by Steven Doyle photos by Desiree Espada
Marquee Grill & Bar to Village Marquee – Texas Grill & Bar due to some confusion regarding another concept in a different state, with a similar name. At the same time executive chef Tre Wilcox announces his new summer menu that includes including Beeman Family Ranch Akaushi Sired Beef, as well as Burgundy Pasture 100% Grass – Fed Beef.
New menu selections include Seared Alaskan Halibut, Lamb Two Ways, Jumbo Texas Shrimp & Grits and the Marquee Grill Beeman Ranch Burger.
Starters include items like the Beef & Green Chile Tamale, Crispy Soft Shell Crab and Coffee-Ancho Chile Rabbit Tenderloin. The new dinner menu also introduces a Sushi & Raw Bar with selections like the Spice Crusted Tuna Sashimi, Smoked Japanese Hamachi Tartar, Lobster & Squid Ceviche and Tuna – Jalapeño Roll.
Executive beverage director Jason Kosmas is also introducing a kicked up cocktail menu that will feature a Mocktails section including three non-alcoholic drinks. Kosmas created the “Perfect Peach”, the “Cassis Swizzle” and the “Nada Palozza”. Both menus will remain in place until the fall.
A two-year associate degree preferred, high school diploma required.
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