Y.O. Ranch Steakhouse Menu
Dish Ratings & Reviews for Y.O. Ranch Steakhouse

Texas Hill Country Quail Medallions

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Venison Rollups

Bacon wrapped venison, jalapeno, and smoked mozzarella - Brushed with molasses Dijon

Nashville Hot Fried Oysters

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with blue cheese crumbles

Deep Ellum Pimento Cheese Fritters

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers - Panko breaded and fried golden brown - House Tabasco jam

Soul Belly

Sweet and Smokey BBQ rubbed pork belly roasted crispy and served with hellacious collard greens

Grilled Alligator Sausage

Served over bourbon cream corn coulis

Wild Game Platter

Quail Medallions, Venison rollup, and Wild boar bratwurst. Per Person, minimum of four

Wedge Salad

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

Y.O. House Salad

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Caesar Salad

Our version of the classic with foccacia croutons

Corn Bisque

Velvety cream corn soup made with fresh sweet smoked corn topped with bacon, cotija cheese, and cilantro oil

Burrata Tomato Salad

Fresh Burrata di Bufala, beefsteak tomatoes, and fresh basil - Drizzled with extra virgin olive oil and balsamic reduction

Chuck Wagon Chili

A 50 year old recipe from the ranch

Collard Greens

Smoked Baked Potato

Tabasco Goat Cheese Grits

Steamed Asparagus

Mashed Potatoes

Gouda Mac & Cheese

Portobello Mushrooms

Creamed Spinach

Roasted Brussel Sprouts with Bacon

Hand Cut French Fries

Filet Mignon 6-oz

Filet Mignon 8-oz

Filet Mignon 10-oz

Prime Porterhouse 24-oz.

Prime Ribeye 16-oz.

Prime New York Strip 16-oz.

Prime Cowboy Bone in Ribeye 20-oz.

Prime Top Sirloin 14-oz.

Chopped Steak 12 oz.

Grilled onions, mushrooms, and brown gravy

Buffalo Filet Mignon

As featured on the Food Network - Seasoned with our special blend of spices

Espresso Crusted Elk Tenderloin

Blackberry port reduction

Venison Chops Au Poivre

Texas hill country venison chops with green peppercorn cognac Cream. Served over wild rice

Wild Game Mixed Grill

A trio of wild game meats, Market Price

Captain Schreiner Filet

16 Oz. Bone-In Filet Mignon ( Certified Angus Beef) -- Roasted bone marrow herb butter Served with mashed potatoes

Chicken Piccata

Herb brined chicken breast pan roasted with lemon caper butter. Served over orzo

Steakhouse Cobb Salad

Choice of smoked chicken breast, grilled sirloin, or ancho chili rubbed shrimp. Bleu cheese, hard boiled eggs, lardons, roasted corn, tomatoes, and chopped iceberg tossed in an avocado ranch dressing

Wagyu Bone-In New York Strip Au Poivre

Charbroiled and topped with green peppercorn cognac cream

Beyond Meat Chopped Steak

Plant based chopped steak- Topped with grilled onions, mushrooms, and vegan gravy- Served with hand cut french fries

Ancho Chili Rubbed King Salmon

Sundried tomato, roasted garlic, cilantro butter

Shrimp and Grits

Texas gulf coast shrimp, bacon, Portobello mushrooms, smoked tomatoes, and scallions - over cheesy Tabasco grits

Chicken Fried Lobster

Lemon Caper Beurre Blanc - Served with whipped potatoes and green beans

Miso Seabass

Miso soy glazed seabass- Served with wild rice

Venison Roll Ups

Venison, jalapeno, smoked mozzarella wrapped in bacon and brushed with molasses Dijon

Burrata

Fresh Burrata di Bufala, beefsteak tomatoes, and fresh basil drizzled with extra virgin olive oil, balsamic reduction

Pimento Cheese Fritters

Downtown Dallas ancho chili caciotta, cheddar, and Chihuahua cheeses blended with roasted red peppers - Panko breaded and fried golden brown Served with house-made Tabasco jam

Nashville Hot Fried Oysters

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with blue cheese crumbles

Soul Belly

Sweet & smoky rubbed pork belly roasted crispy and served with hellacious collard greens

Y.O. House Salad

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with garlic cilantro vinaigrette

Caesar Salad

Our version of the classic with focaccia croutons

The Wedge

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

Chuck Wagon Chili

50-year-old recipe from the ranch

Smoked Sweet Corn Bisque

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Grilled Chicken Salad

Mixed greens, caramelized pecans, green apples, local goat cheese, and tomatoes tossed in honey lime vinaigrette and drizzled with a red curry Thai peanut sauce with grilled chicken breast ​

Steakhouse Cobb Salad

Bleu cheese, hard-boiled eggs, lardons, roasted corn, tomatoes, and chopped iceberg-- Choice of grilled chicken breast, grilled sirloin, or ancho chili-rubbed shrimp - Avocado ranch dressing

Chicken Fajita Salad

Marinated grilled chicken breast, peppers, onions, cheddar cheese, grilled veggies, and shredded iceberg served in a fried tortilla bowl - Avocado and sour cream garnish - Garlic cilantro vinaigrette

Prime Rib French Dip

Slow smoked black angus ribeye shaved thin and piled high on a rosemary ciabatta bun with horseradish cream, caramelized onions, and au jus.

Honey Mustard Chicken Sandwich

Southern fried chicken breast topped with honey mustard and pickles served on a toasted Brioche bun

Meatloaf Patty Melt

Our famous charbroiled meatloaf with melted American cheese - Sriracha tomato aioli and caramelized onions -Served on toasted rustic Milano bread

Prime Time Burger

Ground fresh daily with prime beef trimmings - Tomatoes, lettuce, pickle, and onion

Beyond Meat Burger

Plant-based with vegan cheese -- Tomatoes, lettuce, pickle, and onion

Black and Blue Burger

Blue and Swiss cheeses, tomato, spinach, mushrooms, and crispy fried onion strings - Served on a Brioche bun

Buffalo Burger

No growth hormones, stimulants, or antibiotics -- Tomatoes, lettuce, pickle, and onion

Filet Mignon

New York Strip

10 oz.

Top Sirloin

8 oz.

Ribeye

12 oz.

Cowboy Bone-in Ribeye

20 oz.

Buffalo Filet Mignon

Featured on the Food Network Channel - Served with two grilled shrimp, mashed potatoes, and grilled veggies

Meatloaf

Made with trimmings ground from our Certified Angus Beef -- Brushed with a tomato sriracha glaze and charbroiled – Served with mashed potatoes and mixed veggies

Chopped Steak

​Ground daily from our prime beef trimmings - Topped with grilled onions, mushrooms, and brown gravy Served with mashed potatoes and veggies

Charbroiled Salmon

Topped with sundried tomato, roasted garlic, cilantro ​ butter and served with wild rice and grilled veggies

Pistachio Crusted Chicken

Topped with a chipotle cream sauce and served with mashed potatoes and grilled veggies

Chicken Piccata

Herb brined chicken breast pan roasted with lemon caper butter Served over orzo

Captain Schreiner Filet

Bone-in filet topped with roasted bone marrow butter - Served with mashed potatoes

Tomahawk Ribeye

All-natural local Black Angus -- Serves two (carved tableside ) Market Price

Wild Game Mixed Grill

A Trio of wild game meats, Market Price

Wagyu Bone-in Strip

Au Poivre

Chicken Fried Lobster

Lemon Caper Beurre Blanc

Hand Cut French Fries

Collard Greens

Whipped Potatoes

Gouda Mac & Cheese

Creamed Spinach

Maple Dijon Roasted Brussel Sprouts with Bacon

Steamed Asparagus

Y.O. Bread Pudding

Brioche bread, white chocolate chips, and toasted macadamia nuts with a Jack Daniels Crème Anglaise

Chocolate Lava Cake

Warm Chocolate bundt cake with hot, gooey chocolate center and served with a scoop of vanilla ice cream

Chocolate Torte

Flourless chocolate cake spiked with Chambord and served with raspberry coulis

Jack Daniels Pecan Pie

Sweet Custard Pie made with Texas Pecans and served with a Jack Daniels Crème Anglaise

Creme Brulee

The Classic French custard with a caramelized sugar top

Blueberry Cobbler Cheesecake

Topped with a blueberry compote

French Apple Tart

A flaky crust filled with sweet juicy cinnamon apples topped with a crumb topping, vanilla ice cream, and drizzled with caramel

Cappuccino

Espresso

Café Latte

Messina Hof Moscato, Fredericksburg, Texas

The Seeker, Riesling, Mosel, Germany

Bocelli, Pinot Grigio, Veneto, Italy

Whitehaven, Sauvignon Blanc, Marlborough, New Zealand

Chateau Campuget Tradition Rosé, Rhône, France

Angeline, Chardonnay, Monterrey County, California

Stags' Leap, Chardonnay, Napa Valley, California

Torresella Prosecco, Veneto, Italy

Foris Pinot Noir, Rouge Valley, Oregon

Böen Pinot Noir, Russian River Valley, California

Bonterra, Merlot, California

Pedernales, Tempranillo, Stonewall, Texas

Becker, 'Iconoclast', Cabernet Sauvignon, Fredericksburg, Texas

Catena, 'High Mountain Vines', Malbec, Mendoza, Argentina

Ivory and Burt Old Vine Zinfandel, Lodi, California

Marietta OVR Red Blend, Guyersville, California

Vina Robles, Cabernet Sauvignon, Paso Robles, California

Angove Shiraz, McLaren Vale, Australia

Napa Valley Quilt, Cabernet Sauvignon, Napa, California

Piper Heidsieck, Brut, Reims, France, NV

Veuve Clicquot, 'Yellow Label', Brut, Reims, France, NV

Veuve Clicquot, 'Yellow Label', Brut, Reims, France, NV

375ml

Moet & Chandon, 'Imperial', Brut, Epernay, France, NV

Veuve Cliquot, Brut Rose, Reims, France, NV

Roederer Estate, Brut Rose, Anderson Valley, California, NV

Gloria Ferrer, Blanc de Blancs, Carneros, California, NV

Royal Tokaji, 5 Puttonyos Aszu, Tokaji, Hungary

Chateau De Malle Sauternes, Bordeaux, France

Jackson-Triggs, Niagara Estate, Vidal Ice Wine, Niagara Peninsula, Ontario

Croft, 'Distinction', Special Reserve, Port, Portugal, NV

Graham's, 'Six Grapes', Reserve, Port, Portugal, NV

Fonseca, Bin No. 27 Port, Portugal, 2007

Dow's, '10 Year', Tawny Port, Portugal, NV

Graham's, '20 Year', Tawny Port, Portugal, NV

Warre's, 'Vintage', Port, Portugal, 1984

Olivier Leflaive, 'Les Sétilles', Borgogne, France

Domaine des Baumard, 'Clos du Papillon', Chenin Blanc, Savenniers, France

Gini, Soave Classico, Italy

Ceretto Blange Langhe Arneis, Piedmont, Italy

Gunderloch, Riesling, Spatlese, Rheinhessen, Germany

Craggy Range Sauvignon Blanc, 'Te Muna Road Vineyard', Martinborough, New Zealand

Waitsburg Cellars, 'Chevray', Chenin Blanc, Columbia Valley, Washington

Vina Robles, 'White 4', White Blend, Paso Robles, California

Conundrum, White Blend, California

Penner-Ash, Viogner, Willamette Valley, Oregon

King Estate, Pinot Gris, Oregon

Girard, Napa Valley, California

'Twomey', by Silver Oak, Napa Valley, California

Clos Du Val, Carneros, California

Stags' Leap Winery, Chardonnay, Napa Valley, California

ZD Winery, Carneros-Napa, California

Cakebread, Napa Valley, California

Calera, Central Coast, California

ZD Winery, Carneros-Napa, California

Paul Hobbs, 'Crossbarn', Sonoma County, California

Etude, 'Grace Benoist Ranch', Carneros, California

Archery Summit, Willamette Valley, Oregon

Flowers, Sonoma, California

Domaine Serene, 'Yamhill Cuvee', Willamette Valley, Oregon

Siduri, Willamette Valley, Oregon

Northstar, Columbia Valley, Washington

Duckhorn, Napa Valley, California,

Ancient Peaks, 'Margarita Vineyard', Paso Robles, California

Vincent Giradin, Pommard Villages, Cote de Beaune, Burgundy, France

Joseph Faiveley, Bourgogne Rouge, Burgundy, France

Bouchard Pere & Fils, Bourgogne Rouge, Burgundy, France

Chateau Pedesclaux, Pauillac

Chateau Mongravey, Margaux, Bordeaux, France

Casse Maisonneuve, 'La Fage', Cahors, France

Rocca delle Macie, Chianti Classico Reserva, Sangiovese, Tuscany, Italy

Col d'Orcia, Brunello di Montalcino, Sangiovese, Tuscany, Italy

Mastroberardino, Taurasi Radici Reserva, Campania, Italy

Scarbolo, Refosco, Friuli-Venezia, Italy

Macan Classico, Vega Sicilia & Bodegas Rothschild, Rioja, Spain

Vina Ardanza, La Riserva, La Rioja Alta, Rioja Spain

Alfredo Aribas, Clos del Portal, Negre de Negres, Priorat, Spain

Mandolina Monastrell, Alicante, Spain

Pintia, Vega Sicilia, Toro, Spain

Catena, 'High Mountain Vines', Malbec, Mendoza, Agentina

Luca, Malbec, Uco Valley, Mendoza, Argentina

Caro, Cabernet/Malbec, Catena-Rothschild Lafite, Mendoza, Argentina

Amancaya, Gran Reserva, Bodega CARO, Mendoza, Argentina

Molly Dooker, 'The Boxer', Shiraz, McLaren Vale, Australia

Two Hands, 'Gnarly Dudes', Shiraz, Barossa Valley, Australia

Bonanza, California

Stags' Leap, Napa Valley, California

Dusted Valley, Columbia Valley, Washington

Silver Ghost, Napa, California

Jordan, Alexander Valley, Sonoma, California

Silver Oak, Alexander Valley, Sonoma, California

'Hilary', Goldschmidt, Oakville, Napa, California

Los Vascos, Rothschild Lafite, Colchagua, Chile

Mettler Family, Lodi, California

Caymus, Napa Valley, California

Robert Craig Affinity, Napa Valley, California

Grafted, Napa Valley, California

Angel Ranch Reserve, Napa Valley, California

Groth, Oakville, Napa Valley, California

Chateau Montelena, Napa Valley, California

La Jota, Howell Mountain, Napa Valley, California

Krupp Brothers, 'Verasion', Stagecoach Vineyard, Napa Valley, California

Cakebread, Napa Valley, California

Freemark Abbey, Napa Valley, California

Krupp Brothers, 'Black Bart' Syrah, Napa Valley, California

Stags' Leap Winery, Petite Sirah, Napa Valley, California

Robert Biale, 'Black Chicken' Zinfandel, Napa Valley, California

OPUS ONE, Oakville, Napa, California

'Trutina', Dunham Cellars, Columbia Valley, Washington

Rodney Strong, 'Symmetry', Alexander Valley, California

Flora Springs, 'Trilogy', Napa, California

Pirouette, Long Shadows, Columbia Valley, Washington

Sequel, Long Shadows, Columbia Valley, Washington

Forward Kidd, Napa, California

Becker Vineyards, Reserve Viogner, Fredericksburg, Texas

Brennan Vineards, Austin Street, 'Three White Chicks', Blend, Lubbock, Texas

McPherson, 'Les Copains' - The Friends, Red Blend, Lubbock, Texas

Messina Hof, 'Private Reserve', Pinot Noir, Fredericksburg, Texas,

Locations, 'TX', Red Blend, Texas

Llano, '1836', Red Blend, Lubbock,Texas

Perdernales, Tempranillo, Perdenales Valley, Texas

Llano, 'The Stampede', Red Blend, Texas High Plains

The House Margarita

Made with our own Y.O. Blanco tequila. Make it rocks, frozen, sweet, or spicy.

Cowgirl Cosmopolitan

Vegas Baby vodka shaken with Cointreau, fresh lime juice, cranberry juice, and simple syrup. Garnished with a fresh lime wheel. "Hold on to your hats ladies!"

Rancharita

Or own Y.O. Blanco Tequila, fresh lime and prickly pear cactus juice. Halo Del Santo chili lime salt rim. "Adios mis problemas!"

Cactus Martini

Our own Y.O. Anejo tequila and Prickly Pear Cactus juice, served up with a little agave nectar. A refreshing martini for tequila lovers.

Aunt Myrtles Martini

Stoli Blueberi, pomegranate, pineapple and Cointreau. Sweet and Sassy, just like Myrtle Schreiner.

Front Porch Fizz

Calamity Gin, St. Germain, fresh lemon and muddled strawberry. Finished with champagne.

Y.O. Mule

Pearl cucumber vodka, fresh mint, blood orange puree and ginger beer. Cool off and let the mug do the sweating.

Black Manhattan

Herman Marshall Rye with a Luxardo liqueur and a couple of dashes of black walnut bitters. Something for the madmen in all of us.

The Magdalena

Devils River Bourbon, simple syrup and orange bitters over a Texas sized rock. Almost as old fashioned as Magdalena.

El Jefe

Our own Y.O. Extra Anejo Tequila, agave nectar, dash of cinnamon and orange zest. This may be your new favorite way to drink tequila.

Bareback Sazerac

Devils River Rye whiskey stirred with anisette, simple syrup and a splash of Peychaud's bitters. Garnished with a lemon wedge. "Just take the reins and ride!"

The Y.O. Blanco

Smooth, elegant and raw. Our unrested Blanco is perfect for mixing a margarita or simply shooting.

The Y.O. Reposado

Rested in Oak, this tequila starts to show a little charred spiciness. Great for mixing or sipping.

The Y.O. Anejo

Aged for a year in Oak barrels, this one is prime for boosting your cocktails with a little more character.

The Y.O. Extra Anejo

"El Padrino" Aged for 6-10 years. This masterfully blended tequila will warmly finish off your dining experience.

Shiner Bock

Amber Lager

Deep Ellum Brewery

Dallas Blonde

Texas Ale Project

50 ft. Jackrabbit IPA

Four Corners Brewery

Local Buzz Honey Rye

Budweiser

Bud Light

Miller Lite

Coors Light

Michelob Ultra

Lone Star

Shiner Bock

Revolver Blood & Honey

Texas Select N/A

Yuengling

Stella Artois

Heineken

Guiness

Stella Cidre

Dos XX

Corona

Quail and Dressing

Boneless quail breast with cornbread dressing served with jalapeno, cranberry chutney

Smoked Sweet Corn Bisque

Velvety cream corn soup topped with crispy prosciutto, cotija cheese, and cilantro oil

Fall Salad (VG)

Greens, caramelized pecans, green apples, goat cheese, and tomatoes with a maple vinaigrette

Shrimp & Grits

Sautéed shrimp in a creamy bacon, mushroom, tomato, brandy sauce on cheesy Tabasco grit cakes

Venison Tamale

Oaxacan mole and creme fraiche

TRADITIONAL THANKSGIVING FEAST

Lightly smoked and slow-roasted turkey breast with gravy, cornbread dressing, green bean casserole, Sweet or mashed potatoes and cranberry sauce

Buffalo Filet Mignon

As featured on The Food Network Sweet or mashed potatoes

Texas Hill Country Venison Chops

Wild mushroom bread pudding Morel cognac demi glace

Prime Ribe Eye

With bone marrow butter Sweet or mashed potatoes

Pumpkin Cheese Ravioli (VG)

Pumpkin ravioli filled with ricotta and butternut squash - Toasted walnut sage brown butter

Filet Mignon

Bourbon Cream Corn Coulis Sweet or mashed potatoes

Pan Seared Halibut

Pumpkin and asparagus risotto

Cranberry Sorbet with Fresh Berries

Pumpkin Cheesecake

Jack Daniels Pecan Pie

Sweet Potato Pie

Cornbread Dressing

Collard Greens

Mac & Cheese

Roasted Brussel Sprouts

Wild Mushroom Bread Pudding

Apple Cider Old Fashion

Cranberry Margarita

Apple Cider Mimosa

Louie's Venison Roll Ups (GF)

Bacon wrapped venison, jalapeno, and smoked mozzarella- Grilled and brushed with molasses Dijon

Deep Ellum Pimento Cheese Fritters (Veg)

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers -Panko breaded and fried golden brown - Served with house Tabasco jam

Prime Rib Sliders

Slow smoked black Angus ribeye shaved thin and piled high on a rosemary ciabatta bun with horseradish cream and caramelized onions

Beyond Meat Sliders (V)

Plant based burgers with vegan cheese(chao), vegan buns, caramelized onions, pickles, and Dijonnaise

Maple Bourbon Meatballs

Beef meatballs baked then simmered in a rich maple bourbon BBQ sauce

Beyond Meatballs (V)

Plant based meatballs baked then simmered in a rich maple bourbon BBQ sauce

Lamb Meatballs

Lamb meatballs grilled with a mint chimichurri and topped with roasted tomato

Pork Belly Candy (GF)

Sweet & smoky rubbed pork belly roasted crispy and glazed in a Grand Marnier molasses

Stuffed Mushrooms (Veg)

Ritz cracker stuffing baked with parmesan

Bacon Wrapped Dates (GF)

Medjool dates stuffed with goat cheese, wrapped in chili dusted bacon, and drizzled with honey

Crispy Spring Rolls (V)

Asian julienne vegetables and glass noodles stuffed in wonton wrappers and fried- Served with house made sweet & sour sauce

Pork Dumplings

Ground pork steamed in wonton sheets and topped with fried garlic and served with soy vinegar sauce

Lamp Lollipops (GF)

Marinated and grilled lamb chops glazed with plum wasabi

Shrimp Fingers

Soy marinated shrimp wrapped in rice paper, fried golden brown -- Served with house made sweet and sour sauce

Mini Grilled Cheese

Boursin cheese and caramelized onions and topped with tomato bacon jam

Crab Cakes

Teas gulf coast lump blue crab cake with horseradish Dijon remoulade

Crab Stuffed Mushrooms

Ritz cracker crabmeat stuffing baked with parmesan

Shrimp and Grits (GF)

Cheesy grit cake topped with crispy ham, tomato aioli and grilled shrimp

Spanakopita (Veg)

Mini pies stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough

Skewers - Chicken Satay (GF)

Chicken breast marinated in yellow curry and coconut milk

Skewers - Kebobs (GF)

Grilled beef tenderloin with mint chimichurri

Skewers - Vegan Kofta (V)

Beyond Meat Mediterranean spiced skewers with mint chimichurri

Toasts - Carpaccio

Black Angus filet mignon shaved thin - Arugula dressed with EVO and lemon – on parmesan focaccia toast points

Toasts - Bruschetta (Veg)

Rosemary focaccia toast topped with roasted Roma tomatoes, garlic, fresh basil and drizzled with balsamic reduction

Toasts - Avocado (Veg)

Sour dough, smashed avocado, escabeche red onion, sesame seed, and micro greens

Toasts - Prosciutto

French baguette, prosciutto, arugula, fig, and balsamic drizzle

Shrimp Fresh Rolls (GF)

Lettuce, basil, carrots, bean sprouts, and mint wrapped in rice paper and served with Thai peanut sauce

Caprese Kebabs (GF) (Veg)

Local fresh mozzarella balls, grape tomatoes, and fresh basil --- Drizzled with EVO and balsamic reduction - Fresh cracked black pepper

Watermelon Kebobs (GF) (Veg)

Watermelon balls tossed in mint, feta, and drizzled with balsamic reduction

Shrimp Cocktail (GF)

Chilled jumbo shrimp with horseradish Dijon remoulade

Little Devils (GF) (Veg)

Deviled Eggs spiked with Siracha and topped with shaved jalapeno

Smoked Salmon (GF)

House smoked salmon with lemon dill cream cheese on a cucumber wheel

Caviar Bombs (GF) (Veg)

Chilled new potatoes stuffed with sour cream and topped with salmon roe

Duck Prosciutto Melon Bites (GF)

Fresh melon wrapped with Duck Prosciutto; garnished with goat cheese and fig-balsamic reduction

Y.O. House Salad (GF) (Veg)

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Smoked Sweet Corn Bisque

Velvety cream corn soup topped with wild boar bacon, cotija cheese, and cilantro oil

Caesar Salad (Veg)

Our version of the classic

Chuck Wagon Chili

A 50-year-old recipe from the Y.O. Ranch

Chicken or Tofu Tom-Kha (Thai coconut milk broth soup) (GF) (DF)

Coconut milk, galangal, tomato, mushroom, kaffir lime, lemongrass, lime juice and chili paste

Wedgies (GF)

Individual size Iceberg wedges, bacon, tomatoes, red onions, with bleu cheese dressing

Burrata Slices (GF) (Veg)

Thick slices of beefsteak tomatoes topped with Fresh Burrata di Bufala and fresh basil - Drizzled with extra virgin olive oil and balsamic reduction

Texas Hill Country Wild Game Charcuterie Board

Assortment of house cured and smoked game meats with seasonal accompaniments

Baked Brie (Veg)

Creamy Brie cheese with honey and slivered almonds baked in pie crust and served with toast points and fresh fruit

Smoked Salmon (GF)

House cured and smoked side of salmon served with traditional accompaniments

Artisanal Cheese Tray (Veg)

Assortment of local cheeses handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, Focaccia, and Parmesan toast points

Artisanal Cheese & Fruit (Veg)

Assortment of local cheese handpicked by the owner and cheese maker of the Dallas Mozzarella Company (downtown Dallas) --- Served with fresh rustic Milano bread, focaccia, parmesan toast points and fresh fruits, berries, caramelized pecans and toast points

Mediterranean Grilled Vegetables and Crudité (Veg)

A combination of grilled and raw marinated farmers market vegetables--- Served with buttermilk herb dressing (vegan dressing upon request)

Prime Rib (GF)

Whole rib roast slow roasted overnight served with au jus and horseradish cream. (Serves 32-35) (Average cooked weight 12 lb.)

Smoked Tenderloin (GF)

Served with Au jus & creamy horseradish (Serves 16-18) (Average cooked weight 3.75 lb.)

Smoked Turkey Breast (GF)

Citrus spiced cranberry chutney (Serves 18-20) (Average cooked weight 6 lb.)

Rack of Lamb (GF)

Plum wasabi glazed and served with mint jelly (Serves 4-6) (Average cooked weight 1.75 lb.)

Smoked Buffalo Tenderloin (GF)

Rubbed with roasted garlic pepper and roasted medium rare – Served with bearnaise (Serves 8) (Average cooked weight 3.5 lb.)

Leg of Lamb (GF)

Garlic herb crusted leg of lamb with sun dried tomato pesto and mint jelly (Serves 14-16) (Average cooked weight 4.5 lb.)

Roasted Chicken (GF)

Whole chicken brined for 24 hours then seasoned with Herbs de Provence and roasted crispy (Serves 8-10) (Average cooked weight 3.5 lb.)

Pork Loin (GF)

Apple cider and teriyaki marinated pork loin chargrilled and served with tropical fruit pepper relish (Serves 18-20) (Average cooked weight 6.5 lb.)

Herb Roasted Venison Rack (GF)

Herb crusted venison rack cooked medium rare served with fresh berry gastrique (serves 8) (Average cooked weight 3.5 lb.)

Myers Elgin Hot Sausage (GF)

100% beef sausage from Elgin Texas " A Texas legend" (10 lbs. serves 25-30)

Collard Greens

Whipped Potatoes

Tabasco Goat Cheese Grits

Gouda Mac & Cheese

Portobello Mushrooms

Steamed Asparagus

Spinach Sautéed

Roasted Brussel Sprouts Bacon

Wild Rice

Lemon Caper Butter Orzo

Wild Mushroom Garlic Risotto

Au Gratin Potatoes

Lemon Blueberry Cheesecake

Texas Pecan Pie

Chocolate Tortes

Lemon Chess Bars

Apple Strudel

Sheet Cake

Chocolate or vanilla base with choice of frostings ---Chocolate ganache, strawberry whipped cream, caramel butter cream, or lemon glaze

Flourless chocolate torte with raspberry coulis

Deep dish Texas pecan pie with vanilla anglaise

White chocolate macadamia nut bread pudding with whiskey cream

Banana pudding

Our famous baked banana pudding with meringue

New York Style Cheesecake

Served with strawberry or blueberry sauce