Biltwell Event Center

Cornmeal and molasses hotcakes served with sweet fennel pork sausage

Two lobster and potato croquettes served with sour cream, parsnips, and radish

Two flapjacks served with molasses and our signature sassafras-infused whipped cream

Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream

Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter

Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread

Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits

Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread

Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy

Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits

Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread

Six BBQ ribs smothered in Hunter’s secret marinade

Sour cream based. Served with eight pieces of toasted sourdough bread

Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits

Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad

Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes

10 Oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes

Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn

8 Oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes

8 Oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra

Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans

2 Lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato

Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl

Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl

Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce

Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers

Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes

Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread

Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes

Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes

Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes

Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips

Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes

Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust