Dinner

Tejas Grill & Cantina
A Celebration Of New Texas Cuisine

44 North Brentwood Boulevard
St. Louis, Missouri 63105 * (314) 862-1414
info@tejasgrill.com

Welcome to Cowboy Heaven, Ladies and Gentlemen…where the flavors are big and bold, the margaritas freshly squeezed, and the hospitality as nice as you can find this side of the Rio Grande. Sit back and relax, take in the comforts of our warm Texas ranch, and ready yourselves for a culinary adventure of cultural and historical proportion.

CHIPS AND DIPS

Roasted Corn and Black Bean Salsa with Chips $2.50
Freshly Prepared Guacamole with Chips $4.50
Hotter-than-Hot Tejas “Hellfire” Habanero-Mango Salsa with Chips $3.50

WHET YOUR APPETITE

Six Oysters on the Half Shell with Chipotle Cocktail Sauce and Ginger Pico de Gallo AS QUOTED

Calamari, Shrimp, and Scallop Ceviche with Napolito and Tomatillo $8.50

Almond Fried Calamari with Creamy Cilantro-Lime Dipping Sauce $7.50

Manchego and Chorizo Stuffed Poblano Chile Relleno with a Charred Tomato Escabeche $8.50

Bowl of Shiner Bock-Barbequed Mussels with Cheese-Scallion Toast $8.00

Duck and Mango Tamale with Housemade BBQ Sauce $9.00

Black Bean and Corn Tamale with Fire Roasted Pineapple Salsa $7.50

Pulled Pork Empanada with Sweet Corn Cream and Pickled Jalapeno Jam $8.50

SOPAS

Pozole with Oven Dried Tomatoes and a Boar Hock Crouton $6.00

Black Bean Soup with Ancho Crema and Orange-Avocado Relish $5.50

RABBIT FOOD

Mixed Greens with Mango-Sherry Vinaigrette $6.00

Wedge of Iceberg with Cracked Peppercorn Ranch, and Crispy Onions $5.75

Fried Green Tomato Salad with Gulf Coast Crab and Apple Salsa Vinaigrette $8.50

Warmed Spinach Salad with a Chipotle-Chorizo Vinaigrette and Spicy Pecans $7.50

The kitchen is pleased to offer pickled jalapenos to anyone interested in crying in their dinner. The only charge is lost pride. Please eat responsibly.

FROM THE MESQUITE CAMPFIRE GRILL

The following come with a side of daily vegetables and a choice of starch: poblano-roasted garlic mashers, borracho beans, chile-dusted onion rings, spicy seasoned fries, or creamy anejo polenta.

12 ounce Striploin $21.00                    Bone-In Cowboy Ribeye $32.00

Texas Flatiron Steak $19.00                    Rack of Pork $18.50

Rack of Lamb $26.00                    Marinated Tejas Tri-Tip $18.50

Guajillo Chile Meatloaf $15.00

FROM THE RANGE OVEN

Hoja Santa Wrapped Gulf Snapper on Pinto Beans Refrito, with Citrus-Chayote Jam, and Red Chimayo Chile Mojo $18.50

Oven Roasted Range Duck Breast on Cumin Whipped Parsnips, with an Orange-Persimmon Sauce $19.75

Herb Marinated Chicken Breast on Poblano-Roasted Garlic Mashers, with a Chorizo-Oven Roasted Tomato Sauce $17.50

Iron Seared Gulf Yellowfin Tuna with a Texas Red Grapefruit and Jicama Salad, Plantain Chips, and Black Bean Sauce $24.00

Chile Shrimp Quesadilla with Roasted Pepper Rajas, Chihuahua Cheese, Black Bean-Corn Salsa, and Smoked Tomato Crema $15.00

Slow Braised Beef Cheeks on an Anejo Polenta, with Braised Greens, and a Smoked Chile Mop Sauce $19.50

Platter of Roasted and Grilled Vegetables Brushed with Chile-Garlic Butter $12.95

ANTOJITOS

Anejo Cheese Polenta $3.75 Borracho Beans $4.50
Poblano-Garlic Mashers $4.50 Skillet Vegetables $4.00
Chile Dusted Buttermilk Fried Onion Rings $5.00
Spicy Seasoned Fries with Chipotle Ketchup $5.00

Tejas charges $2.50 for split entrees.
An 18% Gratuity will be added to Parties of 6 or More. We are happy to accommodate Special Dietary, Vegetarian and Vegan Requests.

Postres

• All Tejas Desserts $7 •

Campfire S’Mores with Graham Crackers and Rich Chocolate Sauce
$7 For One Person
$3.50 Each Additional Person

Papaya-Ginger Cheesecake with Pineapple Sauce

Dark Chocolate Cake with Ancho Chile Buttercream
and Chile-Orange Sauce

Banana-Coconut Flan

Ice Cream and Sorbets with a Warm Cookie

Coffee and Tea

   Tejas Blend Organic Coffee    2
(Regular or Decaffeinated)

Organic Herbal Mint Tea    2.5

Organic Black Tea    2.5

Organic Green Tea    2.5

Dessert Wines

Pecota, “Moscato d’Andrea”     6
Steele, Late Harvest Chardonnay     9
Bonny Doon, “Vin de Glaciere”     7
Grgich Hills, “Violetta”     18
Merryvale, “Antigua”     12
Sauternes, Raymond-Lafon     14

Port-Sherry-Madeira

Warre’s, Warrior     7
Sandeman, “Vau Vintage”, '97     12
Clocktower Tawny     6
Dow’s, Boardroom, Reserve Tawny     6
Mt. Pleasant, Augusta, '98     7
Graham’s, 20 year Tawny     10

Sandeman, “Don Fino”, Dry Sherry     6
Sandeman, “Armada”, cream sherry     6

Leacock’s, “Rainwater”, Madeira     6
Blandy’s, 5 yr, Madeira     6

Brandies: Cognac-Armagnac-Calvados

Jepson, Rare Alambic Brandy, Ukiah     9
Pierre Ferrand, Ambre, 10 year     8
Pierre Ferrand, Reserve, 25 year     14
Courvoisier, VSOP     10
Martell, VSOP     10
Martell, “Cordon Bleu”     25
Hennessey, VS     8

Chateau de St. Aubin, Armagnac 19
Huard, Calvados 9

Proprietor Stephen Gontram Chef Eric Erhard General Manager Rich Gantner

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