DINNER APPETIZERS

SOUTH TEXAS BEEF TARTARE “PARISA” 15 Inspired by South Texas Tradition, This “Steak Tartare” is Prepared with Sharp Cheddar Cubes, Poblano and Jalapeño Peppers, Kewpie Mayo and Classic Saltines.

Italian Bufala Milk Burrata | Seasonal Mostardo | Charred Toast 13

Artisanal Cheese and Charcuterie Board 26

Black Pepper Meatballs | Parmigiano-Reggiano | Tomato Jam | Burrata | Rapini Pesto 14

DAILY OYSTER SELECTIONS Gulf & East Coast MP Oysters take on flavors from the waters in which they live: the minerality, brininess, richness and vegatal tones. With our daily East Coast offerings, you’ll enjoy a variety of selections and tastes sourced from across the Atlantic Coast. Our Gulf Coast selections originate in Louisiana, Alabama and Texas.

SNACKS

White Cheddar Jalapeño Hushpuppies 8 Jumbo Shrimp Cocktail (5) 16 Japanese Mayo | Lime Horseradish Cocktail Sauce

Deviled Eggs 7 Fried Blue Cheese-Stuffed Olives 9 Dijon | Smoked Paprika

| 15 SALADS AND BISQUE

TABLESIDE CAESAR SALAD 21 (For Two) Classic Caesar Salad with Organic Hen Egg, White Anchovy and Extra Virgin Olive Oil. Hand-Mulled and Tossed Tableside with Parmigiano-Reggiano and House-Made Croutons. Prepared for Two Servings.

Range Chopped Salad | Cucumber | Avocado | Beefsteak Tomato | Cashew | Lemon Dressing 13

Iceberg Wedge | Avocado Mousse | Blue Cheese | Cherry Tomato | Crispy Bacon | Pepperoncini 13 Red Wine Vinaigrette

Chef Jason Dady’s Daily Market Salad 14

Lobster Bisque | Calabrese Oil | Green Peppercorn Crema | Chives 10

Wild Mushroom Bisque | Black Pepper Crema | Extra Virgin Olive Oil 9

HOUSE-MADE PASTA

BEEF TENDERLOIN BOLOGNESE 16 Authentic Tuscan-Inspired Bolognese - the Most Iconic Italian Meat Sauce - with Ground Creekstone Beef Filet, San Marzano Tomatoes, Roasted Garlic, Herbs, Parmigiano-Reggiano and House-Made Radiatore.

Chef Dady’s Signature Creamy Duck Confit 17 Wild Boar Ragu 15 Sweet Corn | Garlic Breadcrumbs | Orecchiette Piquillo Pepper | Red Chile | Baby Arugula | Parmigiano | Rigatoni

Braised Chicken and Artichoke Ragu 16 Shaved Brussels Sprouts and Smoked Gouda Crema 15 Olives | Baby Spinach | Campanelle Bacon | Pecan | Butternut Squash | Truffle Oil | Casarecce

| 16 or dietary restrictions. Please inform your server ormanagerof any food allergies STORY WORTH TELLING. OUR BEEFHAS A or eggsmayincrease your riskof foodborne illness. Consuming of raw orundercooked meats,poultry, seafood, flavor andtexture. Selections are hand-cutandagedfor premium and Central Texas. ranchers throughout America’sHeartland Chef Dadycurates BlackAnguscutsfrom top meat andpotatoes, cornfields andcattleranches, Born andraised incentral Nebraska, thehomeof and highlightsChef Dady’sculinaryroots. Our beef program showcases thebest-of-the-best

TEMPERATURE MEDIUM WELL WELL DONE MEDIUM MEDIUM RARE RARE | Red Cool Center | Pink Hot Center

| “As You Wish”

| Red Warm Center | DullPink Center STEAK

New York Strip | 16 Ounces 48 Ribeye | 18 Ounces 50 44 Farms • Cameron, Texas Creekstone Farms • Arkansas City, Kansas

Sirloin Coulette | 10 Ounces 35 Tenderloin Filet | 10 Ounces 45 44 Farms • Cameron, Texas Creekstone Farms • Arkansas City, Kansas

TOPPERS SURF AND TURF

Fried Local Hen Egg 3 Lobster Tail “Beurre Monte” (Half or Full) 22/40

Chef’s Seasonal Butter 4 Lime Butter Basted Shrimp (4) 13

Seared Foie Gras | Pickled Blueberry 19

Ask Your Server About Nightly Specials

| 18 SEAFOOD WITH THE LAND,

LOBSTER THERMIDOR 40 AND WITH THE SEA. The culinary journey continues with the bounties Maine Lobster, Fresh From the Cold Waters North of Maine, from sea to land. Chef Dady offers wild and Baked with Béarnaise, Lobster Bisque and Grilled Asparagus. sustainable fresh fish in every seafood dish. The Field entrées feature organic poultry, Breaded Gulf Red Snapper | Lemon Beurre Blanc 38 Heritage Berkshire pork and the farmers market-fresh nightly vegetarian offering. Pan-Roasted Ora King Salmon 39

FIELD

Black Truffle-Glazed Roasted Half Chicken 29 ASK YOUR SERVER ABOUT TODAY’S SELECTIONS Grilled Texas Bobwhite Quail 33 East and Gulf Coast hand-shucked raw oysters, served with house mignonette, cocktail sauce and Bacon-Crusted Heritage Berkshire Pork Ribeye | 16 Ounces 32 lemon. Order by the each, half or full dozen.

Nightly Vegetarian Offering MP FRESH DAILY

| 19 FAMILY-STYLE SIDES SAUCES “Aspen Style” Frites | Truffle Oil | Parmigiano-Reggiano 10 Cognac-Green Peppercorn Au Poivre | 5 Crispy Fried Brussels Sprouts | Blood Orange Gastrique 11 Béarnaise | 5 Orzo Cacio e Pepe 10 Basil Oil Chimichurri | 5 Grilled Asparagus | Lemon Aioli 12

Marble Potato Confit | Bacon Cream 12

Roasted Jalapeño Cheddar Grits 11

Creamed Spinach 14

Smoked Gouda Cauliflower Gratin 12 JOIN US FOR HAPPY HOUR AT THE BAR! Daily 3:00 P.M. - 6:00 P.M. Button Mushrooms | Thyme | Garlic | White Wine 10 And One Hour Before Closing

Beefsteak Tomato | Olive Oil | Sea Salt | Avocado 12 DRINK SPECIALS

| 20

3.19 THANK YOU FOR DINING WITH US. BOOK YOUR NEXT PARTY TODAY!

FOR MORE INFO VISIT RANGESA.COM 210.227.4455 | 125 E. Houston Street San Antonio, Texas, TX 78205

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A JASON DADY RESTAURANT CONCEPT

Chef/Owner Jason Dady | Jake Dady Executive Sous Chef Jerry Yguerabide General Manager Rich van Oordt Director of Sales and Catering Liza Hill