Our Menu
Appetizers
Charcuterie Board
Chef selection of cheeses, cured meats, and pickled vegetables, crostini.
House-Made Burrata
Herb-infused burrata with seasonal accompaniments.
Stuffed Calamari
Whole calamari stuffed with a cream cheese scallop mixed with pepperoncini and roasted red pepper fondue.
Beef Carpaccio
Seasonal micro green toppings with truffle oil and garlic confit aioli, crostini.
Shrimp Cocktail
Classic cocktail sauce, lemon.
Beef Wagyu A5 Gyu-Tataki
A5 wagyu seared on a hot stone to rare, thinly sliced seasonal vegetables, and butter lettuce.
Ahi Tuna Crudo
Ahi tuna sashimi with pickled onion, jalapeno, micro greens, furikake seasoning, and ponzu sauce.
From the Kettle
Roasted Red Pepper Bisque
French Onion
From the Garden
Table-Side Caesar
Tableside Caesar dressing, hearts of romaine, house-made croutons, parmesan reggiano, cherry tomatoes | For two.
De Baca House Salad
Winter green salad mix, arugula, marinated cherry tomato, candied walnuts, crispy yucca root, herb truffled house vinaigrette.
Sweet Potato Panzanella
Roasted sweet potatoes, sourdough crouton, beets, mixed winter greens, candied shallot vinaigrette.
Baby Spinach Pancetta Salad
Baby spinach, Texas tabasco fried onion, crispy pancetta, fire-roasted cremini mushrooms, marinated cherry tomatoes, candied walnuts, warm applewood bacon vinaigrette.
Entrees
Chicken Cordon Blue
Brined and stuffed with baby spinach, black forest ham, and gorgonzola, braised to perfection in house-made chicken jus with a gorgonzola mornay sauce, chateau potatoes, and seasonal vegetables cooked in a buttered vegetable broth.
Garlic and Herb Sous Vide Chilean Sea Bass
Seared to perfection, seasonal vegetables, dauphinoise.
Scottish Salmon
Hard-seared salmon, sauce béarnaise, Yukon gold potato dauphinoise, asparagus, and pea tendrils with elephant garlic chips.
Pheasant Confit
Brined and slow-cooked with house-made pheasant stock infused with rosemary cream, served with crispy roti potatoes, seasonal vegetables, crispy yucca root.
Seared Scallop Risotto
Garlic sautéed scallops, marinated cherry tomato, julienne red onion, roasted red peppers, asparagus, and crispy yucca root over saffron risotto.
Table-Side Carved 12 oz Chateaubriand
Served with parmesan encrusted roasted tomato, asparagus, chateau mashed potatoes, and beef demi-glace | For two.
De Baca Beef Wellington
Beef wagyu tenderloin seared to perfection rolled in French crepe, duxelles, prosciutto, baby spinach, puff pastry served with chateau potatoes, Parmesan encrusted roasted tomato, asparagus, demi-glace.
Herb Encrusted Red Deer Tenderloin
Red deer back straps are seared and encrusted with a pistachio herb crust, dauphinoise potato, carrot, asparagus, and chimichurri.
A La Carte Steaks
Prime Beef
Prime Rib 10oz/16oz | 16 oz Red Field Ranch Friesian Strip | 8 oz Red Field Ranch Friesian Flat Iron | 16 oz Red Field Ranch Friesian Ribeye | 8 oz Red Field Ranch Friesian Filet | 40 oz Red Field Ranch Friesian Bone in Tomahawk
Prime Buffalo
16 oz Red Field Ranch Buffalo Ribeye | 8 oz Red Field Ranch Buffalo Filet | 12 oz Red Field Ranch Buffalo NY
Enhancements
Braised Australian Lobster Tail | Shrimp | Scallop
Toppings
Oscar | Bleu Cheese | Compound Butter
Sauces
De Baca Steak Sauce | Chimichurri Sauce | Veal Demi-Glace | Peppercorn Au Poivre Sauce | Creamy Horseradish Sauce | Gorgonzola Mornay Sauce | BĂ©arnaise Sauce