The menu for my dinner at Barton Creek was as follows:
Toasted Pumpkin Focaccia bread with Roasted Chestnut puree and berries
Sun Dried Tomato and Barscope Cheese Mousse and Dill Verjen Vinagrette served with rustic bread
Passion fruit sorbet with mint leaf
Sunchoke Bisque with Truffled Green Pea Coulis and Crispy Wild Mushroom Ravioli
Pecan Woodsmoked South Texas Wild Boar Chops with Rosemary Bordelaise and 25 year aged Balsamic Vinegar
Pumpkin flan with cinnamon, ginger snap and Chantilly cream, dark chocolate wand and boysenberries on raspberry sauce.
French Pressed Coffee
Pictured above is the pumpkin flan, the item I was most interested in trying, and the course that I enjoyed least, most likely due to being overwhelmed with the excellence of every previous dish.
I would like to find a recipe for a flan with a layer of pumpkin. Maybe it's time to dust off my recipe creation abilities.
I didn't finish the chops; they were delicious for lunch the next day.
My favorite dish was the Sunchoke Bisque. The presentation was fabulous; a flat soup bowl with five green pea coulis islands in a circle connected with truffle sauce, and a single wild mushroom ravioli in the middle. The bisque was then poured from a silver gravy boat into the soup bowl, overwhelming the peas, mingling with the truffle sauce, and still allowing the ravioli to peek up from the bisque.
My compliments to the chef.
(And please excuse any instances where I have mis-spelled an item on the menue!)