The State Grille menu

Minestrone Soup

a hearty vegetable soup

Seafood Gumbo

our classic gulf coast gumbo with fresh local seafood

Nelson's Comfort

southern comfort, tuaca, and chartreuse

The Nocello

nocello walnut liqueur, bailey's irish cream, and kahlua

The Fuqua “Picker Upper”

kahlua, frangelico, and bailey's irish cream

Sweet Frankie B.

b&b, godiva chocolate liqueur, and grand marnie

The Wedge

a wedge of iceberg lettuce with tomato, red onion, and croutons

King Ranch Spinach Salad

spinach, blueberries, sliced carrots, pickled onions and spiced pecans with a blueberry chipotle vinaigrette

Caesar

Famous Wilhelmina Salad

mixed lettuce with avocado, sliced carrots, tomato, bleu cheese and red wine vinaigrette

The State Grille Salad

sliced roma tomatoes, hearts of palm and sweet red onion with our herb vinaigrette

Tomatoes Caprese

buffalo mozzarella sliced roma tomatoes and a basil pesto

Caesar - With Grilled Chicken

romaine lettuce, parmesan cheese, and croutons

Cobb Salad

mixed greens with grilled chicken tomato, bacon, onion, bleu cheese, egg, and avocado tossed in a vinaigrette

Kilgore Crispy Chicken

chopped iceberg lettuce with tomato, carrots, red onion, cucumber, tossed in honey mustard dressing topped crispy chicken

Trio Salad

a combination of shrimp salad, fresh seasonal fruit, and turkey salad, served over a bed of mixed greens

Shrimp Traditional

gulf shrimp tossed in remoulade sauce over mixed greens and avocado

West Texas Steak

6 oz. grilled filet mignon topped with blue cheese crumbles served over mixed greens

Crab Louis

crabmeat over mixed greens with tomato and avocado

Bread Pudding

topped with a warm jack daniel's sauce

Traditional Creme Brulee

a rich cream custard covered with a hard caramel glaze

Seasonal Sorbets

served with fresh fruit

Pecan Ball

served in a pecan shell

Key Lime Pie

a tart custard resting in a graham cracker crust

Tres Leches

a moist sponge caked laced with three sweetened milks topped with whipped cream

New York Style Cheesecake

served with fresh berries

White & Dark Chocolate Mousse Cake

chocolate cake separated with white and dark chocolate mousse and coated with chocolate ganache

Baked Escargots

served in a sherry wine and garlic butter sauce with crusty bread

Fried Calamari

lightly dusted in seasoned flour and fried, served with marinara sauce

Gulf Crab Monte Cristo

pan-fried mozzarella topped with crabmeat in a caper lemon butter sauce

Alaskan Smoked Salmon

thinly sliced, garnished with red onion, capers, fresh dill and lemon served with toasted panini

Texas Gulf Coast Lump Crab Cake

sauteed crab cake in a tomato beurre blanc

Little York Artichokes

stuffed with goat cheese and fried golden brown served with a garlic, lemon basil ailoi

Pistachio Shrimp

sauteed jumbo gulf coast shrimp rolled in dijon mustard drizzled with white wine lemon butter sauce

Parmesan Asparagus

asparagus encrusted in parmesan cheese, fried, topped with crab meat and lemon butter sauce

Shrimp Damian

sauteed with a garlic white wine lemon butter sauce

Lobster Trio

three african rock lobster tails baked to perfection served with ancho chili cream, green tomato relish and drawn butter

Pasta Pappagano

pappardelle pasta with artichoke hearts, mozzarella cheese, tomatoes, basil and red pepper flakes tossed in a parmesan cream sauce

Rode Modica's Pasta Bolognese

a savory sauce with pork, beef and veal served over pappardelle pasta

Pappardelle With Porcini Mushrooms

pappardelle pasta in a white truffle cream sauce with grated pecorino romano cheese

Pecos Short Ribs

braised with pan drippings

Chicken Fried Ribeye Steak

traditional texas style

Chicken Marsala

chicken breast topped with mushroom marsala

Chicken Sabine

breaded chicken breast topped with diced tomatoes and a lemon caper beurre blanc

Filet Mignon

Southwestern Pork Chops

dry rubbed pork chops, seared, topped with a cranberry chipotle honey sauce

Ribeye Steak

Three Peppercorn Crusted Filet Mignon

6 oz. filet mignon sliced with a gorgonzola port wine reduction sauce served with parmesan - sundried tomato polenta and grilled asparagus

Hill Country Lamb Chops

marinated in olive oil, herbs and grilled to perfection

Catfish "John Paul"

farm raised catfish filets blackened and topped with a lemon butter sauce, crawfish tails, and diced tomato

Laguna Madre Fried Shrimp

lightly breaded and fried served with french fries

Grilled Salmon

topped with a lemon butter caper sauce

Mediterranean Rainbow Trout

sauteed and serced in a light tomato concasse with capers, kalamata olives, garlic, shallots and artichoke hearts with parmesan - sundried tomato polenta and sauteed spinach

Texas Gulf Coast Lump Crab Cakes

served with a tomato buerre blanc

Pistachio Shrimp

sauteed jumbo gulf shrimp rolled in dijon mustard and pistachios served with a mushroom risotto, roasted tomatoes, and sauteed spinach

Yellow Fin Sesame Tuna

pan-seared yellow fin tuna with wasab lime sauce over sauteed green beans and fennel with roasted potatoes

Pecan Crusted Red Snapper

pan-seared topped with a brown butter sauce

Chilean Seabass

pan-seared served with mushroom risotto and grilled asparagus

Port Aransas Red Snapper

grilled and topped with a diced tomato lemon butter and crabmeat