfish
Steamed with Aromatic Herbs, Favas and Chickpeas, Spring Garlic Gnocchi, Makrut Lime Sauce
Our Freedom Ranger Chicken
Whole Roasted on a Bed of Hay, Organic Brussels Sprouts, Foie Gras Sherry Sauce. Serves Two Guests
Local Pasture Raised Wagyu Beef Striploin
Herb and Brown Butter Basted, Baby Leek, Organic Baby Carrots, Sweet Potato Purée, Sauce Perigourdine. Four Ounce Portion, $12 Supplement Per Additional Ounce
Fourth
Pineapple Sorbet
Mango Confit, Orange Oil
Fifth
Our S'mores
Local Honey Graham Cracker, Vanilla Bean Fluff, 64% Cacao Puree, Smoked Chocolate Ice Cream
Sweet Lemon and Early Strawberries
Citrus Cake, Strawberries Prepared Multiple Ways, Strawberry Sorbet
Garden Peppermint Patty
Valrhona Chocolate Ganache, Peppermint Ice Cream, Toasted Cocoa Nib
Selection of Our Favorite Cheeses
($10 Supplemental Charge) ; Membrillo, Tomato Conserve, Honeycomb
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The Inn at Dos Brisas
10000 Champion Dr
Washington, TX 77880
United States
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Relais & Chateaux. Farm-to-table Forbes Travel Guide Five-star restaurant featuring fresh produce from our organic farms. Relax & dine in Texan southern luxury.
Clock icon
Open until 8:30 PM (Show more)
  • Mon–Sat
    • Noon–8:30 PM
  • Sun
    • 11:00 AM–8:30 PM
Phone icon
(979) 277-7750
World Wide Web icon
Facebook icon
dosbrisas
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@innatdosbrisas
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Make Reservation
Features
Credit Cards
Yes
Wi-Fi
Free
Outdoor Seating
Yes
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United States » Texas » Washington County »

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