Creek Road Café

 
Soup

Soup du Jour
Our chef prepares a fresh, homemade, specialty Creek Road soup daily. Ask your server for details or click on weekly specials to see the current soup special.
Bowl — 8
Small bowl — 5

Salads

Westcave Wedge Salad — 5
Crisp iceberg lettuce wedge with ripe avocado, smoked bacon, cherry tomato, red onion served with Creek Road’s coconut ranch dressing.

Chae’s Asian Salad — 6
Fresh mixed greens, crisp Napa cabbage, mild red radish, carrots, cilantro, mango, red onion, sprouts and chow mein noodles with Chef Chae’s miso ponzu sesame dressing.

Old Oak Pear Salad — 6
Sliced pears on a bed of fresh baby spinach with hearts of palm, cherry tomato, red onion and candied pecans served with Creek Road’s house made chunky blue cheese dressing accented with a balsamic reduction.

Appetizers

Barton Creek Breaded Brie — 7
Panko breaded brie wedge sautéed to a golden brown, served with apricot cranberry compote, crisp apples, toasted almonds and sourdough toast points.

Chalk Mountain Ravioli — 9
Three delicate ravioli made in-house and stuffed with a light, airy chicken mousse, served with a creamy shallot sauce and topped with pistachio nuts.

Driftwood Crab Cakes — 13
Two pan-seared Maryland-style crab cakes paired with Chef Brad’s Texas tartar sauce and served with a salad of baby spinach, julienned green apple, finely chopped red onion, smoked bacon bits, and dressed with our house-made apple maple bacon vinaigrette.

Carl’s Crab-Stuffed Artichoke Bottoms — 9
Tender artichoke bottoms filled with Chef Chae’s imperial crab stuffing, topped with melted aged parmesan cheese, and served with a sherry tomato cream sauce.

Mt. Gainor Steamed Clams — 12
Fresh Atlantic little neck clams steamed in a light sauce of white wine, garlic, ginger and green onion.

Pound Family Angus Carpaccio Dijonaise — 12
Seared rare Angus tenderloin sliced paper-thin and served with fresh field greens tossed in dijonaise vinaigrette, minced red onion, capers and a kiss of truffle oil.

Bell Springs Tuna Tataki — 14
Creek Road’s chefs showcase their Asian flare with flash-seared tuna, sliced and served with crisp wonton chips, avocado, seaweed salad, and accompanied by sesame chili aioli, nitsume sauce, and crisp Asian slaw.

Entrées

Trautwein Sautéed Shrimp — 18
Wild-caught extra-large Gulf shrimp, pan sautéed and served with jalapeno aioli, accompanied by our homemade cheddar and smoked sausage grits, topped with a char-grilled avocado half filled with chive sour cream.
(Texas Highways Readers Recommend: February 2009)

Fitzhugh Sea Scallops — 24
Char-grilled jumbo sea scallops with a Thai style sauce of shitake mushroom, button mushroom, leek, garlic, ginger, Thai chiles and sherry. Served over angel hair pasta and accompanied by our freshly prepared vegetable du jour.

Driftwood Crab Cakes — 18
Two pan-seared Maryland- style crab cakes paired with Chef Brad’s Texas tartar sauce and served with rice pilaf and our freshly prepared vegetable du jour.

Chalk Mountain Ravioli — 18
Five delicate ravioli made in-house, stuffed with a light airy chicken mousse and served with shallot cream sauce topped with pistachio nuts, accompanied by our freshly prepared vegetable du jour.

Brooke’s Vegetarian Special of the Day — 15
Our chefs prepare a fresh, homemade, vegetarian specialty using locally sourced seasonal vegetables whenever possible and fresh firm sautéed tofu as an option. Ask your server for details.

Lady Bird Champagne Chicken — 16
Marinated braised breast of chicken topped with warm brie cheese, champagne cream sauce, sliced mushrooms and seedless grapes. Served with rice pilaf and our freshly prepared vegetable du jour.

Canyon Lake Duck Breast — 24
Boneless Muscovy duck breast, pan-seared skin side down until crisp, then brushed with a hoisin citrus glaze and served medium rare with a cherry demi-glaze accented with wasabi crème fraiche. Accompanied by wild mushroom parmesan risotto and our freshly prepared vegetable du jour.

Pedernales Pork Chop — 23
Over an inch thick and char-grilled to order, this moist, tender bone-in chop is glazed with jalapeno and cilantro infused honey and accompanied by our homemade roasted garlic mashed potatoes and our freshly prepared vegetable du jour.

Creek Road Seafood Pasta — 19
Chef Chae’s white clam sauce with chopped clams, white wine, thyme, garlic, onion and aged parmesan over angel hair pasta, served with char-grilled extra-large Gulf shrimp and steamed fresh Atlantic little neck clams.

Lonesome Lamb Chops — 24
Hand-cut Australian lamb chops char-grilled medium rare, nestled around our wild mushroom parmesan risotto and surrounded by a Cabernet-Bing cherry reduction sauce, served with our freshly prepared vegetable du jour.

Ranch Road 12 New York Striploin — 25
Twelve ounces of hand-cut certified Angus New York striploin, char-grilled to order, with our famous Cognac cream peppercorn sauce. Served with our homemade garlic mashed potatoes and our freshly prepared vegetable du jour.