DINNER

Winewood Grill and its culinary team take great pride in producing made from scratch recipes with the finest and freshest ingredients available.

OPENERS

TENDERLOIN BRUSCHETTA

on toasted baguette with cherry tomato jam, basil pesto, arugula, grated parmesan and balsamic reduction

16

SPINACH DIP

mozzarella, parmesan and pecorino mixed with baby spinach and artichoke hearts, served with homemade tortilla chips and salsa 

10

WINEWOOD MAC & CHEESE

apple-wood smoked bacon & creamy smoked gouda sauce

8

LUMP CRAB CAKES 

3 lump crab cakes pan seared, served on Cajun lobster sauce

15

GRILLED PEACH AND BURRATA 

hickory grilled peaches, heirloom tomatoes, burrata cheese, house infused basil oil and balsamic reduction

14

LOBSTER MAC & CHEESE

creamy gouda sauce with fresh lobster meat and topped with an herb breadcrumb crust

18

SEARED AHI TUNA

jerk seasoned fresh tuna, seared rare, with Asian tomato, cucumber and ginger relish, sweet chili garlic sauce served on wonton crisps

16

 SZECHUAN CALAMARI

crispy breaded calamari strips tossed in shichimi togarashi seasoning, with sweet peppers served with sweet chili dipping sauce and spicy ranch

12

SHRIMP AND AVOCADO CEVICHE 

tender endive leaves filled with cilantro, avocado, red onion, poblano, and shrimp marinated in fresh lime juice

14

CHARCUTERIE BOARD

artisan Italian meats soppressata, hot capocollo and prosciutto paired with our chef’s selection of hand crafted cheeses

18

OYSTERS ROCKERFELLER

fresh baked oysters topped with spinach, hickory bacon and parmesan cheese topped with a dash of Pernod

half dozen 15 ~ dozen 30

SALADS

add to any salad grilled chicken 5, grilled shrimp or salmon 8, grilled wagyu strip 12

CALIFORNIA COBB

crispy chicken tenders, mesclun greens, boiled egg, cherry tomatoes, hickory bacon, cheddar cheese, dressing of choice

14

NAPA WEDGE

baby iceberg lettuce, bleu cheese crumbles, chopped tomatoes, hickory bacon, Texas pecans, with bleu cheese dressing

9

SPINACH & STRAWBERRY

flat leaf baby spinach, mesclun greens, tossed with raspberry vinaigrette, topped with fresh strawberries, goat cheese, and spicy pecans

12

STEAK SALAD

mesclun greens tossed with crispy bacon, bleu cheese crumbles, cherry tomatoes, and avocado in creamy horseradish dressing topped with ancho chili rubbed hickory grilled Waygu steak and crispy potato strings

22

BEET SALAD 

mesclun greens, arugula, tossed with greek vinaigrette topped with seasonal beets, mandarin orange segments, red onions, strawberries and sliced almonds

10

SOUTHWEST SALAD 

mesclun greens, bell peppers, corn, black beans, red onions, tomatoes, chick peas, tossed in an avocado lime dressing topped with sliced avocado and blackened salmon

18

MAINS

SCOTTISH SALMON 

choice of grilled or blackened served with fresh asparagus

26

SKYE ISLE TROUT 

seasoned and served with grilled vegetables

25

AHI TUNA

sesame crusted tuna seared rare served with green tea soba noodles tossed in Asian style vegetables with sweet chili reduction

37

PAN SEARED RED SNAPPER 

blackened snapper served with artichokes, red onion, grilled asparagus & drizzled with balsamic reduction

35

COQ AU VIN

pan seared chicken in red wine served with bacon, onion, and exotic mushroom wild rice

23

BBQ PORK RIBS

served smothered in sweet bbq sauce with Winewood mac & cheese

24

BOURBON GLAZED TOMAHAWK PORK CHOP

house smoked chop with pineapple-bourbon glaze served with sweet mashed potatoes and goat cheese

30

14 OZ. WAGYU STRIP

hand cut in-house, topped with bacon and grape marmalade, and sprinkled with bleu cheese crumbles, served with fried onions strings

35

 8 OZ. TENDERLOIN FILET  

hickory flame grilled center cut tenderloin over a peppercorn brandy sauce, served with garlic mashed potatoes

8 oz 36 ~ 12 oz 48

 14 OZ. RIBEYE

hand cut in-house, hickory flame grilled with two large gulf shrimp, rosemary bleu cheese sauce and potatoes au gratin

36

CHILEAN SEA BASS

jalapeño-onion crusted, served over saffron risotto & citrus cream sauce

38

CHICKEN CORDON BLEU

parmesan crusted chicken with baby swiss cheese, cream cheese spread & black forest ham topped with rosemary bleu cheese sauce & served with garlic mashed potatoes

20

CAJUN JAMBALAYA PASTA

sautéed chicken, shrimp and andouille sausage with red onions, roasted poblano and red peppers in a spicy Cajun sauce over fettucine

24

NEW ZEALAND RACK OF LAMB 

blackened, served over fingerling potatoes and brussels sprouts sautéed with white wine and garlic

38

LOBSTER STUFFED RAVIOLI

ricotta and lobster filled ravioli tossed in a creamy mushroom and white wine sauce topped with lobster meat and 2 jumbo shrimp

25

TEXAS REDFISH PONTCHARTRAIN

blackened redfish topped with shrimp, crab and crawfish tails with a creamy Cajun lobster sauce served over poblano rice

32

SIDES

Mashed Sweet Potatoes Topped With Goat Cheese – 5
Fingerling Potatoes & Brussel Sprouts – 5 
Au Gratin Potatoes – 5 
Bacon Wrapped Green Beans – 5 
Grilled Asparagus – 5 
Mac & Cheese – 5
Saffron Risotto – 5
Broccoli – 5

Soups/Side Salads

Today’s Soup – Mkt Price
Tomato Basil Bisque – 5/7
Side Caesar – 5
Side Market Blend – 5
Side Spinach & Strawberry Salad – 6

DESSERTS

Créme Brulée – 7 
Brookie – 7
Key Lime Pie – 7
Brandy Apple Crisp – 9
Three Layer Lemon Cake – 8
Chocolate Layer Cake – 8

Free WiFi Available •    Denotes Gluten Free.     1855 is exclusively Black Angus. Angus breed marbles naturally & produces rich beef flavor. Less than 10% of cattle meet the 1855 program. Eating raw or under cooked seafood or meats may cause food-borne illness, especially for those with medical conditions, please inform your server of any food allergy.

Hours of Operation
MON – THUR 11:00am – 10:00pm
FRI & SAT 11:00am – 11:00pm
SUN 11:00am – 9:00pm