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Carte Blanche elevates dinner service into a lively fusion of farm-fresh ingredients, unique wild game, and superior seafood. More than just dining, it's a culinary odyssey inspired by the land, sea, and Texas wilderness. Dinner options include an ala carte format and expanded menus of six or over fourteen courses.

These courses are gastronomic tales, borne from Chef Casey's visits to Michelin-starred establishments across the nation, a dynamic feast that evolves with time and season. One may find dishes like dry-aged antelope loin dancing with seared foie gras, or a smoked wild boar belly paired with a crisp melon salad, plucked fresh from local farms.

A significant part of our charm stems from the tenderly nurtured herbs and small vegetables grown on our offsite farm. This commitment to farm-to-table freshness sets the tone for a dining experience that not only celebrates local bounty but also showcases the inherent beauty of nature's offerings.

To complete the dining experience, our meticulously curated wine list and thoughtful wine and tea pairing options are available, each sourced and crafted with an unwavering dedication to quality as our cuisine.

In the brief span of two years since its inception, Carte Blanche has rapidly ascended to acclaim, securing numerous national accolades. This includes the prestigious Forbes 5-star award, as well as the rare distinction of being a 5-diamond recipient from AAA. In fact, it stands unrivaled as the only establishment in the state to hold either honor, let alone both.

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Dietary Restrictions

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*Please review our 'no refund' policy and dietary limitations on our FAQ page or email us any queries before booking. Due to our cuisine's unique nature, we can't accommodate all dietary restrictions, especially without notice. Reservations are final and non-refundable, just as a concert would be. However, a one-time reschedule is permitted with 48-hour notice. Carte Blanche isn't liable for unreviewed policies.

*Please note, our menu changes daily. The menus here are examples of what we've served to give our guests an idea of what our menus are like.