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Bold Texas × Pacific Rim flavors from Chef Noah Hester — one menu at a time.

McKinney Supper Club

Selections & pairings

White grape gazpacho

Frisk “Prickly” Riesling
Yellowtail sashimi, black garlic soy, truffle, citrus, crispy “tons”

Brooklyn Kura Sake
Fried green tomato, green tomato vinaigrette, tomato relish

San Silvestro Roero Arneis ‘Sabbie’ 2022 (Piedmont)
Flat iron steak, chimichurri, micro cilantro

Coto de Hayas Garnacha Centenaria 2022 (Campo de Borja)
Smoked pork belly, purple sweet potato, turmeric aioli, pickled red onion

Catena Semillón–Chenin “White Clay” 2023 (Luján de Cuyo)
Gabbie’s goodies

Charles de Cazanove Brut Rosé (NV)

McKinney Supper Club

Selections

McKinney Supper Club

Selections

Pickled beets, whipped ricotta, pecans
Beef tartare & bone marrow, dauphinoise, quail egg, caviar
Black garlic salmon, marbled parsley root, crispy skin, peas
Buttermilk fried chicken oysters, truffle white beans, loukaniko, pickled okra
Brown sugar–black pepper bacon, heirloom tomatoes, herb aioli, fresh bread
Apple‑smoked tomahawk steak, sriracha potatoes, miso corn, Asian chimichurri, pickled onions
Orange mascarpone, poached pear gelée, chocolate layer cake

McKinney Supper Club

Selections

Smoked pork belly, peach habanero chutney
Lions’ mane mushroom gel, fried hot head cheese, black garlic horseradish aioli
Texas Mangalista pork meatball, smoked ham pho broth, sriracha veal, bean sprouts, basil
Pickled beets, ricotta, fried onions, raspberry balsamic, beet parmesan foam
Duck‑stuffed quail breast, edamame purée, soy‑mustard beurre rouge
Chateaubriand, bone marrow pomme purée, baby carrots, roasted onion glaze
Peach flan, brown sugar whipped cream, cinnamon tuile

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