A Sneak Peek At Frisco Gun Club Menus

romano2by Steven Doyle

Nearly one year ago we broke the story of the enormous gun club opening in Frisco. The private membership club was said to offer luxury amenities and fine dining. They held true to the promise in every way, and is scheduled to host a grand opening December 6 and 7, 2013. More recently the Frisco Gun Club announced that they secured mega-chef Scot Romano as executive, and he has been working on his menu since.

On the new executive gig Romano said, “This feels like the right fit for me. It’s all about balance. I look forward to impressing our VIP members daily in an intimate dining atmosphere and still being in contact with everyone else in a sophisticated casual cafe… as a chef and a hunter, it’s like a dream job.”

Today craveDFW secured a sneak preview of the menu Romano has been working on along with a few tasty photos.

frisee-salad-honey-vinaigrette-300 frisee salad

roasted-duck-300roasted duck

pork-chop-with-bone-marrow-and-chanterelle-mushroompork chop with bone marrow and chanterelle mushrooms

Lunches promise sandwiches (say salmon pastrami) and “baked bread” which are actually thicker flatbreads that resemble naan with super sounding ingredients. Dinner looks exciting with auspicious tastes such as  bone marrow flan, seared foie and a five spiced venison loin with pumpkin spaetzle. The public is invited to dine at he Cafe, but the dinner menu is solely for members and their guests. Inquire about a membership on the Frisco Gun Club website. Romano is back!

Check out the menus below.

Cafe Menu
Bakery
LARGE MUFFINS $2.50SCONES $2.25QUICK BREADS $2.25

DANISH $2.50

CROISSANT $2.25

BAGELS $2.25

Soups and Salads add grilled chicken or salmon to any salad 4
CAULIFLOWER SOUPtri colored cauliflower  /cumin toasted almonds 7LENTIL SOUP

ham / carrot / celery / mustard greens  7

SOUP DU JOUR

CAESAR SALAD

white anchovy /  herb crusted croutons / reggiano 9

MIXED GREENS

roasted beets / goat cheese / spicy almonds / caramelized honey vinaigrette 10

Handhelds all come with house made chips
CUBAN PRESS        smoked ham / pork belly / sweet pickles / swiss cheese 11TEXAS TURKEY CLUB

smoked bacon / avocado / tomato / aioli / sourdough 11

ROASTED PEAR AND BRIE

prosciutto  / red oak leaf lettuce / caramelized onions 10

HAM AND PROVOLONE

house-made mustard / lettuce / tomato / pretzel bread 11

CHICKEN SALAD

red onion / lettuce / croissant  11

SALMON PASTRAMI      

hard boiled eggs / pickled shallots / mixed greens/ crème fraiche vinaigrette 11

Baked Bread
BUTTERNUT SQUASH
caramelized onions / provolone / roasted garlic / spinach 12
BLT
pork belly / mozzarella / arugula / tomato 12
MARGHERITA
tomatoes / mozzarella / basil 10
VEGETARIAN
rosemary hummus / castelvetrano olives / grilled vegetables / feta 11

Dinner Menu

Appetizers

BIBB LETTUCE

cauliflower / broccoli / cumin toasted almond 12

picked herbs / herb vinaigrette

CAESAR SALAD

white anchovy /  herb crusted croutons / reggiano 10

ROASTED PEAR SALAD

bitter greens / mixed greens / phyllo walnut crisp 12

caramelized honey vinaigrette

BONE MARROW FLAN

golden raisin chutney / potato bread 12

CAULIFLOWER SOUP

parmesan soufflé / tri colored cauliflower 10

GRILLED OCTOPUS

glazed turnips / castelvetrano olives / prosciutto 14

JALAPEÑO STUFFED QUAIL LEGS

smoked bacon / turnips / chipotle ale glaze 14

SEARED FOIE GRAS

whiskey glaze / quince tart tatin 22

RICOTTA AGNOLOTTI

mushroom velouté / brown butter hazelnuts / pecorino 12

Entrée

CARAMELIZED SEA SCALLOP

roasted squash ravioli / brown butter hazelnuts / sage 26

orange shallot marmalade

PAPPARDELLE

braised lamb / purple basil / fiore sardo 24

ROASTED DUCK BREAST

rutabaga puree / turnip / zucchini / carrot 28

braised salsify

FIVE SPICED VENISON LOIN

pumpkin spaetzle / red wine reduction 32

SEARED SCOTTISH SALMON

saffron potato risotto / Brussels 26

ROASTED CHICKEN BREAST

creamy polenta / oyster mushroom / poultry jus 26

FILET MIGNON

blue cheese crust / pomme purée / armagnac sauce 32 

DRY-AGED NY SIRLOIN

bone marrow flan  / sautéed broccolini  / cabernet reduction 38


 

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1 Comment

Filed under Steven Doyle

One response to “A Sneak Peek At Frisco Gun Club Menus

  1. Pingback: Chef Scott Romano Leads Anniversary Series At Battuto | cravedfw

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