Delicate and sweet jumbo lump crab cakes, seared to a golden brown, served atop grilled artichoke hearts confit and house-made hollandaise

Savory hand-made beef tenderloin meatballs, served with jalapeño, white cheddar cheese, sweet & sour BBQ sauce, and grilled bread

Tender Gulf shrimp, simmered in a spicy garlic butter with Calabrian peppers, served with grilled bread

Buttermilk marinated calamari, sliced and flash fried to a golden brown with fresno chiles, served with sweet chili sauce.

Plump quail legs, lightly battered and fried to a golden brown, served with RBG ranch, chipotle honey, and pickled vegetables

House-made sweet corn fritters, fried to a golden brown, served with cilantro lime crema, and sprinkled with Cotija cheese and micro cilantro

Gulf shrimp poached with a blend of savory spices, served chilled atop tomato, avocado, red onion, cucumber, jalapeño, and cocktail sauce

Tender beef brisket smoked in-house, stuffed inside house-made empanada dough, fried to a golden brown, drizzled with cilantro lime crema, and 1836 BBQ sauce

Hydro-romaine, shaved Parmesan, white anchovies, house-made croutons, with Caesar dressing

Mixed greens, blackberries, cucumber, cherry tomato, toasted pecans, goat cheese, house-made croutons, with white balsamic vinaigrette

Baby iceberg lettuce, tomatoes, cucumber, smoked bacon, bleu cheese crumbles, with bleu cheese dressing

Cheesy Croutons

Tender ribeye cutlet, battered and fried to a golden brown, atop buttermilk mashed potatoes, topped with a potato nest, black pepper gravy, and two fried quail eggs

Made fresh daily, lasagna stacked high with layers of savory chicken and Hatch green chiles, served atop cilantro lime crema, topped with pico de gallo and a charred jalapeño, sprinkled with Cotija cheese, served with guacamole and house-made corn tortilla chips

Hand-made ravioli stuffed with savory and sweet Maine lobster, served in a rich lobster cream, and topped with fried spinach

Whole boneless quail, roasted with pecan wild rice, sliced in half and served atop wild mushrooms, with sauteed green beans

Delicate and sweet rainbow trout seared with a crunchy corn tortilla crust, served with Monterey jack potato croquettes, topped with super lump crab salad, and drizzled with Hatch green chile butter

Center-hand cut beef tenderloin, seared to perfection with RBG's signature steak butter, with a loaded baked potato half, sauteed broccolini, and topped with a seared tomato slice

Beautifully marbled hand-cut ribeye, grilled to perfection, with grilled Gulf shrimp, topped with a refried bean stuffed poblano pepper, queso fresca, atop ranchero salsa

Made daily, Chef Connaway's signature meatloaf recipe, served with buttermilk mashed potatoes and asparagus, topped with caramelized onions and fire roasted tomatoes, with 1836 BBQ Sauce

Seared sweet Red Snapper atop wild rice and sauteed asparagus, topped with roasted corn salad and lemon beurre blanc

Smoked in-house, flavorful and hearty bone-in pork chop, finished with 1836 BBQ sauce, atop Hatch green chile Mac, topped with fried pickled okra and garnished with a Calabrian chile

Firm and flavorful hand-cut Texas strip steak grilled to perfection, served with sauteed green beans, herb-roasted potato wedges, topped with sauteed mushrooms and sprinkled with Gorgonzola bleu cheese

Drizzle with sour cherry sauce, topped with Chantilly cream

Served with fresh blackberries

With Mexican vanilla ice cream, drizzled with toffee sauce

House-made daily, topped with bruleed Italian meringue and crispy Nilla Wafers.